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DOI10.1080/10408398.2021.1999202
Healthy values and de novo domestication of sand rice (Agriophyllum squarrosum), a comparative view against Chenopodium quinoa
Zhao, Pengshan; Li, Xiaofeng; Sun, Hong; Zhao, Xin; Wang, Xiaohua; Ran, Ruilan; Zhao, Jiecai; Wei, Yuming; Liu, Xin; Chen, Guoxiong
通讯作者Zhao, PS ; Chen, GX (通讯作者),Chinese Acad Sci, Northwest Inst Ecoenvironm & Resources, Key Lab Stress Physiol & Ecol Cold & Arid Reg, Lanzhou, Gansu, Peoples R China. ; Zhao, PS ; Chen, GX (通讯作者),Chinese Acad Sci, Northwest Inst Ecoenvironm & Resources, Shapotou Desert Res & Expt Stn, Lanzhou, Peoples R China.
发表日期2020
ISSN1040-8398
EISSN1549-7852
英文摘要Sand rice (Agriophyllum squarrosum) is prized for its well-balanced nutritional properties, broad adaptability in Central Asia and highly therapeutic potentials. It has been considered as a potential climate-resilient crop. Its seed has comparable metabolite profile with Chenopodium quinoa and is rich in proteins, essential amino acids, minerals, polyunsaturated fatty acids, and phenolics, but low in carbohydrates. Phenolics like protocatechuic acid and quercetins have been characterized with biological functions on regulation of lipid and glucose metabolism in addition to anti-inflammatory and antioxidant activities. Sand rice is thus an important source for developing functional and nutraceutical products. Though historical consumption has been over 1300 years, sand rice has undergone few agronomic improvements until recently. Breeding by individual selection has been performed and yield of the best genotype can reach up to 1295.5 kg/ha. Furthermore, chemical mutagenesis has been used to modify the undesirable traits and a case study of a dwarf line (dwarf1), which showed the Green Revolution-like phenotypes, is presented. Utilization of both breeding methodologies will accelerate its domestication process. As a novel crop, sand rice research is rather limited compared with quinoa. More scientific input is urgently required if the nutritional and commercial potentials are to be fully realized.
关键词AGIOPHYLLUM OLIGO SACCHARIDESAMARANTH AMARANTHUS-CAUDATUSSMALL GRANULE STARCHESPHYSICOCHEMICAL PROPERTIESFUNCTIONAL-PROPERTIESANTIOXIDANT ACTIVITIESNUTRITIONAL QUALITYFATTY-ACIDPROTEINWILLD.
英文关键词Functional food; de novo domestication; sand rice; Agriophyllum squarrosum; Chenopodium quinoa; nutraceutical effects
语种英语
WOS研究方向Food Science & Technology ; Nutrition & Dietetics
WOS类目Food Science & Technology ; Nutrition & Dietetics
WOS记录号WOS:000716789100001
来源期刊CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
来源机构中国科学院西北生态环境资源研究院
文献类型期刊论文
条目标识符http://gcip.llas.ac.cn/handle/2XKMVOVA/254184
作者单位[Zhao, Pengshan; Li, Xiaofeng; Sun, Hong; Zhao, Xin; Ran, Ruilan; Zhao, Jiecai; Chen, Guoxiong] Chinese Acad Sci, Northwest Inst Ecoenvironm & Resources, Key Lab Stress Physiol & Ecol Cold & Arid Reg, Lanzhou, Gansu, Peoples R China; [Zhao, Pengshan; Zhao, Jiecai; Chen, Guoxiong] Chinese Acad Sci, Northwest Inst Ecoenvironm & Resources, Shapotou Desert Res & Expt Stn, Lanzhou, Peoples R China; [Li, Xiaofeng; Sun, Hong; Ran, Ruilan] Univ Chinese Acad Sci, Beijing, Peoples R China; [Wang, Xiaohua] Chinese Acad Sci, Northwest Inst Ecoenvironm & Resources, Key Lab Ecohydrol Inland River Basin, Lanzhou, Peoples R China; [Wei, Yuming] Gansu Acad Agr Sci, Anim Husb Pasture & Green Agr Inst, Lanzhou, Peoples R China; [Liu, Xin] Zhengzhou Univ, Sch Life Sci, Zhengzhou, Henan, Peoples R China
推荐引用方式
GB/T 7714
Zhao, Pengshan,Li, Xiaofeng,Sun, Hong,et al. Healthy values and de novo domestication of sand rice (Agriophyllum squarrosum), a comparative view against Chenopodium quinoa[J]. 中国科学院西北生态环境资源研究院,2020.
APA Zhao, Pengshan.,Li, Xiaofeng.,Sun, Hong.,Zhao, Xin.,Wang, Xiaohua.,...&Chen, Guoxiong.(2020).Healthy values and de novo domestication of sand rice (Agriophyllum squarrosum), a comparative view against Chenopodium quinoa.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
MLA Zhao, Pengshan,et al."Healthy values and de novo domestication of sand rice (Agriophyllum squarrosum), a comparative view against Chenopodium quinoa".CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020).
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