毛诃子化学成分及药理作用研究进展 |
投稿时间:2022-04-13 点此下载全文
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引用本文:崔雨,董婉绒,刘恬恬,朱卫东,周高,陈玉欣.毛诃子化学成分及药理作用研究进展[J].中国现代中药,2023,25(1):216-226 |
DOI:10.13313/j.issn.1673-4890.20220413005 |
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作者中文名 | 作者英文名 | 单位中文名 | 单位英文名 | E-Mail |
崔雨 |
CUI Yu |
湖北工业大学 生物工程与食品学院/工业发酵省部共建协同创新中心发酵工程教育部重点实验室, 湖北 武汉 430068 |
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China |
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董婉绒 |
DONG Wan-rong |
湖北工业大学 生物工程与食品学院/工业发酵省部共建协同创新中心发酵工程教育部重点实验室, 湖北 武汉 430068 |
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China |
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刘恬恬 |
LIU Tian-tian |
湖北工业大学 生物工程与食品学院/工业发酵省部共建协同创新中心发酵工程教育部重点实验室, 湖北 武汉 430068 |
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China |
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朱卫东 |
ZHU Wei-dong |
三峡公共检验检测中心,湖北 宜昌 443000 |
Three Gorges Public Inspection and Testing Center, Yichang 443000, China |
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周高 |
ZHOU Gao |
湖北工业大学 生物工程与食品学院/工业发酵省部共建协同创新中心发酵工程教育部重点实验室, 湖北 武汉 430068 |
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China |
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陈玉欣* |
CHEN Yu-xin |
湖北工业大学 生物工程与食品学院/工业发酵省部共建协同创新中心发酵工程教育部重点实验室, 湖北 武汉 430068 |
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China |
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基金项目:国家自然科学基金项目(82104536);湖北省自然科学基金青年基金项目(2020CFB197);新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室开放课题(BRZD2002);湖北工业大学博士启动基金项目(BSQD2020040,BSQD2020034) |
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中文摘要:毛诃子是使君子科植物毗黎勒的干燥成熟果实,主要分布在我国西藏、云南等地区,是藏族医学体系中广泛应用的药物之一。毛诃子化学成分复杂,包括鞣质、甾体、萜类、黄酮、木脂素等类。毛诃子在藏族医学体系中用于治疗各种隆型、赤巴型及培根型疾病;在中医体系中,可用于治疗热症、泻痢及病后虚弱。现代药理学研究表明,毛诃子有抗氧化、抗炎、抑菌、降血糖、抗肿瘤等活性,可以用于神经退行性疾病、肝肾损伤、癌症等的治疗。对毛诃子的化学成分及药理作用进行总结归纳,以期为其在疾病治疗中的深入研究及开发应用提供参考。 |
中文关键词:毛诃子 藏族药 化学成分 药理作用 |
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Chemical Composition and Pharmacological Activities of Terminaliae Belliricae Fructus: A Review |
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Abstract:Terminaliae Belliricae Fructus, the dried ripe fruit of Terminalia bellirica (Gaertn.) Roxb. (Combretaceae) mainly distributed in Tibet and Yunnan of China, is one of the widely used Tibetan medicines. With complex components such as tannins, steroids, terpenoids, flavonoids, and lignans, it is commonly used for the treatment of various "Long" (refers to breath and wind), "Chiba" (refers to fire), and "Peigen" (refers to mucus) diseases in Tibetan medicine. In traditional Chinese medicine, it can be used to treat fever, diarrhea, and weakness after illness. Modern pharmacological researches have shown that it has antioxidant, anti-inflammatory, antibacterial, hypoglycemic, and antitumor activities and can be applied for the treatment of neurodegenerative diseases, liver and kidney injury, and cancer. In this study, the chemical components and pharmacological activities of Terminaliae Belliricae Fructus are summarized, which is expected to serve a reference for further research and development of this medicinal. |
keywords:Terminaliae Belliricae Fructus Tibetan medicine chemical components pharmacological effect |
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