辣椒素类物质的提取、生物利用度和生物功效。
Extraction, bioavailability, and bioefficacy of capsaicinoids.
机构信息
Department of Food Science, Rutgers University, New Brunswick, NJ, USA.
出版信息
J Food Drug Anal. 2017 Jan;25(1):27-36. doi: 10.1016/j.jfda.2016.10.023. Epub 2016 Dec 9.
Abstract
Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardio-protection, as well as weight loss. In this paper, the extraction methods and bioavailability of capsaicinoids are reviewed and discussed. In addition, the pharmacological effects and their underlying mechanisms are also studied.
摘要
辣椒素是使辣椒具有辛辣味的活性成分。在过去的几十年中，已经开发出了各种从辣椒中提取辣椒素的方法，具有较高的产量。通过生物研究，已经报道了辣椒素有缓解疼痛、抗炎、抗癌、心脏保护和减肥等药理作用。本文综述和讨论了辣椒素的提取方法和生物利用度。此外，还研究了其药理作用及其潜在机制。
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