植物化学
多酚
食品科学
抗氧化剂
萜类
化学
芳香
苹果属植物
健康福利
功能性食品
人类健康
传统医学
生物
植物
生物化学
医学
环境卫生
作者
Xiangquan Zeng,He Li,Weibo Jiang,Qianqian Li,Xiao Yu,Xiaomei Wang,Jian Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-08-01
卷期号:386: 132789-132789
被引量:20
标识
DOI:10.1016/j.foodchem.2022.132789
摘要
Crabapples belong to the genus Malus (Rosaceae), which are small sized edible fruits with unique aroma and taste. According to previous studies, crabapples are rich in bioactive compounds and possess a series of health-promoting properties. Various crabapple-based food products and additives have also been developed by different research groups in recent years. In this paper, we aim to summarize the current knowledge about the phytochemical compositions, health-promoting properties and food applications of crabapples for the first time. It is shown that crabapples are good sources of polyphenols, terpenoids, vitamins, lipids, fibers, soluble sugars, microelements, organic acids and amino acids, which exhibit antioxidant, anticancer, lipid-lowering, anti-diabetic and anti-inflammatory activities in vitro and/or in vivo. Nowadays, the crabapple fruits have been successfully utilized to produce vinegar, jam, mixed beverage, fruit bar/gelatinized layers and lipophilic antioxidant. In a word, crabapples may have great potential in the development of new functional food and drinks.
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