蒌叶的化学成分及生物活性研究进展

蒌叶作为“药食同源”植物，其味辛、微甘、性温，可以治疗风寒咳嗽、胃寒痛、湿疹等症，其叶具有强烈而辛辣的芳香气味，在亚洲广泛用于咀嚼剂。化学分析表明，蒌叶中含有蛋白质、淀粉、脂肪等营养成分及萜类、生物碱、多酚、黄酮类等代谢成分；现代药理学研究表明，蒌叶具有抑菌、抗氧化、抗癌、抗虫、抗炎、抗疟疾、抗糖基化等作用。本文综述了蒌叶的物质基础和生物活性，旨在为蒌叶资源的进一步研究、合理开发利用提供参考依据。

Review on Chemical Constituents and Biological Activity of Piper betle L.

As a “medicine food homology” plant, the Piper betle L. has the characteristics of spicy, slightly sweet, and warm in nature, which can be used for treating cold, cough, stomachache, and eczema. The leaves have a strong and spicy aromatic smell and are widely used in chewables in Asia. Chemical analysis showed that the Piper betle L. contains nutrients and other chemical ingredients, including protein, starch, fat, essential oils, phenols, alcohols, ketones and alkaloids, etc. Modern pharmacological studies suggest that Piper betle L. is qualified with antimicrobial, antioxidant, anticancer, insect-resistant, anti-inflammatory, anti-malaria, and anti-glycosylation effect and so on. This article systematically reviews the material foundation and biological activity of Piper betle L., providing a reference for the further research and rational development.