Polyynes in food

Yenshou Lin*, Meng Ting Yang, Hieu Tran Nguyen Minh, Wen Chin Yang

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter


So far, more than 1000 polyynes have been identified from nature. Nevertheless, little is known about their function and mechanism in food plants from nutraceutical and/or pharmaceutical perspectives. In this chapter, recent studies on the structure and function of bioactive polyynes in food plants are summarized. In particular, their mechanism, biosynthesis, bioavailability, metabolism, human benefits, safety, patent, and potential applications are discussed whenever the information is available. The information provided here highlights the possible usefulness of the polyynes in food plants for human and animal health, and offers insights into their future research directions.

Original languageEnglish
Title of host publicationHandbook of Dietary Phytochemicals
PublisherSpringer Nature
Number of pages36
ISBN (Electronic)9789811541483
ISBN (Print)9789811541476
Publication statusPublished - 2021 Aug 9


  • Bioactivity
  • Food
  • Polyynes

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences
  • General Biochemistry,Genetics and Molecular Biology
  • General Medicine
  • General Pharmacology, Toxicology and Pharmaceutics


Dive into the research topics of 'Polyynes in food'. Together they form a unique fingerprint.

Cite this