Litchi (Litchi chinensis Sonn.) is a tropical to subtropical fruit that is widely cultivated in more than 20 countries worldwide. It is normally consumed as fresh or processed and has become one of the most popular fruits because it has a delicious flavor, attractive color, and high nutritive value. Whole litchi fruits have been used not only as a food source but also for medicinal purposes. As a traditional Chinese medicine, litchi has been used for centuries to treat stomach ulcers, diabetes, cough, diarrhea, and dyspepsia, as well as to kill intestinal worms. Both in vitro and in vivo studies have indicated that whole litchi fruits exhibit antioxidant, hypoglycemic, hepatoprotective, hypolipidemic, and antiobesity activities and show anticancer, antiatherosclerotic, hypotensive, neuroprotective, and immunomodulatory activities. The health benefits of litchi have been attributed to its wide range of nutritional components, among which polysaccharides and polyphenols have been proven to possess various beneficial properties. The diversity and composition of litchi polysaccharides and polyphenols have vital influences on their biological activities. In addition, consuming fresh litchi and its products could lead to some adverse reactions for some people such as pruritus, urticaria, swelling of the lips, swelling of the throat, dyspnea, or diarrhea. These safety problems are probably caused by the soluble protein in litchi that could cause anaphylactic and inflammatory reactions. To achieve reasonable applications of litchi in the food, medical and cosmetics industries, this review focuses on recent findings related to the nutrient components, health benefits, and safety of litchi.

中文翻译：

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荔枝 (Litchi chinensis Sonn.) 的营养成分、健康益处和安全性：综述

荔枝（Litchi chinensis Sonn.）是一种热带至亚热带水果，在全球20多个国家广泛种植。它通常作为新鲜或加工过的水果食用，并已成为最受欢迎的水果之一，因为它味道鲜美，色泽诱人，营养价值高。整个荔枝果实不仅用作食物来源，还用于药用。作为传统中药，荔枝已被用于治疗胃溃疡、糖尿病、咳嗽、腹泻和消化不良，以及杀死肠道蠕虫。两者在维生素RO和体内研究表明，整个荔枝果实具有抗氧化、降血糖、保肝、降血脂和抗肥胖活性，并具有抗癌、抗动脉粥样硬化、降血压、神经保护和免疫调节活性。荔枝的健康益处归功于其广泛的营养成分，其中多糖和多酚已被证明具有多种有益特性。荔枝多糖和多酚的多样性和组成对其生物活性有重要影响。此外，食用新鲜荔枝及其制品可能会导致一些人出现瘙痒、荨麻疹、嘴唇肿胀、喉咙肿胀、呼吸困难或腹泻等不良反应。这些安全问题很可能是由荔枝中的可溶性蛋白质引起的，这种蛋白质会引起过敏和炎症反应。为了实现荔枝在食品、医疗和化妆品行业的合理应用，本综述重点介绍了荔枝的营养成分、健康益处和安全性方面的最新发现。