Roles of Spicy Foods and Their Bioactive Compounds in Management of Hypercholesterolemia
Publication in refereed journal

香港中文大學研究人員
替代計量分析
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摘要Hypercholesterolemia, as one of the major risk factors in development of cardiovascular diseases, is of mounting prevalence worldwide in recent years. Many nutraceuticals and phytochemical supplements serve as a promising complementary therapy in the management of hypercholesterolemia. Among them, spicy foods have attracted special attention. Plasma lipid-lowering activity of garlic, ginger, and turmeric have been well-studied in both humans and animals. Consumption of either 3 g/day of ginger or 2 g/day of curcumin for over 4 weeks effectively reduced blood cholesterol in hypercholesterolemia subjects. However, effects of chili and black peppers on blood cholesterol are studied little clinically. The present review is to summarize the findings of recent studies on the efficacy and mechanism of spicy foods and their primary bioactive components in management of hypercholesterolemia from preclinical studies to clinical trials.
著者ZHAO Yimin, CHEN Zhenyu
期刊名稱Journal of Agricultural and Food Chemistry
出版年份2018
月份8
日期22
卷號66
期次33
頁次8662 - 8671
國際標準期刊號0021-8561
電子國際標準期刊號1520-5118
語言美式英語
關鍵詞cardiovascular diseases, cholesterol, hypercholesterolemia, pungent principle, spicy foods

上次更新時間 2020-18-09 於 03:01