Allium sativum: facts and myths regarding human health.
Allium sativum: facts and myths regarding human health.
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发表时间：
2014
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通讯作者：
M. Majewski
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作者：
M. Majewski
大蒜（Allium sativum L.）fam.葱科）是市场上研究最多和最畅销的草药产品之一。几个世纪以来，它被用作大多数健康相关疾病的传统疗法。此外，它被广泛用作食品配料-香料和春药。大蒜的特性来自于多种生物活性物质的组合，这些生物活性物质共同负责其疗效。大蒜中含有的化合物相互协同影响，因此它们可以产生不同的效果。大蒜的活性成分包括酶（例如蒜氨酸酶）、含硫化合物如蒜氨酸和由蒜氨酸酶促产生的化合物（例如大蒜素）。有很多不同的大蒜产品出售用于药用目的。大蒜素（主要活性成分）的浓度和大蒜独特气味的来源取决于加工方法。大蒜素是不稳定的，并迅速转变为不同的化学物质。据记载，即使不含大蒜素的产品，如老化大蒜提取物（AGE），在免疫系统改善，心血管疾病，癌症，肝脏和其他领域的治疗中具有明确和显着的生物学效应。有些产品有一个涂层（肠溶衣），以保护他们免受胃酸的攻击。临床上，大蒜已被评估用于许多目的，包括治疗高血压，高胆固醇血症，糖尿病，类风湿性关节炎，感冒或预防动脉粥样硬化和肿瘤的发展。许多可用的出版物表明大蒜可能具有抗菌，抗高血压和抗血栓形成的特性。由于大蒜的化学复杂性和使用不同的加工方法，我们获得了不同程度的功效和安全性的配方。
Garlic (Allium sativum L. fam. Alliaceae) is one of the most researched and best-selling herbal products on the market. For centuries it was used as a traditional remedy for most health-related disorders. Also, it is widely used as a food ingredient--spice and aphrodisiac. Garlic's properties result from a combination of variety biologically active substances which all together are responsible for its curative effect. The compounds contained in garlic synergistically influence each other so that they can have different effects. The active ingredients of garlic include enzymes (e.g. alliinase), sulfur-containing compounds such as alliin and compounds produced enzymatically from alliin (e.g. allicin). There is a lot of variation among garlic products sold for medicinal purposes. The concentration of Allicin (main active ingredient) and the source of garlic's distinctive odor depend on processing method. Allicin is unstable, and changes into a different chemicals rather quickly. It's documented that products obtained even without allicin such as aged garlic extract (AGE), have a clear and significant biological effect in immune system improvement, treatment of cardiovascular diseases, cancer, liver and other areas. Some products have a coating (enteric coating) to protect them against attack by stomach acids. Clinically, garlic has been evaluated for a number of purposes, including treatment of hypertension, hypercholesterolemia, diabetes, rheumatoid arthritis, cold or the prevention of atherosclerosis and the development of tumors. Many available publications indicates possible antibacterial, anti-hypertensive and anti-thrombotic properties of garlic. Due to the chemical complexity of garlic and the use of different processing methods we obtain formulations with varying degrees of efficacy and safety.