Galangin’s potential as a functional food ingredient
2018
Mak, Kit-Kay | Tan, Joe-Jen | Marappan, Puvaneswari | Balijepalli, Madhu Katyayani | Choudhury, Hira | Ramamurthy, Srinivasan | Pichika, Mallikarjuna Rao
Foods that show positive effects on health beyond basic nutrition are called functional foods of which familiar examples are propolis and Alpinia officinarum. Galangin (3,4,5-trihydroxyflavonol) is a major component in these and is considered as the principal bioactive ingredient. The aim of this review is to consolidate the evidence-based information on galangin’s biological activities and associated molecular mechanisms, accumulated in databases (Google Scholar, Pubmed, Scopus, Science Direct and Web of Science) up to December 2017. Galangin showed promising activities in the amelioration of inflammation, tumours, oxidative stress, arthritis, microbial infections, obesity, diabetes, neuronal damage, cardiovascular, liver and urinary bladder disorders. It is metabolically unstable and its efficacy in animal models is not well studied. As evidenced from the literature, galangin has great potential as functional food ingredient, provided further, animal and clinical investigations to be carried out to establish molecular mechanisms, pharmacokinetics, and safety profile.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library