Development, basic information, classifications, pharmacological activities, and underlying mechanisms of medicine food homology: A review

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106552

Zhenguo Lv , Lu Chen , Huizi Ouyang , Yameng Zhu , Jinyue Ma , Kaili Zhang , Wenhan Lin , Wenwen Li , Zijing Zhang , Jun He

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引用次数: 0

Abstract

Medicine food homology is a special existence that combines the therapeutic effects of medicine and the nutritional value of food, making it possible for people to obtain health through daily diet. In this review, not only the concept, origin, and development of medicine food homology were introduced, but also the basic information of 102 medicine food homology substances authoritatively released by the Chinese Ministry of Health were summarized in detail and classified according to different methods. Moreover, the major pharmacological activities and underlying mechanisms of these 102 substances were concluded, and several creative ideas were proposed for the future development of new medicine food homology substances in the future. Collectively, this review provided a scientific basis and theoretical reference for the further exploration and utilization of new medicine food homology substances. Overall, the study of medicine food homology possesses a broad development prospect and great application value.

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药食同源的发展、基本信息、分类、药理活性和基本机制：综述

药食同源是将药物的治疗作用与食物的营养价值相结合，使人们通过日常饮食获得健康成为可能的一种特殊存在。本综述不仅介绍了药食同源的概念、起源和发展，还详细总结了中国卫生部权威发布的102种药食同源物质的基本信息，并按照不同的方法进行了分类。此外，还总结了这102种药食同源物质的主要药理活性和内在机制，并对未来药食同源新物质的开发提出了一些创新性的想法。总之，本综述为进一步探索和利用新型药食同源物质提供了科学依据和理论参考。总之，药食同源研究具有广阔的发展前景和巨大的应用价值。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.