【摘要】 牛蒡根富含多种功能活性物质，具有降血糖、抗菌、抗炎、抗氧化、调节脂质代谢和肠道菌群等功能，被称为“蔬菜之王”、“东洋人参”。本研究着重论述了牛蒡根中多糖、多酚、膳食纤维、氨基酸、脂肪酸、挥发油、木脂素、植物甾醇和五环三萜等活性物质的种类和生理功能，归纳总结了牛蒡根初加工和精深加工产品的开发利用现状，在此基础上对牛蒡根产业发展进行了展望，旨在为牛蒡根在食品、医药、化工等领域的应用和其产业化的高质量发展提供参考。更多还原

【Abstract】 Burdock root is rich in numerous functional active substances and exhibits functions such as lowering blood glucose, exerting antibacterial, anti-inflammatory, and antioxidant activities, regulating lipid metabolism, and modulating the intestinal flora. It is renowned as the‘King of Vegetables’ and‘Oriental Ginseng’. This study places emphasis on the types and physiological functions of active substances such as polysaccharides, polyphenols, dietary fibers, amino acids, fatty acids, volatile oils, lignans, phytosterols, and pentacyclic triterpenes in burdock root. It also summarizes the current status of the development and utilization of primary and advanced processing products of burdock root. On this basis, the development of the burdock root industry is prospected, with the aim of providing a reference for the application of burdock root in fields such as food, medicine, and the chemical industry, as well as for its high-quality industrialization.更多还原