期刊
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B
卷 22, 期 6, 页码 431-449出版社
ZHEJIANG UNIV PRESS
DOI: 10.1631/jzus.B2000594
关键词
Jujube; Bioactive components; Biological activity; Functional foods; Health benefits
类别
资金
- National Natural Science Foundation of China [U1703105]
- Zhejiang Provincial Key R&D Program of China [2019C02074]
Jujube, a highly nutritious and functional fruit, contains various bioactive substances with health benefits such as antioxidant, anti-inflammatory, and anticancer properties. This review discusses the major bioactive compounds and potential biological functions of jujube fruit, while also suggesting future research directions.
Jujube (Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to have various health benefits and has been extensively planted worldwide, especially in China. Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects. In this paper, the latest progress in research on major bioactive compounds obtained from jujube is reviewed, and the potential biological functions of jujube fruit resources are discussed. As a dietary supplement, jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances, such as polysaccharides, polyphenols, amino acids, nucleotides, fatty acids, dietary fiber, alkaloids, and other nutrients. These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer, antioxidant, anti-inflammatory, anti-hyperlipidemic, anti-hyperglycemic, immunoregulatory, neuroprotective, sedative, and antiviral functions. Of note is that new constituents, including alkaloids, dietary fiber, and other bioactive substances, as well as the antiviral, hypoglycemic, lipid-lowering, and neuroprotective effects of jujube fruit, are systematically reviewed here for the first time. Meanwhile, problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed. Therefore, this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.
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