Research Progress in Secoiridoid Compounds

doi:10.7506/spkx1002-6630-201021097

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 431-436.doi: 10.7506/spkx1002-6630-201021097

• Reviews • Previous Articles Next Articles

Research Progress in Secoiridoid Compounds

LUO Yu-yan1，LU Cheng-ying1,2,*，CHEN Gong-xi1，GUI Ke-yin2

1. College of Biology and Environmental Sciences, Jishou University, Jishou 416000, China；
2. Key Laboratory for Forest Products and Chemical Industry Engineering of Hunan, Jishou University, Zhangjiajie 427000, China

Received:2010-01-13 Revised:2010-10-21 Online:2010-11-15 Published:2010-12-29
Contact: LU Cheng-ying1 E-mail:lcy2109@163.com

Abstract

Abstract:

Secoiridoid compounds have drawn more attention due to their various biological activities in recent years. The natural secoiridoid compounds newly found in different plants at home and abroad between 2002 and 2009 are introduced in this paper. Furthermore, the current situation of research on separation, extraction, detection and biological characterization of secoiridoid compounds is summarized, and the food and medical application prospects are also predicted.

Key words: secoiridoid, chemical structure, biological activity

CLC Number:

O629.61

LUO Yu-yan1，LU Cheng-ying1,2,*，CHEN Gong-xi1，GUI Ke-yin2. Research Progress in Secoiridoid Compounds[J]. FOOD SCIENCE, 2010, 31(21): 431-436.

[1]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[2]	LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.
[3]	LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu. Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review [J]. FOOD SCIENCE, 2021, 42(5): 262-270.
[4]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[5]	OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian. A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products [J]. FOOD SCIENCE, 2021, 42(17): 350-362.
[6]	ZHANG Man, ZHANG Yu, XU Shaobo, ZHAO Hong, WANG Yuliang, ZHAO Zhimeng, MENG Fanling. Preparation, Structural Characteristics and Antioxidant Activity of Polysaccharide-Iron Complex from Fritillaria ussuriensis [J]. FOOD SCIENCE, 2020, 41(6): 36-42.
[7]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[8]	LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike. Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii [J]. FOOD SCIENCE, 2020, 41(19): 253-262.
[9]	GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun. Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head [J]. FOOD SCIENCE, 2020, 41(18): 64-70.
[10]	QIAO Wenshu, ZHAO Haitian, YAO Lei. Advances in Understanding the Biological Activity of Lupinane-Type Pentacyclic Triterpenoids [J]. FOOD SCIENCE, 2020, 41(13): 235-241.
[11]	TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei. Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae [J]. FOOD SCIENCE, 2020, 41(1): 292-303.
[12]	XU Kai, BI Jingjing, ZHANG Jihao. Bioactivity and Mechanism of Action of Natural Non-Protein Amino Acids: A Review of Recent Literature [J]. FOOD SCIENCE, 2019, 40(21): 251-259.
[13]	WANG Ying, LIU Jingbo, XING Jie, LI Xingfang, Yin Yongguang. Effect of Pulsed Electric Field (PEF) on Fluorescence Characteristics of Antioxidant Peptides [J]. FOOD SCIENCE, 2017, 38(3): 53-58.
[14]	HAN Miaomiao, YAO Juan, YI Yang, HUANG Fei, WANG Limei. Changes of Polysaccharides in Longan Pulp during Drying: Physicochemical Properties and Biological Activities [J]. FOOD SCIENCE, 2017, 38(21): 67-73.
[15]	YANG Guliang, LI Shiming, WANG Shuzhen. Progress in Research on Biological Activity and Functions of Ribosome-Inactivating Proteins in Bitter Mellon [J]. FOOD SCIENCE, 2016, 37(13): 226-231.

Research Progress in Secoiridoid Compounds

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments