curcumin

简明释义

英[/ˈkɜː.kjʊ.mɪn/]美[/ˈkɜr.kjə.mɪn/]

姜黄色素；酸性黄

英英释义

单词用法

同义词

反义词

例句

1.Objective: To observe the effect of Compound Curcumin Capsule on rat's cerebral ischemia reperfusion.

目的：观察复方姜黄素胶囊对脑缺血再灌注大鼠的影响。

2.Objective To investigate the protective effect of curcumin(CMN) on cisplatin(CDDP)-induced nephrotoxicity in rats and plausible mechanism.

目的研究姜黄素（CMN）对顺铂（CDDP）所致肾损害的防护作用，并探讨其可能机制。

3.Curcumin is an active ingredient of Curcuma Longa. It is a polyphenolic compound extracted from the plant Curcuma Longa.

姜黄素是姜黄属中药的主要药理成分，是从姜黄属中药中提取的酚类物质。

4.Recent research has showed that some Chinese herds such as curcumin, cortex phellodendri, psoralen et al, have photodynamic reaction.

近年来研究发现，某些中草药如姜黄素、黄柏、补骨脂素等具有一定的光敏活性作用。

5.Another polyphenol, curcumin, has also been shown to have protective effects. It reduces memory deficits in animals with brain damage.

另一种多酚—姜黄素，也表明有保护大脑的作用，可减少因大脑损伤的动物的记忆缺失。

6.Objective: To explore the effect of curcumin on brain edema after intracerebral hemorrhage (ICH).

目的：探讨姜黄素对大鼠脑出血(ICH)后脑水肿形成的影响。

7.CONCLUSION Curcumin derivatives can inhibit the cell growth of certain cell lines.

结论姜黄素衍生物对不同肿瘤细胞生长具有抑制作用。

8.Objective to study the effect of curcumin on human esophageal cancer cell lines A549 proliferation and apoptosis.

目的探讨姜黄素对人食管癌a 549细胞增殖和细胞凋亡的影响。

9.Many studies have shown that curcumin can help reduce inflammation.

许多研究表明，姜黄素可以帮助减少炎症。

10.Adding curcumin to your diet may improve your overall health.

将姜黄素添加到饮食中可能会改善整体健康。

11.The anti-cancer properties of curcumin are being researched extensively.

姜黄素的抗癌特性正在被广泛研究。

12.You can find curcumin in turmeric, which is commonly used in cooking.

你可以在姜黄中找到姜黄素，它常用于烹饪。

13.Some people take curcumin supplements for joint pain relief.

一些人服用姜黄素补充剂来缓解关节疼痛。

作文

Curcumin, a bright yellow compound found in turmeric, has gained significant attention for its potential health benefits. This compound is responsible for the vibrant color of turmeric, which is widely used as a spice in cooking, particularly in Asian cuisines. However, beyond its culinary uses, curcumin (姜黄素) has been extensively studied for its medicinal properties. Research suggests that curcumin (姜黄素) possesses anti-inflammatory, antioxidant, and even anticancer effects, making it a subject of interest in the field of natural medicine. One of the most compelling aspects of curcumin (姜黄素) is its ability to combat inflammation. Chronic inflammation is linked to various diseases, including heart disease, cancer, and neurodegenerative disorders. Studies have shown that curcumin (姜黄素) can inhibit several molecules that play a role in inflammation, thereby reducing the risk of these diseases. For instance, a study published in the journal 'Nature' found that curcumin (姜黄素) significantly reduced markers of inflammation in patients with metabolic syndrome. Additionally, curcumin (姜黄素) is a powerful antioxidant. Antioxidants help neutralize free radicals in the body, which can cause oxidative stress and damage cells. This oxidative stress is believed to contribute to aging and the development of various diseases. By incorporating curcumin (姜黄素) into one’s diet, individuals may enhance their body's defense against oxidative damage. Some researchers have suggested that the antioxidant properties of curcumin (姜黄素) may also play a role in preventing cognitive decline associated with aging, which is a growing concern in today's society. Moreover, the anticancer potential of curcumin (姜黄素) has been the focus of numerous studies. Preliminary research indicates that curcumin (姜黄素) may affect cancer growth, development, and spread at the molecular level. It appears to interfere with several important cellular signaling pathways involved in cancer progression. For example, a study published in the 'Journal of Cancer Research and Clinical Oncology' reported that curcumin (姜黄素) inhibited the growth of breast cancer cells in vitro. While more clinical trials are needed to confirm these findings, the initial results are promising. Despite its potential benefits, the bioavailability of curcumin (姜黄素) is relatively low, meaning that the body does not absorb it well when consumed alone. To enhance its absorption, it is often recommended to consume curcumin (姜黄素) with black pepper, which contains piperine, a natural substance that increases the absorption of curcumin (姜黄素) by up to 2000%. Additionally, many dietary supplements combine curcumin (姜黄素) with other ingredients to improve its effectiveness. In conclusion, curcumin (姜黄素) is a fascinating compound with a wide range of potential health benefits. From its anti-inflammatory and antioxidant properties to its possible anticancer effects, curcumin (姜黄素) represents a promising area of research in natural medicine. As more studies are conducted, we may uncover even more ways this compound can contribute to our health and well-being. Incorporating turmeric into our diets not only adds flavor to our meals but also provides us with a wealth of health benefits associated with curcumin (姜黄素).

姜黄素是一种在姜黄中发现的明亮黄色化合物，因其潜在的健康益处而受到广泛关注。这个化合物是姜黄鲜艳颜色的来源，姜黄作为一种香料广泛用于烹饪，特别是在亚洲菜肴中。然而，除了烹饪用途之外，curcumin（姜黄素）因其药用特性而被广泛研究。研究表明，curcumin（姜黄素）具有抗炎、抗氧化甚至抗癌的效果，使其成为自然医学领域的一个重要研究对象。 curcumin（姜黄素）最引人注目的方面之一是其对抗炎症的能力。慢性炎症与多种疾病相关，包括心脏病、癌症和神经退行性疾病。研究显示，curcumin（姜黄素）可以抑制几种参与炎症的分子，从而降低这些疾病的风险。例如，发表在《自然》杂志上的一项研究发现，curcumin（姜黄素）显著减少了代谢综合症患者的炎症标志物。 此外，curcumin（姜黄素）是一种强效的抗氧化剂。抗氧化剂有助于中和体内的自由基，这些自由基可能导致氧化压力并损害细胞。这种氧化压力被认为与衰老和各种疾病的发展有关。通过将curcumin（姜黄素）纳入饮食，个体可能增强身体抵御氧化损伤的能力。一些研究人员建议，curcumin（姜黄素）的抗氧化特性也可能在预防与衰老相关的认知衰退中发挥作用，这在当今社会中是一个日益关注的问题。 此外，curcumin（姜黄素）的抗癌潜力也是众多研究的重点。初步研究表明，curcumin（姜黄素）可能在分子水平上影响癌症的生长、发展和扩散。它似乎干扰了几条与癌症进展相关的重要细胞信号通路。例如，发表在《癌症研究与临床肿瘤学杂志》上的一项研究报告称，curcumin（姜黄素）在体外抑制了乳腺癌细胞的生长。尽管需要更多的临床试验来确认这些发现，但初步结果令人鼓舞。 尽管有潜在益处，curcumin（姜黄素）的生物利用度相对较低，这意味着单独食用时，身体对其吸收不佳。为了增强其吸收，通常建议与黑胡椒一起食用curcumin（姜黄素），黑胡椒中含有的胡椒碱是一种天然物质，可以将curcumin（姜黄素）的吸收提高多达2000%。此外，许多膳食补充剂将curcumin（姜黄素）与其他成分结合，以提高其有效性。 总之，curcumin（姜黄素）是一种迷人的化合物，具有广泛的潜在健康益处。从其抗炎和抗氧化特性到可能的抗癌效果，curcumin（姜黄素）代表了自然医学研究的一个有前景的领域。随着更多研究的进行，我们可能会发现这种化合物对我们的健康和福祉的更多贡献。将姜黄纳入我们的饮食不仅为我们的餐点增添风味，还为我们提供了与curcumin（姜黄素）相关的大量健康益处。