一种未充分利用的豆类：风信子豆[Lablab purpureus (L.) sweet]：生物活性化合物、功能活性以及未来的食品前景和应用。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-07-03 DOI:10.1002/jsfa.13708

Jiankang Zhou, Wenting Wang, Zhuo Zhang, Gege Zhu, Jiawei Qiao, Shengyuan Guo, Yu Bai, Chaofan Zhao, Cong Teng, Peiyou Qin, Lizhen Zhang, Guixing Ren

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引用次数: 0

摘要

风信子[Lablab purpureus (L.) Sweet]是一种豆科植物，在中国传统上用作药用，是一种具有广泛健康益处的宝贵资源。这篇综述探讨了风信子的生物活性化合物、促进健康的特性和功能食品的潜力，强调了其在预防代谢性疾病方面的作用及其潜在的分子机制。根据现有研究，风信子豆含有多种生物活性化合物，食用风信子豆和风信子豆相关加工食品以及将风信子豆用于药物，可带来多种健康益处，越来越受到科学界的青睐。鉴于这些发现，我们认为风信子豆在进一步研究和食品应用方面大有可为。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications

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An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications

Hyacinth bean [Lablab purpureus (L.) Sweet], a plant belonging to the leguminous family and traditionally used for medicinal purposes in China, is a valuable resource with a wide range of health benefits. This review examines the bioactive compounds, health-promoting properties and functional food potential of hyacinth bean, highlighting its role in protecting against metabolic diseases and the underlying molecular mechanisms. According to existing research, hyacinth bean contains a diverse array of bioactive compounds, Consumption of hyacinth beans and hyacinth bean-related processed food products, as well as their use in medicines, is associated with a variety of health benefits that are increasingly favoured by the scientific community. In light of these findings, we posit that hyacinth bean holds great promise for further research and food application. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.