摘要
综述近年来大蒜功能成分方面的研究进展。大蒜功能成分主要分为挥发性化合物和非挥发性化合物两大类,挥发性化合物主要包括硫代亚磺酸酯类及其他脂溶性有机硫化物,非挥发性功能物质主要包括水溶性有机硫化物、类固醇皂苷、皂苷配基、类黄酮类、酚类等。同时,介绍大蒜功能成分的生成途径和蒜氨酸酶的作用、大蒜的药理作用和食用大蒜的可能副作用。
Current research progress of bioactive components in garlic is reviewed in this paper. The bioactive components in garlic are classified as volatile compounds including lipid-soluble sulphur compounds, and non-volatile compounds including water-soluble sulphur compounds, sapogenins, saponins, flavonoids and phenols. In addition, biosynthesis pathways of sulphur compounds, roles of alliinase, pharmacological actions as well as side-effects of garlic are also described.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期312-318,共7页
Food Science
基金
韩国农村振兴厅(RDA)项目(200618)
关键词
大蒜
功能成分
有机硫化物
garlic
bioactive component
organosulphur compounds
