姜黄素:一种多功能添加剂的现代应用

Florentina Monica Raduly, V. Rădițoiu, Alina Raditoiu, V. Purcar
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引用次数: 23

摘要

近年来从植物姜黄根中提取姜黄素的几种方法的发展,使人们对姜黄素的性质及其应用领域的研究日益深入。随着姜黄素作为一种具有抗真菌、抗病毒和抗菌特性的天然化合物的研究和认可,姜黄素在食品和医疗两个主要方向上有了新的应用领域。本文综述了姜黄素作为食品添加剂在防止变质、提高食品安全和质量等方面的应用领域。同时,它的目的是目前姜黄素作为添加剂的产品,预防细菌感染和保健。在这两种情况下,姜黄素配方的类型以(纳米)乳液、(纳米)颗粒或(纳米)复合材料的形式呈现,这取决于开发的领域和条件或其要使用的性质。根据使用目的,可设计的复合材料的多样性为姜黄素调理的研究开辟了广阔的领域。从抗菌和抗生物膜的角度来看,各种生物材料的活性可以直观地看出,姜黄素作为添加剂,增强其他化合物的活性或与它们具有协同活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Curcumin: Modern Applications for a Versatile Additive
The recent development of several methods for extracting curcumin from the root of the plant Curcuma longa has led to intensified research on the properties of curcumin and its fields of application. Following the studies and the accreditation of curcumin as a natural compound with antifungal, antiviral, and antibacterial properties, new fields of application have been developed in two main directions—food and medical, respectively. This review paper aims to synthesize the fields of application of curcumin as an additive for the prevention of spoilage, safety, and quality of food. Simultaneously, it aims to present curcumin as an additive in products for the prevention of bacterial infections and health care. In both cases, the types of curcumin formulations in the form of (nano)emulsions, (nano)particles, or (nano)composites are presented, depending on the field and conditions of exploitation or their properties to be used. The diversity of composite materials that can be designed, depending on the purpose of use, leaves open the field of research on the conditioning of curcumin. Various biomaterials active from the antibacterial and antibiofilm point of view can be intuited in which curcumin acts as an additive that potentiates the activities of other compounds or has a synergistic activity with them.
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