Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
CHENG Wen-tao, YUAN Qi-feng, XIAO Tu-jian, CHEN Nan, WANG Li-juan, WANG Zhuang, MA Yu-hua, ZHOU Jun-liang. Research Progress on Bioactive Substances and Physiological Functions of Passion Fruit[J]. Science and Technology of Food Industry, 2018, 39(16): 346-351. DOI: 10.13386/j.issn1002-0306.2018.16.062
Citation: CHENG Wen-tao, YUAN Qi-feng, XIAO Tu-jian, CHEN Nan, WANG Li-juan, WANG Zhuang, MA Yu-hua, ZHOU Jun-liang. Research Progress on Bioactive Substances and Physiological Functions of Passion Fruit[J]. Science and Technology of Food Industry, 2018, 39(16): 346-351. DOI: 10.13386/j.issn1002-0306.2018.16.062
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Research Progress on Bioactive Substances and Physiological Functions of Passion Fruit

    Abstract
  • Passion fruit is rich in protein,amino acids,vitamins,fatty acids and minerals,as well as a variety of bioactive substances,such as flavonoids,carotenoids,plant polysaccharides,alkaloids and cyanosides. Moreover,Passion fruit has good physiological functions such as anti-anxiety,anti-oxidation,anti-inflammatory and anti-oxidative,which also has certain effect on knee arthritis and Type 2 diabetes. This paper focused on the main bioactive substances and the physiological functions of passion fruit and its extracts,which may provide reference for the comprehensive utilization and product development of passion fruit.
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