咖喱香料姜黄素在阿尔茨海默病中的潜在作用。
A potential role of the curry spice curcumin in Alzheimer's disease.
作者信息
Ringman John M, Frautschy Sally A, Cole Gregory M, Masterman Donna L, Cummings Jeffrey L
机构信息
University of California, Los Angeles, Department of Neurology, Alzheimer's Disease Research Center, Los Angeles, CA 90095, USA.
出版信息
Curr Alzheimer Res. 2005 Apr;2(2):131-6. doi: 10.2174/1567205053585882.
Abstract
There is substantial in-vitro data indicating that curcumin has antioxidant, anti-inflammatory, and anti-amyloid activity. In addition, studies in animal models of Alzheimer's disease (AD) indicate a direct effect of curcumin in decreasing the amyloid pathology of AD. As the widespread use of curcumin as a food additive and relatively small short-term studies in humans suggest safety, curcumin is a promising agent in the treatment and/or prevention of AD. Nonetheless, important information regarding curcumin bioavailability, safety and tolerability, particularly in an elderly population is lacking. We are therefore performing a study of curcumin in patients with AD to gather this information in addition to data on the effect of curcumin on biomarkers of AD pathology.
摘要
有大量体外数据表明姜黄素具有抗氧化、抗炎和抗淀粉样蛋白活性。此外，在阿尔茨海默病（AD）动物模型中的研究表明姜黄素对降低AD的淀粉样蛋白病理有直接作用。由于姜黄素作为食品添加剂被广泛使用，且针对人类的相对小型短期研究表明其安全性，姜黄素是治疗和/或预防AD的一种有前景的药物。尽管如此，关于姜黄素的生物利用度、安全性和耐受性，尤其是在老年人群中的重要信息仍很缺乏。因此，我们正在对AD患者进行一项关于姜黄素的研究，以收集这些信息以及姜黄素对AD病理生物标志物影响的数据。
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