【作者】 汪良驹； 马凯； 姜卫兵； 凌志奋； 王业遴；

【Author】 Wang Liangju , Ma Kai, Jiang Weibin ,Lin Zhileng & Wang Yelin (Fig Center of Scientific and Technological Development, Nanjing Agricultural Univ,Nanjing 210095)

【机构】 南京农业大学无花果科技开发中心；

【摘要】 本文分成三部份:1)系统介绍无花果实内糖、蛋白质、氨基酸、脂肪、维生素、微量元素等营养成分含量,评价它的营养价值及食品加工应用前景。2)概要介绍无花果的药用化学成分及传统的医药配伍。3)重点介绍无花果的抗癌效果,有效成分和作用机理的最新进展。更多还原

【Abstract】 This paper could be divided into three parts. Firstly ,the contents of fig nutritious components were systematically dealt with including carbonhydrates, proteins, amino acids, fats, vitamins and trace elements. Its nutrition values and the prospect of food processing were also estimated. In the second part , the medichemical components of fig and traditional uses in prescriptions were outlined briefly. The most important part was the third which intuoduced the new advance of anti-cancer effects of fig,its effective components and pharmacodynamics.更多还原