枣及其活性成分抗炎作用机制的研究进展  

Research Progress on the Anti-inflammatory Mechanism of Ziziphus jujuba Mill.and Its Bioactive Ingredients

作　　者：张紫怡 赵斐然 索晓毅 杨济闻 魏冠棉 桑亚新[1] ZHANG Ziyi;ZHAO Feiran;SUO Xiaoyi;YANG Jiwen;WEI Guanmian;SANG Yaxin(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2025年第6期407-416,共10页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划“乡村产业”专项—特色干果产业关键技术研究与应用示范项目(2022YFD1600400)。

摘　　要：枣作为“药食同源”的一种干果,具有抗炎、抗氧化和抗癌等生物活性功能。抗炎是其主要活性功能之一,国内外对枣抗炎作用机制的研究多在于提取物及其活性成分,并通过体内、体外模型验证其对炎症性疾病的作用效果。枣主要的抗炎活性成分有多糖类、多酚类、三萜类和生物碱等,这些成分通过调控免疫应答反应和炎症信号、抑制脂质过氧化和改善肠道菌群等发挥作用。因此,本文重点综述了枣活性成分的种类和结构对炎症反应的影响,讨论了其通过调节免疫系统、氧化应激和菌群调节的抗炎作用途径,并总结了枣及活性成分在结肠炎、糖尿病、过敏性哮喘、阿兹海默症、肥胖和关节炎等疾病中的应用。旨在探索枣中活性成分的抗炎机制,为枣的精深加工和应用提供理论参考和依据。Jujube,a kind of"medicine and food homology"dried fruit,shows anti-inflammatory,antioxidant,anticancer and other biological activities.Among them,anti-inflammatory is one of the main activities.Most of the researches on the antiinflammatory mechanism of jujube mainly focused on the extracts and their bioactive substances and verified their effects on inflammatory diseases using in vivo and in vitro models.The main anti-inflammatory components of jujube include polysaccharides,polyphenols,triterpenoids and alkaloids,and play their roles by regulating immune response and inflammatory signal,inhibiting peroxidation and improving intestinal flora.Therefore,this review focuses on the effects of the types and structures of active ingredients of jujube on inflammatory response,discusses the anti-inflammatory pathway through the regulation of immune system,oxidative stress and microflora,and summarizes the applications of jujube and its active ingredients in colitis,diabetes,allergic asthma,Alzheimer's disease,obesity and arthritis.This paper aims to explore the anti-inflammatory mechanism of the bioactive ingredients in jujube,and provide theoretical reference and basis for the deep processing and applications of jujube.

关 键 词：枣 生物活性 抗炎机制 肠道菌群 免疫调节 

分 类 号：TS201.1[轻工技术与工程—食品科学]