Plant Foods for Human Nutrition最新文献_第8页

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-24 DOI: 10.1007/s11130-024-01223-5

Shuang Gu, Qiaojia Ling, Guifeng Bao, Lin Xie, Yongqing Shi, Xiangyang Wang

{"title":"Effect of Various Fruit Extracts on Angiotensin I-Converting Enzyme (ACE) and Kallikrein (KLK) Activities.","authors":"Shuang Gu, Qiaojia Ling, Guifeng Bao, Lin Xie, Yongqing Shi, Xiangyang Wang","doi":"10.1007/s11130-024-01223-5","DOIUrl":"10.1007/s11130-024-01223-5","url":null,"abstract":"Hypertension is one of the main risk factors for cardiovascular disease and causes widespread morbidity and mortality worldwide. The aim of this work was to screen the fruit with high angiotensin I-converting enzyme (ACE) inhibitory activity and kallikrein (KLK) promotion activity by three different extraction methods from 22 kinds of fruits. Results showed that the aqueous extracts of fresh kiwifruit significantly inhibited ACE activity (47.71%), whereas the KLK activity was also inhibited (4.56%). This indicated that the substances inhibiting ACE activity existed in kiwifruit might be small molecular substances such as polyphenols. The nonpolar substance existed in the ethanol extracts of grape inhibited ACE activity significantly. The enzymatic hydrolysates of red grape significantly promoted KLK activity, whereas its ethanol extracts significantly inhibited KLK activity. This results suggested that the components that lower blood pressure and raise blood pressure are generally presented in the same fruit, the former are mostly water-soluble substances, while the latter are generally alcohol-soluble substances. If certain or individual components can be isolated from edible fruits, they may significantly affect blood pressure in humans.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"860-866"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142047032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aronia Melanocarpa Elliot Anthocyanins Inhibits Alcoholic Liver Disease by Activation of α7nAChR. Aronia Melanocarpa Elliot 花青素通过激活 α7nAChR 抑制酒精性肝病。

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-07-10 DOI: 10.1007/s11130-024-01213-7

Jie Wei, Xian Tang, Yujing He, Ziheng Peng, Hongwei Liu, Yin He, Jun Gao

引用次数: 0

Multivariate Data Analysis Assisted Mining of Nutri-rich Genotypes from North Eastern Himalayan Germplasm Collection of Perilla (Perilla frutescens L.). 多变量数据分析辅助从东北喜马拉雅紫苏种质资源库中挖掘富含营养的基因型。

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1007/s11130-024-01220-8

Simardeep Kaur, Samarth Godara, Naseeb Singh, Amit Kumar, Renu Pandey, Sneha Adhikari, Sandeep Jaiswal, Sanjeev Kumar Singh, Jai Chand Rana, Rakesh Bhardwaj, Binay Kumar Singh, Amritbir Riar

{"title":"Multivariate Data Analysis Assisted Mining of Nutri-rich Genotypes from North Eastern Himalayan Germplasm Collection of Perilla (Perilla frutescens L.).","authors":"Simardeep Kaur, Samarth Godara, Naseeb Singh, Amit Kumar, Renu Pandey, Sneha Adhikari, Sandeep Jaiswal, Sanjeev Kumar Singh, Jai Chand Rana, Rakesh Bhardwaj, Binay Kumar Singh, Amritbir Riar","doi":"10.1007/s11130-024-01220-8","DOIUrl":"10.1007/s11130-024-01220-8","url":null,"abstract":"Understanding the nutritional diversity in Perilla (Perilla frutescens L.) is essential for selecting and developing superior varieties with enhanced nutritional profiles in the North Eastern Himalayan (NEH) region of India. In this study, we assessed the nutritional composition of 45 diverse perilla germplasm collected from five NEH states using standard protocols and advanced analytical techniques. Significant variability was observed in moisture (0.39-11.67%), ash (2.59-7.13%), oil (28.65-74.20%), protein (11.05-23.15%), total soluble sugars (0.34-3.67%), starch (0.01-0.55%), phenols (0.03-0.87%), ferric reducing antioxidant power (0.45-1.36%), palmitic acid (7.06-10.75%), stearic acid (1.96-2.29%), oleic acid (8.11-13.31%), linoleic acid (15.18-22.74%), and linolenic acid (55.47-67.07%). Similarly, significant variability in mineral content (ppm) was also observed for aluminium, calcium, cobalt, chromium, copper, iron, potassium, magnesium, manganese, molybdenum, sodium, nickel, phosphorus, and zinc. Multivariate analyses, including hierarchical clustering analysis (HCA) and principal component analysis (PCA), revealed the enriched nutritional diversity within the germplasm. Correlation analysis indicated significant positive and negative relationships between nutritional parameters, indicating potential biochemical and metabolic interactions present in the perilla seeds. TOPSIS-based ranking identified promising genotypes for functional foods, pharmaceuticals, and nutritional applications. This study provides a first in-depth report of the nutritional composition and diversity of perilla germplasm in the NEH region, thus aiding in the identification of superior varieties for food and nutritional diversification and security.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"843-850"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Variation in Temperature and Light Duration on Morpho-physiology and Phytochemical Content in Sprouts and Microgreens of Common Buckwheat (Fagopyrum esculentum Moench). 温度和光照时间变化对普通荞麦（Fagopyrum esculentum Moench）新芽和微芽的形态生理学和植物化学物质含量的影响

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-09-07 DOI: 10.1007/s11130-024-01221-7

Marry Albright Johnson, Mahesh Kumar, Sveta Thakur

{"title":"Effect of Variation in Temperature and Light Duration on Morpho-physiology and Phytochemical Content in Sprouts and Microgreens of Common Buckwheat (Fagopyrum esculentum Moench).","authors":"Marry Albright Johnson, Mahesh Kumar, Sveta Thakur","doi":"10.1007/s11130-024-01221-7","DOIUrl":"10.1007/s11130-024-01221-7","url":null,"abstract":"Common buckwheat (Fagopyrum esculentum Moench) is a gluten-free underutilized pseudocereal with excellent therapeutic and nutraceutical potential. Sprouts and microgreens produced from this plant species can be consumed regularly owing to a rich nutritional profile that can be improved by regulating the abiotic factors during their growth. Therefore, this study explores the responses of common buckwheat sprouts and microgreens in terms of growth and phytochemicals accumulation under temperature (16, and 25 ºC) and photoperiodic (16/8 h and 20/4 h, light/dark intervals) variations. Some analyses were also performed at 4 and 8 ºC. The findings highlight the beneficial effects of mild stress induced by extended photoperiod and moderate temperature like enhanced yield and phytochemical content. Extending the photoperiodic duration from 16/8 h to 20/4 h significantly triggered the biosynthesis of pigments such as carotenoids and chlorophyll in 12-day-old microgreen leaves. Likewise, a moderate temperature i.e., 16 ºC was proved more effective in inducing the accumulation of secondary metabolites including phenolics and flavonoids. However, extreme cold conditions hindered the sprouting and growth rate underscoring common buckwheat sensitivity to low temperature. These findings are crucial for refining the production strategies, ensuring the nutritional values, and optimizing the potential of common buckwheat sprouts and microgreens as \"superfoods\".","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"875-885"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142146152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits. 利用发酵未成熟香蕉粉作为饼干的功能性成分

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1007/s11130-024-01224-4

Hümeyra Çetin-Babaoğlu, Ayşenur Coşkun, Semanur Taşçı, Sultan Arslan-Tontul

{"title":"Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.","authors":"Hümeyra Çetin-Babaoğlu, Ayşenur Coşkun, Semanur Taşçı, Sultan Arslan-Tontul","doi":"10.1007/s11130-024-01224-4","DOIUrl":"10.1007/s11130-024-01224-4","url":null,"abstract":"To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88 mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"827-833"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product. 油脂副产品高蛋白核桃粉的表征和技术功能特性

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-14 DOI: 10.1007/s11130-024-01219-1

Juan José Burbano, Darío Marcelino Cabezas, María Jimena Correa

{"title":"Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product.","authors":"Juan José Burbano, Darío Marcelino Cabezas, María Jimena Correa","doi":"10.1007/s11130-024-01219-1","DOIUrl":"10.1007/s11130-024-01219-1","url":null,"abstract":"A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"810-818"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141976270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-ulcerogenic Potential of Kalanchoë gastonis-bonnieri Extracts in Male ICR Mice Model of Ethanol-induced Gastric Ulcers. 加兰草提取物在乙醇诱发胃溃疡的雄性 ICR 小鼠模型中的抗溃疡潜力

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-13 DOI: 10.1007/s11130-024-01218-2

Abut Antonio García-Pérez, Yessica Casales-Tlatilpa, José Daniel Anaya-Tacuba, Liliana Corona-Oregón, Rosa Angélica Castillo-Rodríguez, Maribel Herrera-Ruiz, Alejandro Zamilpa, Alma Angélica Del Villar-Martínez

{"title":"Anti-ulcerogenic Potential of Kalanchoë gastonis-bonnieri Extracts in Male ICR Mice Model of Ethanol-induced Gastric Ulcers.","authors":"Abut Antonio García-Pérez, Yessica Casales-Tlatilpa, José Daniel Anaya-Tacuba, Liliana Corona-Oregón, Rosa Angélica Castillo-Rodríguez, Maribel Herrera-Ruiz, Alejandro Zamilpa, Alma Angélica Del Villar-Martínez","doi":"10.1007/s11130-024-01218-2","DOIUrl":"10.1007/s11130-024-01218-2","url":null,"abstract":"Peptic ulcers (PU) are a breach in the mucosa of the digestive tract and are related to several factors including an altered immune system and an unbalanced diet. Current treatment carries to long-term complications; therefore, the use of medicinal plants is an alternative for several inflammatory diseases including ulcerative lesions. Kalanchoë gastonis-bonnieri, is a succulent plant and, has been used in traditional medicine against gastric ulcers, inflammation, and cancer among others. The main goal of this work was to analyze the anti-ulcerogenic potential of extracts from leaves of K. gastonis-bonnieri in an assay of ethanol-induced gastric ulcers. An ethanolic extract was obtained by maceration from fresh leaves of K. gastonis-bonnieri, and fractions were obtained through bipartition and chemical fractioning. The chemical characterization of the extract was made through HPLC, GC-MS, and NMR. Total extract and fractions showed an anti-ulcerogenic effect in specimens of male ICR mice with a gastric ulcer index (UI) of 3.27-5.47. The recorded effect is attributed to the presence of terpenoid compounds such as β-Amyrin acetate, which showed antioxidant properties and lessened formations of ulcers induced by ethanol administration in mice stomach.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"803-809"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141971598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea. 鹰嘴豆中新型降糖和抗氧化肽的鉴定与功能分析

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1007/s11130-024-01215-5

Pei Li, Guoping Chen, Rongyao Liang, Kaiwei Cai, Zihao Chen, Na Yang, Wenyi Huang, Zhiyong Xie, Yanlong Chen, Qiongfeng Liao

{"title":"Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea.","authors":"Pei Li, Guoping Chen, Rongyao Liang, Kaiwei Cai, Zihao Chen, Na Yang, Wenyi Huang, Zhiyong Xie, Yanlong Chen, Qiongfeng Liao","doi":"10.1007/s11130-024-01215-5","DOIUrl":"10.1007/s11130-024-01215-5","url":null,"abstract":"Chickpea is rich in protein and has been demonstrated to possess hypoglycaemic effects. However, the specific bioactive ingredients and mechanisms underlying their hypoglycaemic effects remain unclear. In this study, enzymatic hydrolysis and gel permeation chromatography were used to extract chickpea bioactive peptide (CBP) from chickpea protein. One of the products, CBP-75-3, was found to inhibit α-glucosidase (GAA) activity and significantly increase the viability of insulin resistant (IR) cells. Moreover, CBP-75-3 significantly increased the rate of glucose consumption and glycogen synthesis in IR-HepG2 cells. Moreover, CBP-75-3 decreased the levels of malondialdehyde and increased the levels of superoxide dismutase, glutathione, and glutathione peroxidase. Subsequently, 29 novel bioactive peptides in CBP-75-3 were identified by LC‒MS/MS, and the potential hypoglycaemic targets of these novel bioactive peptides were investigated using molecular docking. Based on the results, the residues of the novel bioactive peptides interact with GAA through hydrogen bonding (especially LLR, FH, RQLPR, KGF and NFQ by binding to the substrate binding pocket or the active centre of GAA), thereby inhibiting GAA activity and laying a foundation for its hypoglycaemic activity. In short, the novel bioactive peptides isolated and identified from chickpea can effectively exert hypoglycaemic effects and increase the antioxidant capacity of IR-HepG2 cells. This study reveals that CBP-75-3, a natural hypoglycaemic ingredient, has potential for applications in functional foods and provides a theoretical basis for the development and application of CBP in the future.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"834-842"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Isolation of Potent 5α-Reductase Inhibitors and Antioxidants from Sphaeranthus indicus Linn. for the Management of Benign Prostatic Hyperplasia. 从Sphaeranthus indicus Linn.中分离出治疗良性前列腺增生症的强效5α-还原酶抑制剂和抗氧化剂

IF 4.3 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-19 DOI: 10.1007/s11130-024-01226-2

Beena Levakumar Abhirami, Anithakumari Aswathy Krishna, Manuvelil Babu Bashi, Babu Sangeetha Abhijith, Amal Wilson Varghese, Alaganandam Kumaran

引用次数: 0

Research Progress and Biosynthetic Mechanisms of Nutritional Compounds Obtained from Various Organs During the Developmental Stages of a Medicinal Plant (Chinese Jujube). 一种药用植物（中国大枣）在发育阶段从不同器官获取营养成分的研究进展和生物合成机制。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-08-16 DOI: 10.1007/s11130-024-01225-3

Noor Muhammad, Nisar Uddin, Zhiguo Liu, Minsheng Yang, Mengjun Liu

{"title":"Research Progress and Biosynthetic Mechanisms of Nutritional Compounds Obtained from Various Organs During the Developmental Stages of a Medicinal Plant (Chinese Jujube).","authors":"Noor Muhammad, Nisar Uddin, Zhiguo Liu, Minsheng Yang, Mengjun Liu","doi":"10.1007/s11130-024-01225-3","DOIUrl":"10.1007/s11130-024-01225-3","url":null,"abstract":"The fruit of the jujube tree is high in nutrients and has various health benefits. China is a major producer of jujube, and it is now cultivated all around the world. Numerous studies have demonstrated the nutritional value and potential health advantages of bioactive compounds found in the jujube tree. Furthermore, the jujube tree has a remarkable 7000-year agricultural history. The jujube plant has developed a rich gene pool, making it a valuable resource for germplasm. Different studies have focused on the developmental stages of jujube fruits to identify the optimal time for harvest and to assess the changes in their bioactive natural compounds or products during the process of development but the molecular mechanism underlying the production of bioactive natural products in Z. jujuba is still poorly understood. Moreover, the potential differential expressed genes (DEGs) identified as responsible for the synthesis of these compounds should be further functionally verified. It has been noticed that the contents of total flavonoids, total phenolic, and vitamin C increase significantly during the ripening process, while the contents of soluble sugars and organic acids decrease gradually. In this review, we have also scrutinized the challenges that hinder the utilization of jujube fruit resources and suggested potential areas for further research. As such, our review serves as a valuable resource for the future development of jujube-based nutritional compounds and the incorporation of their nutritional elements into the functional foods industry.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"744-758"},"PeriodicalIF":3.1,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141988567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0