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Curcumin: Potential Health Benefits, Molecular Mechanism of Action, and Its Anticancer Properties In Vitro and In Vivo

机译:姜黄素:体外和体内潜在的健康益处,分子的作用机制及其抗癌性质

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In recent years the food industry has seen an exponential rise in the interest of companies and consumers alike towards the development of foods that are not only nutritious and pleasing to the senses, but also provide the body with important health benefits. In 1989 after much debate, Dr Stephen DeFelice defined nutraceuticals as any substance classified as a food or part of a food with medical or health benefits that range from the prevention to the treatment and/or cure of a disease. Soon after a new discipline was born: nutragenomics, dedicated to the study of how natural molecules present in foods alter the molecular expression of genes in each individual. The nutraceutical curcumin is a polyphenolic yellow pigment found in turmeric, the ground form of the Curcuma longa species. The interest that the medical world has shown towards this molecule stems from the fact that several studies have shown promising results in the use of this nutraceutical as a potential agent to prevent and fight cancer. Researchers are not yet clear on the exact mechanism of action, but they believe that curcumin's anticancer potential has to do with its ability to suppress the proliferation of cells.
机译:近年来,食品行业已经看到了公司和消费者的利益的指数上升,不仅是不仅营养和令人愉悦的食物的发展,而且还提供了重要的健康益处。 1989年辩论后,斯蒂芬博士违法的营养保健品,作为任何归类为食物或食物的食物的物质,其免受预防治疗和/或治愈疾病的治疗和/或治愈。在一项新的学科出生后不久:营养素组学,致力于研究食品中存在的天然分子如何改变每个个体中基因的分子表达。营养姜黄素是一种在姜黄中发现的多酚黄色颜料,姜黄的地面形式。医学世界对该分子表现出的兴趣源于几项研究表明有希望使用这种营养素的研究作为预防和抗击癌症的潜在剂。研究人员尚未清楚的是确切的行动机制,但他们认为姜黄素的抗癌潜力与其抑制细胞增殖的能力有关。

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