An overview of the nutritional value, health properties, and future challenges of Chinese bayberry

文献类型： 外文期刊

第一作者： Zhang, Shuwen

作者： Zhang, Shuwen;Yu, Zheping;Sun, Li;Ren, Haiying;Zheng, Xiliang;Liang, Senmiao;Qi, Xingjiang

作者机构：

关键词： Chinese bayberry; Botanical characteristics; Bioactive compounds; Nutritional value; Health function

期刊名称：PEERJ （ 影响因子：3.061； 五年影响因子：3.537 ）

ISSN： 2167-8359

年卷期： 2022 年 10 卷

页码：

收录情况： SCI

摘要： Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.

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