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| 肉桂多酚的研究进展 | |
| 引用本文： | 李诚,周建平,翟清波,徐开俊.肉桂多酚的研究进展[J].亚太传统医药,2011,7(9):169-172. |
| 作者姓名： | 李诚 周建平 翟清波 徐开俊 |
| 作者单位： | 1. 中国药科大学药剂教研室,江苏南京,210009 2. 中国药科大学临床药学教研室,江苏南京,210009 3. 中国药科大学物理化学教研室,江苏南京,210009 |
| 摘 要： | 多酚是肉桂的重要成分,大量研究证实其具有降低血糖、调节血脂、抗肿瘤、抗氧化等多种药理作用,可以降低代谢综合征、糖尿病、心血管疾病的患病危险。总结近十年来的文献,综述肉桂酚类的药理作用及其研究进展。 |
| 关 键 词： | 肉桂多酚 化学成分 药理作用 |
Effects of Polyphenols from Cinnamon |
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| Li Cheng,Zhou Jianping,Zhai Qingbo,Xu Kaijun.Effects of Polyphenols from Cinnamon[J].Asia-Pacific Traditional Medicine,2011,7(9):169-172. | |
| Authors: | Li Cheng Zhou Jianping Zhai Qingbo Xu Kaijun |
| Affiliation: | Li Cheng1,Zhou Jianping,Zhai Qingbo2,Xu Kaijun3(1.Department of pharmacy,China Pharmaceutical University,Nanjing 210009,China,2.Department of clinical pharmacy,3.Department of Physical Chemistry,China) |
| Abstract: | Polyphenols are one of the most important components in Cinnamon,which have many pharmacological effects,such as low blood sugar,regulate blood lipids,antitumor,antioxidant and reduce the risk of metabolic syndrome and cardiovascular disease.Different kinds of cinnamon polyphenols and their pharmacology effects were reviewed in this paper. |
| Keywords: | Cinnamon Polyphenols Chemical Composition Pharmacology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
