Ethnopharmacology, chemical composition and functions of Citrus aurantium L

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-09-13 DOI:10.1007/s11694-024-02848-5

Wei Ren, Shuping Wang, Jingze Zhang, Dailin Liu

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Abstract

As a drug and food homologous medicine, Citrus aurantium L. (C. aurantium) in the Rutaceae family, also known as sour orange or bitter orange, is a small citrus tree about five meters tall with scented white flowers. It has the efficacy of ‘‘regulating qi and broadening the stomach; appetizer and vomit-relieving; regulating qi and dredging the liver; invigorating; clearing heat; and detoxification.’’ Furthermore, C. aurantium can be utilized in food applications such as tea, marmalade, preservatives, and flavorings, and in a wide range of medicinal applications, including treatments for insomnia, anticonvulsants, antidiabetics, antidepressants, anti-obesity, and gastroprotective drugs. To date, 203 compounds of C. aurantium have been identified, including terpenoids, flavonoids, and phenolic acids. Pharmacological studies have indicated that C. aurantium possesses antioxidant, antibacterial, anti-inflammatory, anti-obesity, anticancer, antidiabetic, antidepressant, gastroprotective, and hepatoprotective properties. The chemical composition, pharmacology, medicine, and food applications of C. aurantium are reviewed in this article to provide a basis for the subsequent development of food and medicine.

Graphical abstract

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枳壳的民族药理学、化学成分和功能

芸香科植物枳壳（Citrus aurantium L.）为药食同源植物，又名酸橙、苦橙，是一种柑橘类小乔木，高约5米，开白色香花。它具有 "理气宽胃、开胃止呕、理气疏肝、提神醒脑、清热解毒 "的功效。此外，枳实还可用于食品，如茶、橘子酱、防腐剂和调味品，以及广泛的医药应用，包括治疗失眠、抗惊厥、抗糖尿病、抗抑郁、抗肥胖和胃保护药物。迄今为止，已鉴定出 203 种枳实化合物，包括萜类、黄酮类和酚酸类。药理研究表明，枳实具有抗氧化、抗菌、抗炎、抗肥胖、抗癌、抗糖尿病、抗抑郁、保护胃和保护肝脏的作用。本文综述了枳实的化学成分、药理、医药和食品应用，为后续的食品和医药开发提供依据。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.