Recent Advances on Main Active Ingredients, Pharmacological Activities of Rosa roxbughii and Its Development and Utilization

Author:

Wang Li12,Wei Tingting1,Zheng Li2,Jiang Fangfang2,Ma Wentao3,Lu Min3,Wu Xiaomao1,An Huaming3

Affiliation:

1. Institute of Crop Protection, Guizhou University, Guiyang 550025, China

2. Agriculture and Rural Bureau of Majiang County, Majiang 557600, China

3. Guizhou Fruit Tree Engineering Research Center, Guiyang 550025, China

Abstract

Rosa roxburghii tratt (R. roxburghii) is an important plant resource that is widely distributed in the southwest of China and favored by consumers due to its high nutritional value and healthy functions. Meanwhile, it is a traditional edible and medicinal plant in China. With the deepening research of R. roxburghii, more and more bioactive components and its health care and medicinal value have been discovered and developed in recent years. This review summarizes and discusses the recent advances on main active ingredients such as vitamin, protein, amino acid, superoxide dismutase, polysaccharide, polyphenol, flavonoid, triterpenoid and mineral, and pharmacological activities including antioxidant activity, immunomodulatory activity, anti-tumor activity, glucose and lipid metabolism regulation, anti-radiation effect, detoxification effect, and viscera protection of R. roxbughii, as well as its development and utilization. The research status and existing problems of R. roxburghii development and quality control are also briefly introduced. This review ends with some suggestions on the perspectives and directions for future research and potential applications of R. roxbughii.

Funder

Joint Fund of the National Natural Science Foundation of China

National Natural Science Foundation of China

Science–Technology Support Program of Guizhou Province

“Hundred” Level Talent Foundation of Guizhou Province

Cultivation Program of Guizhou University

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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