Exploring the multifaceted role of ginkgolides and bilobalide from Ginkgo biloba in mitigating metabolic disorders

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-07-10 DOI:10.1007/s10068-024-01656-3

Hayoon Kim, Sumin Kang, Gwang-woong Go

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Abstract

The ancient Ginkgo biloba tree grows across various regions, with distinctive leaves emitting a unique fragrance. Its extract contains flavonoids, organic acids, and terpenoids. Ginkgolide and bilobalide, which are G. biloba leaf extracts, offer diverse pharmaceutical benefits, including antioxidant, anti-inflammatory, and neuroprotective properties. The antioxidant and anti-inflammatory properties of these compounds are crucial for mitigating neurodegeneration, particularly in diseases such as Alzheimer’s disease. Additionally, their effectiveness in countering oxidative stress and inflammation highlights their potential to prevent cardiovascular ailments. This study also suggests that these compounds have a promising impact on lipid metabolism, suggesting their significance in addressing obesity-related metabolic disorders. In conclusion, ginkgolides and bilobalide exhibit promising effects in sustaining the integrity of the nervous and endocrine systems, along with the modulation of lipid metabolism. The diverse health benefits suggest that these compounds could serve as promising therapeutic interventions for various conditions, including neurological, cardiovascular, and metabolic diseases.

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探索银杏叶中的银杏内酯和银杏皂苷在缓解代谢紊乱方面的多方面作用

古老的银杏树生长在不同地区，叶子散发出独特的香味。其提取物含有黄酮类、有机酸和萜类化合物。银杏叶提取物中的银杏内酯（Ginkgolide）和银杏甙（bilobalide）具有多种药物功效，包括抗氧化、抗炎和神经保护特性。这些化合物的抗氧化和抗炎特性对于减轻神经变性至关重要，尤其是在阿尔茨海默氏症等疾病中。此外，它们在对抗氧化应激和炎症方面的功效也凸显了其预防心血管疾病的潜力。这项研究还表明，这些化合物对脂质代谢具有良好的影响，这表明它们在解决与肥胖有关的代谢紊乱方面具有重要意义。总之，银杏内酯和双叶桦木甙在维持神经和内分泌系统的完整性以及调节脂质代谢方面表现出良好的效果。它们对健康的多种益处表明，这些化合物可以作为治疗各种疾病（包括神经、心血管和代谢疾病）的干预药物。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.