木犀草素
多酚
化学
生物利用度
苯丙素
抗菌剂
类黄酮
功能性食品
生物化学
生物合成
食品科学
药理学
有机化学
生物
抗氧化剂
酶
作者
Sneh Punia Bangar,Priyanka Kajla,Vandana Chaudhary,Nitya Sharma,Fatih Özoğul
出处
期刊:Food bioscience
[Elsevier]
日期:2023-01-21
卷期号:52: 102366-102366
被引量:43
标识
DOI:10.1016/j.fbio.2023.102366
摘要
Flavonoids are increasingly applied in foods to promote their functional properties, human health, and overall wellbeing. Luteolin, a polyphenolic plant flavonoid, is recognized as one of the plausible bioactive components that can be notably intriguing for food applications and for fabricating active packaging systems with antimicrobial properties. Luteolin is a flavone-based polyphenol naturally found as glycosides, with a phenylpropanoid biosynthesis route. Luteolin, when ingested and absorbed in the intestine, converts from free to conjugated-form, thereby forming luteolin glucuronides, which are presumably responsible for a range of luteolin bioactivities. Owing to these health-promoting potentials, along with ease of delivery, exceptional applications, and negligible toxicity, an integral valorization approach involving sustainable technologies to recover these high-value-added ingredients and their utilization should be further stimulated. This is the first review that seeks to thoroughly compile some of the important data published on biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicity potential of luteolin.
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