Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

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• 作者：Patricia Morales^a ; ^b ; ^{patricia.morales@farm.ucm.es} ; Helayne Aparecida Maieves^a ; ^c ; Maria Inê ; s Dias^b ; ^d ; Ricardo C. Calhella^b ; Marí ; a Cortes Sá ; nchez-Mata^a ; Celestino Santos-Buelga^e ; Lillian Barros^b ; ^d ; Isabel C.F.R. Ferreira^b ; ^{iferreira@ipb.pt}
• 关键词：Hovenia dulcis Thunb. ; Pseudofruits ; Phytochemicals ; Antioxidant/antitumor/antimicrobial capacity ; Ripening process
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：29
• 期：Complete
• 页码：37-45
• 全文大小：563 K
• 卷排序：29

文摘

Hovenia dulcis pseudofruits at five different maturity stages were studied. Epi(gallochatechin) was the main phenolic compound in the most maturated state. C18:2 and C16:0 were the main polyunsaturated and saturated fatty acids, respectively. Hd01 and Hd02 showed antitumor activity and the best antimicrobial results.