常用厨房调味品与P-糖蛋白的相互作用.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2017, 6(3), 195-199 Published Online August 2017 in Hans. /journal/hjfns /10.12677/hjfns.2017.63024 Interaction between Commonly Used Flavouring in Kitchen and P-Glycoprotein Jie Li Department of chemical engineering, Zibo Vocational College, Zibo Shandong th th th Received: Aug. 13 , 2017; accepted: Aug. 24 , 2017; published: Aug. 31 , 2017 Abstract To review the interaction between commonly used flavouring in kitchen and P-Glycoprotein. A computer-based retrieval of Pub Med, Elsevier ScienceDirect and CNKI databases was performed for articles concerning the interaction between commonly used flavouring in kitchen and P-Glycoprotein published from 1978 to 2017. The keywords were “P-糖蛋白, 姜黄, 生姜, 大蒜, 胡椒, 辣椒” and “P-Glycoprotein, Curcuma, Curcumine, Fresh Ginger, Garlic, Pepper, Piperine, Capsicum Chilli, Capsicine, Red Pigment” in Chinese and English, respectively. Many commonly used flavouring in kitchen induce or inhibit P-Glycoprotein function. Thus, the possibility of risk between daily diet and drug should be prevented. Keywords Flavouring, P-Glycoprotein, Curcuma, Garlic, Pepper, Capsicum Chilli 常用厨房调味品与P-糖蛋白的相互作用 李 杰 淄博职业学院，化学工程系，山东 淄博 收稿日期：2017年8月13 日；录用日期：2017年8月24 日；发布日期：2017年8月31 日 摘 要 综述常用厨房调味品与P-糖蛋白的相互作用。以“P-糖蛋白、姜黄、生姜、大蒜、胡椒、辣椒”为中文 检索词，以“P-Glycoprotein, Curcuma, Curcumine, Fresh Ginger, Garlic, Pepper, Piperine, Capsicum Chilli, Capsicine, Red Pigment”为英文检索词，由第一作者检索Pub Med数据库、Elsevier Science- 文章引用: 李杰. 常用厨房调味品与P-糖蛋白的相互作用[J]. 食品与营养科学, 2017, 6(3): 195-199. DOI: 10.12677/hjfns.2017.63024 李杰 Direct、中国知网等数据库中关于常用厨房调味品与P-糖蛋白的相互作用的文章。许多常用厨房调味品