Functional factors, nutritional value and development strategies of Cornus:A review

The diversified dietary needs to promote the rapid development of the food industry. At the same time, the new health concept suggests an emphasis on product safety and food function. Cornus as a kind of food with long history and wide use, has high development value. Cornus has the potential to be used as both medicine and food. Not only the fruit, but also the leaves and flowers of Cornus has certain development potential, which can improve the development utilization rate of Cornus. The article reviews the two major species of Cornus, including their active ingredients, functional factors, health protective capabilities and safety. Furthermore, its application and prospects for use are summarized. Finally, some research directions are proposed. Cornus. mas (CM) and Cornus. officinalis (CO) are rich in flavonols, anthocyanins, phenolic acids, iridoid terpenes and polysaccharides. Many special structural flavonoids are found in fruits. Also, many ellagitannins and monoterpenoids are found in leaves and flowers, which are the key to the special nutritional effects of CM and CO. These functional factors can play immunomodulatory, anti-inflammatory, anti-oxidation, antibacterial and metabolic regulation functions. The most effective processing methods include heat processing, fermentation, extraction processing, etc. The application prospects of Cornus in the food industry include: Combination of functional factors and functional activities, 1) fruit can be used to prepare immunomodulators and antioxidants, 2) leaves and flowers can be used to prepare antibacterial agents, etc.; 3) food or pharmaceutical accessories, food additives, etc.