文章基本信息

标题：Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient
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作者：Aleem Muhammad ; Aqsa Akhtar ; Sadia Aslam 等
期刊名称：Functional Foods in Health and Disease
电子版ISSN：2160-3855
出版年度：2021
卷号：11
期号：10
页码：522-547
DOI：10.31989/ffhd.v11i10.836
语种：English
出版社：Food Science Publisher
摘要：The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements.
关键词：Poppy;seed oil;health attributes;industrial uses;medicinal uses