综述与专题评论

蒜氨酸生物活性的研究现状

  • 蒋茂婷 ,
  • 黄雪松
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  • 暨南大学 食品科学与工程系,广东 广州,510632
硕士研究生(黄雪松教授为通讯作者,E-mail: thxs@jnu.edu.cn)

收稿日期: 2020-03-30

  修回日期: 2020-04-15

  网络出版日期: 2020-09-17

基金资助

广东省重点研发计划项目(2018B020239001)

Research progress on alliin bioactivity

  • JIANG Maoting ,
  • HUANG Xuesong
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  • Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China

Received date: 2020-03-30

  Revised date: 2020-04-15

  Online published: 2020-09-17

摘要

蒜氨酸是大蒜鳞茎中含量最多的含硫化合物,占大蒜含硫化合物的90%以上。研究表明,蒜氨酸具有多种药理或生物活性。该文综述了其生物合成、吸收代谢、生物活性、应用潜力等方面的最新研究进展,为其进一步开发应用提供了相关依据。

本文引用格式

蒋茂婷 , 黄雪松 . 蒜氨酸生物活性的研究现状[J]. 食品与发酵工业, 2020 , 46(16) : 264 -269 . DOI: 10.13995/j.cnki.11-1802/ts.024070

Abstract

Alliin is the most sulfur-containing compound in garlic bulbs, accounting for more than 90% of the sulfur-containing compounds in garlic. Studies have shown that alliin has a variety of pharmacological or biological activities. This article reviews the latest research progress in its biosynthesis, absorption and metabolism, biological activity, and its application potential, which can provide a relevant basis for its further development and application.

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