FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 428-431.doi: 10.7506/spkx1002-6300-200921100
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ZHAO Xiao-wu1,DU Chun-ming1,LU Rong-zhu1,*,GAO Jian-rui1,OUYANG Zhen2
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Abstract:
Curcumins are a class of edible yellow pigments from rhizome of Curcuma longa Linn with multiple pharmacological functions, including anti-oxidation, anti-inflammation and anti-cancer. In this overview, neuroprotection effects of curcumins, research approaches and potential mechanisms are comprehensively summarized, which will provide valuable information for the development of curcumin-related health care products and the chemoprevention of neurotoxic damage.
Key words: curcumins, neurotoxicity, neurotoxic chemicals, neuroprotection
CLC Number:
TS202.3
ZHAO Xiao-wu1,DU Chun-ming1,LU Rong-zhu1,*,GAO Jian-rui1,OUYANG Zhen2. Nneuroprotective Effects of Curcumins: An Overview[J]. FOOD SCIENCE, 2009, 30(21): 428-431.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6300-200921100
https://www.spkx.net.cn/EN/Y2009/V30/I21/428