The Potential of Ginkgo biloba as a Source of Biologically Active Compounds-A Review of the Recent Literature and Patents

被引：35

作者：

Biernacka, Patrycja ^{[1
]}

Adamska, Iwona ^{[1
]}

Felisiak, Katarzyna ^{[1
]}

机构：

[1] Technol West Pomeranian Univ Technol, Fac Food Sci & Fisheries, Dept Food Sci, PL-70310 Szczecin, Poland

来源：

MOLECULES | 2023年 / 28卷 / 10期

关键词：

ginkgo biloba; patents; ginkgotoxin; pro-health properties; food industry; P-HYDROXYBENZOIC ACID; LEAF EXTRACT; ANTIOXIDANT PROPERTIES; INFLAMMATORY RESPONSE; ENDOTHELIAL-CELLS; SAFETY ASSESSMENT; CANCER; LEAVES; L; TOXICITY;

D O I：

10.3390/molecules28103993

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Ginkgo biloba is a relict tree species showing high resistance to adverse biotic and abiotic environmental factors. Its fruits and leaves have high medicinal value due to the presence of flavonoids, terpene trilactones and phenolic compounds. However, ginkgo seeds contain toxic and allergenic alkylphenols. The publication revises the latest research results (mainly from 2018-2022) regarding the chemical composition of extracts obtained from this plant and provides information on the use of extracts or their selected ingredients in medicine and food production. A very important section of the publication is the part in which the results of the review of patents concerning the use of Ginkgo biloba and its selected ingredients in food production are presented. Despite the constantly growing number of studies on its toxicity and interactions with synthetic drugs, its health-promoting properties are the reason for the interest of scientists and motivation to create new food products.

引用

页数：54

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