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Details

Autor(en) / Beteiligte
Titel
Annonas: Underutilized species as a potential source of bioactive compounds
Ist Teil von
  • Food research international, 2020-12, Vol.138 (Pt A), p.109775-109775, Article 109775
Ort / Verlag
Canada: Elsevier Ltd
Erscheinungsjahr
2020
Quelle
MEDLINE
Beschreibungen/Notizen
  • [Display omitted] •Annona species have been used in traditional medicine to treat different diseases.•All parts of Annona trees are a good source of bioactive compounds.•The compounds isolated from Annona species have interesting biological activities.•Underutilized Annona species are an alternative in the pharmacological industry. The genus Annona belongs to the family Annonaceae and includes several species of tropical and subtropical crops characterized by their edible and exotic fruits. Twenty species of Annona have been reported in Mexico, localized mainly in the tropical southeastern regions of the country. Most species, however, are not marketable and remain underutilized, and are often referred to as wild Annona species, but they are a valuable source of bioactive compounds. According to ethnobotanical evidence, extracts obtained from different Annona species and different parts of the plant (stem bark, leaves, roots, seeds, and peel) have been used in traditional medicine to treat various ailments. Most of their reported health benefits are attributed to the presence of bioactive compounds with various in vitro and in vivo biological activities, such as antidepressant, antidiabetic, neuroprotective, anticonvulsant, anti-inflammatory, antiproliferative, vasorelaxant, antipyretic, anti-ulcer, analgesic, and healing activities. Therefore, further extensive knowledge of these species especially information on their health benefits is essential to increase their cultivation and commercial use. The present review focuses on traditional uses of underutilized Annona species, their bioactive compounds content, and biological activities.
Sprache
Englisch
Identifikatoren
ISSN: 0963-9969
eISSN: 1873-7145
DOI: 10.1016/j.foodres.2020.109775
Titel-ID: cdi_proquest_miscellaneous_2468657616

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