Science and Technology of Food Industry

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Volume 44 Issue 13
Jun.  2023
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HUANG Bingqi, YANG Henghui, WANG Hong, et al. Research Progress on Bioactive Ingredients of Phyllanthus emblica L. DOI: 10.13386/j.issn1002-0306.2022070317
Citation: HUANG Bingqi, YANG Henghui, WANG Hong, et al. Research Progress on Bioactive Ingredients of Phyllanthus emblica L. DOI: 10.13386/j.issn1002-0306.2022070317
shu

Research Progress on Bioactive Ingredients of Phyllanthus emblica L.

  • 1.

    College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

  • 2.

    Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

  • 3.

    Eastroc Beverage Group Co., Ltd., Shenzhen 518055, China

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  • Received Date: August 01, 2022
  • Available Online: May 03, 2023
    Graphical Abstract
    • Abstract
  • Phyllanthus emblica L. (PE) was first recorded in the "Taiping Imperial Library" and has a long history of use as a treatment for biliary tract diseases, bronchitis, and diabetes. Modern research has shown that the bioactive ingredient contained in PE include PE polysaccharides, tannins, phenolic acids, flavonoids, lignans and so on, which have antioxidant, anti-inflammatory, anti-cancer, liver protection and hypoglycemic effects. At present, most of the research on the bioactive ingredient of PE is focused on PE polysaccharides, and PE polyphenols, and as the research becomes more in-depth, the extraction technology is gradually developed in the direction of green, economic, efficient and recyclable, which makes the application of PE more and more extensive. The types and composition, structure, extraction techniques and efficacy of the bioactive ingredients of PE are summarized and discussed in this review to provide a theoretical evidence for future research and deep processing and utilization of PE in food industry and medicine.
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