Antioxidant Action and Therapeutic Efficacy of Allium sativum L.

被引：129
|
作者：
Capasso, Anna [1 ]
机构：
[1] Univ Salerno, Dept Pharm, I-84084 Salerno, Italy
来源：
MOLECULES | 2013年 / 18卷 / 01期
关键词：
Allium; garlic; antioxidant activity; OXIDATIVE STRESS; ALLICIN; INDUCTION; AJOENE; OXYGEN; CELLS;
D O I：
10.3390/molecules18010690
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Allium sativum (L.) is rich in antioxidants which help destroy free radicals particles that can damage cell membranes and DNA, and may contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer. Antioxidants neutralize free radicals and may reduce or even help prevent some of the damage they cause over time. The antioxidant activity of fresh Allium sativum L. (garlic) is well known and is mainly due to unstable and irritating organosulphur compounds. Fresh garlic extracted over a prolonged period (up to 20 months) produces odourless aged garlic extract (AGE) containing stable and water soluble organosulphur compounds that prevent oxidative damage by scavenging free radicals. The aim of this review was to understand the mechanism of antioxidant action and therapeutic efficacy of garlic.
引用
收藏
页码：690 / 700
页数：11
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