大蒜抗癌机理研究进展  

The Development of Mechanism Anticancer of Garlic

作　　者：李干红[1] 丁晓雯[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《中国调味品》2002年第9期14-18,共5页China Condiment

摘　　要：大蒜是一种常用的调味品,也是一种古老的医药植物,它含有独特的有机硫化物,这些硫化物构成了它生物活性的主要成分。最近,流行病学和动物实验的研究提供了确凿的证据:大蒜及其相关硫化物能抑制癌症的发生和改变肿瘤的生物方式。它的抗癌机理可能是能阻断N-亚硝基化合物和亚硝胺的形成、影响CYP450酶和提高GSH、GST的活性、清除自由基和提高免疫能力等。Garlic is both a wide use as seasonings and an antiquity as medicine. It contains many kinds of orga-nosufide compounds. Recently, Epidemiological and laboratory studies provide some of the most compelling evidence that garlic and its related sulfide contiuents can suppress cancer risk and alter the biological behavior of tumor. The possible mechanism anticancer of garlic may benefit from blocking in N - nitiso cmpound and nitro-samine formation,affecting CYP enzase and enhance the activity of GSH OR GST,scavenging reactive oxygen species, enhancing the immunocopetence, et al.

关 键 词：活性物质成分 大蒜 抗癌机理 研究进展 

分 类 号：R282.71[医药卫生—中药学]