Peifen Yao, Yan Gao, Jesus Simal-Gandara, Mohamed A Farag, Weijie Chen, Dongning Yao, Dominique Delmas, Zhejie Chen, Kunmeng Liu, Hao Hu, Jianbo Xiao, Xianglu Rong, Shengpeng Wang, Yuanjia Hu, Yitao Wang
Since ancient times, litchi has been well recognized as a functional food for the management of various ailments. Many bioactives, including flavanoids, anthocyanins, phenolics, sesquiterpenes, triterpenes, and lignans, have been identified from litchi with a myriad of biological properties both in vitro and in vivo . In spite of the extensive research progress, systemic reviews regarding the bioactives of litchi are rather scarce. Therefore, it is crucial to comprehensively analyze the pharmacological activities and the structure-activity relationships of the abundant bioactives of litchi...
October 19, 2021: Food & Function