Luteolin: A flavone with myriads of bioactivities and food applications  

作　　者：Sneh Punia Bangar Priyanka Kajla Vandana Chaudhary Nitya Sharma Fatih Ozogul 

机构地区：[1]Department of Food,Nutrition and Packaging Sciences,Clemson University,29634,USA [2]Guru Jambheshwar University of Science&Technology,Hisar,125001,Haryana,India [3]College of Dairy Science and Technology,Lala Lajpat Rai University of Veterinary and Animal Sciences,Hisar,Haryana,India [4]Sustainable Landscapes and Restoration,World Resources Institute India,Hauz Khas,New Delhi,110016,India [5]Cukurova University,Faculty of Fisheries,Department of Seafood Processing Technology,01330,Adana,Turkey

出　　处：《Food Bioscience》2023年第2期79-92,共14页食品生物科学（英文）

摘　　要：Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components that can be notably intriguing for food applications and for fabricating active packaging systems with antimicrobial properties.Luteolin is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis route.Luteolin,when ingested and absorbed in the intestine,converts from free to conjugated-form,thereby forming luteolin glucuronides,which are presumably responsible for a range of luteolin bioactivities.Owing to these health-promoting potentials,along with ease of delivery,exceptional applications,and negligible toxicity,an integral valorization approach involving sustainable technologies to recover these high-value-added ingredients and their utilization should be further stimulated.This is the first review that seeks to thoroughly compile some of the important data published on biosynthesis,mechanism of action,bioactivities,bioavailability,and toxicity potential of luteolin.

关 键 词：FLAVONOIDS LUTEOLIN BIOSYNTHESIS BIOACTIVITIES APPLICATIONS 

分 类 号：TS201.2[轻工技术与工程—食品科学]