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
DOI: https://doi.org/10.15835/buasvmcn-fst:2019.0036
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
Issue
Vol. 77 No. 1 (2020): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Reviews
 Authors who publish with this journal agree to the following terms:

a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).