Nutritional values, bioactive compounds and health benefits of purslane ( Portulaca oleracea L.): a comprehensive review

被引:9
作者
Li, Yanxi [1 ,2 ]
Xiao, Longgao [1 ,2 ]
Yan, Huan [1 ]
Wu, Mingyi [1 ]
Hao, Xiaojiang [1 ,3 ]
Liu, Haiyang [1 ,3 ]
机构
[1] Chinese Acad Sci, State Key Lab Phytochem & Plant Resources West Chi, Kunming Inst Bot, Kunming 650201, Peoples R China
[2] Univ Chinese Acad Sci, Beijing 100049, Peoples R China
[3] Yunnan Characterist Plant Extract Lab, Kunming 650106, Peoples R China
基金
中国国家自然科学基金;
关键词
Purslane; Nutritional compositions; Bioactive compounds; Polysaccharides; Functional foods; NF-KAPPA-B; ETHANOL EXTRACT; ANTIOXIDANT ACTIVITY; IN-VITRO; ACID CONCENTRATIONS; ANTITUMOR-ACTIVITY; PHENOLIC-COMPOUNDS; FLAVONOID CONTENT; OXIDATIVE STRESS; AQUEOUS EXTRACT;
D O I
10.26599/FSHW.2022.9250203
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Portulaca oleracea L., commonly known as purslane, is a worldwide weed species belonging to the family Portulacaceae and has been known as "Global Panacea". As one of the most widely consumed green vegetables and medicinal plants around the world, it has recently been re-evaluated as a potential "new crop" due to the properties that differentiate it as one of the best vegetable sources of omega-3 fatty acid (alpha-linolenic acid), as well as a variety of nutrients and phytochemicals. Accordingly, emerging research has found that purslane exhibits health-promoting properties like anti-inflammatory, anti-hyperglycemic, antioxidant, neuroprotective, and immunomodulatory. These findings suggest that this species possesses a potential using as a dietary supplement beyond potherb and traditional medicine. This review systematically summarizes the up-to-date research carried out on purslane, including the nutritional compositions, bioactive compounds, and health benefits it exerts as well as limitations, challenges, and future directions of research. Finally, we hope that this review would provide purslane with a comprehensive reference and future scope as functional and health-promoting food for disease prevention and treatment. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
引用
收藏
页码:2480 / 2501
页数:22
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