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大蒜可抑制白色念珠菌的脂质合成。

Allium sativum (garlic) inhibits lipid synthesis by Candida albicans.

作者信息

Adetumbi M, Javor G T, Lau B H

出版信息

Antimicrob Agents Chemother. 1986 Sep;30(3):499-501. doi: 10.1128/AAC.30.3.499.

DOI:10.1128/AAC.30.3.499
PMID:3535667
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC180587/
Abstract

The effect of aqueous garlic extract on the macromolecular synthesis of Candida albicans was studied. Protein and nucleic acid syntheses were inhibited to the same extent as growth, but lipid synthesis was completely arrested. Blockage of lipid synthesis is likely an important component of the anticandidal activity of garlic.

摘要

研究了大蒜水提取物对白色念珠菌大分子合成的影响。蛋白质和核酸合成受到的抑制程度与生长受到的抑制程度相同，但脂质合成完全停止。脂质合成的阻断可能是大蒜抗念珠菌活性的一个重要组成部分。

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本文引用的文献

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Right to health.健康权。
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