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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 (二)
Development of Artocarpus communis as functional food (II)
作者: 顏國欽
關鍵字: 技術發展;Active compound;食品科技;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 previously ethnomedical information. Our preliminary study shows that the compounds isolated from the leaves of A. communis could induce apoptosis in cancer cells, and the compounds isolated from the fruit of A. communis may have anti-inflammatory effects on activated human monocytes. Therefore, we want to clarify whether A. communis has biofunctional activity in vivo. The result may provide information of the multi-biofunctional effects A. communis and have further application in development of functional food.
其他識別: 100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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