美藤果不同部位主要活性成分及其功效机制研究进展  

Research Progress on the Main Active Components in Different Parts of Sacha Inchi and Their Efficacies and Mechanisms

作　　者：陈颖仪 黄俊源 王梓宇 谢蓝华 杜冰[1] 黎攀 CHEN Yingyi;HUANG Junyuan;WANG Ziyu;XIE Lanhua;DU Bing;LI Pan(School of Food Science,South China Agricultural University,Guangzhou 510642,China;Zhuhai Follow Gaoke Bio-pharmaceutical Co.Ltd.,Zhuhai 519090,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]珠海凤凰高科生物制药有限公司,广东珠海519090

出　　处：《现代食品科技》2025年第3期401-413,共13页Modern Food Science and Technology

基　　金：国家自然科学基金青年基金(32202058)。

摘　　要：美藤果(Plukenetia volubilis Linneo)又名南美油藤,其原产于秘鲁亚马逊地区,在中国云南大面积种植。美藤果被国际认可为一种可持续的农作物,已被应用在食品、日化用品中,具有广泛的应用前景。美藤果不同部位含有的主要活性成分各有侧重,其种仁含有丰富的多不饱和脂肪酸、活性蛋白/肽、多糖等活性成分,而美藤果叶和美藤果壳主要含有酚类物质,如黄酮类、多酚类等。这些活性成分赋予了美藤果多种生物活性,使其具有一定的抗氧化、抗炎、改善记忆力、辅助改善视力、降血压、降血脂等功效。然而目前缺乏对美藤果不同部位的活性成分和功效的系统性总结,因此本文归纳了美藤果不同部位(包括种仁、果壳、叶子)的主要活性成分、功效,以及重点介绍了美藤果活性成分的降血脂、降血糖,降尿酸等作用机制,旨在为美藤果产业高质量发展提供科学依据。Sacha inchi(Plukenetia volubilis Linneo,also known as South American oil vine)is native to the Peruvian Amazon and widely cultivated in Yunnan,China.Sacha inchi has been recognized as a sustainable crop worldwide,and has been widely used in food and daily necessities,thus has wide application prospects.The main active components in different parts of Sacha inchi vary.Its seeds are rich in active components such as polyunsaturated fatty acids,active proteins/peptides and polysaccharides,whilst the leaves and shells of Sacha inchi contain mainly phenolic compounds,such as flavonoids.These active components endow Sacha inchi with various biological activities,including antioxidant,anti-inflammatory,memory-improving,vision-improving,blood pressure-lowering,and blood lipid-reducing effects.However,there is a lack of systematic summary of the active components and efficacies of different parts of Sacha inchi.This article summarizes the primary active components and efficacies of different parts of Sacha inchi,including seeds,shells,and leaves,with a focus on the mechanisms underlying the lipid-lowering,blood sugar-reducing,and uric acid-lowering effects of Sacha inchi's active components,in order to provide a scientific foundation for the high-quality development of Sacha inchi industry.

关 键 词：美藤果 美藤果壳 美藤果叶 生物活性 作用机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]