Morin as an imminent functional food ingredient: an update on its enhanced efficacy in the treatment and prevention of metabolic syndromes
Flavonoids represent polyphenolic plant secondary metabolites with a general structure of a 15-carbon skeleton comprising two phenyl rings and a heterocyclic ring. Over 5000 natural flavonoids (flavanones, flavanonols, and flavans) from various plants have been characterized. Several studies provide...
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| Published in | Food & function Vol. 11; no. 1; pp. 8424 - 8443 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Royal Society of Chemistry
21.10.2020
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| Subjects | |
| Online Access | Get full text |
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| Summary: | Flavonoids represent polyphenolic plant secondary metabolites with a general structure of a 15-carbon skeleton comprising two phenyl rings and a heterocyclic ring. Over 5000 natural flavonoids (flavanones, flavanonols, and flavans) from various plants have been characterized. Several studies provide novel and promising insights into morin hydrate for its different biological activities against a series of metabolic syndromes. The present review is a rendition of its sources, chemistry, functional potency, and protective effects on metabolic syndromes ranging from cancer to brain injury. Most importantly this systematic review article also highlights the mechanisms of interest to morin-mediated management of metabolic disorders. The key mechanisms (anti-oxidative and anti-inflammatory) responsible for its therapeutic potential are well featured after collating the
in vitro
and
in vivo
study reports. As a whole, based on the prevailing information rationalizing its medicinal use, morin can be identified as a therapeutic agent for the expansion of human health.
The sources, chemistry, functional potency, and protective effects of morin on metabolic syndromes ranging from cancer to brain injury were updated. As a whole, morin can be identified as a therapeutic agent for the expansion of human health. |
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| Bibliography: | gingerols from ginger, DNJ from mulberry, and others. Jing-Yu Feng received his BS from the Yancheng Institute of Technology in 2017. Currently, he is a postgraduate researcher at the School of Food and Biological Engineering, HFUT. Mr Feng's research focuses on the function and molecular mechanism of nutraceuticals from agricultural by-products and he also studies the functional potential of lactic acid bacteria and B-vitamin production. Jian-Guo Zhang received his BS (2001), MS (2004) and PhD (2017) degrees from Huazhong Agricultural University and Hefei University of Technology, respectively. Currently, he is an assistant professor at the School of Food and Biological Engineering, HFUT. Dr Zhang's research focuses on the function and molecular mechanism of nutraceuticals from the by-products of agriculture and forestry using microorganism fermentation methods. Zhao-Jun Wei received his BS (1993), MS (2001) and PhD (2005) degrees from Anhui Agricultural University, Chinese Academy of Agricultural Sciences, and University of Science & Technology of China, respectively. Currently, he is the distinguished professor at the HFUT and Dean of the School of Biological Science and Engineering, North Minzu University. He also serves as the Chairman of the agricultural and forestry specialty food processing industry technological innovation strategic alliance of Anhui province, and the Hefei society for nutrition. Dr Wei's research focuses on the processing and function of nutraceuticals from the by-products of agriculture and forestry Yun-Yang Zhu received his BS from Jiangnan University in 2016. Currently, he is a postgraduate researcher at the School of Food and Biological Engineering, HFUT. Mr Zhu's research focuses on the function and molecular mechanism of nutraceuticals from agricultural by-products and he also studies the functional potential of lactic acid bacteria and B-vitamin production. Fei Hu received his BS (2006), MS (2009) and PhD (2012) degrees from Southwest University, respectively. Currently, he is an assistant professor at the School of Food and Biological Engineering, HFUT. Dr Hu's research focuses on the molecular mechanism of nutraceuticals from the by-products of agriculture and forestry etc Kiran Thakur received her BS (2007), MS (2009) and PhD (2015) degrees from Himachal Pradesh University, Lovely Professional University, and National Dairy Research Institute, respectively. Currently, she is an associate professor at the School of Food and Biological Engineering, HFUT. Dr Kiran's research focuses on the function and molecular mechanism of nutraceuticals from agricultural by-products and functional potential of lactic acid bacteria, B-vitamin production, and bio-enrichment of soy milk. Dr Prasad's research focuses on the function and mechanisms of nutraceuticals. gingerols from ginger, Morin and DNJ from mulberry, and others. e.g. Prof. Chandan Prasad, PhD, Department of Nutrition and Food Sciences, Texas Woman's University. He received his BS (1964), MS (1966) and Ph.D (1970) degrees from Pant University of Agric & Technol, Pant University of Agriculture & Technology Naini Tal, and Louisiana State University, respectively. Currently, he is a member of International Society for Nutrigenetics and Nutrigenomic, The Obesity Society (2013-present). He also serves as the Editor-in-Chief in "Current Topics in Nutraceutical Research", "Nutritional Neuroscience" ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Undefined-1 ObjectType-Feature-3 content type line 23 |
| ISSN: | 2042-6496 2042-650X |
| DOI: | 10.1039/d0fo01444c |