大蒜有机硫化物的研究进展  

Research Progress of Garlic Organosulfur Compounds

作　　者：张晓林[1] 刘萍[2] 

机构地区：[1]佛山科学技术学院医学院,广东佛山528000 [2]佛山科学技术学院附属医院,广东佛山528000

出　　处：《医学综述》2011年第3期432-434,共3页Medical Recapitulate

基　　金：广东省自然科学基金(7010421)

摘　　要：大蒜及其制剂现已成为重要的保健食品和药品,但其真正的生物活性成分并不十分清楚。大蒜加工过程中可产生多种有机硫化物,不同的大蒜制品含有不同的有机硫化物,这些有机硫化物具有抗菌、抗氧化、抗血栓、抗肿瘤和调节脂代谢等多种功效,是大蒜主要的生物活性成分。深入研究各类有机硫化物的生物利用度、药理作用及其机制是大蒜研究与开发的关键所在。Garlic and its products have become an important health food and drug,but its real bioactive components are still obscure.Garlic can yield many different organosulfur compounds in the process of preparation.The garlic products from the different processing contain the different organosulfur compounds.Many organosulfur compounds have multiple functions,including antibacteria,antioxidation,antithrombosis,anticancer,and regulating lipid metabolism.They are the main bioactive components of garlic.It is necessary that the further studies confirm their bioavailability and associated activities for garlic exploitation.

关 键 词：有机硫化物 大蒜 活性成分 

分 类 号：R259[医药卫生—中西医结合]