摘要
蜂蜜是由蜜蜂生产的天然产物,长期以来作为食品在世界范围内被人们普遍食用。蜂蜜具有抗炎作用,这与蜂蜜的抗菌和抗氧化功能是密切相关的。对蜂蜜抗炎功能的探究涉及两个方面:一方面基础研究探索蜂蜜生物学功能的分子机制并明确有效成分;另一方面则通过临床研究评估蜂蜜对炎症性疾病的改善效果。基础研究揭示了蜂蜜发挥抗炎作用的关键有效成分,并进一步阐明了相关的分子机制。蜂蜜的抗炎功能与其含有的黄酮类化合物、酚酸、葡萄糖氧化酶、过氧化氢和甲基乙二醛密切相关,这些有效成分主要通过调控免疫细胞功能、调节炎症细胞因子水平、抑制致病菌生长和抗氧化而发挥作用。蜂蜜能减轻消化道炎症、改善肠道菌群、缓解慢性鼻窦炎症状以及预防和治疗放射性口腔炎。本文以近5年蜂蜜相关的研究为主,综述了蜂蜜抗炎作用的机制和关键有效成分的功能,以及目前蜂蜜在炎症性疾病领域的应用。
Honey is a natural substance produced by honeybees and is widely consumed as food worldwide.Honey has anti�inflammatory effects,which are related to its antibacterial and antioxidant functions.The anti-inflammatory properties of honey can be explored from two aspects:Basic research studies that reveal the molecular mechanisms underlying the biological functions of honey and identify its effective components,and clinical research studies that evaluate the healing effects of honey in inflammatory diseases.Basic research studies are indicated that honey has anti-inflammatory properties and further elucidated the relevant molecular mechanisms.The anti-inflammatory functions of honey are highly related to its components,specifically flavonoids,phenolic acids,glucose oxidase,hydrogen peroxide,and methylglyoxal.These effective constituents exhibit anti-inflammatory effects by regulating immune cell function,affecting inflammatory cytokines,inhibiting the growth of pathogenic bacteria,and acting as antioxidants.Honey can attenuate gastrointestinal inflammation,aid the recovery of intestinal microbiota,relieve symptoms of chronic sinusitis,and prevent radiation�induced oral mucositis.Based on honey-related basic and clinical research studies conducted over the past five years,this article reviews the anti-inflammatory mechanisms of honey,the functions of its effective constituents,and the applications of honey in inflammatory diseases.
作者
朱文振
范营营
谢绍华
朱艳萍
玄红专
ZHU Wenzhen;FAN Yingying;XIE Shaohua;ZHU Yanping;XUAN Hongzhuan(School of Life Science,Liaocheng University,Liaocheng 252059,China;Department of Pediatrics,Liaocheng People's Hospital,Liaocheng 252000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第14期426-434,共9页
Science and Technology of Food Industry
基金
山东省自然科学基金(ZR2019PH014,ZR2021MC110)
山东省蜂产业技术体系产品加工与质量控制岗位(SDAIT-24-05)。
关键词
蜂蜜
抗炎活性
机制
成分
炎症性疾病
honey
anti-inflammatory activity
mechanism
components
inflammatory diseases
作者简介
通信作者:朱文振(1990-),男,博士,讲师,研究方向:天然产物功能研究,E-mail:zhuwenzhen@lcu.edu.cn。;通信作者:玄红专(1978-),女,博士,教授,研究方向:蜂产品功效评价与质量控制研究,E-mail:hongzhuanxuan@163.com。
