石榴皮的植物化学特征,营养成分和石榴皮提取物作为营养药的潜在来源:综合性审查
Faiza Azmat1, Mahpara Safdar1, Hajra Ahmad1
1Department of Nutritional Sciences and Environmental Design Allama Iqbal Open University Islamabad Pakistan.
Food science & nutrition
|February 19, 2024
概括
石榴皮及其提取物富含诸如酸和黄类生物活性化合物. 这些天然化合物对健康有好处,可以替代功能性食品和营养保健品中的合成添加剂.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养药化学 营养药化学
- 药理学是指药理学,即药理学是指药理学.
背景情况:
- Punica granatum L. (石榴) 皮含有生物活性化合物.
- 这些化合物具有民族医学意义和化学特性.
- 它们的饮食和营养学意义目前被低估了.
研究的目的:
- 审查石榴皮和提取物的营养成分和植物化学概况.
- 探索它们作为功能性食品,食品添加剂和营养成分的应用.
- 突出其健康益处和作为化疗预防剂的潜力.
主要方法:
- 关于石榴皮和提取物的现有研究的文献综述.
- 对营养成分和植物化学成分的分析.
- 食品应用和营养药品行动的评估.
主要成果:
- 石榴皮提取物含有丰富的酸,矿物质,黄类化合物 (素) 和可水解素 (酸).
- 石榴皮中的宏分子可以代替合成营养品和食品添加剂.
- 该评论详细介绍了营养成分,植物化学物质,食品应用和健康益处.
结论:
- 石榴皮及其提取物具有显著的促进健康的活动.
- 它们提供了功能性食品,食品添加剂和营养保健品的宝贵天然来源.
- 建议进一步研究和使用石榴皮.
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