Sovová M, Sova P
Katedra farmaceutické botaniky a ekologie Farmaceutické fakulty Univerzity Karlovy, Hradec Králové.
Ceska Slov Farm. 2001 Jan;50(1):12-20.
The paper sums up new experimental knowledge concerning the individual groups of organic sulfurous substances of the garlic: sulfoxides, thiosulfinate, ajoens, vinyldithiines, alkyl and alkene sulfides and glutamylpeptides of sulfurous amino acids, their transformation reactions (based on the temperature, pH, extraction medium, and time) and the final products of transformations (Scheme 1, 2). It deals with the activity of the enzyme alliinase necessary for the transformation of sulfoxides present in the whole garlic, its isolation and stability as well as the stability of the dominant thiosulfinate allicin in various media and simulated body fluids. It refers to the studies of the metabolism and transformations of the most important sulfurous components performed in vitro on the hepatocytes and on the isolated rat liver, and those carried out in vivo on the rats and including the examination of the composition of the exhaled air. It follows from published papers that all different degradation products of thiosulfinates, mainly the prevailing allicin, are carriers of various biological activities. The paper also lists the types of commercial preparations prepared from the garlic, their differences, and considerable variability of their contents of active principles.
亚砜、硫代亚磺酸盐、阿霍烯、乙烯基二硫醚、烷基和烯烃硫化物以及含硫氨基酸的谷氨酰肽，它们的转化反应（基于温度、pH值、提取介质和时间）以及转化的最终产物（方案1、2）。本文探讨了大蒜中存在的亚砜转化所需的蒜氨酸酶的活性、其分离和稳定性，以及主要硫代亚磺酸盐大蒜素在各种介质和模拟体液中的稳定性。本文提及了在体外对肝细胞和离体大鼠肝脏进行的最重要含硫成分的代谢和转化研究，以及在体内对大鼠进行的相关研究，包括对呼出气体成分的检测。从已发表的论文可知，硫代亚磺酸盐的所有不同降解产物，主要是占主导的大蒜素，都是各种生物活性的载体。本文还列出了用大蒜制备的商业制剂的类型、它们之间的差异以及其活性成分含量的显著变异性。
