Zhao Jiarui, Wang Xinhe, Lin He, Lin Zhe
College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
Food Chem. 2023 Jul 1;413:135576. doi: 10.1016/j.foodchem.2023.135576. Epub 2023 Jan 25.
As output of hazelnut increases worldwide, so does the amount of by-products, leading to huge waste and environmental stress. This paper focuses on the varieties of hazelnut that have been studied more in the past two decades, and summarizes the research status of hazelnut and its by-products from the aspects of nutritional value, phytochemicals, extraction methods, biological functions and applications. Hazelnut and its by-products are rich in a variety of bioactive constituents, mainly polyphenols, which have antioxidant, antibacterial and prebiotic effects. Moreover, hazelnut shells, husks, and leaves contain taxanes such as paclitaxel, which can inhibit the proliferation of cancer cells. They are potentially good natural sources of paclitaxel compared to the slower growing yew. Therefore, it is essential to further integrate the extraction techniques and health-promoting properties of these nutrients and bioactive substances to expand their application and enhance their value.
随着全球榛子产量的增加，其副产品的数量也在增加，这导致了大量的浪费和环境压力。本文重点关注过去二十年中研究较多的榛子品种，并从营养价值、植物化学物质、提取方法、生物学功能和应用等方面总结了榛子及其副产品的研究现状。榛子及其副产品富含多种生物活性成分，主要是多酚类物质，具有抗氧化、抗菌和益生元作用。此外，榛子壳、果壳和树叶中含有紫杉醇等紫杉烷类物质，能够抑制癌细胞的增殖。与生长较慢的紫杉相比，它们有可能是紫杉醇良好的天然来源。因此，进一步整合这些营养成分和生物活性物质的提取技术及其促进健康的特性，以扩大其应用范围并提高其价值至关重要。
