藤黄酸
抗氧化剂
化学
药理学
医学
生物化学
传统医学
体外
作者
Manoj Pandey,Deepkamal N. Karelia,Shantu Amin
标识
DOI:10.1007/978-3-319-41334-1_15
摘要
Kokum, a spice derived from the fruit of the Garcinia hanburyi tree, is traditionally used in Ayurvedic medicines to facilitate digestion and to treat sores, dermatitis, diarrhoea, dysentery, and ear infection. One of the major active components of kokum is gambogic acid, also known as guttic acid, guttatic acid, beta-guttilactone, and beta-guttiferin. Gambogic acid's anti-proliferative, anti-bacterial; antioxidant and anti-inflammatory effects result from its modulation of numerous cell-signaling intermediates. This chapter discusses the sources, chemical components, mechanism of action, and disease targets of the kokum spice.
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