@article{YANG2025, 
author = {Wenhua YANG and Wan LUO and Gang YU and Fulin CAI and Xiaojun ZHOU and Yongxia CHEN and Jun LI and Yan FAN and Gengsheng XIAO and Qin WANG},
title = {Research Progress on Bioactive Compounds and Product Development from Eleocharis dulcis},
year = {2025},
journal = {Food Science},
volume = {46},
number = {19},
pages = {336-346},
keywords = {biological activities, functional ingredients, product development, Eleocharis dulcis},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250320-163},
doi = {10.7506/spkx1002-6630-20250320-163},
abstract = {Eleocharis dulcis, a plant with both medicinal and culinary uses, is rich in a variety of bioactive components, including polyphenols, polysaccharides, and its unique component, puchiin. These constituents confer E. dulcis antioxidant, antibacterial, anti-inflammatory, and anticancer properties, highlighting its potential in functional foods and pharmaceuticals. Therefore, exploring the nutritional components of E. dulcis based on their functional characteristics and developing E. dulcis-based functional foods have become research hotspots recently. This article systematically introduces the biological activities and nutritional and functional factors of E. dulcis based on its dietary and medicinal values and reviews the existing types of E. dulcis products, aiming to provide references for the deep processing, comprehensive utilization and product development of E. dulcis.}
}