Gynostemma pentaphyllum: A review on its traditional uses, phytochemistry and pharmacology

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-26 DOI:10.1016/j.jff.2024.106651

Xiujuan Li , Lun Liu , Song Wei

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Abstract

Gynostemma pentaphyllum (GP), recognized as both an edible vegetable and health tea, has been consumed for thousands of years. Chemical research indicates GP primarily contains active ingredients including saponins, polysaccharides, and flavonoids. Notably, saponins and polysaccharides are among the main active components of GP, which have been extensively utilized in medicine, food, healthcare, and cosmetics due to their bioactivities including anti-tumor, anti-oxidation, hypoglycemic, cardioprotective, neuroprotective and anti-inflammatory activities. We conducted searches in various online databases, including Elsevier, Springer, PubMed, Web of Science, and China Knowledge Network (CNKI), to gather literature on the traditional uses, structural characteristics, and biological activities of the active ingredients of GP published prior to October 2024. In this review, GP saponins were categorized and GP polysaccharides discovered in the last ten years were highlighted. Then, the bioactivities of GP are summarized and lays a solid foundation for its development as a functional health food.

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绞股蓝的传统用途、植物化学及药理研究进展

绞绞线（Gynostemma pentaphyllum， GP）是公认的可食用蔬菜和保健茶，已有数千年的历史。化学研究表明，GP主要含有有效成分，包括皂苷、多糖和类黄酮。其中皂苷和多糖是GP的主要活性成分，具有抗肿瘤、抗氧化、降血糖、保护心脏、保护神经和抗炎等生物活性，在医药、食品、保健和化妆品等领域得到了广泛的应用。我们检索了Elsevier、b施普林格、PubMed、Web of Science、中国知网（CNKI）等多个在线数据库，收集了2024年10月之前发表的关于GP传统用途、结构特征和有效成分生物活性的文献。本文对植物总皂苷进行了分类，重点介绍了近十年来发现的植物多糖。总结了GP的生物活性，为其作为功能性保健食品的开发奠定了坚实的基础。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.