Email this article Chemical Constituents of Chinese White Olive
- Authors: Xiang Z.1,2, Wu X.3
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Affiliations:
- College of Environment and Resources, Chongqing Technology and Business University
- Key Laboratory of Natural Medicine Research of Chongqing Education Commission
- Academic Quality Inspection and Evaluation Office, Chongqing Technology and Business University
- Issue: Vol 51, No 6 (2017)
- Pages: 465-470
- Section: Medicinal Plants
- URL: https://journals.rcsi.science/0091-150X/article/view/244655
- DOI: https://doi.org/10.1007/s11094-017-1634-z
- ID: 244655
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Abstract
Chinese white olive (Canarium album L.) is indigenous to the southeast area of China. Its fruits have been used as both food and folk medicine in China. Diversified economy values make this plant extensively cultivated to east-south China and other countries such as Vietnam, Malaysia, and Japan. The aim of the present article is to review nutritional ingredients and phytochemical constituents of Chinese white olive, recommend some fractions and monomers for the food industry and pharmacy, and have a look at the future prospects of this plant and its products. It is expected that Chinese white olive will help more people to stay healthy and gain financial strength.
About the authors
Zhaobao Xiang
College of Environment and Resources, Chongqing Technology and Business University; Key Laboratory of Natural Medicine Research of Chongqing Education Commission
Author for correspondence.
Email: xiangzb@126.com
China, Chongqing, 400067; Chongqing, 400067
Xiaoling Wu
Academic Quality Inspection and Evaluation Office, Chongqing Technology and Business University
Email: xiangzb@126.com
China, Chongqing, 400067
