姜黄素潜在毒性作用的研究进展

A Review of Potential Toxicity of Curcumin

姜黄素是源自植物姜黄的酚类物质,被广泛用作天然色素、调味剂、香料及防腐剂。一直以来,人们更多地关注姜黄素具有的多种生物活性的研究、开发和利用。然而有关其潜在的毒性作用及其机制的研究也不容忽视,本文就此方面的研究进展给予浅评。

Curcumin is a phenolic substance, from the plant Curcuma longa. It is widely used as natural color pigment, spice, flavor and preservative. The diverse biological activities of curcumin are paid more attention to study, develop and take advantage all along. However, we could not ignore the potential toxicity and mechanism of curcumin as well. This review focuses on the progress in these aspects.