花椒油生物活性及作用机制研究进展

花椒是一种传统的药食同源经济作物,在我国具有悠久的栽培、药用和食用历史。由于具有独特的辛香和刺激的麻感,花椒长时间以来的应用主要集中在食品领域,开发利用多以初级加工产品为主,例如干花椒粒、花椒粉、复合调味料和花椒油等；其活性成分入药较少,在生物活性领域的研究以花椒油为主,且应用仍处于起步阶段。该文在系统总结花椒油活性成分的基础上,综述了花椒油的抑菌、抗氧化、抗炎镇痛、抗癌、治疗神经疾病等生物活性及其主要的作用机制,以期为花椒精深加工及其在药用领域的应用推广提供参考。

Research progress on bioactivities and mechanisms of Zanthoxylum bungeanum oils

Zanthoxylum bungeanum was historically recognized as a kind of medicinal and edible plant, and has a long-applied history of cultivation, medicine and food. Due to its distinctive spicy and pungent tingling taste, long-term applications of Z. bungeanum have been concentrated in the food industry. The primarily processed products include dried peppercorns, pepper powder, compound seasonings, and oil, etc. ?However, its biological ingredients are rarely used in medicine, and research about its bioactive components was mostly based on Z. bungeanum oil products while the medical applications are still in the early stages.Therefore, the research progress on bioactivity of Z. bungeanum oil products was summarized, such as antibacterial, antioxidant, anti-inflammatory and analgesic, anticancer, and treatment of neurological diseases, aiming to provide information for the development of Z. bungeanum oil products, and broaden its application in the medicinal industry.