槟榔（Areca catechu L.）为棕榈科（Palmaceae）槟榔属（Areca）常绿乔木，其干燥成熟种子称为槟榔（Semen arecae），又名仁频、宾门、橄榄子、大腹子、青仔、榔玉等，广泛分布于我国南部热带、亚热带地区以及其他南亚、东南亚等国家[1-2]。槟榔是中国热带亚热带地区仅次于橡胶的第二大产业，农业产业结构调整中主要的栽培作物之一[3]。据国家统计局统计表明2018年我国槟榔种植面积达14万公顷，产量已达到160万吨左右，槟榔行业市场规模估计已经达到155亿元[4]。
《本草纲目》中记载，槟榔具有“下水肿、通关节、健脾调中、治心痛积聚”等功效；其味辛、苦，性温，归胃、大肠经，具有消积杀虫、行水降气等功效，是常用的驱虫消积的药物，主治人体肠道寄生虫、食积腹痛、水肿胀满等[5-6]。槟榔为我国四大南药之首，含有生物碱、黄酮、单宁、三萜和甾体类、多糖、脂肪酸、氨基酸等多种活性成分，具有促消化、降血糖、抗抑郁、抗氧化、抗炎、抗寄生虫、抑菌等活性[7-8]。本文对槟榔化学成分和生物功能活性等进行了系统地概述与总结，为槟榔产品开发以及在食品、保健品上的应用研究提供理论参考。
槟榔是棕榈科植物中唯一含有生物碱的植物，槟榔中含有多种生物碱类化合物，生物碱被认为是槟榔药理的主要活性成分，其总生物碱含量约为0.3%～0.7%[9-10]。据文献报道，从槟榔中分离的生物碱主要包括：槟榔碱、甲基槟榔碱、去甲基槟榔次碱、ethyl N-methyl-l，2，5，6-tetrahydro-pyridine-3-carboxylate、烟酸甲酯、烟酸乙酯酸、methyl N-methy-lpiperidine-3-carboxylate、ethyl N-methylpiperidine-3-carboxylate、尼古丁、异去甲槟榔次碱 [6，11]。
近些年来槟榔中被发现的黄酮的种类和含量逐渐增加。槟榔中分离的黄酮类化合物主要包括：异鼠李素、金圣草黄素、木犀草素、槲皮素、（±）-5，4′-二羟基-7，3′，5′-三甲氧基二氢黄酮、5，7，4′-三羟基-3′，5′-二甲氧基二氢黄酮、甘草素、jacareubin[12-13]。
槟榔中单宁含量较高，主要类型是缩合单宁（原花青素），单宁是影响食物口感（涩味和苦味）的主要成分。从槟榔中分离得到单宁化合物，主要包括儿茶素、表儿茶素、原花青素A1、原花青素B1、原花青素B2、arecatannin A1、arecatannin B1、arecatannin C1、arecatannin A2、arecatannin A3、arecatannin B2[14-16]。
槟榔中的三萜类和甾体化合物均已被报道[17]。熊果酸、乙酰熊果酸和β-谷甾醇均已被发现[18-19]；在槟榔果皮中分离得到三萜类和甾体类化合物包括乔木萜醇、乔木萜醇甲醚、羊齿烯醇和芦竹素等[20-21]。
槟榔中的多糖仅涉及提取工艺的研究，而未对其一级和高级结构进行研究。Hu等[22]进行响应面法优化槟榔多糖提取工艺及其抗氧化活性研究，发现最佳提取工艺为提取时间 1.5 h，料液比 1∶30（g/mL），提取2次。槟榔多糖分子量范围约为1.84×104g/mol～4.79×105g/mol，由甘露糖、葡萄糖、半乳糖和阿拉伯糖组成；槟榔多糖可以通过抑制脂多糖诱导的巨噬细胞内一氧化氮的生成来发挥抗炎活性。唐敏敏等[23]进行响应面法优化超声波辅助提取槟榔多糖工艺研究，当提取功率为 630 W、提取液料比为 20.76∶1（mL/g）、提取时间为501 s时，槟榔多糖实际提取率为3.32%。
脂肪酸在槟榔中含量相对丰富，主要通过气相色谱-质谱联用（gas chromatography-mass spectrometry，GCMS）技术进行分析和测定。从槟榔中鉴定出的脂肪酸包括月桂酸、肉豆蔻酸、棕榈酸、硬脂酸和油酸等[24-25]。
槟榔中含有多种氨基酸，主要包括14种氨基酸，7种必需氨基酸，其中含量较高的是谷氨酸、缬氨酸、苯丙氨酸、组氨酸和亮氨酸等[26]。
现代药理学研究表明，槟榔的药理作用十分广泛，具有促消化、降血糖、抗抑郁、抗氧化、抗炎、抗寄生虫和抑菌作用，对人体的消化系统、神经系统、心血管系统、内分泌系统均有一定影响[27-28]。
槟榔具有消积化食的功效，主要是嚼食槟榔能促进人体口腔内唾液的分泌，有助于消积化食[29]。尤其是槟榔中的槟榔碱能够促进唾液分泌和胃肠道蠕动，有助于消化。通过刺激M受体和Ca2+通道，槟榔水提物可显著增加小鼠胃肠动力，改善功能性消化不良的大鼠胃肠功能[30]。槟榔粗多糖可对四氯化碳（CCl4）致大鼠肝损伤有明显的肝保护促消化作用，使血清中谷丙转氨酶（alanine aminotransferase,ALT）、谷草转氨酶（aspartate aminotransferase,AST）和丙二醛含量下降[31]。
槟榔乙醇提取物可使高脂肪饮食大鼠血浆胆固醇水平降低25%，可显著降低小肠胰胆固醇酯酶和酰基辅酶A胆固醇酰基转移酶活性[32]。槟榔水提物显著降低甘油三酯（triglycerides，TG）的吸收和血脂含量。槟榔中丰富的原花青素可显著抑制环磷酸腺苷/地塞米松诱导的小鼠原代肝细胞糖异生作用[33]。持续4周喂养槟榔中醇提取的原花青素显著降低链脲佐菌素诱导高血糖小鼠中空腹的葡萄糖水平。槟榔水提物对四氧嘧啶诱导的糖尿病大鼠具有显著抗糖尿病作用，可降低血清中甘油三酯、总胆固醇的水平[31]。
槟榔碱透过血脑屏障可以刺激神经细胞受体，从而促进机体兴奋，能达到抗抑郁的效果[34-35]。槟榔二氯甲烷提取物可缩短大鼠的兴奋时间，降低大鼠脑内单胺氧化酶水平，另可通过调节5-羟色胺、多巴胺和去甲肾上腺素来发挥抗抑郁作用[36]。槟榔碱可显著增加清醒度并改善乙醇暴露小鼠的宿醉症状，增加小鼠游泳时间与肝糖原含量，降低血清中的氮和乳酸水平，从而发挥抗抑郁和抗疲劳的作用[37]。
槟榔具有一定的抗氧化作用，这与其含有的酚酸、花青素、黄酮类和多糖含量呈正相关[38-39]。槟榔乙醇提取物对DPPH自由基、羟基自由基、超氧阴离子自由基都有较强的清除能力[40]；槟榔多糖有良好的DPPH自由基清除能力、Fe3+还原力和Fe2+螯合能力，且对细胞氧化损伤有一定的抑制作用[41]。低剂量的槟榔水提物可使小鼠血清丙二醛（malondialdehyde，MDA）水平明显降低、超氧化物歧化酶水平显著升高[42]。
槟榔的丙酮提取物含有丰富的原花青素，可有效缓解由角叉菜胶诱导大鼠的水肿性炎症和降低前列腺素E2水平[43]。槟榔乙醇提取物能显著抑制血浆蛋白-硝酸甘油静脉和局部模型的血管化，抑制诱导型一氧化氮表达[44]。槟榔水提物对卡拉胶诱导的小鼠和大鼠足跖肿胀具有明显的抗炎作用[45]。
槟榔碱是槟榔中有效的驱虫成分，可以使虫体的神经系统麻痹，致使虫体失去活动能力，而发挥抗寄生虫活性[46]。槟榔水提取物对绦虫有一定的杀灭作用，其机理可能与槟榔水提取物中的多糖组分对绦虫头节的麻痹作用有直接关系[47]。槟榔的丁醇提取组分对恶性疟原虫的抗疟疾活性最好，其IC50值为18 μg/mL，具有较强的抗寄生虫作用[48]。
槟榔乙酸乙酯、丁醇和水提取组分对金黄色葡萄球菌具有显著的抗菌活性[49]；利用超临界CO2萃取从槟榔中分离出的槟榔碱对变形杆菌、白色念珠菌、炭疽杆菌有一定抑制作用[50]。从槟榔中提取的巴西红厚壳素对耐甲氧西林金黄色葡萄球菌和金黄色葡萄球菌均有明显抑制作用，抑菌圈直径均为9 mm[51]。
槟榔乙醇提取物显著增加雄性大鼠的精子数量[52]；并对大鼠烧伤创面愈合有促进作用，提高创面收缩率[53]。槟榔碱能有效改善小鼠冷应激刺激下导致的甲状腺机能亢进，对甲亢有一定缓解效果[54]。但槟榔碱会使食用槟榔的消费者产生成瘾性，长期咀嚼槟榔会导致口腔黏膜纤维化，有潜在致口腔癌、食道癌的风险[55]。
槟榔作为被广泛食用的佳果，其具有促消化、降血糖、抗抑郁、抗氧化、抗炎、抗寄生虫、抑菌等活性，在我国有着较高的经济价值和药用价值，已成为海南农民脱贫致富的重要依托。虽然国内外有研究发现槟榔中有部分物质会对机体产生不利影响，但槟榔仍存在一定的药理效应。在以后的研究中应取其利去其害，加大对槟榔有利功能活性成分分析与研究，探讨槟榔活性成分结构与活性之间潜在的构效关系，不断拓宽槟榔精深加工产品种类，发挥槟榔的潜在价值。本文通过对槟榔化学成分及生物活性进行总结概括，为食用槟榔精深加工产品的开发与利用以及功能活性研究提供理论支撑。
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