Ashwagandha（Withania somnifera）提取技术的最新进展以及对植物化学成分、结构意义、药理学和食品应用当前趋势的见解,ACS Omega

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Ashwagandha（Withania somnifera）提取技术的最新进展以及对植物化学成分、结构意义、药理学和食品应用当前趋势的见解
ACS Omega ( IF 3.7 ) Pub Date : 2023-10-27 , DOI: 10.1021/acsomega.3c03491
Sunil Shinde ₁ , Arun Kumar Balasubramaniam ₁ , Vallabh Mulay ₁ , Ganesh Saste ₁ , Aboli Girme ₁ , Lal Hingorani ₁

Affiliation

Ashwagandha，也称为Withania somnifera (WS)，是一种阿育吠陀植物，在全球膳食补充剂和传统药物中广泛应用。由于其根部具有修复功效，WS 在传统印度（阿育吠陀、尤纳尼、悉达）和现代医学中具有强大的治疗价值，被誉为“印度人参”。植物化学生物活性化合物（例如茄内酯、茄苷、生物碱、黄酮类化合物和酚类化合物）的存在在 WS 的治疗和营养特性中具有重要作用。因此，采用传统和现代技术选择 WS 植物部分和提取溶剂，对于将 WS 确立为潜在的营养保健品发挥着重要作用。WS 最近已进入食品补充剂和产品领域，例如烘焙食品、果汁、饮料、糖果和乳制品。该综述旨在涵盖 WS 在植物描述、植物化学、结构意义和早期报道的提取方法以及该领域的分析和药理学景观方面的关键观点。它还试图通过监管框架重申提取技术和生物活性标准化的关键限制和进一步见解。它为食品补充剂或功能食品等食品的未来应用提供了关键。

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Recent Advancements in Extraction Techniques of Ashwagandha (Withania somnifera) with Insights on Phytochemicals, Structural Significance, Pharmacology, and Current Trends in Food Applications

Ashwagandha, also known as Withania somnifera (WS), is an ayurvedic botanical plant with numerous applications in dietary supplements and traditional medicines worldwide. Due to the restorative qualities of its roots, WS has potent therapeutic value in traditional Indian (Ayurvedic, Unani, Siddha) and modern medicine recognized as the “Indian ginseng”. The presence of phytochemical bioactive compounds such as withanolides, withanosides, alkaloids, flavonoids, and phenolic compounds has an important role in the therapeutic and nutritional properties of WS. Thus, the choice of WS plant part and extraction solvents, with conventional and modern techniques, plays a role in establishing WS as a potential nutraceutical product. WS has recently made its way into food supplements and products, such as baked goods, juices, beverages, sweets, and dairy items. The review aims to cover the key perspectives about WS in terms of plant description, phytochemistry, structural significance, and earlier reported extraction methodologies along with the analytical and pharmacological landscape in the area. It also attempts to iterate the key limitations and further insights into extraction techniques and bioactive standardization with the regulatory framework. It presents a key to the future development of prospective applications in foods such as food supplements or functional foods.

更新日期：2023-10-27

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