肉桂的活性成分及其药理作用研究进展

Research Advances in Bioactive Compounds and Pharmacological Effects of Cinnamon

肉桂,别名玉桂、桂皮、广西桂,是我国著名的天然香料和名贵的药食同源中药材,也是极具地方特色的广西著名药材“桂十味”之一。肉桂药用历史悠久,栽培技术成熟,在全世界内的应用都极为广泛,目前肉桂的应用已经涉及到医疗,食品,美容,化工等多反面。肉桂的有效成分众多,以挥发油成分为主,其作用机制较为复杂,还有很多机制尚未明确。目前肉桂常用于骨质疏松、生殖系统、代谢综合征、肿瘤、心血管、神经系统疾病等的治疗。肉桂以其广泛的应用和良好的药理药效作用成为国内外近年来研究的重点。本文主要对肉桂的主要化学成分与常见药理作用的研究进展进行了展开和探究,旨在为其在医学领域中开发出深层次的应用提供理论依据,为未来肉桂的多层次,多领域的深入开发利用提供事实依据。

Cinnamon,also known as Yugui,cassia and Guangxi GUI,is a famous natural fragrance and a valuable medicinal material with the same origin as medicine and food.It is also one of Guangxi’s famous medicinal materials with local characteristics.With a long history of medicinal use and mature cultivation technology,cinnamon has been widely used all over the world.At present,cinnamon has been used in medical treatment,food,beauty,chemical industry and other aspects.There are many active components in cinnamon,mainly volatile oil.The mechanism of action of cinnamon is complex,and there are still many unclear mechanisms.At present,cinnamon is often used in the treatment of osteoporosis,reproductive system,metabolic syndrome,tumor,cardiovascular and nervous system diseases.Cinnamon has become the focus of research in recent years because of its wide application and good pharmacological effect.In this paper,the research progress of main chemical components and common pharmacological effects of cinnamon was explored in order to provide a theoretical basis for its deep application in the medical field and a factual basis for the further development and utilization of cinnamon in multiple levels and multiple fields in the future.