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当代阿耳茨海默病研究

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ISSN (Print): 1567-2050
ISSN (Online): 1875-5828

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Review Article

香料（藏红花、迷迭香、肉桂、姜黄和生姜）对阿尔茨海默病的影响

卷 18, 期 4, 2021

发表于: 23 September, 2021

页: [347 - 357] 页: 11

弟呕挨: 10.2174/1567205018666210716122034

价格: $65

摘要

阿尔茨海默病 (AD) 是老年人中最普遍的痴呆症，会对个人、他们的家人和照顾者造成残疾、身体、心理、社会和经济损害。研究表明，一些香料，如藏红花、迷迭香、肉桂、姜黄和生姜，具有抗氧化和抗炎特性，可抑制 AD 中乙酰胆碱酯酶和淀粉样蛋白的聚集。出于这个原因，香料已被研究作为对抗神经退行性疾病（包括 AD）的有益来源。从这个意义上说，本研究旨在回顾一些香料（藏红花、迷迭香、肉桂、姜黄和生姜）及其生物活性化合物，这些化合物在世界上最常被消费和研究的与 AD 相关。在这篇文章中，在成人、老年人、动物和体外的临床试验中收集了科学证据，证明这些特性被认为具有神经保护作用，对这些香料及其生物活性化合物的神经保护作用没有或有负面影响。这个问题的重要性是基于对 AD 的药物治疗仍然不是很有效。此外，这些香料的建议和处方仍然充斥着质疑和缺乏强有力的证据证明它们对神经变性的影响。文献搜索表明，本文中包含的所有香料都具有生物活性化合物，具有与神经保护相关的抗炎和抗氧化作用。迄今为止，人类摄入香料的量并不统一，对其适应症也没有达成共识，长期食用可以保证神经保护的安全性和有效性。因此，该主题的临床证据对于成为 AD 的正式辅助治疗是必要的。

关键词: 香料、生物活性化合物、藏红花、迷迭香、肉桂、姜黄、生姜、功能特性、阿尔茨海默病。

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