新兴蔬菜苦苣的研究与利用  

Research and Utilization of A Newly Developing Vegetable: Cichorium endivia L.

作　　者：张广伦[1] 张卫明[1] 肖正春[1] 钱学射[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2013年第2期60-63,共4页Chinese Wild Plant Resources

摘　　要：苦苣是我国新兴的食药兼用保健蔬菜,不仅营养美味,富含维生素C,还含有山奈酚、黄酮醇等多种药用成分,有抗氧化、保肝、提高免疫力等作用。介绍了苦苣的形态及生态生物学特性、营养及其他化学成分、药用功效等方面的最新研究成果以及提高其产量和品质可采取的措施,为进一步开发利用提供参考。Cichorium endivia L. is a newly developing vegetable used as food and medicine. It is delicious and nutritious, and rich in many officinal constituents such as kaempferol and flavonol, having antioxidant, hepatoprotective and immunopotentiation functions. The newest research achievements con- cerning its morphology, ecological and biological characteristics, nutritive and other chemical composition and medicinal efficacy were introduced in this paper. Furthermore, cultivation measures avalable for improving the quality and increasing the yield of Cichorium endivia L. were recommended with the purpose to promote its development and utilization.

关 键 词：苦苣 生物学特性 营养成分 化学成分 栽培措施 

分 类 号：S636.9[农业科学—蔬菜学]