食品与营养科学  >> Vol. 6 No. 3 (August 2017)

常用厨房调味品与P-糖蛋白的相互作用
Interaction between Commonly Used Flavouring in Kitchen and P-Glycoprotein

DOI: 10.12677/HJFNS.2017.63024, PDF, HTML, XML, 下载: 954  浏览: 2,436 

作者: 李 杰:淄博职业学院,化学工程系,山东 淄博

关键词: 调味品P-糖蛋白姜黄大蒜胡椒辣椒Flavouring P-Glycoprotein Curcuma Garlic Pepper Capsicum Chilli

摘要: 综述常用厨房调味品与P-糖蛋白的相互作用。以“P-糖蛋白、姜黄、生姜、大蒜、胡椒、辣椒”为中文检索词,以“P-Glycoprotein, Curcuma, Curcumine, Fresh Ginger, Garlic, Pepper, Piperine, Capsicum Chilli, Capsicine, Red Pigment”为英文检索词,由第一作者检索Pub Med数据库、Elsevier ScienceDirect、中国知网等数据库中关于常用厨房调味品与P-糖蛋白的相互作用的文章。许多常用厨房调味品存在诱导或抑制P-糖蛋白的作用,所以应该防止日常饮食与药物相互作用时可能发生的风险。
Abstract: To review the interaction between commonly used flavouring in kitchen and P-Glycoprotein. A computer-based retrieval of Pub Med, Elsevier ScienceDirect and CNKI databases was performed for articles concerning the interaction between commonly used flavouring in kitchen and P-Glycoprotein published from 1978 to 2017. The keywords were “P-糖蛋白, 姜黄, 生姜, 大蒜, 胡椒, 辣椒” and “P-Glycoprotein, Curcuma, Curcumine, Fresh Ginger, Garlic, Pepper, Piperine, Capsicum Chilli, Capsicine, Red Pigment” in Chinese and English, respectively. Many commonly used flavouring in kitchen induce or inhibit P-Glycoprotein function. Thus, the possibility of risk between daily diet and drug should be prevented.

文章引用: 李杰. 常用厨房调味品与P-糖蛋白的相互作用[J]. 食品与营养科学, 2017, 6(3): 195-199. https://doi.org/10.12677/HJFNS.2017.63024

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