大蒜阻断人体内N-亚硝基脯氨酸的合成

本文采用Ohshima以GC-TEA定量测定尿中N-亚硝基脯氨酸排出量的方法,以9名健康志愿者为对象,研究大蒜阻断人体内N-亚硝基脯氨酸的合成。受试者食生大蒜5g能完全阻断300mg硝酸钠与500mgL-脯氨酸在人体内合成N-亚硝基脯氨酸,平均阻断率为114.68％,为人群食大蒜预防内源性N-亚硝基化合物的合成及由此造成的致癌性危害提供科学依据。

THE BLOCKING EFFECT OF GARLIC ON THE FORMATION OF N-NITROSOPROLINE IN THE HUMAN BODY

The blocking effect of garlic on the formation of N-Nitrosoproline in the human body was studied experimentally. The subjects were 9 male volunteers and the study was done in three periods. In the first period, the subjects were used as their own controls, taking a basal diet and collecting a 24-hour urine sample on the third day. In the second period, in addition to the basal diet, the volunteers were given 300 mg of sodium nitrate in water at 7:00 AM and 500 mg of L-proline at 7:30 AM, and a 24-hour urine sample was collected again. Two days after the second period, the third period began. The subjects took 5g of garlic pieces in capsules in addition to the basal diet, sodium nitrate and proline as same as the second period. The urine was collected in the same way as in the second period. N-nitrosoproline was quantitatively measured by gas chromotography-thermal energy analysis. It was found that when the subjects had taken sodium nitrate and proline in addition to the basal diet, the amount of N-Nitrosoproline in the urine was much larger than that in the first period (p<0.01). When garlic was added, the amount of N-nitrosoproline was significantly reduced (p<0.01). The blocking rate averaged 114.68%. This suggested that garlic had a strong blocking effect on the formation of N-Nitroso compounds in the human body.