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A systematic review on the rhizome of Ligusticum chuanxiong Hort. (Chuanxiong)

作者 Chen, Zhejie; Zhang, Chen; Gao, Fei; Fu, Qiang; Fu, Chaomei; He, Yao; Zhang, Jinming

期刊 FOOD AND CHEMICAL TOXICOLOGY , SEP 2018,:119

DOI 10.1016/j.fct.2018.02.050 PubMed 29486278

摘要 Chuanxiong Rhizome (called Chuanxiong, CX in Chinese), the dried rhizome of Ligusticum chuanxiong Hort, is an extremely common traditional edible-medicinal herb. As a widely used ethnomedicine in Asia including China, Japan and Korea, CX possesses ideal therapeutic effect on cardiovascular and cerebrovascular diseases, and is also used as a major ingredient in soups for regular consumption to benefit health. Based on the traditional perception, amounts of investigations on different aspects have been done for CX in the past decades. However, no literature systematic review about these achievements have been compiled. Herein, the aim of this review is to present the up-to-date information on the ethnobotany, ethnopharmacological uses, phytochemicals, pharmacological activities, toxicology of this plant to identify their therapeutic potential and directs future research opportunities. So far, about 174 compounds has been isolated and identified from CX, in which phthalides and alkaloids would be the main bioactive ingredients for its pharmacological properties, such as anti-cerebral ischemia, anti-myocardial ischemia, blood vessel protection, anti-thrombotic, anti-hypertensive, anti-atherosclerosis, anti-spasmodic, anti-inflammatory, anti-cancer, anti-oxidant, and anti-asthma effects. Even so, due to the incomplete standardized planting, unstable herbal quality, and outdated preparation techniques, the industrial progress of CX is still less developed.

涉及物种 川芎 Ligusticum chuanxiong