摘要
大蒜素是从大蒜的球形鳞茎中提取的挥发性油状物,是大蒜中主要生物活性成分,有多种生物学功能、抗菌谱广、抗肿瘤、降胆固醇、抗血小板聚集、护肝、预防心血管疾病和降血压等生理学作用。在人和动物体内无残留、不易产生耐药性、不造成环境污染且价格低廉等优点,而备受国内外研究者的关注。简述了大蒜素的形成、大蒜素的化学结构及性质、影响大蒜素活性的因素、大蒜素的作用特点、大蒜素的功能和大蒜素的开发利用,并提出了今后大蒜素的研究方向。
Allicin from garlic bulb spherical volatile oil extracted, which are the main biological active ingredient, a variety of biological functions, a broad spectrum anti-bacterial, anti-tumor, cholesterol-lowering, anti-platelet aggregation, liver protection, to prevent heart vascular disease and lower blood pressure and other physiological function. For human and animals, no residues, resistance is not easy, non environmental pollution and low-cost advantages, which has been the concern of the researchers at home and abroad. Author summarized the formation of allicin, the chemical structure and the impact of allicin activity factors, the features, the function, the development and utilization of allicin, and offered our views on the direction of future study.
出处
《中国农学通报》
CSCD
北大核心
2009年第9期97-101,共5页
Chinese Agricultural Science Bulletin
基金
河南省科技攻关项目"大蒜标准化无公害生产技术研究与推广"(0624070013)
关键词
大蒜素
功能
应用
allicin, function, utilization
