大蒜皂苷研究进展  

An Advanced Research on Garlic Saponin

作　　者：宋兴良[1] 滕万清[1] 

机构地区：[1]临沂大学化学化工学院,山东临沂276005

出　　处：《临沂师范学院学报》2011年第6期74-77,共4页Journal of Linyi Teachers' College

基　　金：山东省科技攻关项目(2010GSF10222)

摘　　要：皂苷类化合物是大蒜的主要活性成分之一,其种类、结构、生物活性及作用机理尚不十分明确。文中综述了近年文献报道的大蒜皂苷类型、结构、生物活性及药用机理,介绍了大蒜皂苷的抗菌、抗氧化损伤、降低胆固醇、抗血小板聚集和提高纤溶活性等功能;并对皂苷成分分析方法进行了综述,为今后有关的研究工作提供参考。Saponin compound is the main active ingredient of garlic,but its types,structure,biological activity and mechanism of action are not very clear.This paper reviews the literature of the types,structure,biological activity and medicinal mechanism of garlic saponin,and introduces its functions in anti-bacterial,anti-oxidant injury,lower cholesterol,anti-platelet aggregation and improving fibrinolytic activity.It also reviews the saponins component analytical method for reference of future research work.

关 键 词：大蒜皂苷 结构 生物活性 分析方法 

分 类 号：R284.1[医药卫生—中药学]