Aggarwal Bharat B, Kunnumakkara Ajaikumar B, Harikumar Kuzhuvelil B, Tharakan Sheeja T, Sung Bokyung, Anand Preetha
Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas M. D. Anderson Cancer Center, Houston, Texas 77030, USA.
Planta Med. 2008 Oct;74(13):1560-9. doi: 10.1055/s-2008-1074578. Epub 2008 Jul 8.
Although spices have been used for thousands of years and are known for their flavor, taste and color in the food, they are not usually recognized for their medicinal value. Extensive research within the last two decades from our laboratory and others has indicated that there are phytochemicals present in spices that may prevent various chronic illnesses including cancerous, diabetic, cardiovascular, pulmonary, neurological and autoimmune diseases. For instance, the potential of turmeric (curcumin), red chilli (capsaicin), cloves (eugenol), ginger (zerumbone), fennel (anethole), kokum (gambogic acid), fenugreek (diosgenin), and black cumin (thymoquinone) in cancer prevention has been established. Additionally, the mechanism by which these agents mediate anticancer effects is also becoming increasingly evident. The current review describes the active components of some of the major spices, their mechanisms of action and their potential in cancer prevention.
尽管香料已被使用了数千年，并且以其在食物中的风味、味道和颜色而闻名，但它们的药用价值通常未得到认可。在过去二十年里，我们实验室和其他机构进行了广泛研究，结果表明香料中存在的植物化学物质可能预防各种慢性疾病，包括癌症、糖尿病、心血管疾病、肺部疾病、神经疾病和自身免疫性疾病。例如，姜黄（姜黄素）、红辣椒（辣椒素）、丁香（丁香酚）、生姜（姜酮）、茴香（茴香脑）、莽吉柿（藤黄酸）、胡芦巴（薯蓣皂苷元）和黑孜然（百里醌）在癌症预防方面的潜力已得到证实。此外，这些物质介导抗癌作用的机制也越来越明显。本综述描述了一些主要香料的活性成分、它们的作用机制以及它们在癌症预防方面的潜力。
