Research on main components, bioactivities of Staphylea bumalda DC. and its development and application progress

Authors

Me Ya-mei, Key Laboratory of Mass Spectrometry Imaging and Metabolomics 〔Minzu University of China〕, State Ethnic Affairs Commission, Beijing 100081 , China ；College of Life and Environmental Sciences, Minzu University of China, Beijing 100081 , China
Jing Ji-yue, College of Life and Environmental Sciences, Minzu University of China, Beijing 100081 , China
Ling Jia-cheng, College of Life and Environmental Sciences, Minzu University of China, Beijing 100081 , China
Wang Wen-shu, Key Laboratory of Mass Spectrometry Imaging and Metabolomics 〔Minzu University of China〕, State Ethnic Affairs Commission, Beijing 100081 , China ；College of Life and Environmental Sciences, Minzu University of China, Beijing 100081 , China

Abstract

In this review, the nutritional components such as protein, amino acids, vitamins, polysaccharides and oil were discussed. The active components, including phenols, flavonoids, triterpenes and the bioactivities such as antioxidant, hypoglycemic and neuroprotection were summarized, the application of S. bumalda DC. as a new raw food material and functional food were also prospected.

Publication Date

9-20-2022

First Page

210

Last Page

215

DOI

10.13652/j.spjx.1003.5788.2022.90064

Recommended Citation

Ya-mei, Me; Ji-yue, Jing; Jia-cheng, Ling; and Wen-shu, Wang (2022) "Research on main components, bioactivities of Staphylea bumalda DC. and its development and application progress," Food and Machinery: Vol. 38: Iss. 6, Article 36.
DOI: 10.13652/j.spjx.1003.5788.2022.90064
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/36

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