姜黄素在牙周治疗中的作用:最新进展

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Functional Foods in Health and Disease Pub Date : 2024-05-06 DOI:10.31989/ffhd.v14i4.1327
Reem Al-Kattan
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引用次数: 0

摘要

背景:牙周疾病(包括牙龈炎和牙周炎)给全球健康带来了沉重负担,尤其影响到成年人,特别是老龄人口。病因涉及微生物定植与宿主免疫炎症反应之间复杂的相互作用,导致组织破坏和骨吸收。目前的传统治疗方法主要侧重于机械清创和抗菌剂,但往往存在局限性和挑战,包括抗生素耐药性和组织再生潜力有限。姜黄素是从姜科植物姜黄中提取的一种多酚化合物,因其显著的药理特性,已成为一种很有前景的辅助治疗药物。广泛的临床前研究揭示了姜黄素潜在的抗炎、抗氧化、抗菌和免疫调节作用。这些特性使姜黄素成为解决牙周发病机制各方面问题的有力候选药物。此外,姜黄素在体外抑制牙龈卟啉单胞菌和放线菌等各种牙周致病菌的能力证明了它作为天然抗菌剂的潜力。它在凝胶或纳米颗粒等局部给药系统中的辅助使用有望在牙周袋内实现定向给药和持续释放,从而提高其治疗潜力。然而,要取得成功的临床结果,还需要解决与姜黄素的生物利用度、稳定性和剂量标准化有关的挑战。 关键词:牙周疾病;姜黄素;生物活性化合物;炎症反应;微生物菌群失调
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The role of curcumin in periodontal therapy: An update
Background: Periodontal diseases, including gingivitis and periodontitis, present a significant global health burden, particularly affecting adults and especially the aging population. The etiology involves complex interactions between microbial colonization and host immune-inflammatory responses, leading to tissue destruction and bone resorption. Current conventional treatments, primarily focused on mechanical debridement and antimicrobial agents, often have limitations and challenges, including antibiotic resistance and limited tissue regenerative potential. Curcumin, a polyphenolic compound derived from the Curcuma longa plant, has emerged as a promising adjunctive therapeutic agent owing to its remarkable pharmacological properties. Extensive preclinical research has revealed the potential anti-inflammatory, antioxidant, antimicrobial, and immunomodulatory effects of curcumin. These attributes make it a compelling candidate for addressing various aspects of periodontal pathogenesis. Furthermore, curcumin's capacity to in vitro inhibit various periodontopathogens such as Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans demonstrates its potential as a natural antimicrobial agent. Its adjunctive use in local drug delivery systems, such as gels or nanoparticles, holds promise for targeted delivery and sustained release within periodontal pockets, enhancing its therapeutic potential. However, challenges related to its bioavailability, stability, and dosage standardization need to be addressed forsuccessful clinical outcomes. Keywords: periodontal diseases; curcumin; bioactive compounds, inflammatory response, microbial dysbiosis
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
期刊最新文献
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