Reddy A C, Lokesh B R
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.
Ann Nutr Metab. 1994;38(6):349-58. doi: 10.1159/000177833.
The antioxidant spice principles curcumin and eugenol when given by gavage lowered the carrageenan-induced edema in the foot pads of rats. This lowering effect was dependent on the concentration, the time gap between the administration of spice principles and the induction of inflammation by carrageenan. Dietary lipids also influenced the extent of inflammation. Animals fed 10% cod liver oil [containing n-3 polyunsaturated fatty acids (PUFA)] for 10 weeks showed a significantly lower inflammation compared to that observed in animals fed diets supplemented with 10% groundnut oil (rich in n-6 PUFA) or 10% coconut oil (rich in medium-chain saturated fatty acids). Supplementation of diets with 1 weight% of curcumin did not affect the inflammatory responses of animals to carrageenan injection. However, supplementation of diets with 0.17 weight% eugenol further lowered inflammation by 16, 32 and 30% in animals fed coconut oil, groundnut oil and cod liver oil, respectively. Therefore, combinations of dietary lipids with spice principles like eugenol can help in lowering inflammation.
抗氧化香料成分姜黄素和丁香酚经灌胃给予时，可减轻角叉菜胶诱导的大鼠足垫水肿。这种减轻作用取决于浓度、香料成分给药与角叉菜胶诱导炎症之间的时间间隔。膳食脂质也会影响炎症程度。喂食10%鱼肝油（含n-3多不饱和脂肪酸[PUFA]）10周的动物，与喂食补充10%花生油（富含n-6 PUFA）或10%椰子油（富含中链饱和脂肪酸）日粮的动物相比，炎症明显减轻。日粮中添加1%（重量）的姜黄素不影响动物对角叉菜胶注射的炎症反应。然而，日粮中添加0.17%（重量）的丁香酚，可使分别喂食椰子油、花生油和鱼肝油的动物炎症进一步降低16%、32%和30%。因此，膳食脂质与丁香酚等香料成分的组合有助于减轻炎症。
