Chemical constituents and health effects of sweet potato
作者: Sunan WangShaoping NieFan Zhu
作者单位: 1Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario, Canada L0S 1J0
2School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
3State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
刊名: Food Research International, 2016, Vol.89 , pp.90-116
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodres.2016.08.032
关键词: Sweet potatoChemical compositionFunctional foodHealth effectPolyphenol
原始语种摘要: Abstract(#br)Sweet potatoes are becoming a research focus in recent years due to their unique nutritional and functional properties. Bioactive carbohydrates, proteins, lipids, carotenoids, anthocyanins, conjugated phenolic acids, and minerals represent versatile nutrients in different parts (tubers, leaves, stems, and stalks) of sweet potato. The unique composition of sweet potato contributes to their various health benefits, such as antioxidative, hepatoprotective, antiinflammatory, antitumor, antidiabetic, antimicrobial, antiobesity, antiaging effects. Factors affecting the nutritional composition and bio-functions of sweet potato include the varieties, plant parts, extraction time and solvents, postharvest storage, and processing. The assays for bio-function evaluation also contribute...
全文获取路径: Elsevier  (合作)
分享到:
来源刊物:
影响因子:3.005 (2012)

×
关键词翻译
关键词翻译
  • potato 马铃薯
  • effect 效应
  • sweet 甜的
  • composition 构图
  • health 保健