An update of aurones: food resource, health benefit, biosynthesis and application

Yang J 1 , Gao Z 1 , Yu Z 1 , Hou Y 1 , Tang D 1 , Yan H 2 Show all authors , Wu F 3 , Chang SK 4 , Pan Y 1 , Jiang Y 5 , Zhang Z 1 , Yang B 5

Affiliations 

  • 1 School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China
  • 2 School of Food and Biological Engineering, Chengdu University, Chengdu, China
  • 3 College of Food Science and Engineering, Foshan University, Foshan, China
  • 4 Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
  • 5 State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
Crit Rev Food Sci Nutr, 2023 Aug 21.
PMID: 37599623 DOI: 10.1080/10408398.2023.2248244

Abstract

Aurones are a subclass of active flavonoids characterized with a scaffold of 2-benzylidene-3(2H)-benzofuranone. This type of chemicals are widely distributed in fruit, vegetable and flower, and contribute to human health. In this review, we summarize the natural aurones isolated from dietary plants. Their positive effects on immunomodulation, antioxidation, cancer prevention as well as maintaining the health status of cardiovascular, nervous system and liver organs are highlighted. The biosynthesis strategies of plant-derived aurones are elaborated to provide solutions for their limited natural abundance. The potential application of natural aurones in food coloration are also discussed. This paper combines the up-to-date information and gives a full image of dietary aurones.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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