An Overview of Saponins – A Bioactive Group

  • Linh T. NGUYEN School of Biotechnology and Food Technology Hanoi University of Science and Technology, 1 Dai Co Viet Road, Hanoi
  • Anca C. FĂRCAȘ Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Sonia A. SOCACI Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Maria TOFANĂ Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Zorița M. DIACONEASA Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Oana L. POP Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Liana C. SALANȚĂ Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Keywords: bioactive compounds, saponins, secondary metabolites, steroid glycosides, triterpenoids.

Abstract

Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies according to the number of sugar units attached in different positions. Despite saponins have been historically considered as anti-nutritional factors, recent studies have indicated that some saponin stereoisomers may show a number of pharmacological activities, such as anti-tumor, antioxidative, anti-inflammatory, antidiabetic, and neuro-protective activities. Nerveless, more attention in studying this group is necessary due to the fact that many active mechanisms are not fully elucidated. To have a systematic overview of saponin compounds, this review will describe the main aspects related to their structure, bioactivities and potential applications.

Author Biography

Anca C. FĂRCAȘ, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Department of Food Science
Published
2020-05-24