Chen Centhyea, Mohamad Razali Umi Hartina, Saikim Fiffy Hanisdah, Mahyudin Azniza, Mohd Noor Nor Qhairul Izzreen
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia.
Institute of Tropical Biology and Conservation, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia.
Foods. 2021 Mar 23;10(3):689. doi: 10.3390/foods10030689.
L. () is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an upscaling process is reviewed.
L.（）是一种适应性很强的植物，广泛应用于许多传统药物和阿育吠陀药物中。该植物的各个部分，如叶子、果实和种子，都具有营养和药用价值。它含有丰富的植物化学物质，包括酚酸、黄酮类化合物、黄酮醇、花青素、大量营养素、维生素、矿物质和挥发性芳香化合物，显示出其卓越的药理能力。它还具有高蛋白、碳水化合物、纤维、有机酸、维生素和矿物质的营养保健价值，以及低脂肪价值。然而，尽管它具有出色的生物学特性和营养价值，但尚未被充分视为一种潜在的功能性食品成分。因此，本综述报道了L.的叶子、果实和种子中所含的营养成分和生物活性化合物；其营养保健特性、作为食品成分的功能特性以及增强多酚稳定性的微胶囊技术。最后，由于需要扩大到更大的生产工厂以满足工业需求，对L.扩大生产过程的研究和局限性进行了综述。
