Updates and advances on pharmacological properties of Taraxacum mongolicum Hand.-Mazz and its potential applications.

Biological activities Pharmacokinetics Phytochemicals Taraxacum mongolicum Hand.-Mazz Toxicology

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Mar 2022
Historique:
received: 14 05 2021
revised: 22 08 2021
accepted: 02 09 2021
pubmed: 29 10 2021
medline: 15 12 2021
entrez: 28 10 2021
Statut: ppublish

Résumé

As a well-recognized dietary and medicinal plant, Taraxacum mongolicum Hand.-Mazz (TMHM) has been used for making wines, candies, energy drinks, and other functional foods. The TMHM contains a diverse range of active phytoconstituents, including flavonoids, triterpenoids, phenolic acids, sesquiterpene lactones, pigments, coumarins and sterols. Recent pharmacological evidence has revealed multiple biological effects of TMHM, including anti-inflammatory, antioxidant, antibacterial, and gastric-protective effects, which contribute to the ameliorative effects of TMHM on inflammation-associated diseases, constipation, gastric disorders, empyrosis, hyperlipidemia, and swollen carbuncles. Although recent advances have highlighted the potential of TMHM to be applied in the clinical practice, food, and nutraceutical industry, the mechanistic understanding and systematic information on TMHM are still scarce. Here, in this timeline review, we have attempted to compile literary documents on pharmacological potential of TMHM concerning its chemical composition, biological activities, toxicity, and pharmacokinetics to promote further researches on clinical and therapeutic potential of TMHM and its food/nutraceutical applications.

Identifiants

pubmed: 34710697
pii: S0308-8146(21)02386-4
doi: 10.1016/j.foodchem.2021.131380
pii:
doi:

Substances chimiques

Anti-Inflammatory Agents 0
Flavonoids 0
Phytochemicals 0
Plant Extracts 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

131380

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Yan Zhang (Y)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Ying-Fan Hu (YF)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Wei Li (W)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Guang-Ya Xu (GY)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Kun-Rong Wang (KR)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Lin Li (L)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Hao Luo (H)

School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.

Liang Zou (L)

Key Laboratory of Coarse Cereal Processing of Ministry, Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: zouliangcdu@126.com.

Jia-Si Wu (JS)

Acupuncture and Tuina School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China. Electronic address: wujiasi@cdutcm.edu.cn.

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