姜黄素及其微胶囊化技术研究进展

Research progress on curcumin and its microencapsulation technology

姜黄素是一种具有悠久药用历史的生物活性物质,具有抗氧化、抗炎、抗癌等多种功效。然而,由于水溶性低、理化特性不稳定、体内代谢过快等问题,姜黄素经口/静脉进入人体后的生物利用度低。微胶囊化技术可为芯材提供物理屏障,进而保护其不受或减少外界环境的影响,在功能性食品的开发与生产中具有广阔的应用前景。为此,本文系统性地综述了姜黄素的理化特性、生物活性、体内外代谢过程及其微胶囊化技术研究进展,旨在为姜黄素微胶囊化技术的开发提供理论参考。

Curcumin is a natural bioactive substance which has many functions such as anti-oxidation,antiinflammation,anti-cancer.However,due to poor water solubility,low stability and rapid metabolism in vivo,curcumin has a low bioavailability after oral/venous entry into the human body.Microencapsulation technology can provide physical barrier for core materials,protecting and reducing external environment impact on the substance.It has broad application prospects in the development and production of functional foods.Therefore,this paper systematically reviewed the physicochemical properties,biological activities,in vitro and in vivo metabolic processes of curcumin and research progress of microencapsulation curcumin technology,aiming to provide a theoretical basis for the development of curcumin microencapsulation technology.