Research and Application of Plant-derived Saponins

被引：0

作者：

Hao, Beiqiong ^{[1
,2
]}

Cao, Yan ^{[2
]}

Liu, Chenxing ^{[2
]}

Li, Yongxin ^{[1
]}

Xia, Qile ^{[1
,2
]}

机构：

[1] School of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou

[2] Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Eey Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Eey Laboratory of Fruits and 'Egetables Postharvest and Processing Technology Research of Zhe

来源：

Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 11期

关键词：

application limitations; physiological activity; plant-derived saponins; solutions; structural classification;

D O I：

10.16429/j.1009-7848.2024.11.042

中图分类号：

学科分类号：

摘要：

Saponins are a class of glycosides in which aglycones are triterpenoids or spiral steranes. They are regarded as common active ingredients and have important nutritional value, such as bacteriostasis, anti-tumor, hypoglycemic, and regulation of intestinal flora. At the same time, saponins also have many limitations, such as hemolysis, organ toxicity, low bioavailability, strong tissue irritation, which greatly limits the application of saponins in functional foods. At present, some methods are used to improve these problems. This paper reviewed the research progress of common plant-derived saponins in recent years. Based on their classification and structural analysis, this paper introduced their physiological activities, limitations of clinical application and solutions, aiming to provide theoretical basis for the application of plant-derived saponins in disease prevention and treatment. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：459 / 471

页数：12

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