Devarajan Agilandeswari, Mohanmarugaraja M K
Department of Pharmaceutics, Hillside College of Pharmacy and Research Centre, Bengaluru, Karnataka, India.
Department of Pharmacy, Centre for Research and Development, PRIST University, Thanjavur, Tamil Nadu, India.
Pharmacogn Rev. 2017 Jul-Dec;11(22):73-82. doi: 10.4103/phrev.phrev_13_17.
The view that food can have an expanded role that goes well beyond providing a source of nutrients truly applies to traditional functional foods. The systematic consumption of such traditional functional food provides an excellent preventive measure to ward off many diseases. , a soup of spices, is a traditional South Indian food. It is traditionally prepared using tamarind juice as a base, with the addition of Indian sesame oil, turmeric, tomato, chili pepper, pepper, garlic, cumin, curry leaves, mustard, coriander, asafoetida, sea salt, and water. is a classic example of traditional functional food with all its ingredients medicinally claimed for various ailments. The preclinical and clinical studies on and its ingredients support their traditional claim. This review is an attempt to compile the literatures on , its ingredients, and to highlight its medicinal potential that has been underestimated.
食物的作用可以远远超出提供营养来源这一观点确实适用于传统功能性食品。系统食用这类传统功能性食品是预防多种疾病的绝佳措施。一种香料汤，是南印度的传统食物。传统上它以罗望子果汁为基底制作，添加印度芝麻油、姜黄、番茄、辣椒、胡椒、大蒜、孜然、咖喱叶、芥末、香菜、阿魏、海盐和水。是传统功能性食品的经典例子，其所有成分在医学上都声称对各种疾病有疗效。对及其成分的临床前和临床研究支持了它们的传统说法。这篇综述试图汇编关于、其成分的文献，并突出其被低估的药用潜力。
