近10年牡蛎化学成分及药理研究

The chemical constituents and pharmacological research of oyster in recent 10 years

牡蛎作为一种优质的海产养殖经济型贝类,不仅肉味鲜美,资源丰富、而且药性平和,营养价值极高,被历代医家视为保健、强身、祛病3种作用为一体的佳品。对牡蛎近10年来的化学成分、药理作用的研究显示,化学成分包括糖原、牛磺酸、18种氨基酸、B族维生素、多糖、低分子活性肽、Fe、Zn、Se等矿物质和微量元素;药理研究表明其有抗氧化、抗肿瘤、降血糖、调节免疫系统等作用。牡蛎为常用中药,味咸、涩、微寒,归肝、肾经,具有收敛固涩、平肝潜阳、软坚散结等功效。

As superior marine aquatics, oysters are delicious, mild and rich in resources with high nutritional value. According to ancient doctors, they have the functions of health care, body building and disease cleansing. In this paper, we make an overview of the study of the chemical composition and the pharmacological effects of oysters over the past decade. The chemical composition includes glycogen, taurine, 18 kinds of amino acids, B vitamins, polysaccharides, low molecular weight peptides, Fe, Zn, Se and other minerals and trace elements. Pharmacological studies have shown that they have the effects of antioxidant,anti-cancer,lowering blood sugar and regulating the immune system, etc. As commonly used herbs, oysters taste salty and astringent with slightly cold nature. Their channel tropisms are liver and kidney. They have effects of astringency, calming the liver and suppressing Yang and resolving hard lump.