Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds: a review

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• 作者：Yi Zhang ; Xu Lu ; Shaoxiao Zeng ; Xuhui Huang ; Zebin Guo…
• 关键词：Nelumbo nucifera Gaertn. ; Semen nelumbinis ; Nutrition composition ; Physiological activity ; Products
• 刊名：Phytochemistry Reviews
• 出版年：2015
• 出版时间：June 2015
• 年：2015
• 卷：14
• 期：3
• 页码：321-334
• 全文大小：2,432 KB
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• 作者单位：Yi Zhang (1) (2)
  Xu Lu (1)
  Shaoxiao Zeng (1) (2)
  Xuhui Huang (1)
  Zebin Guo (1) (2)
  Yafeng Zheng (1) (2)
  Yuting Tian (1) (2)
  Baodong Zheng (1) (2)
  
  1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, Fujian, People’s Republic of China
  2. Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, Fujian, People’s Republic of China
  
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Plant Sciences
  Biochemistry
  Organic Chemistry
  Chemistry
  
• 出版者：Springer Netherlands
• ISSN：1572-980X

文摘

Nelumbo nucifera Gaertn. has a relatively wide geographical distribution and biological diversity; various lotus parts have excellent food and medicinal values. Lotus seeds, which are currently the oldest known plant seeds, contain many functional ingredients. They can be eaten raw or cooked, and are often added to foods as ingredients or supplements. Many naturally occurring ingredients isolated from lotus seeds are certified to be multiple functional compounds, such as polyphenols, protein, polysaccharides. Proteins and carbohydrates are the main nutrients of lotus seeds. Low fat content and good proportion of amino acids confer to lotus seeds unique nutritional values that have attracted increasing attention around the world: multiple studies have assessed the functional components of lotus seeds. The bioactivity of ingredients from lotus seeds in vitro and in vivo include antioxidant activity, hypoglycemic, immunomodulatory, antibacterial, anti-inflammatory, analgesic effects as well as gastrointestinal regulation. Lotus seeds show prospective application in function food area and traditional medicine research. Furthermore, structure–activity relationship of functional compounds from lotus seeds will attracts much more interests in recent years. This work briefly reviews the nutrition composition, physiological functions and processing methods of lotus seeds, describing the impact of the latter on nutrient preservation. In addition, this review addresses the recent progresses made in this area and discusses the potential applications and limitations.