云南食用花卉及其在未来食品中的潜力:关注民族学应用、化学和药理学研究

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY
Hongyan Wen , Sheng Li , Yinling Wei , Jing Dong , Zhenzhen Liang , Lingli Guo , Hongping He , Yu Zhang
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引用次数: 0

摘要

随着人们对高品质食品的需求日益增长,人们对功能性食品和营养补充剂的兴趣也与日俱增,而食用花卉因其保健功效而被广泛食用。云南(中国)是 "花卉王国",大部分花卉具有多种民族应用价值,因此,利用丰富的资源优势,挖掘食用花卉的生物活性潜力,开发各类营养和功能食品,满足人们的营养需求,是十分必要的。本文以云南最具民族特色和生物活性的花卉为代表,对云南食用花卉进行了全面综述。其中,黄酮类、萜类、酚酸类和香豆素类是主要的化学成分。它们表现出抗氧化、抗炎、抗肿瘤、抗糖尿病、降血糖等多种药理作用,其作用机制呈现出活性成分多靶点的特点。本文旨在为云南食用花卉的开发利用提供可靠的科学依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Yunnan edible flowers and their potential in future foods: focus on ethnological applications, chemical and pharmacological research

With the increasing demand for high quality food products, there is a growing interest in functional foods and nutritional supplements, and edible flowers are widely consumed due to their health benefits. Since Yunnan (China) is the “Flower Kingdom” and most of them have a variety of ethnological applications, it is essential to take advantage of the rich resources to explore the bioactive potential of edible flowers and develop various types of nutritional and functional foods to meet people's nutritional needs. This paper presents a comprehensive review of edible flowers in Yunnan with the most ethnically distinctive and biologically active flowers as representatives. Among them, flavonoids, terpenoids, phenolic acids, and coumarins are the major chemical constituents. They showed diverse pharmacological effects including antioxidant, anti-inflammatory, anti-tumor, anti-diabetic, and hypoglycemic, and the mechanisms presented the characteristics of multi-target of the active ingredients. This paper aimed to provide a sound scientific basis for the development and utilization of edible flowers in Yunnan.

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