鲟鱼在健康和未来食品方面具有发展潜力

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2024-10-29 DOI:10.1016/j.jfutfo.2024.07.012
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引用次数: 0

摘要

近年来,研究人员对三黄的功能成分和药理作用进行了研究。与此同时,三黄茶、三黄酒等三黄系列产品也相应生产出来,三黄相关产业呈现出快速发展的态势。从结构上看,这些化合物主要是多糖、多酚、甾体、脂肪酸等代谢产物,具有抗肿瘤、免疫调节、改善睡眠、抗氧化等药理活性。其中,茨菇的抗肿瘤药理作用最为突出。本文从茨菇的化学成分、药理活性、相关产品介绍、茨菇在健康和未来食品领域的应用前景等方面综述了茨菇的现代研究成果,为充分利用茨菇的保健价值和资源的可持续健康发展提供参考。根据该综述,糙叶楠木可能是促进健康和开发功能性食品的一种有前景的生物活性化合物来源。
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Inonotus hispidus has development potential in health and future foods
Recently, researchers have studied the functional components and pharmacological effects of Sanghuang (Inonotus hispidus). Simultaneously, Sanghuang tea, Sanghuang wine, and other series of Sanghuang products are produced accordingly, and the development of Sanghuang related industries demonstrates a rapid development trend. Structurally, these compounds are predominantly polysaccharides, polyphenols, steroids, fatty acids, and other metabolites with antitumor, immune regulatory, sleep improvement, antioxidant, and other pharmacological activities. Among these, the antitumor pharmacological effects of I. hispidus are the most prominent. In this paper, the modern research achievements of I. hispidus were reviewed from the aspects of chemical composition, pharmacological activity, related product introduction, and the application prospects of I. hispidus in the field of health and future foods to offer a reference for making complete use of its healthcare value and sustainable and healthy development of its resources. According to this review, I. hispidus could be a promising bioactive compounds source for health promotion and functional foods development.
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