Wang Sunan, Zhu Fan
Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2017 Dec 15;237:431-443. doi: 10.1016/j.foodchem.2017.05.111. Epub 2017 May 23.
Staghorn sumac (Rhus typhina) is native to North America, and has been used by indigenous peoples for food and non-food applications for a long time. It has been adapted to the other parts of the world for cultivation as a potential source of functional food ingredients. This review summarises the updated information on the chemical composition and diverse biological activities of staghorn sumac. Various factors affect the chemical composition, function retention during processing, and nutritional properties of staghorn sumac-derived products. These factors include botanical characteristics and environmental conditions, extraction and quantification methods, and processing parameters. Various innovative and potential uses of staghorn sumac in food, nutraceutical and cosmetic industries are suggested on the basis of the chemical constituents. This review provides a scientific basis for the development of staghorn sumac as a sustainable economic plant for food and other industries.
鹿角漆树（盐肤木）原产于北美，长期以来一直被当地居民用于食品和非食品用途。它已被引入世界其他地区进行种植，作为功能性食品成分的潜在来源。本文综述了鹿角漆树化学成分和多种生物活性的最新信息。各种因素会影响鹿角漆树衍生产品的化学成分、加工过程中的功能保留以及营养特性。这些因素包括植物特征和环境条件、提取和定量方法以及加工参数。基于其化学成分，提出了鹿角漆树在食品、营养保健品和化妆品行业的各种创新和潜在用途。本综述为将鹿角漆树开发成为食品和其他行业可持续经济植物提供了科学依据。
