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食品研究与开发:2016,37(6):212-217
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川芎嗪生物活性的研究进展
吴婷婷,丁玉勇
(江苏食品药品职业技术学院,江苏 淮安 223003)
The Recent Research Review of Bioactivity of Ligustrazine
WU Ting-ting,DING Yu-yong
(Jiangsu Food &Pharmaceutical Science College, Huai'an 223003, Jiangsu, China)
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投稿时间:2014-12-16    
中文摘要: 川芎嗪(TMP)是从伞形科的川芎(Ligusticum chuanxiong)、姜科的温莪术(Curcuma aromatica)、大戟科的痛风麻 疯树(Jatropha podagrica)等植物中提取的一种活性成分,还可在由枯草杆菌发酵的醋、白酒和纳豆等发酵制品中检测得 到。它有多种生物活性,如抗肿瘤、抗炎、抗凋亡、舒张血管等,因而被广泛用于临床治疗心、脑血管疾病。文中综述了川 芎嗪的功效特性、毒理学特性及近 5 年内其生物活性的研究进展。
Abstract:Ligustrazine is a bioactive component contained in Chuanxiong (Ligusticum chuanxiong Hort),Curcuma aromatica salisb (Zingiberaceae),Jatropha podagrica (Euphorbiaceae) as well as vinegar,liquor and nat to fermented by Bacillus subtilis. A comprehensive review on the bioactivity of ligustrazine is presented,such as anti-tumor,anti-inflammation,anti-apoptosis,vasodilation and so on. In addition,ligustrazine had been widely used to treat cardiovascular and cerebrovascular diseases. This paper summarizes the research progress of structural characteristics,toxicology characteristics and bioactivities of ligustrazine for the last five years.
文章编号:201606050     中图分类号:    文献标志码:A
基金项目:传统淮扬菜点预包装系列产品开发及关键技术研究(HAN2015025)
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