領學術科研之先,創(chuàng)食品科技之新
—— 中國食品雜志社
期刊集群
Chemical constituents, biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver
來源:食品科學網(wǎng) 閱讀量: 372 發(fā)表時間: 2019-09-25
作者: Yi-Fan Xinga,1, Dong Hea,1, Yi Wanga, Wen Zenga, Chong Zhanga,b, Yuan Lua, Nan Sua,b,Yan-Hua Kongc, Xin-Hui Xinga,b,?
關鍵詞: Eucommia ulmoides Oliver,Comprehensive utilization,Chemical constituents,Biological functions,Ph
摘要:

Eucommia ulmoides Oliver is a native plant and valuable tonic Chinese medicine in China with a long history,

great economic value and comprehensive development potential. Traditionally, the comprehensive

utilization rate of E. ulmoides Oliv. is still very low, only bark has been used as medicine and other parts of

Eucommia ulmoides Oliv. cannot be fully utilized, even the leaves have been well utilized in food products

in Japan in the past decades. In order to improve the comprehensive utilization efficiency of E. ulmoides

Oliv., in this review, we summarized the varieties and contents of main active compounds, biological

functions and pharmacological effects in different parts of E. ulmoides Oliv. The findings suggest that

other parts of E. ulmoides Oliv. could replace the bark of E. ulmoides Oliv. to some extent besides of their

respective applications. The unique and extensive physiological functions between different parts of E.

ulmoides Oliv. indicate that the comprehensive utilization of E. ulmoides Oliv. has a wide space to develop,

which is also an effective way to protect E. ulmoides Oliv. resources and improve its the utilization rate.

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