Research Progress of Mulberry Leaf Comprehensive Utilization

LI Laicheng; ZHANG Shikai; XU Fangzhou; MA Hangyu; ZHUO Yue; QIAO Yushuang; WU Peng

doi:10.13386/j.issn1002-0306.2020100105

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 397-404. > DOI: 10.13386/j.issn1002-0306.2020100105

LI Laicheng, ZHANG Shikai, XU Fangzhou, et al. Research Progress of Mulberry Leaf Comprehensive Utilization[J]. Science and Technology of Food Industry, 2022, 43(2): 397−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100105.

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Research Progress of Mulberry Leaf Comprehensive Utilization

1.
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
2.
Food and Tourism Teaching and Research Section of Tai'an Technician College, Taian 271000, China

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Received Date: October 14, 2020
Available Online: November 06, 2021

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Abstract

Abstract

Mulberry leaves (MLs) have been used traditionally to raise silkworms and as herbs and herbal drinks . This article summarizes the pharmacological effects of mulberry leaves on the human body such as lowering blood sugar, lowering blood pressure, preventing cancer and urinating. The application of mulberry leaves in food and animal production are summarized, and the current problems in mulberry leaves research are carried out. The analysis and prospects for the further comprehensive utilization of mulberry leaves are aimed at providing theoretical references for mulberry leaf deep-processing technology innovation, high-efficiency comprehensive utilization of resources, and common key technology innovation and product development for high-value processing of resources.
- mulberry leaf,
- pharmacological action,
- functional food,
- animal production

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