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题名A Comprehensive Review of the Chemical Constituents and Functional Properties of Adzuki Beans (Vigna angulariz)
作者
发表日期2025-03-19
发表期刊Journal of Agricultural and Food Chemistry
ISSN0021-8561
卷号73
期号11
页码6361-6384
摘要

The adzuki bean (Vigna angulariz), a member of the Vigna genus within the Leguminosae family, is native to China and extensively cultivated across East Asia. Renowned for its rich nutritional profile, the adzuki bean is abundant in carbohydrates, proteins, and bioactive compounds such as polysaccharides, polyphenols, flavonoids, saponins, and peptides. These components confer a wide range of health-promoting properties, including potent antioxidant, anti-inflammatory, antidiabetic, antiobesity, antibacterial, and neuroprotective effects. Notably, adzuki beans exhibit unique functional properties, such as high resistant starch content and the ability to modulate gut microbiota by promoting beneficial bacteria like Akkermansia, which enhance insulin sensitivity and lipid metabolism. These attributes make adzuki beans particularly effective in managing chronic diseases such as diabetes, obesity, and cardiovascular disorders. Additionally, adzuki beans show promise in addressing conditions like muscle atrophy, osteoporosis, and cancer. Processing methods such as fermentation and heat treatment further enhance their bioactive potential, underscoring their suitability for developing functional foods and nutraceuticals. This review highlights the chemical composition, functional activities, and mechanisms of adzuki beans, providing valuable insights for their application in food and pharmaceutical industries to prevent and manage chronic diseases.

关键词active substances Adzuki bean chronic disease prevention functional foods metabolic regulation
DOI10.1021/acs.jafc.4c12023
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收录类别SCIE
语种英语English
WOS研究方向Agriculture ; Chemistry ; Food Science & Technology
WOS类目Agriculture, Multidisciplinary ; Chemistry, AppliedFood Science & Technology
WOS记录号WOS:001437076700001
Scopus入藏号2-s2.0-105001061065
引用统计
被引频次:1[WOS]   [WOS记录]     [WOS相关记录]
文献类型评论文章
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/12813
专题理工科技学院
通讯作者Xu, Baojun
作者单位
1.Zhengzhou Key Laboratory of Synthetic Biology of Natural Products,Henan Joint International Research Laboratory of Drug Discovery of Small Molecules,Huanghe Science and Technology College,Zhengzhou,China
2.Food Science and Technology Program,BNU-HKBU United International College,Zhuhai,519087,China
3.Henan University,Kaifeng,475004,China
4.Health Commission of Henan Province Key Laboratory for Precision Diagnosis and Treatment of Pediatric Tumor,Children’s Hospital Affiliated to Zhengzhou University,Zhengzhou,450018,China
通讯作者单位北师香港浸会大学
推荐引用方式
GB/T 7714
Guo, Qingfeng,Luo, Jinhai,Zhang, Xiaet al. A Comprehensive Review of the Chemical Constituents and Functional Properties of Adzuki Beans (Vigna angulariz). 2025.
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