Plant iridoids: Chemistry, dietary sources and potential health benefits

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102491

Liangchuan Guo , Jinli Qiao , Junwei Huo , H.P. Vasantha Rupasinghe

{"title":"Plant iridoids: Chemistry, dietary sources and potential health benefits","authors":"Liangchuan Guo , Jinli Qiao , Junwei Huo , H.P. Vasantha Rupasinghe","doi":"10.1016/j.fochx.2025.102491","DOIUrl":null,"url":null,"abstract":"<div><div>Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional versatility. This review highlights recent advances in iridoid chemistry, biosynthesis via the methylerythritol phosphate pathway, and advanced extraction techniques such as ultrasound-assisted, microwave-assisted, and supercritical fluid extraction. Analytical methods such as liquid chromatography-mass spectrometry enable precise identification and quantification, advancing the study of their health-promoting properties. Iridoids demonstrate potent antioxidant, anti-inflammatory, neuroprotective, antitumor, antiviral, and hepatoprotective effects suggesting their potential use in functional foods, nutraceuticals, pharmaceuticals, and cosmetics. However, for the successful commercialization of iridoid-based products, future research should aim at the cost-effective production of iridoids using sustainable production systems, biotechnological synthesis, and clinical validation. This review reveals the significant promise of iridoids in enhancing human health through potential product innovation and assessment.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102491"},"PeriodicalIF":6.5000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525003384","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional versatility. This review highlights recent advances in iridoid chemistry, biosynthesis via the methylerythritol phosphate pathway, and advanced extraction techniques such as ultrasound-assisted, microwave-assisted, and supercritical fluid extraction. Analytical methods such as liquid chromatography-mass spectrometry enable precise identification and quantification, advancing the study of their health-promoting properties. Iridoids demonstrate potent antioxidant, anti-inflammatory, neuroprotective, antitumor, antiviral, and hepatoprotective effects suggesting their potential use in functional foods, nutraceuticals, pharmaceuticals, and cosmetics. However, for the successful commercialization of iridoid-based products, future research should aim at the cost-effective production of iridoids using sustainable production systems, biotechnological synthesis, and clinical validation. This review reveals the significant promise of iridoids in enhancing human health through potential product innovation and assessment.

查看原文本刊更多论文

植物虹彩：化学、膳食来源和潜在的健康益处

环烯醚萜类化合物是一类多样的植物食用单萜类化合物，具有环戊烷融合吡喃环结构，具有广泛的结构多样性和功能通用性。本文综述了环烯醚酮化学、甲基赤藓糖醇磷酸途径的生物合成以及超声辅助、微波辅助和超临界流体萃取等先进提取技术的最新进展。液相色谱-质谱等分析方法使其能够精确鉴定和定量，从而推进了其促进健康特性的研究。环烯醚萜类化合物显示出强大的抗氧化、抗炎、神经保护、抗肿瘤、抗病毒和保护肝脏的作用，这表明它们在功能性食品、保健品、药品和化妆品中的潜在应用。然而，为了使环烯醚酮产品成功商业化，未来的研究应着眼于使用可持续生产系统、生物技术合成和临床验证的成本效益生产环烯醚酮。这篇综述揭示了环烯醚萜类化合物通过潜在的产品创新和评估在促进人类健康方面的重大前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.