Rosa chinensis as edible flowers:phytochemicals and biological effects

作     者：Huihui Zhou Ming Liu Yilin Yuan Nashwa M.Shalapy Lili Cui 

作者机构：National R&D Center for Edible Fungus Processing TechnologyHenan UniversityKaifeng 475004China Microbial Chemistry DepartmentBiotechnology Research InstituteNational Research CenterCairo 13632Egypt Joint International Research Laboratory of Food&Medicine Resource FunctionHenan ProvinceKaifeng 475004China Functional Food Engineering Technology Research CenterKaifeng 475004China 

出 版 物：《Journal of Future Foods》 (未来食品学报（英文）)

年 卷 期：2023年第3卷第4期

页      面：357-363页

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 Kaifeng Science and Technology Bureau Project(1908007) 

主　　题：Rosa chinensis Phytochemicals Biological activities 

摘      要：Rosa chinensis as edible flowers,is a kind of traditional Chinese medicine,which is rich in resources and is cultivated in most parts of *** phytochemicals mainly include flavonoids and their glycosides,phenolic acids,pentacyclic triterpenes and *** has many biological activities,including antioxidation,antibiosis,protection of pancreatic islet *** phytochemicals and biological activities of *** were summarized by databases such as Web of Science,SciFinder,Baidu Scholar,PubMed,ScienceDirect and SpringerLink.