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Nutritional components of Cichorium intybus L. and its application progress in the food industry
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Yun LU1, Yu-Tang HE1, 2, *, Xin-Xin ZHOU1, Yu-Mei XIE1, Yu-Jia LI1, Ling-Ling SHAO1, He LIU1, 2, *
Journal of Food Safety & Quality | 2025, 16(9) : 65 - 73
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Journal of Food Safety & Quality | 2025, 16(9): 65-73
• Special Topic: Grain and Oil Processing and Quality Safety •
Nutritional components of Cichorium intybus L. and its application progress in the food industry
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Yun LU1, Yu-Tang HE1, 2, *, Xin-Xin ZHOU1, Yu-Mei XIE1, Yu-Jia LI1, Ling-Ling SHAO1, He LIU1, 2, *
Affiliations
  • 1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China
  • 2. Liaoning Province Key Laboratory for Emission Reduction, Efficiency Improvement and Comprehensive Utilization of Agricultural Products, Jinzhou 121013, China
Published: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250115001
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Cichorium intybus L. is a plant with high medicinal value and wide range of uses. The roots, stems, leaves and seeds of Cichorium intybus L. are highly nutritious and have a wide range of health benefits, such as regulating blood sugar, weight loss, combating malaria and preventing cardiovascular disease. Cichorium intybus L. root is rich in inulin, a polysaccharide composed mainly of fructose units, but also contains a small amount of monosaccharides, as well as chlorogenic acid and sesquiterpene lactones and other biologically active compounds, which have the function of regulating and improving gastrointestinal function, balancing blood glucose metabolism, improving lipid metabolism, lowering blood pressure, strengthening the immune system, antioxidant, anti-fatigue effects and other functions. Cichorium intybus L. can be processed into a variety of products, such as root tea, bread, functional foods, sugar substitutes and so on. This paper summarized the nutritional composition, functional characteristics, and research progress of Cichorium intybus L. in the food industry, and proposed solutions based on the problems existing in the application of Cichorium intybus L. in the food industry, which can provide reference for the development of the Cichorium intybus L. industry.

Cichorium intybus L.  /  nutrient composition  /  food industry
Yun LU, Yu-Tang HE, Xin-Xin ZHOU, Yu-Mei XIE, Yu-Jia LI, Ling-Ling SHAO, He LIU. Nutritional components of Cichorium intybus L. and its application progress in the food industry[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 65 -73 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250115001
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Year 2025 volume 16 Issue 9
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250115001
  • Receive Date：2025-01-15
  • Online Date：2025-07-17
  • Published：2025-05-15
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  • Received：2025-01-15
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Affiliations
    1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China
    2. Liaoning Province Key Laboratory for Emission Reduction, Efficiency Improvement and Comprehensive Utilization of Agricultural Products, Jinzhou 121013, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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