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姜黄素是从姜黄等姜科植物的干燥根茎中提取出的一种天然多酚类化合物,在国内外应用历史悠久。现代医学研究发现姜黄素具有诸多生理保健功能,且其在食品工业中应用广泛。本文综合近年来国内外的研究现状,重点论述了姜黄素抗氧化、抗炎、保护心血管、调节肠道微生物等生理功效及机制,并对姜黄素纳米载体的研究现状及其在食品中的应用情况进行综述,以期为姜黄素的进一步开发应用提供理论参考。
Abstract:Curcumin,a natural polyphenolic compound,extracted from dried rhizome of turmeric and other ginger plants in the Zingiberaceae family,has a long history of domestic and international application. Recent medical research has unveiled numerous physiological health benefits of curcumin,leading to its extensive use in the food industry. This paper comprehensively reviewed the current domestic and international research status on curcumin in recent years,focusing on the physiological effects and mechanisms of curcumin such as antioxidant properties,antiinflammatory,cardiovascular protective and gut microbiota modulating effects. It also summarized the current state of research on curcumin nano-carriers and their applications in food products,aiming to offer theoretical insights for the further development and utilization of curcumin.
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基本信息:
DOI:10.19804/j.issn1006-2513.2024.11.005
中图分类号:TS201.2
引用信息:
[1]程永霞,张茜,金子恒,等.姜黄素的生理功能及其应用研究进展[J].中国食品添加剂,2024,35(11):33-40.DOI:10.19804/j.issn1006-2513.2024.11.005.
基金信息:
河南省科技攻关项目(232102110149);; 河南农业大学博士科研启动项目(30500791)
2023-12-18
2023
2024-02-29
2024
2
2024-10-30
2024-10-30
2024-10-30