Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalities

التفاصيل البيبلوغرافية
العنوان: Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalities
المؤلفون: Mingyong Xie, Jianhua Xie, Wei Tang, Jing-En Li, Mingliang Jin
المصدر: Food Hydrocolloids. 60:148-160
بيانات النشر: Elsevier BV, 2016.
سنة النشر: 2016
مصطلحات موضوعية: 0301 basic medicine, chemistry.chemical_classification, Plantago, biology, Traditional medicine, business.industry, General Chemical Engineering, Zizyphus jujuba, 02 engineering and technology, General Chemistry, 021001 nanoscience & nanotechnology, biology.organism_classification, Polysaccharide, 03 medical and health sciences, 030104 developmental biology, chemistry, Botany, Asian country, Medicine, Lycium, 0210 nano-technology, business, Food Science
الوصف: Recently, a great deal of interest has been paid to polysaccharides isolated from natural sources due to their various beneficial health effects. Many of these special interested polysaccharides have a long history as part of herbal formulas that have been widely accepted in Asian countries. Lycium barbarum L. ( L. barbarum ), Zizyphus jujuba Mill ( Z. jujuba ), Plantago spp., and Morus spp. have been widely used in China as traditional herbal medicines and functional foods for millennia. Polysaccharides are bioactive constituents of these plants and are of interest because of their functional properties, which include immunomodulatory, antioxidant, antitumor, and hypoglycemic activity. This paper provides an overview of recent advances in understanding of the physiochemical, structural features and biological effects of these bioactive polysaccharides from L. barbarum , Z. jujuba , Plantago spp., and Morus spp. This review is to provide background and useful updated information for future research and application of these polysaccharides.
تدمد: 0268-005X
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ae6d3015be31b7f2ee7f6c52cc870901
https://doi.org/10.1016/j.foodhyd.2016.03.030
حقوق: CLOSED
رقم الأكسشن: edsair.doi...........ae6d3015be31b7f2ee7f6c52cc870901
قاعدة البيانات: OpenAIRE