1、 Definition of plant functional food
The functional food with the effective ingredients from plants as the main body is plant functional food.
2、 Classification of plant functional food
According to the different sources of plant functional food, it can be divided into: 1 functional food from Chinese herbal medicine; 2 functional food from fruits and vegetables; 3 functional food from tea and spices and functional food from oil crops.
1. Plant functional food from Chinese herbal medicine
Modern research has confirmed that many Chinese herbal medicines with dual use of medicine and food are rich in a large number of bioactive substances, such as ginsenosides from ginseng, polysaccharides from wolfberry, flavonoids or lactones from Ginkgo biloba, glycyrrhizic acid from Glycyrrhiza, etc. Health care effects mainly involve cancer prevention, immune regulation, improvement of cardiovascular system function, antioxidation, hypoglycemia, blood lipid reduction, etc.
Licorice is a kind of tonic Chinese herbal medicine. Its medicinal parts are roots and rhizomes. The effective components of Glycyrrhiza include flavonoids, triterpenoids, polysaccharides, etc. Flavonoids of Glycyrrhiza uralensis mainly refer to a kind of natural products with c6-c3-c6 basic mother nucleus. So far, more than 150 flavonoids have been isolated from Glycyrrhiza uralensis, mainly including flavonols, dihydroflavonoids, chalcone, dihydrochalcone and so on. Licorice flavonoids have obvious pharmacological effects of bacteriostasis, antiviral, antineoplastic, antioxidant and bao4. Especially after it was found that it has anti HIV effect, the research of licorice flavonoids has attracted people's attention.
Lycium barbarum L. is the mature and dry fruit of Lycium barbarum L. which is a solanaceous plant. It has the functions of nourishing the liver and kidney, benefiting the essence and eyesight. It is widely used in regulating immune function, reducing blood fat, blood sugar, protecting the liver, anti-tumor and anti-aging in modern clinical practice.
Allicin is a volatile oil extracted from the bulb of garlic, Allicin is the product of allicin hydrolyzed by enzyme. It mainly contains allicin and allicin. Allicin and Allicin are called allicin. Allicin is the main bioactive component of garlic. It has antibacterial, antitumor, cholesterol lowering, platelet aggregation and protection Liver, prevention of cardiovascular disease and blood pressure and other physiological effects.
reference
1. Han Yahui 1, Gu Saiqi 1, Tao Ningping 1, *, Luo Feng 2 (1. Shanghai Ocean University, Shanghai 201306; 2. Xinjiang Alaer xinnonglicorice Co., Ltd., Xinjiang alar 843000)
2. Research progress of allicin: Mei Siwei 1, Zhu Hanzhen 2 (1 Henan Agricultural Vocational College, Zhengzhou 451450; 2 Qixian Agricultural Bureau, Kaifeng, Henan 475200)
3. Comparative study on the extraction methods of wolfberry flavonoids Zhang Ziping, Huang Wenbo, Wang Yujiong (Key Laboratory of biotechnology, Ningxia University, Ningxia Yinchuan 750021)
4. Study on the bacteriostasis and stability of allicin: Shiwei 1, Zhangyan 2, 3, Baiyang 1, Liuying 1 * (1. School of food science and technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong Province; 2. South China Sea Fisheries Research Institute, China Academy of Fisheries Sciences, Guangzhou 510300, Guangdong Province;
5. Research progress of antibacterial effect and mechanism of allicin Xu Xiaojiang, Xiao Wenjun, Chen Qing, Yuan Yong, Li Anwen (School of horticulture and landscape architecture, Hunan Agricultural University, 410128) 3. School of food, Shanghai Ocean University, Shanghai 201306)
