.的物理化学、营养和功能特性。 （你提供的原文似乎不完整，这里是根据现有内容翻译的）
Physicochemical, nutritional and functional properties of .
作者信息
Men Xiao, Choi Sun-Il, Han Xionggao, Kwon Hee-Yeon, Jang Gill-Woong, Choi Ye-Eun, Park Sung-Min, Lee Ok-Hwan
机构信息
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341 Republic of Korea.
Department of Horticulture, Kangwon National University, Chuncheon, 24341 Republic of Korea.
出版信息
Food Sci Biotechnol. 2020 Nov 9;30(2):171-183. doi: 10.1007/s10068-020-00835-2. eCollection 2021 Feb.
Abstract
is widely planted in most parts of the world, and is rich in carotenoids, vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal value. Some related research has proven that has the potential ability to induce anti-obesity, anti-diabetic, antibacterial, and anticancer effects. At the same time, it has attracted more attention in the medical field. These nutrients and bioactive compounds in have important effects on human health. In order to make better use of this crop, it still needs further study. Therefore, the purpose of this article is to summarize the physicochemical properties and nutritional components of , and to provide a reference for further research on the benefits of on human health.
摘要
它在世界大部分地区广泛种植，富含类胡萝卜素、维生素、膳食纤维、矿物质和酚类化合物。它还具有重要的药用价值。一些相关研究证明，它具有诱导抗肥胖、抗糖尿病、抗菌和抗癌作用的潜在能力。同时，它在医学领域引起了更多关注。它所含的这些营养成分和生物活性化合物对人体健康有重要影响。为了更好地利用这种作物，仍需要进一步研究。因此，本文的目的是总结它的理化性质和营养成分，为进一步研究它对人体健康的益处提供参考。
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