Recent Advances in Research on Pharmaceutical Functions of Nucleosides and Nucleotides in Dietary Foods

doi:10.7506/spkx1002-6630-201209058

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (9): 277-282.doi: 10.7506/spkx1002-6630-201209058

• Reviews • Previous Articles Next Articles

Recent Advances in Research on Pharmaceutical Functions of Nucleosides and Nucleotides in Dietary Foods

ZHANG Xue-mei，YANG Feng-qing*，XIA Zhi-ning

(College of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400030, China)

Online:2012-05-15 Published:2012-05-07

Abstract

Abstract: Dietary intake of nucleosides and nucleotides plays an important role in maintaining the functions of bone marrow hematopoietic cells, intestinal mucosa and brain. Food is one of the major supply sources of nucleosides and nucleotides for human body. In this article, the physiological functions of nucleosides and nucleotides in immune, metabolism, and hepatic, cardiovascular and nerve systems and anti-virus and anti-bacteria activity are reviewed.

Key words: dietary food, nucleoside, nucleotide, pharmacological activity

CLC Number:

TS201.4

ZHANGXue-mei，YANGFeng-qing，XIAZhi-ning. Recent Advances in Research on Pharmaceutical Functions of Nucleosides and Nucleotides in Dietary Foods[J]. FOOD SCIENCE, 2012, 33(9): 277-282.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun. Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 254-262.
[3]	LU Jiafang, ZHU Yukang, XU Dalun, ZHANG Jinjie, HUANG Tao, LI Chao, ZHANG Han, YANG Wenge. Effect of Electron Beam Irradiation with Different Doses on Flavor of Lateolabrax japonicus Meat [J]. FOOD SCIENCE, 2021, 42(12): 153-158.
[4]	WANG Tianze, TAN Jia, DU Wenbin, ZHEN Dawei, XIE Jianchun. Analysis of Taste Compounds in Stewed Chicken Broth of Beijing Youji [J]. FOOD SCIENCE, 2020, 41(8): 159-164.
[5]	LI Chixia, CHEN Ying, ZHANG Meng, CHEN Yujuan, TIAN Yuanyuan, WANG Yousheng. Heterologous Expression, Purification and Enzymatic Analysis of Candida albicans Cyclic Nucleotide Phosphodiesterase 2 [J]. FOOD SCIENCE, 2020, 41(22): 82-87.
[6]	CHEN Ying, LI Chixia, CHEN Yujuan, TIAN Yuanyuan, ZHANG Meng, HAN Yingyi, WANG Yousheng. Heterologous Expression, Purification and Enzymatic Activity of Cyclic Nucleotide Phosphodiesterase 1 from Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2020, 41(18): 71-76.
[7]	XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei. Recent Progress in Research on Agriophyllum squarrosum (L.) Moq. [J]. FOOD SCIENCE, 2020, 41(13): 346-354.
[8]	MEI Kalin, XUAN Shifen, TAN Beibei, ZHANG Jinjie, LOU Qiaoming, LU Jiafang, YANG Wenge. Effects of Electron Beam Irradiation on Nutritional and Taste Components of Ovalipes punctatus Meat [J]. FOOD SCIENCE, 2019, 40(8): 169-174.
[9]	LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua. Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids [J]. FOOD SCIENCE, 2019, 40(5): 309-315.
[10]	WU Peng, LIU Juan, CHEN Guangfeng, LI Xiangyang, ZHAO Zitong, YANG Yi, TANG Xiaozhen, TIAN Jichun. Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers [J]. FOOD SCIENCE, 2019, 40(2): 159-164.
[11]	WANG Qing, CHEN Shunsheng,. Influence of Deep-Frying Process on the Flavor Compounds of Shanghai Smoked Fish [J]. FOOD SCIENCE, 2019, 40(2): 171-179.
[12]	GAO Yongfang, GONG Yuxia, YANG Yayuan, HAN Ling, YU Qunli, ZHU Yueming, HAN Guangxing, BO Wenxi. Effect of Adenosine Monophosphate-Activated Protein Kinase (AMPK) Activity on Glycolysis, Intramuscular Environment and Quality of Beef during Postmortem Aging [J]. FOOD SCIENCE, 2019, 40(17): 45-52.
[13]	XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng. Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp [J]. FOOD SCIENCE, 2019, 40(16): 160-168.
[14]	ZHOU Fen, ZHANG Yanxia, ZHANG Long, ZHANG Caixia, JIANG Jiwei, TAO Ningping, WANG Xichang. Differences in Taste Components in By-products of Chilled Large Yellow Croaker (Pseudosciaena crocea) [J]. FOOD SCIENCE, 2019, 40(16): 193-199.
[15]	CHEN Xiaoting, WU Jingna, LU Haixia, LIU Zhiyu,, CHEN Yihui. Optimization of Base Seasoning Preparation from Decapterus maruadsi Based on Electronic Nose and Electronic Tongue [J]. FOOD SCIENCE, 2018, 39(4): 282-289.

Recent Advances in Research on Pharmaceutical Functions of Nucleosides and Nucleotides in Dietary Foods

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments