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大蒜系百合科植物(Allutm sativum L.),鳞茎中含有蒜氨酸(alliin),该酸经蒜氨酸酶(alliinase)分解所生成的具有挥发性的蒜素(allicin),是抗菌的有效成分。大蒜还含有少量的环蒜氨酸、S-甲基半胱氨酸硫氧化物和S-丙烯基L-半胱氨酸。此外,大蒜还含有多种低聚肽类,称为大蒜肽。大蒜作为一种食品和民间药物(如作为利尿剂)已有几千年的历史,至今还在世界许多地区广泛用于多种疾患的临床治疗。洋葱和大蒜在植物学上关系密切,两者均生长于地下,有相似的辛辣味,化学结构也相似。洋葱和大蒜用于予防动脉粥样硬化症是近年来发展的一个新领域。已知高脂肪膳食可致血清胆固醇增高、血
Garlic is a member of Allutm sativum L. The bulb contains alliin, a volatile allicin produced by the decomposition of alliinase, which is antibacterially effective ingredient. Garlic also contains small amounts of alliin, S-methylcysteine and S-propylene L-cysteine. In addition, garlic also contains a variety of oligopeptides, known as garlic peptide. Garlic has been used for thousands of years as a food and folk medicine (eg, as a diuretic) and is still widely used in clinical treatment of various conditions in many parts of the world. Onion and garlic are closely related botany, both grown underground, with a similar spicy flavor and similar chemical structure. Onion and garlic used to prevent atherosclerosis is a new area of development in recent years. Known high-fat diet can cause elevated serum cholesterol, blood