蒜油、洋葱油及葱油对小鼠免疫系统的作用  

The effect of garlic oil, onion oil and green Chinese onion oil on immune system of mice/

作　　者：辛文芬[1,2] 管志远[1,2] 王梅[1,2] 莫长耕 

机构地区：[1]中国预防医学科学院劳动卫生与职业病研究所 [2]协和医科大学微生物免疫学教研室

出　　处：《中国食品卫生杂志》1996年第4期9-10,17+48-49,共5页Chinese Journal of Food Hygiene

基　　金：中国预防医学科学院科研基金

摘　　要：正常小鼠的溶血空斑实验及淋巴细胞转化实验显示：葱油对小鼠的体液抗体（ＩｇＭ）的生成和Ｔ细胞的转化无影响；蒜油对两者均有较强烈的抑制作用；洋葱油对小鼠的Ｔ细胞转化有明显的抑制作用，而对ＩｇＭ生成有促进作用。he hemolytic plaque assay and lymphocyte transformation test of healthy mice indicated that the green Chinese onion oil had no effect on secretion of IgM and transformation of T-lymphocytes while the garlic oil had strong inhibiting action on both of them. The onion oil inhibited the T-lymphocyte transformation obviously, but promoted IgM secretion.

关 键 词：蒜油 洋葱油 葱溶血斑测定 免疫球蛋白 M淋巴细胞 转化 小鼠 

分 类 号：R-332[医药卫生]