摘要
生姜作为卫生部首批公布的药食兼用植物资源在国内大面积种植,在食品、医药、化妆品等多个行业有广泛应用。生姜主要含姜精油、姜辣素、多糖及黄酮类化合物等化学成分,具有杀菌抗炎、抗氧化、抗肿瘤、降血糖、改善心脑血管系统、保肝利胆等作用。近年来,生姜的营养价值及功能作用受到关注,对生姜开展更加深入的研究,因此综述生姜生物学特征、化学成分、生物活性及其药理作用研究进展,以期为生姜的深入开发利用提供理论依据。
Ginger, as the first batch of medicinal and edible plant resources announced by the Ministry of Health of China, has been planted in large areas in China, and has been widely used in many industries such as food, medicine, and cosmetics. In recent years, the nutritional value and function of ginger have attracted people’s attention. A deeper study of ginger has been conducted. The research progress on the biological characteristics, chemical composition, biological activity and pharmacological effects of ginger is reviewed, so as to provide theoretical basis for the deep development and utilization of ginger.
作者
吴嘉斓
王笑园
王坤立
庞思成
何政宇
倪元颖
WU Jialan;WANG Xiaoyuan;WANG Kunli;PANG Sicheng;HE Zhengyu;NI Yuanying(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;National Engineering Research Center for Fruits and Vegetables Processing,Beijing 100083)
出处
《食品工业》
CAS
北大核心
2019年第2期237-240,共4页
The Food Industry
关键词
生姜
化学成分
生物活性
药理作用
ginger
chemical composition
biological activity
pharmacological effect
