Chemical constituents and bioactivities of Rosa roxburghii: a systematic review

Detalhes bibliográficos
Autor(a) principal: WANG,Jianmei
Data de Publicação: 2022
Outros Autores: WANG,Guopan, WANG,Xianting, QIN,Lin, XU,Chong, SHE,Xiangqian, HE,Yuqi, TAN,Daopeng
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=S0101-20612022000101314
Resumo: Abstract Rosa roxbughii Tratt (RRT) is a welcome medicinal and edible fruit with unique functions and nutrients in China. In the past decades, extensive research including chemical constituents and bioactivities of RRT were reported. A total of small 78 small molecules, such as flavonoids, organic acid, triterpenes, etc. and 11 polysaccharides have been isolated from RRT. Its antioxidant, anti-tumor and other pharmacological effects were also discovered. This paper reviews the progress of those information for the R&D of RRT in the future.
id SBCTA-1_73884989331c7a30a72d1ac91f4ca631
oai_identifier_str oai:scielo:S0101-20612022000101314
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Chemical constituents and bioactivities of Rosa roxburghii: a systematic reviewRosa roxburghii Trattchemical constituentsbiological activitiesAbstract Rosa roxbughii Tratt (RRT) is a welcome medicinal and edible fruit with unique functions and nutrients in China. In the past decades, extensive research including chemical constituents and bioactivities of RRT were reported. A total of small 78 small molecules, such as flavonoids, organic acid, triterpenes, etc. and 11 polysaccharides have been isolated from RRT. Its antioxidant, anti-tumor and other pharmacological effects were also discovered. This paper reviews the progress of those information for the R&D of RRT in the future.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=S0101-20612022000101314Food 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.72722info:eu-repo/semantics/openAccessWANG,JianmeiWANG,GuopanWANG,XiantingQIN,LinXU,ChongSHE,XiangqianHE,YuqiTAN,Daopengeng2022-08-25T00:00:00Zoai:scielo:S0101-20612022000101314Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
title Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
spellingShingle Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
WANG,Jianmei
Rosa roxburghii Tratt
chemical constituents
biological activities
title_short Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
title_full Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
title_fullStr Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
title_full_unstemmed Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
title_sort Chemical constituents and bioactivities of Rosa roxburghii: a systematic review
author WANG,Jianmei
author_facet WANG,Jianmei
WANG,Guopan
WANG,Xianting
QIN,Lin
XU,Chong
SHE,Xiangqian
HE,Yuqi
TAN,Daopeng
author_role author
author2 WANG,Guopan
WANG,Xianting
QIN,Lin
XU,Chong
SHE,Xiangqian
HE,Yuqi
TAN,Daopeng
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv WANG,Jianmei
WANG,Guopan
WANG,Xianting
QIN,Lin
XU,Chong
SHE,Xiangqian
HE,Yuqi
TAN,Daopeng
dc.subject.por.fl_str_mv Rosa roxburghii Tratt
chemical constituents
biological activities
topic Rosa roxburghii Tratt
chemical constituents
biological activities
description Abstract Rosa roxbughii Tratt (RRT) is a welcome medicinal and edible fruit with unique functions and nutrients in China. In the past decades, extensive research including chemical constituents and bioactivities of RRT were reported. A total of small 78 small molecules, such as flavonoids, organic acid, triterpenes, etc. and 11 polysaccharides have been isolated from RRT. Its antioxidant, anti-tumor and other pharmacological effects were also discovered. This paper reviews the progress of those information for the R&D of RRT in the future.
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=S0101-20612022000101314
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101314
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.72722
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_ 1752126335131582464

Registros relacionados