The chemistry, stability and health effects of phenolic compounds in cultivated hawthorn (Crataegus pinnatifida var. major): a review

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Quality and Safety Pub Date : 2023-12-21 DOI:10.1093/fqsafe/fyad067

Xipan Shu, Wenna Zhang, Yilong Liu, Xingqian Ye, Kunsong Chen, Xian Li, Yunlin Cao

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Abstract

Cultivated hawthorn (Crataegus pinnatifida var. major), the principal cultivated hawthorn species in China, is rich in phenolic compounds. These phytochemicals are considered essential bioactive ingredients in different organs of the cultivated hawthorn, contributing to its health effects. However, there is lack of a comprehensive review that systematically summarizes the chemistry, health effects, and stability of phenolic substances. This review summarizes recent progress in characterization, classification and distribution of phenolic compounds in C. pinnatifida var. major, including procyanidins, flavonoids, phenolic acids, lignans and others. Importantly, the stability of these compounds was found to be influenced by factors such as the hawthorn development process, postharvest storage, postharvest processing, and the gastrointestinal tract environment. Additionally, the health effects of phenolic compounds in the cultivated hawthorn and their underlying mechanisms were discussed. This review provides valuable insights for the utilization of hawthorn resources and development of the hawthorn industry.

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栽培山楂（Crataegus pinnatifida var. major）中酚类化合物的化学性质、稳定性和对健康的影响：综述

栽培山楂（Crataegus pinnatifida var. major）是中国的主要栽培山楂品种，富含酚类化合物。这些植物化学物质被认为是栽培山楂不同器官中不可或缺的生物活性成分，有助于其保健作用。然而，目前还缺乏系统总结酚类物质的化学性质、健康效应和稳定性的全面综述。本综述总结了主山楂中酚类化合物（包括原花青素、黄酮类、酚酸、木脂素等）的表征、分类和分布方面的最新进展。重要的是，研究发现这些化合物的稳定性受到山楂生长过程、采后贮藏、采后加工和胃肠道环境等因素的影响。此外，还讨论了栽培山楂中酚类化合物对健康的影响及其内在机制。本综述为山楂资源的利用和山楂产业的发展提供了有价值的见解。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.