期刊
FOOD CHEMISTRY
卷 275, 期 -, 页码 557-568出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.146
关键词
Chayote; Bioactive compounds; Health-benefits; Valorisation
资金
- European Union (FEDER funds through COMPETE)
- National Funds (Fundacao para a Ciencia e a Tecnologia) [UID/QUI/50006/2013]
Chayote (Sechium edule) has gained widespread consuming acceptance and recognized by its nutritional and biofunctional properties. The present review surveys and describes the current findings about the nutritional, phytochemical and pharmacological properties of chayote and identifies opportunities for further research. It also discusses chayote's versatile utility in nutrition, as a functional ingredient in food, cosmetic and pharmaceutical industries, as well as in nanotechnology and biotechnological processes. It was concluded that although the pharmacological properties of chayote are currently well-established, only a few reports have been conducted on the isolation and identification of individual chemical constituents, and similarly, only a few in vivo studies have been conducted to assess their biological efficacy. In addition, the valorisation of the underutilized chayote by-products can be an important aspect in waste management from both economic and environmental standpoints. Thus, the recovery and utilization of valuable compounds from chayote is an important challenge for scientists.
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