姜黄素的生物活性及在食品中的应用

The bioactivities of curcumin and its application in foods

姜黄素是来源于传统中药姜黄根茎的多酚类化合物,长期以来作为医药、调味品和食品添加剂在国内外广泛应用。由于姜黄素具有抗氧化、抗炎、护肝、抗肿瘤、抗动脉粥样硬化、抑制肥胖、延缓衰老、保护神经和抗老年痴呆等生物活性,近年来成为国内外关注的功能食品。鉴于目前姜黄素存在的缺陷,努力提高其生物利用度将是今后的主要研究方向。

Curcumin is one of polyphenolic compounds extracted from the rhizome of turmeric,one of Chinese traditional medical herbs,which had been used as medicine,spice and food additive at home and aboard for a long time. It drew a high attention in functional food industry in recent years due to its diversed bioactivities including anti-oxidation, anti-inflammatory, liver protection, anti-tumors, anti-atherosclerosis, inhibiting obesity, delaying aging,neural protection and anti-Alzheimer＇s disease. According to the existing weakness of curcumin, it was suggested that to make great effort to increase its bioavailabilitv will be the main research ohinnt in fi Jh ira