A critical review of the bioactive ingredients and biological functions of camellia oleifera oil

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100753

Peiju Qin , Junjun Shen , Jeigen Wei , Yuqi Chen

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Abstract

Camellia oleifera oil is a pure and natural high-grade oil prevalent in South China. Camellia oleifera oil is known for its richness in unsaturated fatty acids and high nutritional value. There is increasing evidence indicating that a diet rich in unsaturated fatty acids is beneficial to health. Despite the widespread production of Camellia oleifera oil and its bioactive components, reports on its nutritional components are scarce, especially regarding systematic reviews of extraction methods and biological functions. This review systematically summarized the latest research on the bioactive components and biological functions of Camellia oleifera oil reported over the past decade. In addition to unsaturated fatty acids, Camellia oleifera oil contains six main functional components contributing to its antioxidant, antibacterial, anti-inflammatory, antidiabetic, anticancer, neuroprotective, and cardiovascular protective properties. These functional components are vitamin E, saponins, polyphenols, sterols, squalene, and flavonoids. This paper reviewed the biological activity of Camellia oleifera oil and its extraction methods, laying a foundation for further development of its bioactive components.

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油茶籽油的生物活性成分和生物功能综述

山茶油是一种盛产于中国南方的纯天然高级油脂。山茶油以富含不饱和脂肪酸和营养价值高而著称。越来越多的证据表明，富含不饱和脂肪酸的饮食有益健康。尽管油茶籽油及其生物活性成分的生产非常广泛，但有关其营养成分的报道却很少，特别是有关提取方法和生物功能的系统综述。这篇综述系统地总结了近十年来有关山茶油生物活性成分和生物功能的最新研究报告。除不饱和脂肪酸外，油茶籽油还含有六种主要功能成分，具有抗氧化、抗菌、抗炎、抗糖尿病、抗癌、保护神经和心血管的功效。这些功能成分包括维生素 E、皂苷、多酚、甾醇、角鲨烯和类黄酮。本文综述了油茶籽油的生物活性及其提取方法，为进一步开发其生物活性成分奠定了基础。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.