Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Department of Food Engineering and Solar Salt Research Center, Mokpo National University, Muangun, Republic of Korea.
Food Funct. 2024 Oct 28;15(21):10567-10581. doi: 10.1039/d4fo02428a.
Eugenol, a phenylpropanoid compound, is found in various dietary resources and medicinal plants. From a historical perspective, eugenol is widely employed as a flavoring agent in the food and fragrance industries. Here, this review mainly focuses on recent advances in eugenol with respect to its versatile physiological roles in health and disease and discusses the mechanisms. Emerging evidence has highlighted that eugenol exhibits multiple biological activities in cancer, diabetes, obesity, cardiovascular diseases, and neurodegenerative diseases. It also has analgesic, anti-inflammatory, and antioxidant qualities and has lethal or inhibiting effects on various viruses, bacteria, fungi, and parasites. The manuscript also contains some patents that have been filed thus far regarding the production and application of eugenol. Overall, these benefits make eugenol a promising nutritional supplement which fulfils its historical function as a flavoring agent, opening up new possibilities for the creation of therapeutic agents for the treatment of disease.
丁香酚是一种苯丙素化合物，存在于各种饮食资源和药用植物中。从历史上看，丁香酚被广泛用作食品和香料工业中的调味剂。在这里，本综述主要关注丁香酚在健康和疾病中的多功能生理作用方面的最新进展，并讨论其机制。新出现的证据表明，丁香酚在癌症、糖尿病、肥胖症、心血管疾病和神经退行性疾病中具有多种生物学活性。它还具有镇痛、抗炎和抗氧化特性，并对各种病毒、细菌、真菌和寄生虫具有致死或抑制作用。本文还包含了迄今为止关于丁香酚生产和应用的一些专利。总的来说，这些益处使丁香酚成为一种有前途的营养补充剂，它履行了作为调味剂的历史功能，为治疗疾病的治疗剂的创造开辟了新的可能性。
