姜的研究进展  

Research Progress in Zingiber officinale

作　　者：项佳媚 许利嘉[1,2] 肖伟[1,2] 肖培根[1,2] 

机构地区：[1]中国医学科学院北京协和医学院药用植物研究所,北京100193 [2]国家教育部中草药物质基础与资源利用重点实验室,北京100193

出　　处：《中国药学杂志》2017年第5期353-357,共5页Chinese Pharmaceutical Journal

基　　金：中国医学科学院医学与健康科技创新工程资助项目(2016-I2M-2-003)

摘　　要：姜具有悠久的应用历史,可作药用,亦常作调味品、食品、茶饮等。笔者通过文献整理,对姜在中国古文献中的记载及其传统应用、现代应用、化学物质基础、药理作用等进行归纳总结。结果表明,姜主要含有挥发油、姜辣素和二苯基庚烷等几类成分,其药理作用主要有止呕、抗胃溃疡、抗菌、抗炎镇痛、抗氧化、抗晕动症、抗肿瘤、降血糖、降血脂、改善心脑血管系统等。姜作为药食两用从古至今都被广泛应用,现在仍是中老名医首推的保健良品,值得深入研究并进一步开发。Zingiber officinale has a long application history in China, it is used as medicine, also condiment, food and drinks. The chemical constituents of Zingiber officinale include volatile oil, gingerol, diaryl-heptnaoids and so on. Scientific research showed that Zingiber officinale is widely used in anti-nansea, resisting gastric ulcer, anti-bacterial, anti-phlogistic, analgesia, antioxidant, resisting motion sickness, anti-tumor, hypoglycemic, antilipidemic, and improving cardiocerebral vascular system and so on. Zingiber officinale is recommended as a healthy food by doctor of traditional Chinese medicine in all times. In summary, it＇s worth to be researched and developed in detail.

关 键 词：姜 古文献 茨烯 姜辣素 姜酚 药理作用 

分 类 号：R282[医药卫生—中药学]