大蒜油和大蒜素的抗氧化作用  

Antioxidant Action of Garlic Oil and Allitridi

作　　者：傅乃武[1] 黄磊[1] 全兰萍 燕利学[1] 

机构地区：[1]中国医学科学院中国协和医科大学肿瘤研究所

出　　处：《中国医学科学院学报》1993年第4期295-301,共7页Acta Academiae Medicinae Sinicae

摘　　要：大蒜油(garlic oil,GO)和大蒜素(allitridi,Alt)为0.1 mg/ml时显著抑制Vc/FeSO_4引发的肝线粒体膜脂质过氧化,使过氧化产物丙二醛(MDA)明显减少、并使线粒体膜化学发光明显受抑。大蒜油和大蒜素各自剂量为25μg/ml或20μg/ml时,对血卟啉衍生物(HPD)引起的光溶血有中度抑制作用。大蒜油为5μg/ml和大蒜素为100μg/ml时明显促使超氧阴离子(O_2^-)生成系统产生更多的O_2^-。大蒜素剂量为0.25μg/ml和1mg/ml可分别增加H_2O_2引发的肝线粒体脂质过氧化产物MDA和化学发光。大蒜素以200μg/ml可有效对抗Vc/CuSO_4对红细胞膜乙酰胆碱酯酶(AchEs)的抑制。大蒜素250μg/ml能显著抑制巴豆油刺激人白细胞的化学发光。The lipid peroxidation and chemiluminescence (CL)of mouse liver mitochondria induced by a Vc/FeSO_4 reaction system was greatly inhibited by garlic oil (GO) and allitridi (Alt) at 0.1 mg/ml.HpD-induced photohemolysis was moderately inhibited by garlic oil (25 μg/ml) and allitridi (20 μg/ml). Allitridi (200μg/ml) effectively prevented inactivation of red cell membrane acetylcholine sterase (AchEs) caused by·OH,and at 250 μg/ml it markedly inhibited blood CL stimulated by croton oil.Garlic oil (5 μg/ml) and allitridi (100 μg/ml) significantly increased O_2^+ production.Allitridi at 0.25 mg/ ml and 1 mg/ml enhanced lipid peroxidation of mitochondria and blood CL caused by H_2O_2.

关 键 词：大蒜油 大蒜素 活性氧 

分 类 号：R931.71[医药卫生—生药学]