Atractylodis Rhizoma(AR) is a traditional Chinese medicinal material for food and medicine, with the functions of eli-minating dampness, strengthening the spleen, expelling wind evil and dispersing cold. AR contains a variety of compounds, including sesquiterpenoids, alkynes, triterpenoids, aromatic glycosides, polysaccharides and so on. At present, the researches on AR mainly focus on volatile components, with relatively fewer researches on non-volatile components. Polysaccharide from Atractylodis Rhizoma(ARP) is an important material basis among non-volatile components for the efficacy. Due to its many biological activities such as immunomodulatory activity, anti-tumors, anti-virus and anti-oxidation, ARP has certain research value and potential. The diversity of the polysaccharide structure is the basis for biological functions, but it also increases the difficulty of carbohydrate research. The research on the extraction, separation, purification, structure and activity of ARP is in the preliminary exploration stage, still with many shortcomings. Herein, recent advancements in the extraction, purification, structural characteristics and biological activities of ARP were summarized in this article to provide scientific reference for the in-depth systematic research of ARP and the development of AR resources.
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http://dx.doi.org/10.19540/j.cnki.cjcmm.20210108.603 | DOI Listing |
J Food Sci Technol
January 2025
Food Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, Uttar Pradesh 226001 India.
Unlabelled: Solid phase extraction technique is a widely used sample preparation technique for the extraction of components from complex food matrices. However, there are several parameters in SPE that leads to low recovery, and reproducibility, insufficiently clean extracts and evaporation of volatile compounds. These drawbacks can be addressed through the use of innovative techniques and instrumentation that offers improved efficiency and accuracy for isolation of active constituents from food and beverage samples.
View Article and Find Full Text PDFPharmaceutics
January 2025
Department of Chemistry "Ugo Schiff" (DICUS), University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
Resins are complex mixtures of natural constituents containing non-volatile and volatile terpenes, in combination with gums and polyphenols, used since ancient times for their medicinal properties. Current research has evidenced their therapeutic value with a plethora of activities. The main limits of resins and their constituents for their clinical use are low water solubility, poor stability and bioavailability.
View Article and Find Full Text PDFJ Chem Ecol
January 2025
Graduate School of Integrated Sciences for Life, Hiroshima University, Higashihiroshima, 739-8528, Japan.
Eurema mandarina is a pierid butterfly that primarily feeds on plants in the family Fabaceae. In mainland Japan, adult females preferentially lay eggs on Albizia julibrissin and Lespedeza cuneata. In the field, females may oviposit on non-fabaceous plants, although rarely.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, Sichuan, PR China. Electronic address:
Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two primary piling fermentation methods: wet piling with rolled leaves (moisture content around 60%) and dry piling with sun-dried or baked green tea leaves (moisture content below 30%). This study employed sensory evaluation, targeted and non-targeted metabolomics, and fungal Internal Transcribed Spacer (ITS) sequencing to investigate changes in quality components and fungal composition in Tibetan tea processed by both wet and dry-piling methods. The results revealed that 3,7-Dimethyl-1,5,7-octatriene-3-ol and D-limonene were identified as key volatile metabolites contributing to the aroma variations between the dry and wet-piled teas.
View Article and Find Full Text PDFFoods
January 2025
Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China.
Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required.
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