An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications
文献类型： 外文期刊
作者： Zhou, Jiankang 1 ; Wang, Wenting 1 ; Zhang, Zhuo 1 ; Zhu, Gege 4 ; Qiao, Jiawei 1 ; Guo, Shengyuan 2 ; Bai, Yu 1 ; Zhao, Chaofan 1 ; Teng, Cong 5 ; Qin, Peiyou 1 ; Zhang, Lizhen 1 ; Ren, Guixing 1 ;
作者机构： 1.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China
2.Chengdu Univ, Coll Food & Biol Engn, Chengdu, Peoples R China
3.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
4.Wuhan 23 Middle Sch Hanyang Dist, Wuhan, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China
关键词： hyacinth bean; bioactive compounds; health benefits; future application
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.3； 五年影响因子：4.0 ）
ISSN： 0022-5142
年卷期： 2024 年
页码：
收录情况： SCI
摘要： Hyacinth bean [Lablab purpureus (L.) Sweet], a plant belonging to the leguminous family and traditionally used for medicinal purposes in China, is a valuable resource with a wide range of health benefits. This review examines the bioactive compounds, health-promoting properties and functional food potential of hyacinth bean, highlighting its role in protecting against metabolic diseases and the underlying molecular mechanisms. According to existing research, hyacinth bean contains a diverse array of bioactive compounds, Consumption of hyacinth beans and hyacinth bean-related processed food products, as well as their use in medicines, is associated with a variety of health benefits that are increasingly favoured by the scientific community. In light of these findings, we posit that hyacinth bean holds great promise for further research and food application.
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