Hao Junyu, Gao Yufang, Xue Jiabao, Yang Yunyun, Yin Jinjin, Wu Tao, Zhang Min
State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
National Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Foods. 2022 Apr 18;11(8):1170. doi: 10.3390/foods11081170.
There are numerous varieties of mulberry, and each has high medicinal value and is regarded as a promising source of traditional medicines and functional foods. Nevertheless, the nutrients and uses of mulberry differ from species ( L., L. and L.). Phenolic compounds are prominent among the biologically active ingredients in mulberry, especially flavonoids, anthocyanins and phenolic acids. Epidemiologic studies suggest that mulberry contains a rich, effective chemical composition and a wide range of biological activity, such as antioxidant, anti-inflammatory, anti-tumor and so on. However, compared with other berries, there has been a lack of systematic research on mulberry, and this hinders its further expansion as a functional fruit. The main purpose of this review is to provide the latest data regarding the effective chemical constituents and pharmacological effects of mulberry to support its further therapeutic potential and health functions.
桑树品种繁多，每种都具有很高的药用价值，被视为传统药物和功能性食品的理想来源。然而，不同品种（白桑、黑桑和鲁桑）的桑树在营养成分和用途上存在差异。酚类化合物是桑树生物活性成分中的主要成分，尤其是黄酮类化合物、花青素和酚酸。流行病学研究表明，桑树含有丰富、有效的化学成分和广泛的生物活性，如抗氧化、抗炎、抗肿瘤等。然而，与其他浆果相比，对桑树的研究缺乏系统性，这阻碍了其作为功能性水果的进一步推广。本综述的主要目的是提供有关桑树有效化学成分和药理作用的最新数据，以支持其进一步的治疗潜力和健康功能。
