Produção Nacional
Revisado por pares
Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications
2020; Elsevier BV; Volume: 141; Linguagem: Inglês
10.1016/j.foodres.2020.109889
ISSN1873-7145
AutoresThaísa de Menezes Alves Moro, Maria Teresa Pedrosa Silva Clerici,
Tópico(s)Plant-derived Lignans Synthesis and Bioactivity
ResumoThe roots and tubers of the Asteraceae family are known as a source of various oligosaccharides, and chicory roots and Jerusalem artichoke have stood out for its commercial viability. However burdock root (Arctium lappa L.), which is adapted to temperate climate, moist, and sandy soil, is still unknown as health food in the western world. This review showed the potential of burdock roots as a source of prebiotic fibers, chlorogenic acids, cinnarine, lignans, and quercetin. The extraction methods of burdock functional compounds are made with water, temperature and time variations only. Biological assays showed antioxidant activity, anti-inflammatory, and hypolipidemic properties, and gastric mucosal defense mechanisms, among others. Therefore, the use of burdock roots as functional food should be encouraged in countries that have imported products derived from other roots of the same family for health benefits.
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