Research Progress in Pharmacologically Active Ingredients of Coix Seeds as a Source of Both Food and Medicine

doi:10.7506/spkx1002-6630-20240709-096

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (10): 358-367.doi: 10.7506/spkx1002-6630-20240709-096

• Reviews • Previous Articles Next Articles

Research Progress in Pharmacologically Active Ingredients of Coix Seeds as a Source of Both Food and Medicine

LIAO Lan, LIN Sitong, LIANG Junfeng, LI Xue, CHEN Yaomian, YE Li, LI Jiaying, ZENG Xin’an

(1. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan 528225, China; 2. School of Food Science and Engineering, Foshan University, Foshan 528225, China)

Online:2025-05-25 Published:2025-05-07

Abstract

Abstract: Coix seeds, an excellent cereal resource rich in nutrients and pharmacologically active ingredients with balanced nutrition, have nice theoretical advantages for pharmacological applications in terms of hypoglycemic, hypolipidemic, antioxidant, anticancer, and antitumor activities. Its pharmacologically active ingredients are important resources for the food industry and the development of medical and health products. This review summarizes the pharmacologically active ingredients in coix seeds, a source of both food and medicine, as well as the current status of their application in medical clinics and health foods, with the aim of offering valuable information for the development and application of coix seeds in the medicinal and food fields.

Key words: homology of medicine and food; coix seed; pharmacologically active ingredients; pharmacology

CLC Number:

TS210.1

LIAO Lan, LIN Sitong, LIANG Junfeng, LI Xue, CHEN Yaomian, YE Li, LI Jiaying, ZENG Xin’an. Research Progress in Pharmacologically Active Ingredients of Coix Seeds as a Source of Both Food and Medicine[J]. FOOD SCIENCE, 2025, 46(10): 358-367.

[1]	. Research Progress on the Interactions Between Taurine Metabolism and Gut Microbiota [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	YANG Xinyu, WU Qingjie, MI Shengquan, ZHANG Yanzhen, GUO Junxia. Research Progress on the Interaction between Taurine Metabolism and the Gut Microbiota [J]. FOOD SCIENCE, 2025, 46(3): 306-317.
[3]	YU Jiabin, MA Xinyue, ZHAO Zhiyao, WANG Xiaoyi, ZHANG Xin, CUI Xiaoyu, BAI Yuting, CHEN Shuaixiang. Association Analysis of Food Risk Factors Based on Improved FP-growth Algorithm [J]. FOOD SCIENCE, 2024, 45(23): 250-258.
[4]	Jia-bin YU Xin ZHANG Xiaoyu Cui. Research on association analysis of food risk factors based on the improved FP-growth algorithm [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	Jia-Long SHEN Feiyan Ye Xiao-Peng WANG. Cow's milk allergy and its desensitization technology: A review [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	ZHANG Qiuhui, SHEN Jialong, BAI Yubin, YE Feiyan, WANG Xiaopeng. Research Progress on Cow Milk Allergy and Techniques for Reducing Its Allergenicity [J]. FOOD SCIENCE, 2024, 45(18): 315-325.
[7]	WANG Shuai, ZHONG Mingming, WANG Zhenxiao, WANG Ying, KANG Mengxue, QI Baokun. Effect of Ultrasound-Assisted pH Shift on the Structural and Functional Properties of Soybean Lipophilic Proteins and Correlation between Them [J]. FOOD SCIENCE, 2024, 45(16): 169-176.
[8]	Lan Liao 新安 xin anZENG. Research Progress of Pharmacological Active Ingredients of Medicinal and Edible Coix Seed [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Guanlong Li. Antagonistic Effect of Corn Protein Hydrolysates on Gastric Injury in Mice Induced with Helicobacter pylori Infection [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	Yue-Qingming Li-juan Han. Correlation analysis between monosaccharide composition and hypoglycemic activity in vitro of polysaccharides form Berberis dasystachya Maxim. [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	LI Tao, ZHOU Li, XU Yuanjie, YUAN Songkai, CAO Yanguang, HAO Jianxiong, LIU Junguo. Effect of Glutamine Transaminase on Physicochemical Properties of Chestnut Flour Dough [J]. FOOD SCIENCE, 2024, 45(5): 18-23.
[12]	CAO Ruge, WU Xiaohui, HUANG Wenda. Effect of Microwave Treatment on the Changes in Lipids of Rice during Storage [J]. FOOD SCIENCE, 2024, 45(4): 247-256.
[13]	Ruge Cao. Effects of Microwave Treatment on the Lipids Changes in Rice During Storage [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	WANG Denglin, XIONG Yin, WANG Yuehui. Changes in Storage Quality, Gelatinization Characteristics and Edible Quality of Selenium-Rich Rice at 35 ℃ [J]. FOOD SCIENCE, 2024, 45(3): 117-124.
[15]	AN Hongzhou, JIAO Yue, FEI Xiaoji, XU Jie, HUANG Qing, LIU Jie, YANG Liu, SHI Lijun. Analysis of Milling Quality of Reasonably Well Milled Rice with Three Different Grain Shapes [J]. FOOD SCIENCE, 2023, 44(15): 28-39.

Research Progress in Pharmacologically Active Ingredients of Coix Seeds as a Source of Both Food and Medicine

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments