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標題: 麵包果樹活性成分及其保健機能性之開發研究
Development of Artocarpus Communis as Functional Food
作者: 顏國欽
關鍵字: 技術發展;Active compound;食品科技, 園藝;活性成分;抗發炎;麵包樹;抗腫瘤細胞增生;Anti-inflammation;Artocarpus communis M;Anti-proliferation of cancer cells

Functional foods are foods that provide health benefits beyond basic nutrition. With a rapidly aging world population, the appeal of functional foods lies in their potential to lower the incidence of diet-related diseases as well as decrease the cost of national health bills. Artocarpus communis M., the local plant tested in the present study, was selected on the basis of the ethnomedical information available. Our preliminary study shows that a new geranyl chalcon derivate, isolespeol, was firstly isolated from the leavels of A. communis. Data from cancer cell proliferation assays indicate that isolespeol showed potent cytotoxicity toward a number of human tumor cell lines. Since the active compounds and the biofunctional activities of this local plant have not been fully evaluated, the present study was undertaken to investigate the effects of active compounds isolated form A. communis. on anti-inflammatory actions and anti-proliferation of cancer cells by several well-established cell models. The result may provide information of the multi-biofunctional effects A. communis. and have further application in development of high value healthy food.
其他識別: 99農科-3.1.3-糧-Z1(1)
Appears in Collections:食品暨應用生物科技學系

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