期刊
JOURNAL OF NUTRITION
卷 131, 期 3, 页码 1000S-1005S出版社
OXFORD UNIV PRESS
DOI: 10.1093/jn/131.3.1000S
关键词
garlic; steroid saponins; sapogenins; cholesterol; LDL
Most chemical and biological studies about garlic have been conducted using organosulfur compounds. However, a variety of steroid saponins from garlic and related Allium species are being increasingly recognized for their importance in biological processes. This report demonstrates the isolation and structure determination of steroid saponins from garlic and aged garlic extract (AGE). In addition, the in vitro antifungal antitumor cytotoxicity and blood coagulability effects of steroid saponins from garlic and related Allium species are provided. Animal studies on the cholesterol-lowering effects of the saponin fractions from garlic are also summarized.
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