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Progress on the Structure, Extraction and Function of Litchi Procyanidins
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Yuyao WU, Zhuoyan HU, Lei ZHAO, Kai WANG, Xuwei LIU*
Science and Technology of Food Industry | 2026, 47(10) : 501 - 511
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Science and Technology of Food Industry | 2026, 47(10): 501-511
• Reviews •
Progress on the Structure, Extraction and Function of Litchi Procyanidins
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Yuyao WU, Zhuoyan HU, Lei ZHAO, Kai WANG, Xuwei LIU*
Affiliations
  • Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
Published: 2026-05-15 doi: 10.13386/j.issn1002-0306.2025050083
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Litchi is the main characteristic fruits of the subtropical region. As the world's leading producer of litchi, China ranks first globally in both cultivation area and yield. The byproducts generated during litchi processing, for example, shells and seeds are rich in phenolic compounds like A-type proanthocyanidins, and contain various isomers. However, there is a lack of systematic reviews on the recent research progress regarding litchi proanthocyanidins. Therefore, this study aims to provide a comprehensive review of the structure, extraction methods, and bioactive functions of litchi proanthocyanidins. Currently, research on the chemical structure of litchi proanthocyanidins mainly focuses on elucidating their structural units, degree of polymerization, molecular weight distribution and major chemical composition. The extraction methods primarily involve multiple techniques, including traditional solvent, microwave-assisted, deep eutectic solvent, ultrasound-assisted, ultrasound-microwave synergistic, and ultra-high pressure-assisted extractions. In terms of functional activities, the biological activities of litchi proanthocyanidins, such as antioxidant, hepatoprotective, hypoglycemic, anti-inflammatory, and improvement of Alzheimer's disease, are summarized in detail. Finally, this study provides an outlook on future research directions and development trends of litchi proanthocyanidins, aiming to offer theoretical guidance and references for their applications in the food industry.

Lingnan fruit  /  Litchi  /  flavonoids  /  processing  /  chemical structure  /  physiological activity
吴钰瑶, 胡卓炎, 赵雷, 王凯, 刘旭炜. 荔枝原花青素的结构、提取及功能研究进展. 食品工业科技, 2026 , 47 (10) : 501 -511 . DOI: 10.13386/j.issn1002-0306.2025050083
Yuyao WU, Zhuoyan HU, Lei ZHAO, Kai WANG, Xuwei LIU. Progress on the Structure, Extraction and Function of Litchi Procyanidins[J]. Science and Technology of Food Industry, 2026 , 47 (10) : 501 -511 . DOI: 10.13386/j.issn1002-0306.2025050083
Year 2026 volume 47 Issue 10
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doi: 10.13386/j.issn1002-0306.2025050083
  • Receive Date:2025-05-14
  • Online Date:2026-10-24
  • Published:2026-05-15
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  • Received:2025-05-14
Affiliations
    Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, 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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