大蒜中的皂苷作为心血管疾病风险的调节剂。

Saponins in garlic as modifiers of the risk of cardiovascular disease.

作者信息

Matsuura H

机构信息

Program for Collaborative Research in the Pharmaceutical Sciences, Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA.

出版信息

J Nutr. 2001 Mar;131(3s):1000S-5S. doi: 10.1093/jn/131.3.1000S.

DOI:10.1093/jn/131.3.1000S

PMID:11238805

Abstract

Most chemical and biological studies about garlic have been conducted using organosulfur compounds. However, a variety of steroid saponins from garlic and related Allium species are being increasingly recognized for their importance in biological processes. This report demonstrates the isolation and structure determination of steroid saponins from garlic and aged garlic extract (AGE). In addition, the in vitro antifungal antitumor cytotoxicity and blood coagulability effects of steroid saponins from garlic and related Allium species are provided. Animal studies on the cholesterol-lowering effects of the saponin fractions from garlic are also summarized.

摘要

大多数关于大蒜的化学和生物学研究都是使用有机硫化合物进行的。然而，大蒜及相关葱属植物中的多种甾体皂苷在生物过程中的重要性正日益受到认可。本报告展示了从大蒜和陈年大蒜提取物（AGE）中分离甾体皂苷并确定其结构。此外，还提供了大蒜及相关葱属植物中甾体皂苷的体外抗真菌、抗肿瘤细胞毒性和血液凝固性作用。还总结了关于大蒜皂苷组分降胆固醇作用的动物研究。