| 姜黄素潜在毒性作用的研究进展 |
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| 引用本文： | 孙宇立.姜黄素潜在毒性作用的研究进展[J].劳动医学,2005,22(6):552-555. |
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| 作者姓名： | 孙宇立 |
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| 作者单位： | [1]复旦大学公共卫生学院营养与食品卫生教研室,上海200032 [2]上海市疾病预防控制中心,上海200336 |
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| 摘 要： | 姜黄素是源自植物姜黄的酚类物质，被广泛用作天然色素、调味剂、香料及防腐剂。一直以来，人们更多地关注姜黄素具有的多种生物活性的研究、开发和利用。然而有关其潜在的毒性作用及其机制的研究也不容忽视，本文就此方面的研究进展给予浅评。
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| 关 键 词： | 姜黄素 毒性作用 机制 |
| 文章编号： | 1006-3617（2005）06-0552-04 |
| 收稿时间： | 2004-09-03 |
| 修稿时间： | 2004年9月3日 |
A Review of Potential Toxicity of Curcumin |
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| SUN Yu-li, ZHONG Wei-jian.A Review of Potential Toxicity of Curcumin[J].Journal of Labour Medicine,2005,22(6):552-555. |
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| Authors: | SUN Yu-li ZHONG Wei-jian |
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| Institution: | 1.Department of Nutrition and Food Hygiene, School of Public Health, Fudan University, Shanghai 200032, China;2.Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China |
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| Abstract: | Curcumin is a phenolic substance, from the plant Curcuma longa. It is widely used as natural color pigment, spice, flavor and preservative. The diverse biological activities of curcumin are paid more attention to study, develop and take advantage all along. However, we could not ignore the potential toxicity and mechanism of curcumin as well. This review focuses on the progress in these aspects. |
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| Keywords: | curcumin toxicity mechanism |
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