Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-05-15 DOI:10.1111/1541-4337.70177

Qiong Wu, Kai Chen, Long Ma, Shuli Man

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引用次数: 0

Abstract

Pueraria as a legume vine is mainly produced in East Asia and Southeast Asia. Its most widely used part is the tuber. Pueraria is often used to treat various diseases such as fever and headache since ancient times. Recently, pueraria as a valuable source of polysaccharides, phytochemicals, proteins, minerals, and other nutrients has anticancer, immunomodulatory, hypoglycemic, lipid-lowering, antiatherosclerotic, neuroprotective, hepatointestinal regulatory, hormonal regulatory activities, and so forth. This review provides a comprehensive overview of the resources and distribution, processing procedures and application, nutritional and phytochemical composition, and biological activities of pueraria, and gives insights into developing pueraria as a potential and novel ingredient for its versatile food and nonfood applications along with the latest researches conducted worldwide. Furthermore, it highlights the safety and regulatory issues for consumption of pueraria as food ingredient.

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葛根：化学成分、健康益处和当前应用的综合综述

葛根是一种豆科藤本植物，主要产于东亚和东南亚。它最广泛使用的部分是块茎。自古以来，葛根常被用来治疗发烧、头痛等各种疾病。近年来，葛根作为多糖、植物化学物质、蛋白质、矿物质等营养物质的宝贵来源，具有抗癌、免疫调节、降血糖、降脂、抗动脉粥样硬化、神经保护、肝肠调节、激素调节等活性。本文综述了葛根的资源和分布、加工方法和应用、营养成分和植物化学成分、生物活性等方面的研究进展，并对葛根作为一种潜在的新型原料在食品和非食品领域的应用进行了展望。此外，它强调了葛根作为食品成分消费的安全性和监管问题。

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

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

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.