Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: A review

被引：186

作者：

Puente, Luis A. ^{[1
]}

Pinto-Munoz, Claudia A. ^{[1
]}

Castro, Eduardo S. ^{[1
]}

Cortes, Misael ^{[2
]}

机构：

[1] Univ Chile, Dept Ciencia Alimentos & Tecnol Quim, Santiago, Chile

[2] Univ Nacl Colombia, Fac Ciencias Agr, Dept Ingn Agr & Alimento, Medellin 568, Colombia

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 07期

关键词：

Physalis peruviana; Bioactive compounds; Functional food; Physalins; Withanolides; RADICAL SCAVENGING ACTIVITY; ANTIOXIDANT CAPACITY; VITAMIN-C; L; EXTRACTS;

D O I：

10.1016/j.foodres.2010.09.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The main objective of this work is to spread the physicochemical and nutritional characteristics of the Physalis peruviana L fruit and the relation of their physiologically active components with beneficial effects on human health, through scientifically proven information. It also describes their optical and mechanical properties and presents micrographs of the complex microstructure of P. peruviana L fruit and studies on the antioxidant capacity of polyphenols present in this fruit. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1733 / 1740

页数：8

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