4.7 Review

Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

期刊

FOOD CHEMISTRY
卷 336, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127676

关键词

Chicory; Nutritional composition; Bioactive compounds; Biological activity; Food

资金

  1. Ministry of Education, Science and Technological Development of Republic of Serbia [451-03-68/2020-14/200222]

向作者/读者索取更多资源

Chicory is a globally cultivated perennial herb used in animal feed and food production, such as salads, teas, coffee supplements, and inulin production. Compounds in chicory, like polyphenols and inulin, are considered potential carriers of food functionality and have wide applications in the food industry.
Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but also in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source for the inulin production. Nowadays there is an increasing interest in chicory utilization for food production and supplementation. Some compounds present in chicory, such as polyphenols, inulin, oligofructose and sesquiterpene lactones may be considered as potential carriers of food functionality. This review describes nutritional, mineral and bioactive composition of the chicory plant and summarized the main biological activities associated with the presence of bioactive compounds in the different plant parts. Finally, the review explores possibilities of uses of chicory and its implementation in food products, with intention to design new functional foods.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据