Research Progress on Bioactivities of Food Flavor <i>α</i>-Ionone

GE Yiqing; TONG Tao

doi:10.13386/j.issn1002-0306.2022050260

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 481-488. > DOI: 10.13386/j.issn1002-0306.2022050260

GE Yiqing, TONG Tao. Research Progress on Bioactivities of Food Flavor α-Ionone[J]. Science and Technology of Food Industry, 2022, 43(20): 481−488. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050260.

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Research Progress on Bioactivities of Food Flavor α-Ionone

GE Yiqing^1,,
TONG Tao^{1, 2, 3, ,}

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
2.
Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100083, China
3.
Beijing Laboratory for Food Quality and Safety, Beijing 100083, China

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Received Date: May 20, 2022
Available Online: August 11, 2022

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Abstract

Abstract

α-Ionone is a naturally occurring flavor compound present in various flowers, fruits, and vegetables. It has violet floral fragrance and high commercial value, and now is widely used in the food and pharmaceutical industries. Current studies have shown that in addition to its properties of aroma, α-ionone also exerts a wide range of bioactivities, such as antioxidant, anti-inflammatory, antibacterial, apoptosis inducing and cell cycle blocking, anti-pest, skin damage repair, muscle atrophy alleviating, and allelopathic effects. Here, this review summarizes and discusses the latest research on the basic information and the bioactivities of α-ionone in order to provide scientific basis for the development and application of α-ionone in food, medicine, and biological fields.
- α-ionone,
- food flavor,
- bioactivities

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References (80)

References

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