食品工业科技2012，Vol.33Issue(14)：371-375,5.
姜黄素的生物活性及在食品中的应用
The bioactivities of curcumin and its application in foods
摘要
Abstract
Curcumin is one of polyphenolic compounds extracted from the rhizome of turmeric,one of Chinese traditional medical herbs,which had been used as medicine,spice and food additive at home and aboard for a long time. It drew a high attention in functional food industry in recent years due to its diversed bioactivities including anti-oxidation, anti-inflammatory, liver protection, anti-tumors, anti-atherosclerosis, inhibiting obesity, delaying aging,neural protection and anti-Alzheimer＇s disease. According to the existing weakness of curcumin, it was suggested that to make great effort to increase its bioavailabilitv will be the main research ohinnt in fi Jh ira关键词
姜黄素/生物活性/功能食品/应用Key words
curcumin/bioactivity/unctional food/application分类
轻工纺织引用本文复制引用
袁鹏,陈莹,肖发,沈立荣..姜黄素的生物活性及在食品中的应用[J].食品工业科技,2012,33(14):371-375,5.基金项目
浙江省科学技术厅重大科技专项农业项目（2009C12037）. （）
