Research progress of polyphenolic compounds in artichoke

Authors

SHI Mingyue, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
CAO Qingming, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHONG Wenhui, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
YI Yingjian, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
FANG Yi, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHANG Zhikun, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHOU Wenhua, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.

Publication Date

12-28-2018

First Page

160

Last Page

165

DOI

10.13652/j.issn.1003-5788.2018.12.032

Recommended Citation

Mingyue, SHI; Qingming, CAO; Wenhui, ZHONG; Yingjian, YI; Yi, FANG; Zhikun, ZHANG; and Wenhua, ZHOU (2018) "Research progress of polyphenolic compounds in artichoke," Food and Machinery: Vol. 34: Iss. 12, Article 32.
DOI: 10.13652/j.issn.1003-5788.2018.12.032
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/32

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