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以色列魏茨曼研究所的科学家从分子水平揭示了大蒜杀菌和防病的原理,并研究出一种可以大量提纯大蒜中的生物有效成分——蒜素的新工艺。由于该工艺可大量提蒜素,因而为用大蒜研制新药打下了基础。大蒜的辛辣气味来源于蒜素,它具有杀菌和驱虫的作用。米雷尔曼和威尔切克两位教授在美国微生物学会主办的一份学术刊物上发表的一篇论文中,解
Scientists at the Weizmann Institute in Israel have revealed the principles of garlic sterilization and disease prevention at the molecular level, and developed a new process that can substantially purify allicin, the biologically active ingredient in garlic. As this process can provide a lot of allicin, it lays the foundation for the development of new drugs with garlic. The spicy odor of garlic comes from allicin, which has bactericidal and anthelmintic effects. Prof. Mirelmann and Wilczek explained in a paper published in an academic journal hosted by the American Microbiological Society.