An overview of the nutritional value, health properties, and future challenges of Chinese bayberry

PeerJ

article

Shuwen Zhang¹  Zheping Yu¹  Li Sun¹  Haiying Ren¹  Xiliang Zheng¹  Senmiao Liang¹  Xingjiang Qi¹ 

[1] Zhejiang Academy of Agricultural Sciences, Institute of Horticulture

关键词: Chinese bayberry;    Botanical characteristics;    Bioactive compounds;    Nutritional value;    Health function;   

DOI  :  10.7717/peerj.13070

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.

【 授权许可】

CC BY