Research Progress on Bioactive Compounds and Product Development from Eleocharis dulcis

doi:10.7506/spkx1002-6630-20250320-163

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (19): 336-346.doi: 10.7506/spkx1002-6630-20250320-163

• Reviews • Previous Articles

Research Progress on Bioactive Compounds and Product Development from Eleocharis dulcis

YANG Wenhua, LUO Wan, YU Gang, CAI Fulin, ZHOU Xiaojun, CHEN Yongxia, LI Jun, FAN Yan, XIAO Gengsheng, WANG Qin

(1. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China; 2. Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China; 3. Guangzhou Zhouxing Food Co. Ltd., Guangzhou 510450, China; 4. College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Published:2025-09-16

Abstract

Abstract: Eleocharis dulcis, a plant with both medicinal and culinary uses, is rich in a variety of bioactive components, including polyphenols, polysaccharides, and its unique component, puchiin. These constituents confer E. dulcis antioxidant, antibacterial, anti-inflammatory, and anticancer properties, highlighting its potential in functional foods and pharmaceuticals. Therefore, exploring the nutritional components of E. dulcis based on their functional characteristics and developing E. dulcis-based functional foods have become research hotspots recently. This article systematically introduces the biological activities and nutritional and functional factors of E. dulcis based on its dietary and medicinal values and reviews the existing types of E. dulcis products, aiming to provide references for the deep processing, comprehensive utilization and product development of E. dulcis.

Key words: Eleocharis dulcis; functional ingredients; biological activities; product development

CLC Number:

TS255.1

YANG Wenhua, LUO Wan, YU Gang, CAI Fulin, ZHOU Xiaojun, CHEN Yongxia, LI Jun, FAN Yan, XIAO Gengsheng, WANG Qin. Research Progress on Bioactive Compounds and Product Development from Eleocharis dulcis[J]. FOOD SCIENCE, 2025, 46(19): 336-346.

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Research Progress on Bioactive Compounds and Product Development from Eleocharis dulcis

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