大蒜的好处-“大蒜是名副其实的药典”
THE BENEFITS OF THE USE OF GARLIC
IN HERBAL PREPARATIONS
大蒜的化学成分含有0.1-0.36%的挥发性油，这些挥发性化合物通常被认为对大蒜的大部分药理特性负责。大蒜中含有至少33种硫化合物，如阿利林、蒜素、阿乔烯、丙烯丙基、二烯丙基、三硫醚、赛丙基半胱氨酸、乙烯基二硫醚、s -烯丙基巯基丁酮等。除了含硫化合物，大蒜还含有17种氨基酸及其糖苷、精氨酸等。矿物质如硒和酶，如大蒜酶，过氧化物酶，芥子酶，和其他。大蒜含硫化合物的浓度高于其他任何葱属植物。硫化合物对大蒜的刺激性气味和许多药用效果负责。这种气味是由硫化合物蒜素的酶联酶作用形成的。这种酶被热所灭，这说明煮熟的大蒜既不像生蒜那样有强烈的气味，也没有产生强烈的生理作用。
然而，最具有生物活性的化合物，大蒜素（Allicin) (二烯丙硫磺酸盐或二烯丙基二硫化物)直到被压碎或被切掉才会存在;大蒜球的损伤激活了酵素，使蒜氨酸转化为大蒜素。此外，大蒜素还被进一步代谢为乙烯基二硫胺。这种分解发生在室温下几小时内，在烹饪的几分钟内。在20世纪40年代首次被化学隔离的大蒜素对许多病毒、细菌、真菌和寄生虫具有抗微生物的作用。
就像大蒜素, 阿藿烯（ajoene），是另一种对健康最重要的化学成分。Ajoene是一种由纯大蒜素产生的大蒜衍生化合物，具有比大蒜素更强的化学稳定性。一些临床试验和体外研究的ajoene已经证明了它最著名的抗血栓，抗微生物和降低胆固醇的作用。最近，ajoene的局部使用在皮肤基底细胞癌患者中产生了重要的临床反应。Ajoene可以抑制多种人类白血病cd34 -阴性细胞的增殖和诱导凋亡，包括HL-60、U937、HEL和OCIM-1。
除了抗血栓，抗微生物和降低胆固醇的作用，阿藿烯和dithiins是新鲜大蒜形成的最活跃的化合物之一。Ajoenes已被证明: 在人的血小板悬浮液具有抗血栓（抗凝血）活性; 具有抗肿瘤活性;显示出显著的抗真菌活性，抑制黑曲霉、白色念珠菌、巴西西番莲和镰孢菌的生长; 使人的胃脂肪酶失活，胃脂肪酶是一种与食物脂肪的消化和吸附有关的巯基酶;抑制超氧阴离子释放的白细胞相互作用，起到抗氧化剂的作用。
明尼苏达大学(University of Minnesota)的化学家乔治·巴兰尼(George Barany)报告说，在防止粘稠的红色血小板聚集的过程中，ajoene和阿司匹林一样有效。相关因素会延长凝血时间，而另一些则会溶解凝块。这三种效果都可以影响心脏病发作和中风预防。
除了George Barany，国家癌症研究所的营养学家Elaine Lanza说:“在脂肪和纤维的领域仍然有很大的兴趣，但是现在，更强调的是蔬菜和水果中的微量化合物和非营养物质对肿瘤形成的作用。“ “大蒜是这些微量元素或微量元素的来源。”
这两种主要的化合物，在陈年大蒜，S -烯丙基半胱氨酸和S - allyl巯基- l -半胱氨酸，具有最高的自由基清除活性。此外，一些从大蒜中提取的有机硫化合物，包括S -烯丙基半胱氨酸，已经被发现阻碍了化学诱导和可移植肿瘤的生长。
正如我所说的，大蒜具有广泛的强大的生理作用。我相信赫伯特·皮尔森博士是一位毒理学家，他(直到最近)领导了国家癌症研究所的“设计食品”项目:“大蒜是名副其实的药典”。这就是为什么在每种文化的医学书籍中都能发现大蒜的原因。几千年来，大蒜一直被用来治疗和预防疾病。所以必须有一些东西。" “一个庞大的数据库记录了从心血管效应到癌症抑制的健康益处，从衰老减缓到重金属和其他有毒化学物质的解毒。”
THE BENEFITS OF THE USE OF GARLIC
IN HERBAL PREPARATIONS
CHEMICAL CONSTITUENTS OF GARLICGarlic contains 0.1-0.36% of a volatile oil these volatile compounds are generally considered to be responsible for most of the pharmacological properties of garlic. Garlic contains at least 33 sulfur compounds like aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, and others. Besides sulfure compounds garlic contains 17 amino acids and their glycosides, arginine and others. Minerals such as selenium and enzymes like allinase, peroxidases, myrosinase, and others. Garlic contains a higher concentration of sulfur compounds than any other Allium species. The sulfur compounds are responsible both for garlic’s pungent odor and many of its medicinal effects. The odor is formed by the action of the enzyme allinase on the sulfur compound alliin. This enzyme is inactivated by heat, which accounts for the fact that cooked garlic produces neither as strong an odor as raw garlic nor nearly as powerful physiological effects.
However one of the most biologically active compounds, allicin (diallyl thiousulfinate or diallyl disulfide) does not exist in garlic until it is crushed or cut; injury to the garlic bulb activates the enzyme allinase, which metabolizes alliin to allicin. In addition allicin is further metabolized to vinyldithiines. This breakdown occurs within hours at room temperature and within minutes during cooking. Allilcin, which was first chemically isolated in the 1940’s, has antimicorobial effects against many viruses, bacteria, fungi and parasites.
Like allicin, ajoene, is another chemical constituent thought to be most important to health. Ajoene is a garlic-derived compound produced most efficiently from pure allicin and has the advantage of a greater chemical stability than allicin. Several clinical trials and in vitro studies of ajoene have demonstrated its best-known anti-thrombosis, anti-microbial and cholesterol lowering activities. Recently, topic application of ajoene has produced significant clinical response in patients with skin basal cell carcinoma. Ajoene was shown to inhibit proliferation and induce apoptosis of several human leukaemia CD34-negative cells including HL-60, U937, HEL and OCIM-1.
Besides it’s anti-thrombosis, anti-microbial and cholesterol lowering activities, ajoenes and dithiins are among the most active compounds formed from fresh garlic. Ajoenes have been shown to: possess antithrombotic (anticlotting) activity in human platelet suspensions; possess antitumor activity; display significant antifungal activity, inhibiting the growth of Aspergillus niger , Candida albicans , Paracoccidioides-Brasiliensis , and Fusarium species; inactivate human gastric lipase, a sulfhydryl enzyme involved in the digestion and adsorption of dietary fats; function as antioxidants by inhibiting the interactions of leukocytes which mediate release of superoxide anion.
George Barany, chemist at the University of Minnesota, reports that ajoene is as potent as aspirin in preventing sticky red blood platelets from clumping together. Related factors lengthen clotting time, while others actually dissolve clots. All three effects can impact on heart attack and stroke prevention.
Besides George Barany, National Cancer Institute nutritionist Elaine Lanza states "There is still a big interest in the area of fat and fiber, but right now, there is more emphasis on the idea of trace compounds, non-nutrients in vegetables and fruits that work against tumor formation." "Garlic tops the list as a source of these trace elements or micronutrients."
The two major compounds in aged garlic, S-allylcysteine and S-allylmercapto-L-cysteine, had the highest radical scavenging activity. In addition, some organosulfur compounds derived from garlic, including S-allylcysteine, have been found to retard the growth of chemically induced and transplantable tumors.
As I have said garlic has a wide range of powerful physiological effects. I believe that Dr. Herbert Pierson, a toxicologist who (until recently) headed the National Cancer Institute's "designer foods" program: said it best "Garlic is a veritable pharmacopoeia. That's why garlic has been found in every medical book of every culture ever. For thousands of years, garlic has been used for the treatment and prevention of disease. So there has to be something there." "A huge data base exists documenting health benefits ranging from cardiovascular effects to cancer inhibition, from the slowing down of aging to the detoxification of heavy metals and other poisonous chemical substances.”
http://www.herballegacy.com/Motteshard_Chemical.html
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