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Peng Ye, Gan Renyou, Li Huabin, Yang Mingxuan, McClements David Julian, Gao Ruic

来源:CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 发布时间:2020-05-05 21:03:34 浏览次数:99次

标题: Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical
作者: Peng, Y (Peng, Ye); Gan, RY (Gan, Renyou); Li, HB (Li, Huabin); Yang, MX (Yang, Mingxuan); McClements, DJ (McClements, David Julian); Gao, RC (Gao, Ruichang); Sun, QC (Sun, Quancai)
来源出版物: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION  DOI: 10.1080/10408398.2020.1753165  提前访问日期: APR 2020   
影响因子 (2018 年): 6.704
引用的参考文献数: 115
摘要: vitexin, an apigenin-8-C-glucoside, is widely present in numerous edible and medicinal plants. vitexin possesses a variety of bioactive properties, including antioxidation, anti-inflammation, anti-cancer, neuron-protection, and cardio-protection. Other beneficial health effects, such as fat reduction, glucose metabolism, and hepatoprotection, have also been reported in recent studies. This review briefly discusses the absorption and metabolism of vitexin, as well as its influence on gut microbiota. Recent advances in understanding the pharmacological and biological effects of vitexin are then reviewed. Improved knowledge of the absorption, metabolism, bioactivity, and molecular targets of vitexin is crucial for the better utilization of this emerging nutraceutical as a chemopreventive and chemotherapeutic agent.
入藏号: WOS:000526340200001
PubMed ID: 32292045
语言: English
文献类型: Review; Early Access
作者关键词: flavonoid C-glycosides; food components; gut microbiota; protective effects; vitexin
KeyWords Plus: SIGNALING PATHWAY; OXIDATIVE STRESS; INHIBITS INFLAMMATION; LEAVES EXTRACT; CHICORIC ACID; BETA-CATENIN; APOPTOSIS; AUTOPHAGY; INJURY; RATS
地址: [Peng, Ye; Gao, Ruichang; Sun, Quancai] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212001, Jiangsu, Peoples R China.
[Gan, Renyou] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu, Peoples R China.
[Li, Huabin] Sun Yat Sen Univ, Guangdong Prov Key Lab Food Nutr & Hlth, Dept Nutr, Sch Publ Hlth, Guangzhou, Peoples R China.
[Yang, Mingxuan] Jiangsu Univ, Sch Art, Zhenjiang, Jiangsu, Peoples R China.
[McClements, David Julian] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.
通讯作者地址: Gao, RC; Sun, QC (通讯作者),Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212001, Jiangsu, Peoples R China.
电子邮件地址: qsun@foodsci.umass.edu; Xiyuan2008@ujs.edu.cn
作者识别号:
作者Web of Science ResearcherIDORCID 号Sun, Quancai  0000-0002-9171-269X 
出版商: TAYLOR & FRANCIS INC
出版商地址: 530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106 USA
Web of Science 类别: Food Science & Technology; Nutrition & Dietetics
研究方向: Food Science & Technology; Nutrition & Dietetics
IDS 号: LD9IW
ISSN: 1040-8398
eISSN: 1549-7852
29 字符的来源出版物名称缩写: CRIT REV FOOD SCI
ISO 来源出版物缩写: Crit. Rev. Food Sci. Nutr.
来源出版物页码计数: 16
基金资助致谢:
基金资助机构授权号Senior Talent Cultivation Program of Jiangsu University 18JDG023 Jiangsu "Mass Innovation and Entrepreneurship" (shuang chuang Ph.Ds) Talent Program  

This work was supported by Senior Talent Cultivation Program of Jiangsu University (18JDG023); and the Jiangsu "Mass Innovation and Entrepreneurship" (shuang chuang Ph.Ds) Talent Program. No conflict of interest existed.