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Wei CHEN

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Journal of Zhejiang University SCIENCE B 2021 Vol.22 No.6 P.431-449

http://doi.org/10.1631/jzus.B2000594


Research advances in bioactive components and health benefits of jujube (Ziziphus jujuba Mill.) fruit


Author(s):  Yang LU, Tao BAO, Jianling MO, Jingdan NI, Wei CHEN

Affiliation(s):  Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   zjuchenwei@zju.edu.cn

Key Words:  Jujube, Bioactive components, Biological activity, Functional foods, Health benefits


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Yang LU, Tao BAO, Jianling MO, Jingdan NI, Wei CHEN. Research advances in bioactive components and health benefits of jujube (Ziziphus jujuba Mill.) fruit[J]. Journal of Zhejiang University Science B, 2021, 22(6): 431-449.

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DOI - 10.1631/jzus.B2000594


Abstract: 
jujube (Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to have various health benefits and has been extensively planted worldwide, especially in China. Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects. In this paper, the latest progress in research on major bioactive compounds obtained from jujube is reviewed, and the potential biological functions of jujube fruit resources are discussed. As a dietary supplement, jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances, such as polysaccharides, polyphenols, amino acids, nucleotides, fatty acids, dietary fiber, alkaloids, and other nutrients. These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer, antioxidant, anti-inflammatory, anti-hyperlipidemic, anti-hyperglycemic, immunoregulatory, neuroprotective, sedative, and antiviral functions. Of note is that new constituents, including alkaloids, dietary fiber, and other bioactive substances, as well as the antiviral, hypoglycemic, lipid-lowering, and neuroprotective effects of jujube fruit, are systematically reviewed here for the first time. Meanwhile, problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed. Therefore, this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.

红枣生物活性成分及其保健作用的研究进展

摘要:红枣作为一种膳食补充剂,是公认的健康食品。它含有多种生物活性物质,如多糖、多酚、氨基酸、核苷酸、脂肪酸和维生素等。这些活性物质具有抗癌、抗氧化、抗炎、降血脂、降血糖、免疫调节、神经保护、镇静和抗病毒等生理功能。除此之外,本文还归纳了红枣果实中的生物碱和膳食纤维及其生理功能。同时,对影响枣树果实资源开发利用的相关问题进行了探讨,并提出了未来红枣营养功能的研究方向。本文将为红枣产品的开发及红枣营养成分在功能性食品中的应用提供一定的参考依据。

关键词:红枣;功能成分;生物活性;功能食品;保健作用

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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