Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email:
Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, Massachusetts 01003, USA.
Annu Rev Food Sci Technol. 2019 Mar 25;10:597-617. doi: 10.1146/annurev-food-032818-121738. Epub 2019 Jan 11.
Substantial human and preclinical studies have shown that curcumin, a dietary compound from turmeric, has a variety of health-promoting effects including but not limited to antioxidant, antimicrobial, anti-inflammatory, and anticancer actions. However, curcumin has poor bioavailability, and high doses of curcumin are usually needed to exert its health-promoting effects in vivo, limiting its applications for disease prevention. Here, we discuss the health-promoting effects of curcumin, factors limiting its bioavailability, and strategies to improve its oral bioavailability.
大量的人体和临床前研究表明，姜黄素是一种来自姜黄的膳食化合物，具有多种促进健康的作用，包括但不限于抗氧化、抗菌、抗炎和抗癌作用。然而，姜黄素的生物利用度较差，通常需要高剂量的姜黄素才能在体内发挥其促进健康的作用，这限制了其在疾病预防中的应用。在这里，我们讨论了姜黄素的促进健康的作用、限制其生物利用度的因素以及提高其口服生物利用度的策略。
