Research progress on active ingredients and pharmacological functions of lotus leaf

Authors

LI Yi-long, National Research Center of Engineering Technology for Utilization of Functional Ingredientsfrom Botanicals, Hunan Agricultural University, Changsha, Hunan 410128 , China
SHANG Bo-hao, National Research Center of Engineering Technology for Utilization of Functional Ingredientsfrom Botanicals, Hunan Agricultural University, Changsha, Hunan 410128 , China
WANG Jian-hui, School of FoodScience and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
LIU Zhong-hua, National Research Center of Engineering Technology for Utilization of Functional Ingredientsfrom Botanicals, Hunan Agricultural University, Changsha, Hunan 410128 , China
ZHU Ming-zhi, National Research Center of Engineering Technology for Utilization of Functional Ingredientsfrom Botanicals, Hunan Agricultural University, Changsha, Hunan 410128 , China

Abstract

The main active ingredients in lotus leaves were introduced in this review, including flavonoids, alkaloids, volatile oils, terpenoids, polysaccharides, and organic acids. The pharmacological functions of lotus leaves, such as lipid-lowering and anti-obesity activities, anti-oxidant, anti-bacterial, and blood-lowering activities, protective effects of the cardiovascular system, nervous system, and liver, and anti-tumor activity were also summarized. The relative research and application were prospected in order to provide references for the comprehensive utilization of lotus leaf resources.

Publication Date

12-28-2022

First Page

218

Last Page

225

DOI

10.13652/j.spjx.1003.5788.2022.80321

Recommended Citation

Yi-long, LI; Bo-hao, SHANG; Jian-hui, WANG; Zhong-hua, LIU; and Ming-zhi, ZHU (2022) "Research progress on active ingredients and pharmacological functions of lotus leaf," Food and Machinery: Vol. 38: Iss. 12, Article 35.
DOI: 10.13652/j.spjx.1003.5788.2022.80321
Available at: https://www.ifoodmm.cn/journal/vol38/iss12/35

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