A systematic review on Cynara cardunculus L.: bioactive compounds, nutritional properties and food-industry applications of a sustainable food.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED

Natural Product Research Pub Date : 2024-11-03 DOI:10.1080/14786419.2024.2423046

Carla Buzzanca, Vita Di Stefano, Angela D'Amico, Alessandro Gallina, Maria Grazia Melilli

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Abstract

The cardoon (Cynara cardunculus L.), is a perennial plant belonging to the Asteraceae family, and its cultivated species are widely used in the Mediterranean diet. This review provides an overview of cardoons' chemical composition, bioactive properties and multiple industrial and food applications. Thanks to its nutritional composition, the use of cardoon has increased in food, cosmetic and industrial sectors, such as the energy industry or in the production of paper pulp or bio-packaging. An application in the food industry has involved using of cardoon as a vegetable coagulant for gourmet cheeses-making, as the flowers are rich in aspartic proteases. Cardoon by-products are also rich in bioactive compounds with important health benefits. Most of these nutritional activities are due to the presence of phenolic compounds, minerals, inulin, fibre and sesquiterpene lactones with interesting antioxidant and antimicrobial, anti-inflammatory, anti-tumour, lipid-lowering, cytotoxic and anti-diabetic activities.

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Cynara cardunculus L.系统综述：一种可持续食品的生物活性化合物、营养特性和食品工业应用。

豆蔻（Cynara cardunculus L.）属于菊科多年生植物，其栽培品种在地中海饮食中被广泛使用。本综述概述了荠菜的化学成分、生物活性特性以及多种工业和食品应用。由于其营养成分，褐苜蓿在食品、化妆品和工业领域（如能源工业、纸浆生产或生物包装）的应用日益增多。在食品工业中的一个应用是将褐蔷薇作为一种植物凝固剂用于美食奶酪的制作，因为褐蔷薇花富含天冬氨酸蛋白酶。胭脂虫的副产品还含有丰富的生物活性化合物，具有重要的保健功效。这些营养活性大多是由于酚类化合物、矿物质、菊粉、纤维和倍半萜内酯的存在，它们具有有趣的抗氧化、抗微生物、抗炎、抗肿瘤、降血脂、细胞毒性和抗糖尿病活性。

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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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.