蒜素

[ 藥材來源 ] Allium sativum L
[CAS號] 556-27-4
[分子式] C6H11NO3S
[分子量] 177.22144
[外觀]白色至類白色結晶性粉末
關於Alliin
Alliin is a sulfoxide that is a natural constituent of fresh garlic.蒜氨酸是亞砜，是新鮮大蒜的天然成分。 It is a derivative of the amino acid cysteine.它是氨基酸半胱氨酸的衍生物。 When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic.將新鮮大蒜切碎或壓碎後，酶將大蒜素轉化為大蒜素，大蒜素主要負責新鮮大蒜的香氣。 Garlic has been used since antiquity as a therapeutic remedy for oxygen toxicity, and when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical scavenging properties, possibly owing to the alliin contained within.自古以來，大蒜一直被用作氧中毒的治療藥物，而當對此進行研究時，大蒜確實顯示出強大的抗氧化劑和羥自由基清除性能，這可能是由於其中所含的蒜氨酸。