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Published on: March 22, 2024
Sources, metabolism, health benefits and future development of saponins from plants
Jiang Wang1, Xin Tang1, Fei Liu1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Abstract:
Saponins are a class of glycoside compounds whose aglycones are triterpenoids or spirostanes, widely exist in a variety of Chinese herbs. Saponins are one of the important active components of medicinal plants and have a wide range of bioactivities. In order to promote the better development and utilization of saponins, the process of digestion, absorption and metabolism of saponins in vivo was reviewed in this paper. At the same time, the main bioactivities of common saponins and their potential mechanisms for alleviating diseases were summarized. Finally, the potential of saponins as functional food has been pointed out, and microbial transformation can make saponins better play this potential in the future.
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