大蒜的药用食疗及其它

大蒜为百合科葱属蒜的鳞茎,又名胡蒜、独蒜、葫、蒜等,原产亚洲西部,汉时传入我国,各地均有栽培。大蒜主要成分有蒜氨酸、蒜氨酸酶、大蒜辣素、环蒜氨酸、大蒜新素、大蒜肽、蒜硫苷、脂肪、蛋白质、无机盐、维生素等。据测定新鲜鳞茎每100g可食部含蛋白质4.4g,脂肪0.2 g,碳水化合物23g,粗纤维0.7g,钙5mg,磷44mg,铁0.4mg,尼克酸0.9mg,抗坏血酸3mg。     

大蒜治疗烫伤

笔者临床观察,大蒜对轻度及伤有显著效果,对水泡、脱皮等小面积轻度烧烫伤均有明显修复功能且不图疤痕。 用时将鲜大蒜捣浆,可先将患处用汁液擦拭,后用蒜泥田。视伤情而定,重者第１ｄ可换２～３次,以后每天１次,５～７ｄ伤处可愈合。 大蒜为百合科植物,其鲜茎主要含挥发油、大蒜素、大蒜新素、蒜制菌素、蒜氨酸。当大蒜捣碎时,这些成分中原存有的不在同一细胞中的蒜氨酸和蒜酶接触,蒜酶使蒜氨酸转变为具有臭辣味的大蒜辣素,它具有广谱抗菌作用。对其它多种致病菌（如金黄色葡萄球菌、霉菌、化脓性球菌等）也有明显抗菌作用。此外…     

含蒜酶的大蒜提取物可改善高血压等症的治疗活性

一种新制剂内含有活性的蒜酶和蒜氨酸的干大蒜提取物。据蒜酶量计,干大蒜提取残渣中比大蒜粉含有更多的蒜氨酸,也含至少0.1％的粉状水溶性酸,至少2％的蒜氨酸(千重)。不含蒜酶,仅含蒜氨酸的大蒜提取物     

薄层扫描法测定大蒜中蒜氨酸的含量

葱属植物大蒜 (ＡｌｌｉｕｍｓａｔｉｖｕｍＬｉｎｎ .)被誉为天然广谱抗菌药物 ,在心脑血管疾病预防、抗肿瘤、提高免疫力和抗衰老等方面有一定功能 ,并能降血糖、提高机体对葡萄糖的耐受量功能 ,对肝脏具有保护作用。蒜氨酸 (ａｌｌｉｉｎ)是大蒜的功效成分 ,以稳定、无臭的形式存在于大蒜鳞芽中 ,在水的参与下与存在于细胞壁中的蒜酶 (ａｌｌｉｉｎａｓｅ)发生化学反应 ,产生大蒜素 (ａｌｌｉｃｉｎ) ,进一步分解产生大蒜新素等。由于大蒜成分的多样性和不稳定性 ,至今尚未有统一的标准方法对大蒜中的蒜氨酸进行含量测定。本实验以蒜氨酸…     

大蒜挥发油化学成分的气相色谱-质谱联用法测定

目的测定大蒜挥发油化学成分。方法采用超声波技术和水蒸气蒸馏法提取大蒜挥发油，用毛细管气相色谱-质谱联用程序升温法测定。结果共鉴定出了30种化合物，占挥发油总成分的95．72％。主要成分为大蒜辣素（25．37％）、蒜氨酸（12．19％）、十二烷醇（10．61％）、蒜糖醇（8．78％）等。结论没有经过贮存的新鲜大蒜中蒜氨酸的含量较高；超声波预处理法对挥发油的提取不破坏主要化学成分，但提高了挥发油的提取速度。     

HPLC定量测定大蒜的蒜辣素和蒜氨酸

蒜辣素(allicin)及其前体蒜氨酸(alliin)已被认为是大蒜及其制品评价的标志成分。我们根据文献(1)和(3)改进了蒜辣素的合成和纯化方法,并用反相HPLC硅胶吸附物作为内标进行蒜辣素的含量测定。另外我们还建立了两种洗脱系统以缩短分析时间而获得相同的分析数据。蒜辣素的保留时间原为6.7min,而现在的保留时间分别减少到3.5和3.9min。为了建立蒜氨酸的内标,我们改进了氨基酸的合成方法,异构体反复重结晶进行分离,用HPLC进行蒜氨酸定量测定。     

大蒜油中大蒜辣素的薄层扫描法测定

大蒜不仅营养价值十分丰富,而且还有很好的药用价值,现已证明大蒜具有卓越的抗菌、抗病毒、抗肿瘤、抗氧化、降血脂、解毒及提高机体免疫功能等多种功效[1]。大蒜的食疗价值,主要是大蒜辣素(A llic in)在起作用。在新鲜的大蒜中,没有游离的大蒜辣素,只有它的前体物质一大蒜氨酸     

大蒜蒜酶的提取纯化及其酶学性质

大蒜为百合科多年生草本植物,可药食两用,一直受到青睐。大蒜主要具有抗感染、防治心脑血管疾病、抗肿瘤等功效。目前公认大蒜的功效成分是蒜酶(alliinase,EC4.4.1.4)催化裂解蒜氨酸(alliin)产生的大蒜辣素(al-licin)、阿藿烯(ajoene)等系列含硫有机化合物。主要从大蒜的功效成分、蒜酶的提取纯化、蒜酶的酶学性质及展望等方面综述了蒜酶的研究进展。表明大蒜制剂以其独特的显著功效,必将为人类的健康做出巨大贡献。     

大蒜及大蒜制剂对生理、心理应激的影响

研究了大蒜(Allium sativum)的不同制剂对小鼠生理、心理应激的影响。大蒜制剂包括:生蒜汁(RGJ)、熟蒜汁(HGJ)、经过加工的大蒜粉剂(PGP)、陈蒜提取物(AGE)。RGJ:将生蒜鳞茎表皮压榨1分钟,加入等量的水,在25℃时静止30分钟即得(含0.21％蒜辣素)。HGJ:生蒜鳞茎表皮在95℃的热水中浸泡30分钟得(含0.266％蒜氨酸和0.0005％蒜辣素)。AGE:大蒜薄片室温下用     

关于银杏和大蒜制品的标准化分析

银杏和大蒜的药用在现代植物疗法中是很普及的。直到现在,银杏制品标准化分析尚未建立。蒜氨酸(alliin)被接受为大蒜有效成分蒜辣素(allicin)、蒜烯(ajoene)、二烯丙基二硫化物的前药。用HPLC鉴定(+)-L-蒜氨酸的方法已经报道,这方法主要缺点是蒜氨酸不易得到。它通常不用作参比物而用其相关化合物普通氨基酸S-甲基-L-半胱氨酸。黄酮醇的单、双和三糖甙是极性银杏提取物的主要化合物。已分离到山柰酚、槲皮素和鼠李亭的二十个糖甙。大体上能对全部已知和未知的黄酮类进行定量分析,但这方     

Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis

The composition of 19 garlic natural health products (NHPs) and fresh garlic extracts were determined, as was their antibacterial activity. The 19 NHPs and 5 fresh garlic extract standards were analysed for their principal active constituents. They were also extracted for 5, 10 or 15 min in water to fresh garlic equivalents of 200 mg/mL. The extract's minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) against three indicator microorganisms (Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis) were determined by the broth microdilution method. While 47% of the aqueous garlic NHP extracts exhibited activity against N. gonorrhoeae, only 16% of the aqueous extracts inhibited S. aureus or E. faecalis at all three timepoints. Generally, products with high antimicrobial activity contained higher levels of garlic constituents with comparable activity to fresh garlic extracts, while products with marginal antibacterial activity often contained lower concentrations of constituents than their product labels indicated. Different extraction times affected antibacterial activity only against N. gonorrhoeae and tended to be correlated with levels of allicin. Thus, many extracts showed discrepancies in both composition, allicin:alliin ratio and antimicrobial activity, raising concerns as to standards of preparation and quality control for these products.     

大蒜生理活性物质对胃癌细胞和黑色素瘤细胞抑制作用的研究

目的:研究大蒜生理活性物质对人胃癌细胞MGC-9和小鼠黑色素瘤细胞B16细胞增殖及细胞周期的影响。方法:用倒置显微镜观察细胞形态,噻唑蓝(MTT)比色法测定细胞增殖抑制率;流式细胞仪检测B16细胞周期分布的影响。结果:经大蒜素及其前体物质蒜氨酸、蒜氨酸酶和蒜氨酸+蒜氨酸酶处理后,MGC-9和B16细胞不同程度变圆,体积缩小,脱壁细胞增多;除蒜氨酸酶外,蒜氨酸、大蒜素和蒜氨酸+蒜氨酸酶都能诱导MGC-9和B16产生时间和剂量依赖性的增殖抑制作用,其中蒜氨酸+蒜氨酸酶的作用尤为显著。大蒜素和蒜氨酸+蒜氨酸酶阻滞B16细胞于G0/G1期。结论:本文由大蒜提取物处理后结果与已发表的临床研究相一致。     

Hepatoprotective effect of allicin on tissue defense system in galactosamine/endotoxin challenged rats

Allicin (diallythiosulfinate) is the main biologically active component of freshly crushed garlic (Alliaceae Allium sativum Linn.) cloves. It is produced by the interaction of the non-protein amino acid alliin with the enzyme alliinase (alliin lyase, EC 4.4.1.4). D-Galactosamine highly sensitizes the host response of the experimental animal to endotoxin (lipopolysaccharide) and causes fulminant hepatitis within 8h after administration. In D-galactosamine/lipopolysaccharide (D-GalN/LPS)-induced hepatitis rats, a significant increase of lipid peroxidation and decreased liver antioxidant enzyme levels are observed. Pretreatment with allicin, the active component of freshly crushed garlic cloves, prevented these alterations.     

大蒜多糖近10年在化学、工艺质量、药理及应用方面的总结

目的:大蒜作为传统的调味品,同时具有良好的药用价值,属药食两用中药。传统上,大蒜主要用于消肿、解毒、杀虫;现代研究表明,大蒜在防治肿瘤、缓解三高、降低胆固醇以及延缓衰老等方面都有良好的药理活性,受到了众多学者青睐。大蒜主要含有蒜氨酸、大蒜辣素[其不稳定,分解生成小分子硫化物,主要包括二丙烯三硫化物(DATS),二烯丙基二硫化物(DADS),二烯丙基硫化物(DAS)等,这些成分也是大蒜油的主要成分],蒜氨酸酶、大蒜挥发油、大蒜皂苷、大蒜多糖、微量元素等;其中,大蒜多糖是大蒜中一类重要的化学成分,它也是大蒜药效的物质基础之一。大蒜多糖相对分子质量在9~10 k Da,属于小分子杂多糖,水解发现其主要含有果糖、葡萄糖等,质量控制主要为检测总多糖和多糖分解后的单糖含量;大蒜中大蒜多糖的含量在70%以上;提取方法主要有回流提取法、超声提取法、酶法等。大蒜多糖具有增强免疫、抗氧化、抗病毒、保肝、保护心肌、防止心肌纤维化等多种生物活性,可开发成药品与保健品;除此之外,它还可以作为食品原辅料,用于食品生产。因此,大蒜多糖具有重要的研究价值和开发利用前景。本文就近10年对大蒜多糖的组成、提取纯化方法、含量测定、药理活性、应用等内容进行了全面归纳总结,为其深入研究开发利用提供一定的参考。     

Antimicrobial effects of Allium sativum L. (garlic), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products

Diallyl thiosulphinate (allicin), methyl allyl thiosulphinate, and allyl methyl thiosulphinate found in aqueous garlic clove and powder homogenates showed in vitro antibacterial and antifungal activities while garlic polar compounds, including alliin, did not. E/Z-ajoene, a minor but water-soluble transformation product of allicin found in vegetable oil-macerates of garlic, demonstrated anticandidal activity. Garlic showed greater antibacterial and antifungal activities than a number of onion types. Garlic and elephant garlic clove homogenates demonstrated similar activity. The anticandidal activities of commercially available garlic supplement products corresponded in general to the activities known for the chemical compounds found in the products.     

外翻肠囊模型结合光纤传感过程分析蒜氨酸在家兔肠道的吸收

目的： 考察大蒜提取物蒜氨酸在家兔肠道内的吸收特性,为新药研究提供实验数据。 方法： 采用家兔,利用外翻肠囊模型与光纤传感过程分析系统结合,实时原位测定蒜氨酸在家兔肠道内的浓度变化。研究蒜氨酸在家兔十二指肠、空肠、回肠、结肠的4个肠段,高、中、低3个浓度的吸收,每个肠段的每个浓度进行6样本（6只家兔,共计18只家兔）分析,每个肠段接触蒜氨酸的浓度根据半数致死量确定,配制蒜氨酸溶液的质量浓度分别为（700,50,30 mg·L^-1）,于光纤传感过程分析仪上进行检测。 结果： 家兔不同肠段对蒜氨酸的吸收能力大小：回肠>空肠>结肠>十二指肠;不同浓度下各肠段的吸收数A_n值空肠分别为（2.59±0.21,5.40±0.11,3.81±0.27）;回肠分别为（5.25±0.07,3.02±0.19,4.09±0.18）,各浓度A_n值均大于1.15,十二指肠分别为（0,0.95±0.16,1.09±0.28）;结肠分别为（0.50±0.13,0.90±0.22,1.08±0.24）,各浓度A_n值均<1.15。各浓度在4个肠段的K_e值除十二指肠段外（0,0.007±0.02,0.004±0.09）其余肠段的K_e值都<0.01 cm·min^-1。 结论： 利用光纤传感系统实时测定蒜氨酸原料药在肠道的浓度变化,从而研究其在各肠段的吸收,结果表明蒜氨酸在除十二指肠段外其余肠段的渗透性很好。     

Aged red garlic extract reduces cigarette smoke extract-induced cell death in human bronchial smooth muscle cells by increasing intracellular glutathione levels

Increasing antioxidant capacity has been proposed as a promising strategy to prevent cigarette smoke-induced lung diseases. This study tested whether garlic extracts prevented cigarette smoke extract (CSE)-induced cell death in human bronchial smooth muscle cells (HBSMCs). Garlic extracts were prepared from fresh raw garlic (FRG), aged black garlic (ABG) and aged red garlic (ARG). Treatment of HBSMCs with 10% CSE induced cell death accompanied by activation of caspase. Of the garlic extracts, treatment with ARG extract reduced CSE-induced cell death. The combination of ARG extract with CSE attenuated the CSE-induced reduction in glutathione (GSH) content, generation of reactive oxygen species (ROS) and induction of heme oxygenase-1 expression compared with CSE treatment without ARG extract. Furthermore, the combination of L-BSO, a GSH synthesis inhibitor, with ARG and CSE extracts failed to increase the intracellular GSH content and cell viability. Taken together, these results demonstrate that ARG extract reduces CSE-induced cell death by increasing GSH content and reducing ROS generation in HBSMCs.     

超声波提取大蒜总黄酮及鉴别

目的为充分利用大蒜植物资源,探讨大蒜总黄酮的提取及鉴别方法。方法采用超声波乙醇浸提法从大蒜中提取黄酮类物质,对所提取的黄酮类物质进行验证,并用分光光度法测定含量。结果测得样品中总黄酮的含量C=3.833%,回收率为101.9%,其纯度和产率均较高。结论该方法采用全物理过程,无任何污染,是提取大蒜黄酮类物质的有效途径。     

离体蒜苗挥发物质对模拟连作当归种子发芽的影响

目的研究离体蒜苗挥发物质对模拟连作胁迫下当归Angelica sinensis种子发芽特性的影响。方法采用当归根浸提液处理当归种子模拟连作障碍,用离体蒜苗模拟大蒜挥发物质的化感作用环境,进行当归种子发芽特性研究。结果当归根浸提液对当归种子的发芽具有明显的抑制作用,且当归根浸提液质量浓度越大,其抑制作用越强;对于未用当归根浸提液处理的当归种子,离体蒜苗挥发物质对当归种子发芽特性的影响基本表现为低质量(蒜苗质量50 g)促进而高质量(蒜苗质量100~200 g)抑制的趋势;对于用当归根浸提液处理过的当归种子,离体蒜苗挥发物质对当归种子发芽特性的影响表现为一定的化感促进作用,当供体蒜苗质量为50~100 g时,其对当归发芽的促进效应达到极显著水平(P0.01),当供体蒜苗质量为200 g时,促进作用不显著(P0.05),但不存在抑制作用。结论离体蒜苗产生的挥发物质对由当归根浸提液产生的发芽抑制作用具有一定的缓解效应。     

Garlic extract exhibits antiamyloidogenic activity on amyloid-beta fibrillogenesis: relevance to Alzheimer's disease

Alzheimer's disease is characterized pathologically by the deposition of amyloid plaques. Fibrillar Abeta is the principal component of amyloid plaques in the brain of AD patients. The prevention of Abeta aggregation or dissolution of fibrillar Abeta has clinical significance. The present communication examined in vitro the antiamyloidogenic properties of garlic extract. The effects of aqueous garlic extract (both fresh and boiled) on Abeta aggregation and defibrillation were studied by thioflavin-T based fluorescence assay, transmission electron microscopy and SDS-polyacrylamide gel electrophoresis. The aqueous fresh garlic extract not only inhibited Abeta fibril formation in a concentration and time dependent manner but was also able to defibrillate Abeta preformed fibrils. The maximum defibrillization was observed after 2-3 days of incubation. The boiled aqueous garlic extract also retained its antiamyloidogenic activity. This indicated that antiamyloidogenic activity of garlic extract is non-enzymatic, i.e. proteases present in garlic did not degrade Abeta in solution. However, the fibril degrading ability of boiled garlic extract was significantly lost. The findings suggest that consumption of garlic may lead to inhibition of Abeta aggregation in human brain.