文献类型：期刊文献

中文题名：,

英文题名：Recent Progress in Research on Nutrients, Functional Components and Health Benefits of Morchella esculenta

作者：Sun, Qiaodi[1]; Zhang, Jiangping[2]; Xie, Yangyang[1]; Yan, Wenjie[1]

第一作者：Sun, Qiaodi

通讯作者：Yan, Wenjie

机构：[1] Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, Beijing, 100023, China; [2] Shanxi Forestry Vocational and Technical College, Taiyuan, 030003, China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

年份：2019

卷号：40

期号：5

起止页码：323-328

外文期刊名：Shipin Kexue/Food Science

收录：EI(收录号：20191906883472)

语种：英文

外文关键词：Nutrients

摘要：Morchella esculenta is a rare wild edible and medicinal fungus with delicious taste. It contains plentiful nutrients such as proteins and vitamins and many functional components including polysaccharides and polyphenols with hepatoprotective, hypolipidemic, immunoenhancing, antitumor, antioxidant, digestion promoting, antifatigue and antimicrobial effects. Morchella esculenta can be used as an ingredient in food flavorings, nutritional supplements and nutraceuticals. This article summarizes the nutrients, functional components and health benefits of Morchella esculenta. ? 2019, China Food Publishing Company. All right reserved.