Date palm (Phoenix dactylifera) bioactive constituents and their applications as natural multifunctional ingredients in health-promoting foods and nutraceuticals: A comprehensive review

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Muhammad H. Alu'datt, Taha Rababah, Carole C. Tranchant, Doa'a Al-u'datt, Sana Gammoh, Mohammad Alrosan, Khalid Bani-Melhem, Ahmed Aldughpassi, Dina Alkandari, Dana AbuJalban
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Abstract

Foods that support human health and longevity are becoming increasingly relevant as substitutes for or adjuncts to pharmacological drugs, either through direct consumption or incorporation into designer foods fortified with health-promoting ingredients. Date palm (Phoenix dactylifera L.) fruits, seeds, and pollen are a cornerstone of diverse food and medicine traditions. Their reported metabolic activities include anti-inflammatory, antioxidant, antihypertensive, antihyperlipidemic, antidiabetic, antitumor, antianemia, hepatoprotective, antibacterial, and antiviral effects. Beneficial effects on gut health and vascular health, as well as effectiveness in alleviating certain dysfunctions of the reproductive system, have also been noted. The genomic diversity of this versatile tree and the diverse agroecological conditions in which it grows lead to appreciable variations in the occurrence of protective nutrients and other high-value bioactive phytochemicals, including flavonoid and non-flavonoid phenolics, carotenoids, phytosterols, and oxylipins, whose potential remains underutilized in the food sector. As food ingredients, date fruits and their co-products can improve the sensory, nutritional, and nutraceutical qualities of a broad range of dietary items. Their high nutritional density can assist with the design of novel or improved products that meet the demand for healthier foods. This review summarizes the current state of evidence on the potentialities of date palm fruits and co-products in functional food development, focusing on the nutrients and extra-nutritional compounds of interest, their biofunctional activities, and factors that influence their abundance and bioactivity. Proofs of concept across food and beverage categories, new developments, and clinical evidence are discussed, followed by recommendations for addressing research gaps.

枣椰树(Phoenix dactylifera)生物活性成分及其作为天然多功能成分在保健食品和营养保健品中的应用:全面综述。
作为药物的替代品或辅助品,支持人类健康和长寿的食物正变得越来越重要,这些食物可以直接食用,也可以加入添加了促进健康成分的特制食品中。枣椰树(Phoenix dactylifera L.)果实、种子和花粉是各种食品和医药传统的基石。据报道,它们的代谢活性包括抗炎、抗氧化、降血压、降血脂、抗糖尿病、抗肿瘤、抗贫血、保肝、抗菌和抗病毒作用。此外,它还对肠道健康和血管健康有益,并能有效缓解生殖系统的某些功能障碍。这种多用途树种的基因组多样性以及其生长的农业生态条件的多样性,导致保护性营养物质和其他高价值生物活性植物化学物质(包括类黄酮和非类黄酮酚类、类胡萝卜素、植物甾醇和氧脂蛋白)的含量存在明显差异,而这些物质在食品领域的潜力仍未得到充分利用。作为食品配料,枣果及其副产品可以改善多种食品的感官、营养和保健品质。它们的高营养密度有助于设计新型或改良产品,满足人们对健康食品的需求。本综述总结了目前有关枣椰果及其副产品在功能食品开发中的潜力的证据,重点关注相关营养素和营养外化合物、其生物功能活性以及影响其丰度和生物活性的因素。文章讨论了各种食品和饮料类别的概念验证、新发展和临床证据,随后提出了解决研究差距的建议。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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