| 大蒜活性成分阿霍烯的研究概况 |
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| 引用本文： | 符晓静,孙君社. 大蒜活性成分阿霍烯的研究概况[J]. 食品研究与开发, 2005, 26(2): 34-37 |
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| 作者姓名： | 符晓静 孙君社 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 阿霍烯作为源自于大蒜的一种活性成分，较之蒜素更加稳定且不具有令人难以接受的蒜辣蒜臭气味，具有抗血栓形成，诱导肿瘤细胞调亡及抗菌消炎等特别的生理功效，是一种天然高效的活性成分。本文综述了近年来有关阿霍烯的生理功效，结构组成及形成机制等的研究概况。
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| 关 键 词： | 活性成分 研究概况 大蒜 生理功效 血栓形成 抗菌消炎 细胞调亡 形成机制 结构组成 |
| 修稿时间： | 2004-10-18 |
SURVEY FROM THE RESEARCHES ON AJOENE AS AN ACTIVE CONSTITUENT DERIVED FROM GARLIC |
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| FU Xiaojing,SUN Junshe. SURVEY FROM THE RESEARCHES ON AJOENE AS AN ACTIVE CONSTITUENT DERIVED FROM GARLIC[J]. Food Research and Developent, 2005, 26(2): 34-37 |
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| Authors: | FU Xiaojing SUN Junshe |
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| Affiliation: | FU Xiaojing SUN Junshe*College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,100083 |
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| Abstract: | As an active constituent derived from garlic,ajoene is more stable than allicin and doesn't have the unacceptable specific odor of garlic. It is an natural active constituent with high physiological efficacy, such as antithrombus, induced apoptosis of cancer cell and antibiotic, antiphlogistic. This paper reviewed the researches of ajoene on physiological efficacy, construction and its formation mechanism. |
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| Keywords: | ajoene physiological efficacy alliinase allicin |
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