A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn.

Detalhes bibliográficos
Autor(a) principal: ANISONG,Nata
Data de Publicação: 2022
Outros Autores: SIRIPONGVUTIKORN,Sunisa, WICHIENCHOT,Santad, PUTTARAK,Panupong
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.
id SBCTA-1_562945942cf40ed4502f53449563b268
oai_identifier_str oai:scielo:S0101-20612022000102072
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling 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
_version_ 1752126336023920640

Registros relacionados