Mazidi Mohsen, Karimi Ehsan, Meydani Mohsen, Ghayour-Mobarhan Majid, Ferns Gordon A
Mohsen Mazidi, Key State Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China.
World J Methodol. 2016 Mar 26;6(1):112-7. doi: 10.5662/wjm.v6.i1.112.
Natural peroxisome proliferator-activated receptor-γ (PPAR-γ) agonists are found in food and may be important for health through their anti-inflammatory properties. Curcumin (Cur) is a bright yellow spice, derived from the rhizome of Curcuma longa Linn. It has been shown to have many biological properties that appear to operate through diverse mechanisms. Some of these potentially beneficial effects of Cur are due to activation of the nuclear transcription factor PPAR-γ. It is reported (using in vitro and in vivo models) that Cur plays a potential role against several diseases. In this review article, we present the current literature on the effects of Cur on the modulation of inflammatory processes that are mediated through PPAR-γ.
天然过氧化物酶体增殖物激活受体γ（PPAR-γ）激动剂存在于食物中，可能因其抗炎特性对健康具有重要意义。姜黄素（Cur）是一种亮黄色香料，源自姜黄属植物姜黄的根茎。已证明它具有许多生物学特性，这些特性似乎通过多种机制发挥作用。Cur的一些潜在有益作用归因于核转录因子PPAR-γ的激活。据报道（使用体外和体内模型），Cur对多种疾病具有潜在作用。在这篇综述文章中，我们介绍了关于Cur对通过PPAR-γ介导的炎症过程调节作用的当前文献。
