大蒜的化学成分及生物活性影响因素研究进展-《中国调味品》

文章信息/Info

Title:: Advances in research on chemical constituents and biological activities of garlic

摘要:: 大蒜为百合科葱属植物蒜的鳞茎，主要化学成分包括糖类、蛋白质、脂类、酶类、微量元素和维生素，具有抗氧化活性、抗菌活性、提高机体免疫力、预防和治疗癌症的功效。大蒜的化学成分和生物活性主要受遗传因素、生长环境、贮藏条件和加工方式的影响，需要选择合适的品种、生长环境、贮藏条件和加工方式，使大蒜发挥其最大功效。

Abstract:: Garlic is a bulbous root of allium sativum with multiple chemical components including saccharides, protein, lipoid, enzymes, microelement and vitamin, which had antioxidant activity, antimicrobialactivity and the efficacy of immunityenhancement, ?preventing?and?treating?cancer. The chemical components and bioactivity of garlic can be efffected by genetic, environment, storage and process. It is necessary to select suitable genetic,environment, storage and process to get the best efficacy.