Asini Corii Colla (Ejiao) as a health-care food and traditional Chinese medicine: A review of its chemical composition, pharmacological activity, quality control, modern applications

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106678

Xiao-jun Yu , Ling-mei Kong , Bin Wang , Chang-qi Zhai , Yong-zhen Lao , Long-jian Zhang , Yan Gao , Bo-Nian Zhao

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Abstract

Asini Corii Colla (Ejiao) is recognized as an excellent source that bridges both medicinal and nutritional benefits. It is rich in protein, polypeptides, amino acids, fatty acids, polysaccharides, and other components. It offers a range of therapeutic benefits, including anti-anemia properties, immune regulation, hemostasis, anti-inflammatory effects, antioxidant activity, and antibacterial properties. Beyond its medicinal uses, the food industry uses Asini Corii Colla to produce foods like Ejiao cake and Ejiao porridge, which are both delicious and nutritious and promote health, making them popular among consumers. This review aims to provide comprehensive data on the chemical composition, pharmacological activity, quality control, and modern applications of Asini Corii Colla. Additionally, it addresses current research gaps and suggests future directions and methodologies for studying food and medicine derived from animal sources to guide subsequent research and applications.

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阿胶是公认的药食兼用的上品。它富含蛋白质、多肽、氨基酸、脂肪酸、多糖和其他成分。它具有一系列治疗功效，包括抗贫血特性、免疫调节、止血、抗炎作用、抗氧化活性和抗菌特性。除了阿胶的药用价值外，食品工业还利用阿胶来制作阿胶糕和阿胶粥等食品，既美味又营养，还能促进健康，因此深受消费者欢迎。本综述旨在提供有关阿胶的化学成分、药理活性、质量控制和现代应用的全面数据。此外，它还针对目前的研究空白，提出了研究动物源食品和药物的未来方向和方法，以指导后续研究和应用。

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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.