莲花
莲藕
莲花效应
生物合成
生物
根茎
机制(生物学)
莲藕
植物
传统医学
生物化学
医学
生态学
基因
突变体
原材料
哲学
认识论
作者
Xu Zhao,Ran Zhao,Xiaojing Yang,Li‐Hui Sun,Yongming Bao,Yuan‐Shuai Liu,Andreas Blennow,Xingxun Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-01-27
卷期号:412: 135581-135581
被引量:12
标识
DOI:10.1016/j.foodchem.2023.135581
摘要
Nelumbo nucifera Gaertn, commonly known as lotus, is a genus comprising perennial and rhizomatous aquatic plants, found throughout Asia and Australia. This review aimed to cover the biosynthesis of flavonoids, alkaloids, and lipids in plants and their types in different parts of lotus. This review also examined the physiological functions of bioactive compounds in lotus and the extracts from different organs of the lotus plant. The structures and identities of flavonoids, alkaloids, and lipids in different parts of lotus as well as their biosynthesis were illustrated and updated. In the traditional medicine systems and previous scientific studies, bioactive compounds and the extracts of lotus have been applied for treating inflammation, cancer, liver disease, Alzheimer's disease, etc. We suggest future studies to be focused on standardization of the extract of lotus, and their pharmacological mechanisms as drugs or functional foods. This review is important for the lotus-based food processing and application.
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