Exploration of Osmanthus fragrans Lour.'s composition, nutraceutical functions and applications

Lipeng Wu; Junyi Liu; Weisu Huang; Yixuan Wang; Qi Chen; Baiyi Lu

doi:10.1016/j.foodchem.2021.131853

Exploration of Osmanthus fragrans Lour.'s composition, nutraceutical functions and applications

Food Chem. 2022 May 30:377:131853. doi: 10.1016/j.foodchem.2021.131853. Epub 2021 Dec 14.

Authors

Lipeng Wu¹, Junyi Liu², Weisu Huang³, Yixuan Wang¹, Qi Chen¹, Baiyi Lu⁴

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
² Xianning Academy of Forestry Sciences, Xianning 437100, China.
³ Zhejiang Institute of Economics and Trade, Hangzhou 310058, China.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: bylu@zju.edu.cn.

PMID: 34990948
DOI: 10.1016/j.foodchem.2021.131853

Abstract

Osmanthus fragrans (Thunb.) Lour. has been cultivated in China for over 2500 years. Due to the unique and strong fragrance, O. fragrans flowers have long been added into food, tea, and beverages. Not only the O. fragrans flowers, but also leaves, barks, roots, and fruits possess some beneficial effects such as relieving pain and alleviating cough in Traditional Chinese Medicine. Modern pharmacological researches demonstrated that O. fragrans possesses a broad spectrum of biological activities including antioxidant, neuroprotective, antidiabetic and anticancer activities etc. A large number of phytochemicals identified in O. fragrans are responsible for its health promoting and disease preventing effects. The components of volatile compounds in O. fragrans are complex but the content is less abundant. The present review mainly focuses on the bioactive ingredients identified from O. fragrans, the therapeutic effects of O. fragrans and its applications in food, cosmetics and medicines.

Keywords: Bioactive phytochemicals; Edible flowers; Essential oils; Functional food; Osmanthus fragrans.

Publication types

Review

MeSH terms

Dietary Supplements
Flowers
Odorants
Oleaceae*
Phytochemicals

Substances

Phytochemicals