印度喜马拉雅东北部野生食用水果的民族植物学、营养和功能特性综述。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Mridusmita Barman, Poonam Mishra
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引用次数: 0

摘要

喜马拉雅东北部是全球公认的生物多样性热点地区,是各种野生可食用水果的家园,是该地区生态和文化挂毯不可或缺的一部分。这些水果是农村社区重要的膳食成分、传统医药资源和经济资产。尽管它们具有丰富的植物化学成分和功能特性,但在科学研究和工业应用方面仍未得到充分的开发。本文重点介绍了营养丰富的喜马拉雅野生水果,包括莲花薯蓣(Diospyros lotus)、伞果(Elaeagnus umellata)、高卢果(Gaultheria fragrantissima)、高卢果(Gaultheria trichophyla)、梨(Pyrus pashia)、牛蒡(Rubus niveus)和蓝莓(Vaccinium glaucoalbum),这些水果以其丰富的植物化学物质,特别是抗氧化剂而闻名,对促进均衡健康饮食至关重要。除了对健康有益之外,它们还具有巨大的工业潜力。本文系统地评估了现有的文献,研究了这些水果的民族植物学意义、健康益处、化学成分以及作为新型功能食品、营养保健品、天然防腐剂和独特风味来源的工业应用。本研究提出的见解旨在鼓励研究人员、食品和制药行业以及政策制定者将其纳入主流食品行业,从而促进全球粮食安全、产业创新和喜马拉雅地区的可持续经济发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India.

The Northeastern Himalayas, a globally recognized biodiversity hotspot, are home to a diverse array of wild edible fruits integral to the region's ecological and cultural tapestry. These fruits serve as vital dietary components, traditional medicinal resources, and economic assets for rural communities. Despite their rich phytochemical composition and functional properties, they remain primarily underexplored in scientific research and industrial applications. This review focuses on a selection of nutritionally rich Himalayan wild fruits, including Diospyros lotus, Elaeagnus umbellata, Gaultheria fragrantissima, Gaultheria trichophylla, Pyrus pashia, Rubus niveus, and Vaccinium glaucoalbum, renowned for their phytochemical abundance, particularly antioxidants, these fruits are pivotal in promoting a balanced, healthy diet. Beyond their health benefits, they hold significant industrial potential. This paper systematically evaluates the existing literature, examining the ethnobotanical significance, health benefits, chemical composition, and industrial applications of these fruits as sources of novel functional foods, nutraceuticals, natural preservatives, and unique flavors. The insights presented in this study aim to encourage researchers, the food and pharmaceutical industries, and policymakers to integrate them into mainstream food sectors, thereby advancing global food security, industrial innovation, and sustainable economic development in the Himalayan region.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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