Clarifying he real bioactive constituents of garlic
Clarifying he real bioactive constituents of garlic
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DOI：
10.1093/jn/136.3.716s
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发表时间：
2006-03-01
影响因子：
4.2
通讯作者：
Amagase, H
中科院分区：
文献类型：
--
作者：
Amagase, H
大蒜中的化合物协同作用产生各种效果，但是，由于大蒜的化学复杂性，加工方法产生的制剂具有不同的功效和安全性。虽然硫代亚磺酸盐如大蒜素由于其特有的气味而长期被误解为活性化合物，但大蒜制剂不一定含有这种有气味的化合物才有效，它们在任何加工过程中都会分解和消失。大蒜具有降血脂、抗血小板和促进循环的作用。它通过增强免疫力来预防感冒和流感症状，并表现出抗癌和化学预防活性。此外，陈年大蒜提取物具有保肝、神经保护、抗氧化活性，而其他制剂可能刺激氧化。其他影响可能由S-烯丙基半胱氨酸、S-烯丙基巯基半胱氨酸、皂苷、N-α-果糖精氨酸和长期提取过程中形成的其他物质引起。尽管大蒜的活性成分并非全部已知，并且大蒜素样的瞬时成分不是直接活性的，但大量研究表明，用生物可利用的成分如S-烯丙基半胱氨酸标准化的不含大蒜素的大蒜制剂是活性的，并且大蒜的各种作用可能归因于它。可能有助于大蒜的基本生物活性。需要进一步的研究来确认它们的生物利用度和相关活性。
Compounds in garlic work synergistically to produce various effects, but, because of garlic's chemical complexity, processing methods yield preparations with differing efficacy and safety. Although thiosulfinates such as allicin have been long misunderstood to be active compounds due to their characteristic odor, it is not necessary for garlic preparations to contain such odorous compounds to be effective, and they decompose and disappear during any processing. Garlic exhibits hypolipidemic, antiplatelet, and procirculatory effects. It prevents cold and flu symptoms through immune enhancement and demonstrates anticancer and chemopreventive activities. In addition, aged garlic extract possesses hepatoprotective, neuroprotective, antioxidative activities, whereas other preparations may stimulate oxidation. Additional effects may be caused by S-allylcysteine, S-allyl mercaptocysteine), saponins, N-alpha-fructosyl arginine, and other substances formed during a long-term extraction process. Although not all of active ingredients of garlic are known, and allicin-like transient components are not directly active, ample research suggests that an allicin-free garlic preparation that is standardized with a bioavailable component such as S-allylcysteine, is active and various effects of garlic may be attributed to it. Furthermore, various chemical constituents in garlic products, including nonsulfur compounds such as saponins, may contribute to the essential biological activities of garlic. Further studies are needed to confirm their bioavailability and associated activities.