大蒜中大蒜素及其他活性成分的生物学功能及健康效应

Biological functions and health effects of allicin and other active ingredients in garlic

大蒜是具有抗菌、抗癌、抗氧化活性,降低心血管疾病、改善免疫和抗糖尿病功能。最近的研究确定大蒜具有药用价值的活性功能成分及其作用机制,包括食用大蒜的最佳方式。大蒜素是大蒜中主要的有机硫化合物之一,具有重要的生物活性。本文综述了大蒜素的化学性质、加工和储存过程中的稳定性及大蒜素体内、体外功能及其他功能成分。

The functional benefits of garlic are its antibacterial,anti-cancer,antioxidant activities,reduced cardiovascular disease,improved immune and anti-diabetes functions.Recent studies have identified active functional ingredients with medicinal properties and their mechanisms of action,including the best way to eat garlic.Allicin is one of the main organic sulfur compounds in garlic.The chemical properties and stability of allicin during processing and storage as well as in vivo and in vitro functions and other functional components of allicin were reviewed.