Research Progress on the Active Components and Functional Properties of Safflower(<i>Carthamus tinctorius</i> L.)

YUAN Qin-qin; LIU Wen-ying

doi:10.13386/j.issn1002-0306.2020.03.055

YUAN Qin-qin, LIU Wen-ying. Research Progress on the Active Components and Functional Properties of Safflower(Carthamus tinctorius L.)[J]. Science and Technology of Food Industry, 2020, 41(3): 332-338,344. DOI: 10.13386/j.issn1002-0306.2020.03.055

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Research Progress on the Active Components and Functional Properties of Safflower(Carthamus tinctorius L.)

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Abstract

Safflower(Carthamus tinctorius L.)contains a large amount of yellow pigment,total flavonoids and polysaccharide active substances. It has obvious effects of anti-oxidation,inhibiting inflammation,inhibiting tyrosine oxidase activity,anti-cancer,protecting brain and myocardial ischemia reperfusion injury,etc.,especially it has important applications in medicine. In view of this,this paper summarize the active ingredients,separation and purification methods and application effects of safflower in recent years,so as to provide references for the development of safflower resources.

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Research Progress on the Active Components and Functional Properties of Safflower(Carthamus tinctorius L.)

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