ArticleFood science & nutrition2026
Polyphenols in Litchi (
Fanke Zeng, Yuxiang Zhu, Xiaoyan Li, Ruyi Li, Lei Pan, Yaping Dai, Shaodan Peng, Lei Fang, Jihua Li, Wei Zhou
Abstract read
In one paragraphArticle in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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What it found
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2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
10 authors.
Fanke ZengKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.ORCID https://orcid.org/0009-0005-9086-843X Yuxiang ZhuCollege of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China.
Xiaoyan LiCollege of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China.
Ruyi LiKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.ORCID https://orcid.org/0000-0003-0723-1306 Yaping DaiKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.
Shaodan PengKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.
Lei FangKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.
Jihua LiKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.
Wei ZhouKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong China.ORCID https://orcid.org/0000-0002-2527-0280 Funding
No grant is acknowledged in the PubMed record.
6 · The paper itselfAbstract
Litchi seeds are by-products produced from the fruit consumption, which contain rich phenolic compounds and have been traditionally used in inflammatory pain relief. This study sought to reveal phenolic profiles in the litchi seeds from different cultivars and explore their contributions to anti-inflammatory, analgesic potentials. Purified polyphenols were derived from five cultivars of litchi seeds, including Baitangying (BTY), Baila (BL), Feizixiao (FZX), Heiye (HY), and Huaizhi (HZ). Fifteen flavonoids, two phenolic acids, one coumarin, and two tannins were characterized using UPLC-Q/TOF-MS, while procyanidin A
Indexed as
analgesicanti‐inflammatoryA‐type procyanidin dimerscultivar differentiationlitchi seedsphloridzin
Identifiers
PMID42542841
PMCPMC13428077
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