| 四种调味香辛料与人体健康 |
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| 引用本文： | 闫金萍,李秀凤,王庆辉,尚晓娴,杜蛟. 四种调味香辛料与人体健康[J]. 中国调味品, 2010, 35(4) |
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| 作者姓名： | 闫金萍 李秀凤 王庆辉 尚晓娴 杜蛟 |
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| 作者单位： | 河北理工大学,轻工学院生化实验中心,河北,唐山,063000 |
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| 基金项目： | 河北理工大学本科生科技创新基金 |
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| 摘 要： | 香辛料指生长在热带的芳香植物的根、树皮、种子或果实,具有调味增香的作用,其中很多种类有不同程度地抑菌、防腐、治病等功效。从中选取蒜、姜、葱、辣椒四种调味香辛料,探讨它们与人体健康的关系。
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| 关 键 词： | 香辛料 抑菌 药用功效 健康 调味料 |
Human health and four flavoring spices |
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| YAN Jin-ping,LI Xiu-feng,WANG Qing-hui,SHANG Xiao-xian,DU Jiao. Human health and four flavoring spices[J]. China Condiment, 2010, 35(4) |
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| Authors: | YAN Jin-ping LI Xiu-feng WANG Qing-hui SHANG Xiao-xian DU Jiao |
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| Affiliation: | YAN Jin-ping,LI Xiu-feng,WANG Qing-hui,SHANG Xiao-xian,DU Jiao(Light Industry College,Hebei Polytechnic University,Tangshan 063000,China) |
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| Abstract: | Spices are refer to the dried seeds,bark,root,stems,buds,leaves,or fruit of aromatic plants which growing up in tropical zone usually used to season food.Many of spices have bacteriostasis and be used to antisepticize or treat a disease.This paper introduce four spices such as garlic,ginger,Allium fistulosum and bush redpepper,and then discuss the relationship between them and health. |
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| Keywords: | spices bacteriostasis medical efficacy health flavoring |
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