Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications

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Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications
Title:
Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications
Journal Title:
Critical Reviews in Food Science and Nutrition
Publication Date:
07 June 2023
Citation:
Yang, J., Gu, T., Lu, Y., Xu, Y., Gan, R.-Y., Ng, S. B., Sun, Q., & Peng, Y. (2023). Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications. Critical Reviews in Food Science and Nutrition, 1–14. https://doi.org/10.1080/10408398.2023.2220130
Abstract:
Osmanthus fragrans (O. fragrans) has been cultivated in China for over 2,500 years as a traditional fragrant plant. Recently, O. fragrans has drawn increasing attention due to its unique aroma and potential health benefits. In this review, the aroma and functional components of O. fragrans are summarized, and their biosynthetic mechanism is discussed. The beneficial functions and related molecular mechanism of O. fragrans extract are then highlighted. Finally, potential applications of O. fragrans are summarized, and future perspectives are proposed and discussed. According to the current research, O. fragrans extracts and components have great potential to be developed into value-added functional ingredients with preventive effects on certain chronic diseases. However, it is crucial to develop efficient, large-scale, and commercially viable extraction methods to obtain the bioactive components from O. fragrans. Furthermore, more clinical studies are highly needed to explore the beneficial functions of O. fragrans and guide its development into functional food products.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This review was supported by Faculty Research Grants at Macau University of Science and Technology [FRG-22-111-FMD], Science and Technology Development Fund, Macau SAR [FDCT 0122/2022/A3], and National Natural Science Foundation of China (31801641).
Description:
This is an Accepted Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition on 07 June 2023, available online: http://www.tandfonline.com/10.1080/10408398.2023.2220130
ISSN:
1549-7852
1040-8398
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