释放肉豆蔻的力量：通过化学计量学和多组学进展揭示的营养成分，植物化学物质和健康益处

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-16 DOI:10.1016/j.foodres.2025.116798

Xi Khai Wong , Cesarettin Alasalvar , Shengtao Bo , Jinpeng Pan , Sui Kiat Chang

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引用次数: 0

摘要

本文对肉豆蔻的成分和营养特性进行了深入分析，重点介绍了其植物化学物质、脂溶性生物活性化合物以及相关的健康益处。只要有可能，肉豆蔻的不同部分，包括种子、肉豆蔻、果皮（肉）和叶子，都会被比较和讨论。该研究强调了肉豆蔻中存在的关键脂溶性生物活性化合物，如萜烯（α-蒎烯、β-蒎烯、sabinene、水合物反式sabinene、1-松油醇和4-松油醇）、苯丙素（肉豆蔻素）、脂肪酸和脂肪酸酯（肉豆蔻酸及其肉豆蔻酸甲酯）和甾醇（β-谷甾醇）。肉豆蔻中的植物化学物质与许多促进健康的作用有关，如抗菌、抗氧化、抗脂肪生成、抗肥胖、抗炎、免疫刺激、促进生长、抗糖尿病、自噬抑制和驱蚊特性。此外，本文还讨论了化学计量学和多组学技术在推进肉豆蔻研究中的作用，解决了早期研究中的局限性。肉豆蔻副产品利用的未来趋势和机器学习的结合可以增强减少食物浪费的可持续性，同时促进福祉并加速对这种植物背后的科学的理解。这可能会带来对健康食品成分有益的突破。

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Unlocking the power of nutmeg: Nutritional composition, phytochemicals, and health benefits revealed through chemometrics and multi-omics advances

This review offers an in-depth analysis of the compositional and nutritional characteristics of nutmeg, highlighting its phytochemicals, lipid-soluble bioactive compounds, and the associated health benefits. Whenever possible, different parts of nutmeg, including the seed, mace, rind (flesh), and leaf, are compared and discussed. The study highlights the presence of key lipid-soluble bioactive compounds such as terpenes (α-pinene, β-pinene, sabinene, trans-sabinene hydrate, 1-terpineol, and 4-terpineol), phenylpropanoids (myristicin), fatty acids and fatty acid esters (myristic acid and its methyl myristate), and sterols (β-sitosterol) in nutmeg. The phytochemicals in nutmeg are linked to numerous health-promoting effects, such as antimicrobial, antioxidant, anti-adipogenic, anti-obesity, anti-inflammatory, immune-stimulating, growth-promoting, antidiabetic, autophagy-inhibitory, and mosquito-repellent properties. Furthermore, the review discusses the role of chemometrics and multi-omics techniques in advancing nutmeg research, addressing limitations in earlier studies. Future trends in the utilization of nutmeg byproducts and the incorporation of machine learning could enhance sustainability in food waste reduction while promoting well-being and accelerating the understanding of the science behind this plant. This could potentially lead to breakthroughs beneficial for health food ingredients.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.