Xiao-jun Yu , Ling-mei Kong , Bin Wang , Chang-qi Zhai , Yong-zhen Lao , Long-jian Zhang , Yan Gao , Bo-Nian Zhao
{"title":"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","authors":"Xiao-jun Yu , Ling-mei Kong , Bin Wang , Chang-qi Zhai , Yong-zhen Lao , Long-jian Zhang , Yan Gao , Bo-Nian Zhao","doi":"10.1016/j.jff.2025.106678","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"125 ","pages":"Article 106678"},"PeriodicalIF":3.8000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464625000209","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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
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.
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.
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