Lampe Johanna W
Fred Hutchinson Cancer Research Center, Seattle 98109, USA.
Am J Clin Nutr. 2003 Sep;78(3 Suppl):579S-583S. doi: 10.1093/ajcn/78.3.579S.
Thousands of chemical structures have been identified in plant foods. Many are found in spices. Typically, spices are the dried aromatic parts of plants-generally the seeds, berries, roots, pods, and sometimes leaves-that mainly, but not invariably, grow in hot countries. Given the wide range of botanical species and plant parts from which spices are derived, they can contribute significant variety and complexity to the human diet. In the past, the medicinal uses of spices and herbs were often indistinguishable from their culinary uses, and for good reason: people have recognized for centuries both the inherent value, as well as the potential toxicity, of phytochemicals in relation to human health. Plants have the capacity to synthesize a diverse array of chemicals, and understanding how phytochemicals function in plants may further our understanding of the mechanisms by which they benefit humans. In plants, these compounds function to attract beneficial and repel harmful organisms, serve as photoprotectants, and respond to environmental changes. In humans, they can have complementary and overlapping actions, including antioxidant effects, modulation of detoxification enzymes, stimulation of the immune system, reduction of inflammation, modulation of steroid metabolism, and antibacterial and antiviral effects. Embracing a cuisine rich in spice, as well as in fruit and vegetables, may further enhance the chemopreventive capacity of one's diet.
人们已在植物性食物中鉴定出数千种化学结构。许多化学结构存在于香料中。通常，香料是植物的干燥芳香部分，一般是种子、浆果、根、豆荚，有时是叶子，这些植物主要（但并非总是）生长在炎热国家。鉴于香料来源的植物种类和植物部位广泛，它们可为人类饮食增添丰富的多样性和复杂性。过去，香料和草药的药用用途与烹饪用途常常难以区分，这是有充分理由的：几个世纪以来，人们既认识到植物化学物质对人类健康的内在价值，也认识到其潜在毒性。植物有能力合成各种各样的化学物质，了解植物化学物质在植物中的作用机制，可能会增进我们对它们如何造福人类的理解。在植物中，这些化合物的作用是吸引有益生物、驱赶有害生物、充当光保护剂以及应对环境变化。在人类身上，它们可以产生互补和重叠的作用，包括抗氧化作用、调节解毒酶、刺激免疫系统、减轻炎症、调节类固醇代谢以及抗菌和抗病毒作用。接受富含香料以及水果和蔬菜的烹饪方式，可能会进一步增强饮食的化学预防能力。
