Division of Food, Nutrition and Exercise Sciences, University of Missouri, 1406 E Rollins Street, Columbia, MO 65211, United States.
Food Chem. 2022 Jul 15;382:132408. doi: 10.1016/j.foodchem.2022.132408. Epub 2022 Feb 9.
The Ginkgo biloba has astonished scholars globally with enormous bioactives, with sales exceeding $10 billion since 2017. The Ginkgo biloba seed (GBS) is an essential part of culinary culture. Nevertheless, toxins in fresh Ginkgo biloba seed (GBS) have limited GBSs' daily consumption. Ginkgotoxin and ginkgotoxin-5-glucoside cause poisoning, tonic-clonic convulsions, and neurotoxic effects. Ginkgolic acid causes cytotoxicity and allergies. Allergic glycoprotein in GBS causes nausea, seizures, dyspnea, mydriasis, vomiting, and bellyache. The amygdalin-derived hydrocyanic acid cause dizziness, vomiting, cramping, and sleeping disorders. Food products are frequently exposed to various processing techniques to increase food safety and functionality. As a result, this review focused on the technologies that have been used to minimize toxins in GBS. In addition, a comparison of these techniques was made based on their benefits, drawbacks, feasibility, pharmacological activities, and future direction or opportunities to improve current ones were provided.
银杏具有巨大的生物活性，令全球学者感到惊讶，自 2017 年以来，其销售额超过 100 亿美元。银杏种子（GBS）是烹饪文化的重要组成部分。然而，新鲜银杏种子（GBS）中的毒素限制了 GBS 的日常食用量。银杏毒素和银杏毒素-5-葡萄糖苷会引起中毒、强直阵挛性惊厥和神经毒性作用。银杏酸会引起细胞毒性和过敏。GBS 中的过敏糖蛋白会引起恶心、癫痫、呼吸困难、瞳孔散大、呕吐和腹痛。苦杏仁苷衍生的氰化氢会引起头晕、呕吐、痉挛和睡眠障碍。食品经常会接触到各种加工技术，以提高食品安全和功能性。因此，本综述重点介绍了用于减少 GBS 中毒素的技术。此外，还根据这些技术的益处、缺点、可行性、药理活性以及改进现有技术的未来方向或机会，对这些技术进行了比较。
