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

作　　者：李杰[1] 

机构地区：[1]淄博职业学院,化学工程系,山东淄博

出　　处：《食品与营养科学》2017年第3期195-199,共5页Hans Journal of Food and Nutrition Science

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。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.

关 键 词：调味品 P-糖蛋白 姜黄 大蒜 胡椒 辣椒 

分 类 号：R2[医药卫生—中医学]