State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Co-Innovation Center for Efficient Processing and Utilization of Forest Products, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
J Agric Food Chem. 2023 Nov 8;71(44):16452-16468. doi: 10.1021/acs.jafc.3c05135. Epub 2023 Oct 24.
has a wide range of active constituents (such as polysaccharides, sterols, polyphenols, terpenes, amino acids, trace elements, etc.) and is an economically important brown algae with a long history. In recent years, has been intensively studied and has attracted wide attention in the fields of agriculture, environment, medicine, and functional food. In this review, we reviewed the current research status of at home and abroad over the past decade by searching Web of science, Google Scholar, and other databases, and structurally analyzed the active components of , and on this basis, we focused on summarizing the cutting-edge research and scientific issues on the role of various active substances in in exerting antioxidant, anti-inflammatory, antitumor, antidiabetic, immunomodulatory, antiviral antibacterial, and anticoagulant effects. The mechanisms by which different substances exert active effects were further summarized by exploring different experimental models and are shown visually. It provides a reference to promote further development and comprehensive utilization of resources.
具有广泛的活性成分（如多糖、甾醇、多酚、萜类、氨基酸、微量元素等），是一种具有悠久历史的经济重要褐藻。近年来， 受到了广泛的关注，并在农业、环境、医药和功能性食品等领域得到了深入研究。本综述通过在 Web of Science、Google Scholar 等数据库中进行检索，对过去十年国内外 的研究现状进行了综述，并对 的活性成分进行了结构分析，在此基础上，重点总结了各种活性物质在发挥抗氧化、抗炎、抗肿瘤、抗糖尿病、免疫调节、抗病毒抗菌和抗凝作用方面的最新研究和科学问题。通过探索不同的实验模型，进一步总结了不同物质发挥活性作用的机制，并以直观的方式展示出来。这为促进 资源的进一步开发和综合利用提供了参考。
