山楂(Crataegus pinnatifida Bge.)果实作为具有多种有益功能的生物活性成分的新膳食来源

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-05-07 DOI:10.1002/fft2.413
Jin-Xin Ma, Wei Yang, Chester Yan Jie Ng, Xu-Dong Tang, Sunny Wong, Ren-You Gan, Linda Zhong
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引用次数: 0

摘要

新天然来源的发现使人们越来越关注功能食品的开发。山楂(Crataegus pinnatifida Bge.)果实因其对人体健康的益处和良好的口感而成为一种未被充分利用的水果。它含有多种生物活性成分,具有多种有益功能和应用。本综述根据过去三年的最新文献,总结并讨论了山楂果的主要生物活性成分、基于体外、体内和人体研究的有益功能以及不同的应用。山楂果含有酚酸、黄酮类、原花青素、果胶等多种生物活性成分,具有抗氧化、抗炎、抗菌、抗糖尿病、肠道保护、心血管保护、保肝、抗癌、神经保护等多种有益功能。本综述详细讨论了其潜在的分子机制和不同的食品相关应用,如山楂酒和抗氧化饮料。此外,在适当剂量内食用山楂果是安全的。总之,这篇最新综述表明,山楂果可作为具有多种有益功能的生物活性成分的新膳食来源,并可开发成经济实惠的功能性和药用食品,用于预防和治疗某些慢性疾病。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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The hawthorn (Crataegus pinnatifida Bge.) fruit as a new dietary source of bioactive ingredients with multiple beneficial functions

The discovery of new natural sources has brought increased attention to the development of functional foods. The hawthorn (Crataegus pinnatifida Bge.) fruit is an underutilized fruit due to its benefits for human health and good taste. It contains a variety of bioactive ingredients, contributing to its multiple beneficial functions and applications. This review summarized and discussed the main bioactive ingredients, beneficial functions based on in vitro, in vivo, and human studies, and different applications of the hawthorn fruit according to the updated literature in the past 3 years. Hawthorn berries contain phenolic acids, flavonoids, proanthocyanidins, pectin, and many other bioactive components, which have a variety of beneficial functions, such as antioxidant, anti-inflammatory, antibacterial, antidiabetic, intestinal protection, cardiovascular protection, hepatoprotection, anti-cancer, and neuroprotection. Its potential molecular mechanism and different food-related applications such as hawthorn wine and antioxidant drink are discussed in detail in this review. Additionally, hawthorn berries are shown to be safe when consumed within the proper dosage. Collectively, this updated review indicates that the hawthorn fruit can be a new dietary source of bioactive ingredients with multiple beneficial functions and can be affordably developed into functional and medicinal foods for the prevention and management of certain chronic diseases.

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来源期刊
CiteScore
10.50
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0.00%
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审稿时长
10 weeks
期刊最新文献
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