Recent trends in extraction,identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance:A review
作者机构：Agricultural and Food Engineering DepartmentIndian Institute of Technology KharagpurKharagpur721302West BengalIndia Department of Food TechnologySchool of SciencesITM UniversityGwalior474001Madhya PradeshIndia School of Medical Science and TechnologyIndian Institute of Technology Kharagpur721302West BengalIndia Department of Nutrition and DieteticsUniversity Institute of Applied Health SciencesChandigarh UniversityChandigarh140413PunjabIndia
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第49卷第5期
页 面：282-306页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学]
基 金：supported by the Ministry of Education(formerly the Ministry of Human Resource Development) the Government of India for an Institute Research Assistantship,and the author,ST thanks Agricultural and Food Engineering Department,Indian Institute of Technology Kharagpur for their assistance in this study
主 题：Centella asiatica Asiatic acid Phytochemicals Extraction techniques Food applications Anti-cancerous activity Antidiabetic effect
摘 要：Centella asiatica,a pre-historically utilized medicinal herb that is well recognized as a traditional phytotherapeutic substance for treating a variety of ***,its phytochemicals use as a functional component in food and beverage has recently attracted the attentions of food researchers and *** possesses pharmacological value due to the presence of phytochemicals like flavonoids and terpenoids,mainly asiatic acid,asiaticoside,and *** role as a functional component in developing various processed food products and packaging films is continuously being *** improves the micronutrient profile and antioxidant potential of developed food products like noodles,chocolates,soups,pasta,***,comprehensive scientific validation based on clinical trials is inadequate,which impede the perception of health benefits and nutritional importance of *** rich food ***,there is a need to extensively examine the composition of *** active compounds in order to maximise its application in the food processing and preservation ***,the goal of this paper is to investigate into the existing information on the extraction,identification,and quantification of *** phytochemicals,as well as to explore their biological *** potential of *** for developing functional foods and beverages,as well as their processing and preservation to improve human health,is also highlighted.
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