三七及其有效成分防治衰老认知功能障碍的研究进展。

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-09-14 DOI:10.1002/mnfr.70216

Lan Sun,Fuyan Yang,Shanshan Wang,Jiarong Du,Rong Yuan,Bo Qiao,Yueying Wu,Xiaoya Li

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引用次数: 0

摘要

随着全球人口老龄化的加剧，认知障碍患者数量不断增加，已成为公共卫生领域不容忽视的挑战。三七是云南特色植物资源，含有皂苷、多糖、黄酮类化合物、氨基酸、微量元素等，具有显著的神经保护作用。本文旨在总结三七及其有效成分预防和治疗衰老引起的认知功能障碍的潜在机制，为三七及其有效成分的进一步开发和应用以及抗衰老相关认知功能障碍提供理论依据和实践指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Research Progress of Panax notoginseng and Its Active Components in Preventing and Treating Cognitive Dysfunction of Aging.

With the aggravation of global population aging, the number of people with cognitive impairment is increasing, which has become a challenge that cannot be ignored in the field of public health. Panax notoginseng is a characteristic plant resource in Yunnan, which contains saponins, polysaccharides, flavonoids, amino acids, trace elements, and has a remarkable neuroprotective effect. The purpose of this paper is to summarize the potential mechanism of P. notoginseng and its active components in preventing and treating cognitive dysfunction caused by aging, in order to provide a theoretical basis and practical guidance for further development and application of P. notoginseng and its components and anti-aging related cognitive dysfunction.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.