Application Potential of Ellagic Acid in Functional Food

Authors

Lu SUN, College of Biochemical Engineering , Beijing Union University , Beijing 100021 , China
Yan DONG, College of Biochemical Engineering , Beijing Union University , Beijing 100021 , China
Qiming MIAO, College of Biochemical Engineering , Beijing Union University , Beijing 100021 , China
Jiayuan WU, College of Biochemical Engineering , Beijing Union University , Beijing 100021 , China
Shengquan MI, College of Biochemical Engineering , Beijing Union University , Beijing 100021 , China;Beijing Key Laboratory of Bioactive Substances and Functional Foods , Beijing Union University , Beijing 100021 , ChinaFollow

Corresponding Author(s)

米生权（1975—），男，博士，教授，硕士研究生导师，主要从事食品营养与慢性病研究。E-mail：msq65@buu.edu.cn

Abstract

Ellagic acid,a natural polyphenol,exists widely in plants and fruit tissue.It is mainly absorbed in the stomach and small intestine and produces multiple urolithins such as urolithin M 5 and urolithin M 6 under the metabolism of intestinal flora.With antioxidant,anti-inflammatory,anti-tumor,anti-aging,antimicrobial,blood glucose-lowering and other pharmacological effects,ellagic acid have important application and research value in the fields of functional food and medicine.The extraction methods,metabolism mechanisms,and pharmacological effects of ellagic acid and its application in functional food were reviewed.The difficulties in the application of ellagic acid in functional food were elucidated,and the future research focus was put forward.This review aims to provide a theoretical basis for the development and application of ellagic acid in functional food.

Publication Date

9-15-2025

First Page

33

Last Page

39

DOI

10.12441/spyswjs.20240923004

Recommended Citation

SUN, Lu; DONG, Yan; MIAO, Qiming; WU, Jiayuan; and MI, Shengquan (2025) "Application Potential of Ellagic Acid in Functional Food," Journal of Food Science and Biotechnology: Vol. 44: Iss. 9, Article 4.
DOI: 10.12441/spyswjs.20240923004
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss9/4

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