关于药食同源植物研究

小茴香、肉桂、花椒、生姜、姜黄和西红花作为食药两用品种和香辛料，不仅能改善食品的食用品质，还能发挥健康功效，被广泛应用于食品、保健品和医药等领域。本文首先对这6种药食同源香辛料的主要活性成分（如萜类、酚类、苷类等）进行了概括，进一步总结了其主要的功能特性（如抗氧化活性、抗微生物、抗炎镇痛、抗癌、抗抑郁、减肥等），同时重点分析了功能机制（如调节抗氧化平衡系统、破坏微生物细胞完整性、抑制促炎因子水平、调节免疫细胞因子、调节相关信号通路、促进脂肪细胞分化等），旨在为药食同源香辛料类功能性食品的开发利用提供参考。

Research on the medicine food homology plants

As medicine and food varieties and spices, Foeniculum vulgare, Cinnamomum cassia, Zanthoxylum bungeanum, Zingiber officinale, Curcuma longa and Crocus sativus not only improve the quality of food consumption, but also have health benefits. They are widely used in fields such as food, health products and medicine. The main active ingredients of these six kinds of spices, such as terpenoids, phenols and glycosides are reviewed in this paper. Their main functional characteristics, such as anti-oxidant, anti-microbial, anti-inflammatory and analgesic, anti-cancer, anti-depressant, anti-obesity are further summarized. At the same time, their functional mechanism, such as regulating antioxidant balance system, disrupting the integrity of microbial cells, inhibition of pro-inflammatory factor levels, regulating immune cytokines, regulating related signaling pathways, promoting adipocyte differentiation are emphatically analyzed, which provide reference for the development and application of medicine and food homology spices functional products.