Abstract
Jujube (Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to have various health benefits and has been extensively planted worldwide, especially in China. Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects. In this paper, the latest progress in research on major bioactive compounds obtained from jujube is reviewed, and the potential biological functions of jujube fruit resources are discussed. As a dietary supplement, jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances, such as polysaccharides, polyphenols, amino acids, nucleotides, fatty acids, dietary fiber, alkaloids, and other nutrients. These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer, antioxidant, anti-inflammatory, anti-hyperlipidemic, anti-hyperglycemic, immunoregulatory, neuroprotective, sedative, and antiviral functions. Of note is that new constituents, including alkaloids, dietary fiber, and other bioactive substances, as well as the antiviral, hypoglycemic, lipid-lowering, and neuroprotective effects of jujube fruit, are systematically reviewed here for the first time. Meanwhile, problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed. Therefore, this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.
摘要
红枣作为一种膳食补充剂, 是公认的健康食品。它含有多种生物活性物质, 如多糖, 多酚, 氨基酸, 核苷酸, 脂肪酸和维生素等。这些活性物质具有抗癌, 抗氧化, 抗炎, 降血脂, 降血糖, 免疫调节, 神经保护, 镇静和抗病毒等生理功能。除此之外, 本文还归纳了红枣果实中的生物碱和膳食纤维及其生理功能。同时, 对影响枣树果实资源开发利用的相关问题进行了探讨, 并提出了未来红枣营养功能的研究方向。本文将为红枣产品的开发及红枣营养成分在功能性食品中的应用提供一定的参考依据。
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This work was supported by the National Natural Science Foundation of China (No. U1703105) and the Zhejiang Provincial Key R&D Program of China (No. 2019C02074).
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Yang LU and Wei CHEN conducted this review. Yang LU, Wei CHEN, and Tao BAO wrote and edited the manuscript. Yang LU, Jianling MO, and Jingdan NI participated in creating and editing the tables. All authors have read and approved the final manuscript and, therefore, have full access to all the data in the study and take responsibility for the integrity and security of the data.
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Yang LU, Tao BAO, Jianling MO, Jingdan NI, and Wei CHEN declare that they have no conflict of interest.
This article does not contain any studies with human or animal subjects performed by any of the authors.
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Lu, Y., Bao, T., Mo, J. et al. Research advances in bioactive components and health benefits of jujube (Ziziphus jujuba Mill.) fruit. J. Zhejiang Univ. Sci. B 22, 431–449 (2021). https://doi.org/10.1631/jzus.B2000594
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DOI: https://doi.org/10.1631/jzus.B2000594