The Bioactive Effects of Chicoric Acid As a Functional Food Ingredient

被引：83

作者：

Peng, Ye ^{[1
,2
]}

Sun, Quancai ^{[1
]}

Park, Yeonhwa ^{[2
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212001, Jiangsu, Peoples R China

[2] Univ Massachusetts, Dept Food Sci, 102 Holdsworth Way, Amherst, MA 01003 USA

来源：

JOURNAL OF MEDICINAL FOOD | 2019年 / 22卷 / 07期

关键词：

chicoric acid; chicory; food bioactive; purple coneflower; NF-KAPPA-B; INDUCED IMMUNE-RESPONSES; TYPE-1; HIV-1; INTEGRASE; CICHORIC ACID; OXIDATIVE STRESS; ECHINACEA-PURPUREA; IN-VITRO; BIOLOGICAL EVALUATION; DICAFFEOYLTARTARIC ACIDS; INFLAMMATORY RESPONSES;

D O I：

10.1089/jmf.2018.0211

中图分类号：

R914 [药物化学];

学科分类号：

100705 [微生物与生化药学];

摘要：

Chicoric acid, a hydroxycinnamic acid, has been reported to possess a variety of health benefits, including antivirus, antioxidant, anti-inflammation, obesity prevention, and neuroprotection effects. The purpose of this article is to summarize current knowledge of pharmacological and biological effects of chicoric acid. Since most studies to date on chicoric acid have limited their focus to cell cultures and animals, more human and mechanistic studies are therefore needed to further determine the beneficial effects of chicoric acid as a potential functional food ingredient.

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收藏

页码：645 / 652

页数：8

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