臺灣博碩士論文加值系統

癌症風暴來襲，全球癌症以令人震驚的速度成長，依據世界衛生組織（WHO）2014年世界癌症報告，癌症是全球發病和死亡的主要原因，預測未來二十年新發病例數將增加約70%。依據衛生福利部公布103年國人十大死因，癌症續居首位，癌症已連續33年高居國人十大死亡的首位。世界衛生組織報告指出，透過健康的生活方式及飲食習慣，超過30%以上的癌症是可以預防或避免的。
近年來發現大部分化學合成藥劑有其副作用，對於許多慢性疾病亦不能有效根治，天然藥用植物之開發日益受到重視。薑黃是含多酚的天然草本植物，研究報告證實薑黃是安全及無毒性，薑黃已被美國食品和藥物管理局（FDA）列為可供人類安全食用，美國國家癌症研究機構（NCI）公布薑黃被列為第三代化學癌症預防劑。研究證實薑黃具有抗癌、抗氧化、抗炎、神經保護作用、免疫缺陷、心血管疾病、阿茲海默症和關節炎等多元的藥理活性。在實際應用上，經研究發現薑黃的口服生體可用率低，其主要原因為水溶解度低、吸收不良、代謝太快等，導致在體內的血清濃度低，不易轉化為人體所需營養素，限制了薑黃廣泛的應用。為了克服這些問題，很多生物醫學的研究紛紛投入朝向發展更穩定的薑黃之主成分薑黃素的藥劑及配方。
薑黃是功能性食品，不但是食品，同時具有多元治療的功效，「醫食同源」是自古以來的飲食療法及養生之道，利用食物影響身體的功能及預防疾病。本研究以傳統醫學及現代生物醫學的科學實證文獻為基礎，並以整合營養學為基石，採用在地食材，設計提升薑黃功效及促進健康產品，包含椒薑健康調味料、薑黃健康油、大豆薑黃油及蘭陽薑黃酒，應用於日常防癌膳食調理，期能達到預防癌症及促進健康之目的。

According to the World Health Organization (WHO) World Cancer Report 2014, the number of new cases of global cancer incidence and mortality will increase by about 70% over the next two decades. The Ministry of Health and Welfare announced in 2014 that cancer remains at the top of the top ten causes of death for 33 consecutive years. However, the World Health Organization reports that, through a healthy lifestyle and dietary habits, more than 30% of cancer can be prevented or avoided.
In recent years, we have found that most synthetic drugs have their side effects for many chronic diseases and are not effective solutions either. The development of natural medicinal plants, therefore, has received more attention. The studies have shown that proved Curcuma longa Linn Root, a natural herb containing polyphenols, is safe and non-toxic. The United States Food and Drug Administration(FDA) recognizes that turmeric is safe for human consumption. Moreover, the US National Cancer Institute (NCI) announced turmeric as the third generation of chemical agent for cancer prevention. It has been demonstrated that turmeric has anti-cancer, anti-oxidation, anti-inflammatory and neuroprotective activities. Turmeric may also protect against immune deficiencies, cardiovascular disease, Alzheimer's disease and arthritis. Its low water solubility, poor oral bioavailability, poor absorption, and high metabolism , however, leads to a low serum concentration, and limits its effectiveness. In order to overcome these problems, much work towards the development of a more stable main ingredient of turmeric and curcumin pharmaceutical formulations has been performed.
Turmeric is a functional food that can be used for multiple treatments. Using food for medical purposes is an ancient practice, as the use of food may affect the body’s functions and prevent disease. This study, based on both traditional medicine and modern biomedical science, integrates nutrition into the study by implementing ingredients designed to enhance the effectiveness of turmeric. Several turmeric-based health products, including pepper turmeric powder, flaxseed turmeric oil, soybean turmeric oil and Lanyang turmeric wine have been designed. It is anticipated that daily use of these dietary products may contribute to the prevention of cancer incidence.

摘要 I
Abstract II
誌謝 IV
目錄 V
圖目錄 VII
表目錄 VIII
縮寫表 X
第一章 緒論 1
第一節 研究背景 1
第二節 研究目的及問題 8
第二章 薑黃文獻及科學實證探討 10
第一節 薑黃簡介 10
第二節 薑黃的歷史 12
第三節 薑黃功效之傳統醫學考證 13
第四節 薑黃功效之現代生物醫學科學實證 22
第五節 薑黃的安全性及食用劑量 27
第三章 如何增加薑黃之活性成分被體內吸收利用? 29
第一節 食物的消化、吸收與代謝途徑 29
第二節 薑黃之活性成分是否能被吸收? 31
第三節 提升薑黃在體內被吸收利用以達促進健康之方法 34
第四章 從廚房到臨床之薑黃應用 40
第一節 從傳統到現代的應用 40
第二節 功能性食品之薑黃 41
第三節 廚房中的醫生--薑黃 43
第五章 研究方法及實驗步驟 45
第一節 研究流程 45
第二節 研究方法 46
第三節 實驗材料 48
第四節 實驗步驟 51
第六章 討論與結論 101
第一節 薑黃在健康促進的重要功效 101
第二節 運用增加生體可用率及溶解度在膳食中提升薑黃的功效 102
第三節 薑黃應用的研究建議 104
參考文獻 105

圖目錄
圖 1、103年國人十大死因統計 1
圖 2、種在佛光大學樂活產業學院的薑黃 11
圖 3、薑黃花 11
圖 4、薑黃的根莖 11
圖 5、薑黃粉 11
圖 6、薑黃、鬱金及莪朮 20
圖 7、消化系統圖 29
圖 8、消化系統的血液循環 30
圖 9、動脈輸送含氧血至身體各部分 32
圖 10、薑黃在傳統及現代的應用 40
圖 11、薑黃相關產品 41
圖 12、研究流程 45
圖 13、低碳飲食的原則 48
圖 14、薑黃粉製作過程 57
圖 15、亞麻籽油製作過程 59
圖 16、椒薑健康調味料 61
圖 17、黃金檸檬鯖魚 63
圖 18、薑黃健康油 71
圖 19、彩虹蔬果沙拉 74
圖 20、大豆薑黃油 85
圖 21、薑黃健康豆干製作過程 87
圖 22、健康韭韭 88
圖 23、蘭陽薑黃酒 94
圖 24、薑黃麻油鮮蔬 95

表目錄
表 1、103年國人十大癌症標準死亡率 2
表 2、2004~2013年國人癌症時鐘 3
表 3、2013年國人十大癌症發生人數 4
表 4、103年前十名癌症醫療支出 5
表 5、溫鬱金、薑黃、廣西莪朮及蓬莪朮之植物形態 19
表 6、鬱金、薑黃及莪朮三種中藥材之功效 20
表 7、黃金檸檬鯖魚熱量表 65
表 8、薑黃的營養標示 66
表 9、枸杞的營養標示 66
表 10、烤鯖魚的主要營養成分 67
表 11、黑胡椒的主要營養成分 68
表 12、蔥的主要營養成分 69
表 13、綠皮檸檬的主要營養成分 70
表 14、常見油料脂肪酸含量比較 72
表 15、日本國立癌症預防研究所報告- 18種蔬果實驗性抑癌效果排名 75
表 16、彩虹蔬果沙拉熱量表 76
表 17、亞麻籽油的主要營養成分 77
表 18、綠花椰菜的主要營養成分 78
表 19、宜蘭番茄的主要營養成分 79
表 20、南瓜的主要營養成分 80
表 21、土雞蛋的主要營養成分 81
表 22、核桃的主要營養成分 82
表 23、腰果的主要營養成分 83
表 24、葡萄乾的主要營養成分 84
表 25、健康韭韭熱量表 89
表 26、大豆油的主要營養成分 90
表 27、白豆干的主要營養成分 91
表 28、韭菜的主要營養成分 92
表 29、香菇的主要營養成分 93
表 30、薑黃麻油鮮蔬熱量表 96
表 31、米酒的主要營養成分 97
表 32、老薑的主要營養成分 98
表 33、黑芝麻油的主要營養成分 99
表 34、皇宮菜的主要營養成分 100
表 35、提升薑黃功效之促進健康產品及整合營養防癌膳食設計 103

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