A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn.
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102072 |
Resumo: | Abstract This review article is focused on the nutritional constituents and functional properties of Gnetum gnemon Linn. Among the various plant parts, fruit or seed have been utilized and intensively investigated for food products in India and Indonesia. While the leaves may not be as popular as seeds, they protein sources with complete amino acids and high branched-chain amino acids (BCAAs). In addition, the plant has high contents of vitamin A, dietary fiber, minerals (potassium, calcium, iron, zinc, phosphorus) and high chlorophylls, which are related to chlorophyllin synthesis, antioxidant activity, anti-diabetes activity, and health benefits against various diseases. Therefore, G. gnemon is considered a candidate plant with high nutritional potential providing a wide range of essential nutrients and health benefits, and can be used safely as raw material for food, nutraceuticals, and medicinal products. |
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A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn.Gnetum gnemon Linn.nutritional valuefunctional propertiesAbstract This review article is focused on the nutritional constituents and functional properties of Gnetum gnemon Linn. Among the various plant parts, fruit or seed have been utilized and intensively investigated for food products in India and Indonesia. While the leaves may not be as popular as seeds, they protein sources with complete amino acids and high branched-chain amino acids (BCAAs). In addition, the plant has high contents of vitamin A, dietary fiber, minerals (potassium, calcium, iron, zinc, phosphorus) and high chlorophylls, which are related to chlorophyllin synthesis, antioxidant activity, anti-diabetes activity, and health benefits against various diseases. Therefore, G. gnemon is considered a candidate plant with high nutritional potential providing a wide range of essential nutrients and health benefits, and can be used safely as raw material for food, nutraceuticals, and medicinal products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102072Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.100121info:eu-repo/semantics/openAccessANISONG,NataSIRIPONGVUTIKORN,SunisaWICHIENCHOT,SantadPUTTARAK,Panupongeng2022-05-20T00:00:00Zoai:scielo:S0101-20612022000102072Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
title |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
spellingShingle |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. ANISONG,Nata Gnetum gnemon Linn. nutritional value functional properties |
title_short |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
title_full |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
title_fullStr |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
title_full_unstemmed |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
title_sort |
A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. |
author |
ANISONG,Nata |
author_facet |
ANISONG,Nata SIRIPONGVUTIKORN,Sunisa WICHIENCHOT,Santad PUTTARAK,Panupong |
author_role |
author |
author2 |
SIRIPONGVUTIKORN,Sunisa WICHIENCHOT,Santad PUTTARAK,Panupong |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
ANISONG,Nata SIRIPONGVUTIKORN,Sunisa WICHIENCHOT,Santad PUTTARAK,Panupong |
dc.subject.por.fl_str_mv |
Gnetum gnemon Linn. nutritional value functional properties |
topic |
Gnetum gnemon Linn. nutritional value functional properties |
description |
Abstract This review article is focused on the nutritional constituents and functional properties of Gnetum gnemon Linn. Among the various plant parts, fruit or seed have been utilized and intensively investigated for food products in India and Indonesia. While the leaves may not be as popular as seeds, they protein sources with complete amino acids and high branched-chain amino acids (BCAAs). In addition, the plant has high contents of vitamin A, dietary fiber, minerals (potassium, calcium, iron, zinc, phosphorus) and high chlorophylls, which are related to chlorophyllin synthesis, antioxidant activity, anti-diabetes activity, and health benefits against various diseases. Therefore, G. gnemon is considered a candidate plant with high nutritional potential providing a wide range of essential nutrients and health benefits, and can be used safely as raw material for food, nutraceuticals, and medicinal products. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102072 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102072 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.100121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126336023920640 |