状态 | 已发表Published |
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 |
ISSN | 0021-8561 |
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 |
DOI | 10.1021/acs.jafc.4c12023 |
相关网址 | 查看来源 |
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 | |
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. |
条目包含的文件 | 条目无相关文件。 |
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