Abstract:
:The plant genus Cuphea (family Lythraceae) promises to provide a new source of industrially and nutritionally important medium-chain fatty acids, especially of lauric acid now supplied exclusively by coconut and palm kernel oils from foreign sources. The seed lipids of Cuphea were first discovered in the 1960s to contain high percentages of several medium-chain fatty acids, including caprylic, capric, lauric, and myristic acid. Research is still in the early stages, but it is intensifying toward the goal of developing the genus into a new temperate climate crop for production of specialty oils. Given the diversity of Cuphea seed lipid composition and the wide ecological and distributional range of the genus, it may be possible to tailor crops to produce selected fatty acids on demand under a variety of growing conditions. Cuphea comprises about 260 species, most native to the New World tropics. Its morphology, classification, chromosome numbers, distribution, ecology, and folk uses are presented. Seed structure is described and seed lipid composition for 73 species is summarized. Problems in domestication and agronomic progress are reviewed. Knowledge of the biosynthetic mechanism controlling the lipids produced by Cuphea remains very limited. Future research in this area, and particularly successful employment of gene transfer techniques, may allow genes controlling the mechanism to be transferred to an already established seed oil producer such as rapeseed. Presently, both traditional plant breeding techniques and newer biotechnological methods are directed toward Cuphea oilseed development.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Graham SAdoi
10.1080/10408398909527495subject
Has Abstractpub_date
1989-01-01 00:00:00pages
139-73issue
2eissn
1040-8398issn
1549-7852journal_volume
28pub_type
杂志文章,评审abstract::Development of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process invo...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2011.635817
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abstract::Fermented dairy products represent an excellent source for a wide range of probiotics with several health benefits that add to the positive value of conventional milk. Acidophilus milk is a regular milk enriched with Lactobacillus acidophilus, one of the beneficial bacterial species found in the colon, that renders th...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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更新日期:2013-01-01 00:00:00
abstract::Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and stapl...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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更新日期:2017-03-24 00:00:00
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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更新日期:2012-01-01 00:00:00
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pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
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更新日期:2017-10-13 00:00:00
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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更新日期:2020-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
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更新日期:2010-06-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
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更新日期:2018-03-04 00:00:00
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journal_title:Critical reviews in food science and nutrition
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abstract::Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advan...
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更新日期:2020-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
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更新日期:2021-01-18 00:00:00
abstract::Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the developmen...
journal_title:Critical reviews in food science and nutrition
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