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Food Qual Safet
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香蕉果实中的生物活性因子及其健康益处
Bioactive compounds in banana fruits and their health benefits
Jiwan S. Sidhu and Tasleem A. Zafar
Department of Food Science & Technology, College of Life Sciences, Kuwait University, 13060-Safat, Kuwait
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摘要:

香蕉是一种可食用水果,属于Musa属和Musaceae科的草本开花植物。香蕉也可作为蔬菜食用(大蕉)。所有可食用的香蕉果实都是无籽的(单性结实),属两大主要种类,Musa acuminata Colla和Musa balbisiana Colla。现在也可以买到来自这两种Musa x paradisiaca L.的杂交种。虽然香蕉原产地是印度-马来西亚和澳大利亚,但巴布亚新几内亚是第一个将这种水果驯化的国家。香蕉现已扩散到全球近135个国家。根据2016年的数据,全球香蕉产量的近28%来自印度和中国。卡文迪什香蕉是香蕉出口国的主要出口产品,通常指的是西方国家的软香蕉、甜香蕉等,但香蕉中大蕉含有坚实的淀粉类水果,适合作为蔬菜烹饪。众所周知,香蕉不仅富含碳水化合物、膳食纤维、维生素和矿物质,而且富含许多促进健康的生物活性植物化学素。本文综述了香蕉中的常规组分尤其各种生物活性成分及其健康贡献。

关键词: 香蕉果实营养价值植物化学素生物活性物质酚类生物胺    
Abstract:
Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and the family Musaceae. Banana is also eaten as cooked vegetable (and is then called plantains). All the edible banana fruits are seedless (parthenocarpic) and belong to two main species, Musa 
acuminata Colla and Musa balbisiana Colla. The hybrid from these two species Musa x paradisiaca L. is also available nowadays. Although banana is native to Indomalaya and Australia, Papua New Guinea was the first to domesticate this fruit. Banana has now spread to almost 135 countries around the world. As per 2016 data, nearly 28 per cent of the total world’s banana production comes from India and China. Cavendish group banana, being the main export item from the bananaexporting countries, usually refers to soft, sweet, and dessert banana in the Western countries, but the plantain bananas have firm, starchy fruit which is suitable for cooking as a vegetable. Banana is known to be rich not only in carbohydrates, dietary fibres, certain vitamins and minerals, but is also rich in many health-promoting bioactive phytochemicals. General composition including various bioactives and their health contributions has been reviewed in this paper.
Key words: banana fruit    nutritional value    phytochemicals    bioactives    phenolics    biogenic amines
收稿日期: 2018-06-20 出版日期: 2018-11-07
通讯作者: Jiwan S. Sidhu.Department of Food Science & Technology, College of Life Sciences, Kuwait University, 13060-Safat, Kuwait     E-mail: jiwan.sidhu@yahoo.com
作者简介: Jiwan S. Sidhu.Department of Food Science & Technology, College of Life Sciences, Kuwait University, 13060-Safat, Kuwait.E-mail:jiwan.sidhu@yahoo.com
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引用本文:

Jiwan S. Sidhu and Tasleem A. Zafar. Bioactive compounds in banana fruits and their health benefits. Food Qual Safet, 10.1093/fqsafe/fyy019.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyy019        http://www.zjujournals.com/fqs/CN/Y2018/V2/I4/183

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