Nishimura H, Takahashi T, Wijaya C H, Satoh A, Ariga T
Department of Bioscience and Technology, School of Engineering, Hokkaido Tokai University, Sapporo, Japan.
Biofactors. 2000;13(1-4):257-63. doi: 10.1002/biof.5520130139.
Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as allyl trisulfides, dithiins, and ajoene in garlic (A. sativum) and caucas (A. victorialis) are thermochemically transformed from allicin (allyl 2-propenethiosulfinate). The leaves and stems of Japanese domestic Allium plant, A. victorialis L. which is widely distributed in the northern part of Japan, under the name "Gyoja-ninniku" is a nutritious vegetable. The significant flavor compounds of caucas are methyl allyl disulfide (Chinese chive odor), diallyl disulfide (garlic-like odor), and dimethyl disulfide and methyl allyl trisulfide (pickles-like odor) among more than 85 peaks on the gas chromatogram. 2-Vinyl-4H-1,3-dithiin and 3,4-dihydro-3-vinyl-1,2-dithiin as platelet aggregation inhibitors were found eliminated in dichloromethane extract of caucas. The significant health promoting factors, allyl trisulfides and dithiins were relatively increased when caucas was cooked on a frying pan.
葱属植物中有助于促进健康的硫化合物是通过酶促反应和热反应产生的。在大蒜（蒜）和高加索葱（山蒜）中已被鉴定为烯丙基三硫化物、二硫杂环戊二烯和阿霍烯的强效抗血栓形成剂是由蒜素（烯丙基2-丙烯硫代亚磺酸盐）热化学转化而来的。日本本土葱属植物山蒜的叶和茎，在日本北部广泛分布，名为“gyoja-ninniku”，是一种营养丰富的蔬菜。在气相色谱图上的85多个峰中，高加索葱的重要风味化合物有甲基烯丙基二硫化物（韭菜气味）、二烯丙基二硫化物（大蒜样气味）、二甲基二硫化物和甲基烯丙基三硫化物（泡菜样气味）。在高加索葱的二氯甲烷提取物中发现作为血小板聚集抑制剂的2-乙烯基-4H-1,3-二硫杂环戊二烯和3,4-二氢-3-乙烯基-1,2-二硫杂环戊二烯被去除。当高加索葱在煎锅上烹饪时，重要的健康促进因子烯丙基三硫化物和二硫杂环戊二烯相对增加。
