Litchi (Litchi chinensis Sonn.): a comprehensive review of phytochemistry, medicinal properties, and product development

Author:

Yao Peifen1,Gao Yan1,Simal-Gandara Jesus2ORCID,Farag Mohamed A.34,Chen Weijie1,Yao Dongning1,Delmas Dominique567,Chen Zhejie1,Liu Kunmeng1,Hu Hao1,Xiao Jianbo82,Rong Xianglu9,Wang Shengpeng1ORCID,Hu Yuanjia1,Wang Yitao1

Affiliation:

1. Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, China

2. Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, E-32004 Ourense, Spain

3. Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr el Aini st., Cairo 11562, Egypt

4. Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt

5. Université de Bourgogne Franche-Comté, Dijon, F-21000, France

6. NSERM Research Center U1231 – Cancer and Adaptive Immune Response Team, Dijon, Bioactive Molecules and Health Research Group, F-21000, France

7. Centre anticancéreux Georges François Leclerc Center, F-21000 Dijon, France

8. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China

9. Guangdong Metabolic Disease Research Centre of Integrated Chinese and Medicine, Key Unit of Modulating Liver to Treat Hyperlipemia SATCM (State Administration of Traditional Chinese Medicine), Guangdong TCM Key Laboratory for Metabolic Diseases, Institute of Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, Guangdong, China

Abstract

Litchi is recognized as a famous functional food for the management of various ailments. This study provides a comprehensive review of its phytochemistry, medicinal properties, and product development.

Funder

Alexander von Humboldt-Stiftung

Fundo para o Desenvolvimento das Ciências e da Tecnologia

National Key Research and Development Program of China

Universidade de Macau

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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