生物活性成分对人体健康的影响是个神话吗?外来水果中的黑接骨木果(Sambucus nigra L.)。

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-15 DOI:10.1007/s13668-024-00572-6
Nevin Sanlier, Zeynep Bengisu Ejder, Esra Irmak
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引用次数: 0

摘要

审查目的:近年来,黑接骨木果因其对健康的益处而备受关注。从天然来源采集的黑接骨木果实(Sambucus nigra L.)含有丰富的蛋白质、维生素、抗氧化剂、不饱和脂肪酸和矿物质,因为它含有共轭氨基酸和游离氨基酸:最新发现:黑接骨木果实所含的多酚可以防止氧化应激,降低血压,预防心血管疾病、糖尿病和神经退行性疾病。它可以预防疾病,刺激免疫系统,显示抗肿瘤作用,并通过提高抗氧化酶(包括谷胱甘肽)的活性,在疾病过程中发挥功效。由于黑接骨木果在生物活性成分方面是一种很有前景的食品,因此被认为有望治疗和预防多种疾病。不过,要证明黑接骨木果实对预防慢性疾病的有益作用并不能一概而论。因此,需要更全面的循证临床研究和数据。黑接骨木果含有多种生物活性成分,如多酚、酚酸、黄酮醇、原花青素和花青素,以及萜类和凝集素,本综述研究了黑接骨木果对健康相关影响的现有证据和讨论,并对其未来的使用提出了一些建议。
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Are the Effects of Bioactive Components on Human Health a Myth?: Black Elderberry (Sambucus nigra L.) from Exotic Fruits.

Purpose of review: Black elderberry has come to the fore in recent years due to its health benefits. Black elderberry fruit (Sambucus nigra L.), collected from natural sources, has a rich content of protein, vitamins, antioxidants, unsaturated fatty acids, and minerals as it contains conjugated and free forms of amino acids.

Recent findings: Black elderberry can prevent oxidative stress and reduce blood pressure and prevent cardiovascular diseases, diabetes mellitus, neurodegenerative diseases thanks to the polyphenols it contains. It can prevent diseases, stimulate the immune system, show an antitumor effect, and be effective in the course of disease processes by rising the activity of antioxidant enzymes, including glutathione. Since black elderberry is a promising food in terms of bioactive components, it is considered as promising to treat and prevent many diseases. However, it is not correct to prove its beneficial effects on the prevention of chronic diseases and to make generalisations. Therefore, there is a need of more comprehensive evidence-based clinical studies and data. This review examined current evidence and discussions about the health-related effects of black elderberry, which contains many biologically active components such as polyphenols, phenolic acids, flavonols, proanthocyanidins and anthocyanins, as well as terpenes and lectins, and offered some suggestions on its use in the future.

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来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
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