Centre for Digestive Diseases, Institute of Cell and Molecular Science, Barts and the London School of Medicine, Queen Mary, University of London, 4 Newark Street, London E1 2AT, UK.
Br J Nutr. 2010 Jun;103(11):1545-57. doi: 10.1017/S0007114509993667. Epub 2010 Jan 26.
Curcumin is the active ingredient of turmeric. It is widely used as a kitchen spice and food colorant throughout India, Asia and the Western world. Curcumin is a major constituent of curry powder, to which it imparts its characteristic yellow colour. For over 4000 years, curcumin has been used in traditional Asian and African medicine to treat a wide variety of ailments. There is a strong current public interest in naturally occurring plant-based remedies and dietary factors related to health and disease. Curcumin is non-toxic to human subjects at high doses. It is a complex molecule with multiple biological targets and different cellular effects. Recently, its molecular mechanisms of action have been extensively investigated. It has anti-inflammatory, antioxidant and anti-cancer properties. Under some circumstances its effects can be contradictory, with uncertain implications for human treatment. While more studies are warranted to further understand these contradictions, curcumin holds promise as a disease-modifying and chemopreventive agent. We review the evidence for the therapeutic potential of curcumin from in vitro studies, animal models and human clinical trials.
姜黄素是姜黄的活性成分。它在印度、亚洲和西方世界被广泛用作厨房香料和食用色素。姜黄素是咖喱粉的主要成分，为其赋予了独特的黄色。4000 多年来，姜黄一直被用于传统的亚洲和非洲医学中，以治疗各种疾病。人们对天然植物性药物和与健康和疾病相关的饮食因素产生了浓厚的兴趣。姜黄素在高剂量下对人体无毒。它是一种复杂的分子，具有多个生物靶点和不同的细胞效应。最近，其作用机制已被广泛研究。它具有抗炎、抗氧化和抗癌特性。在某些情况下，其效果可能相互矛盾，对人类治疗有不确定的影响。虽然还需要更多的研究来进一步了解这些矛盾，但姜黄素有望成为一种疾病修饰和化学预防剂。我们从体外研究、动物模型和人体临床试验中综述了姜黄素的治疗潜力的证据。
