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Research Article | Open Access

A critical review on chemical constituents and pharmacological effects of Lilium

Pengyu Wanga,1, Jian Lib,1, Fatma Alzahra K. Attiaa,c, Wenyi Kanga,d, Jinfeng Weia,d, Zhenhua Liua,d, Changqin Lia,d( )
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
School of Food Science and Engineering, Hefei University of Technology, Hefei 23009, China
Department of Ornamental, Medicinal and Aromatic Plants, Faculty of Agriculture, Assiut University, 71515, Egypt
Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China

1 These authors contributed equally to this work.

Peer review under responsibility of KeAi Communications Co., Ltd

Show Author Information

Abstract

Genus Lilium is famous for edible and medicinal function which is related to its chemical constituents and pharmacological effects. Chemical researches showed that genus Lilium genus mainly contains steroidal saponins, polysaccharides, alkaloids and flavonoids. Pharmacological effects of Lilium include anti-tumor, hypoglycemic, antibacterial, anti-oxidation, anti-depression and anti-inflammatory. This paper summarized chemical constituents and pharmacological effects of Lilium.

Keywords

Chemical constituentsPharmacological effectsLilium

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Food Science and Human Wellness
Volume 8 Issue 4,
December 2019
Pages 330-336
DOI: 10.1016/j.fshw.2019.09.001
Cite this article:
Wang P, Li J, Attia FAK, et al. A critical review on chemical constituents and pharmacological effects of Lilium. Food Science and Human Wellness, 2019, 8(4): 330-336. https://doi.org/10.1016/j.fshw.2019.09.001

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Received: 08 August 2019
Revised: 22 August 2019
Accepted: 06 September 2019
Published: 12 September 2019
© 2019 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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