allicin
美 ['ɔ:laɪsɪn]英 ['ɔ:laɪsɪn]
- n.蒜素
- 网络大蒜素；大蒜辣素；大蒜中特殊的蒜素
allicinallicin
大蒜素
大蒜素（Allicin）是从葱科葱属植物大蒜（Allium Sativum）的鳞茎（大蒜头）中提取的一种有机硫化合物，也存在于洋葱和其 …
大蒜辣素
...在蒜酶和水的作用下,促成80%-90%化合物转化为大蒜辣素(Allicin),并进一步通过一系列复杂的反应产生阿霍烯(ajoene). 大蒜 …
大蒜中特殊的蒜素
许多的研究数据也显示，大蒜中特殊的蒜素（allicin）成分，不仅有杀菌、保健效果，还能降低胆固醇的合成，也能降低血小板 …
蒜头素
1.蒜头：含有丰富的蒜头素(allicin)、硫化物及植物性化合物。临床研究显示：每天食用1/2-1瓣的蒜头，有助抗凝血、放松血管 …
大蒜的蒜精
不妨赶紧补充来自天然大蒜的蒜精(Allicin)保健食品，一方面可让病毒消声匿迹，另一方面是天然营养素，没有药物副作用的疑 …
大蒜中的蒜素
大蒜中的蒜素(allicin)可降低血中总胆固醇及低密度脂蛋白的量(注6)、抑制脂质的生成与堆积(注7)，可减少血管内壁的沉积、动 …
1
The invention relates to an immobilized allinase and a method for preparing allicin by ultrasonic field enzymatic reaction.
本发明涉及一种固定化蒜氨酸酶及超声场酶促反应制备大蒜素方法。
2
That famous odor comes from byproducts of allicin, the sulfur compound believed to be responsible for most of the herb's medicinal benefits.
那种极妙的味道来自大蒜素的副产物，这种硫化合物被认为是大部分香草具有药用价值的来源。
3
The invention relates to a chitosan-immobilized allinase and a method for preparing allantolin allicin.
本发明涉及一种壳聚糖固定化蒜氨酸酶及制备大蒜素方法。
4
In the new study, Toyohiko Ariga and colleagues point out that allicin is one of the main active ingredients in garlic.
在这项新研究中，有贺丰彦和他的同事们指出，蒜素是大蒜中主要起作用的成分之一。
5
Cooking increases the degradation of allicin, and microwaving completely destroys allicin and eliminates any health benefits.
烹饪增加蒜素的退化，微波炉完全破坏蒜素，并使任何保健作用消失
6
This method can be used more widely, greatly increasing the content of allicin in extract and decreasing the consumption of solvents.
该方法适用面更广，能大大提高提取物中大蒜素的含量，且溶剂损耗量较少。
7
Other studies have shown that allicin has beneficial effects in preventing blood clots, cancer, and bacterial infection.
其它的研究已经表明蒜素有防止血栓、癌症和细菌感染的效果。
8
Results Allicin had significant direct cytotoxicity to bladder cancer cells.
结果大蒜素对膀胱肿瘤有直接细胞毒作用。
9
Recently, some evidences suggest that allicin has been shown anti-proliferative and pro-apoptotic effects on tumor cell.
近年来实验研究表明，大蒜素具有抗肿瘤细胞增殖及促肿瘤细胞凋亡的生物学作用。
10
The main products are betaine, composite betaine, Allicin, cysteamine, Fungicide, complex enzyme, the smell of, such as in flavor.
主要产品有甜菜碱，复合甜菜碱，大蒜素，半胱胺，防霉剂，复合酶，香味素，腥味素等。
11
However, allicin broke down into materials that still are believed to have some anticancer and anti-blood clot effects.
然而，据信被分解后的蒜素仍有一些抗癌和抗血栓的作用。
12
Inhibition of allicin against Candida albicans in vitro was investigated.
探讨大蒜素对白色念珠菌生长的抑制作用。
13
The effect of allicin on performance and caecum microorganism and serum biochemical index in laying hens was determined.
研究不同水平大蒜素对蛋鸡生产性能、盲肠微生物和血清生化指标的影响。
14
The compound most studies focus on, allicin, is the same one that gives garlic its distinctive odor.
多数研究都侧重在蒜素，就是这种成分让大蒜有了它自己独特的气味。
15
Allicin is potent stuff. Too much exposure to garlic can result in blistered skin.
蒜素是烈性物，过多接触大蒜皮肤疱疹。
16
Allicin has strong inhibition against the growth of C. albicans.
大蒜素提取物对白色念珠菌生长有张力抑制作用。
17
Allicin, efficiency element of garlic, has strong excitant smell taste.
大蒜中的有效成份是大蒜素，它具有强烈的刺激性臭味。
18
Results: The catalytic reaction products of alliin by alliinase are determined as allicin and pyruvic acid.
结果：确认蒜酶催化蒜氨酸产生大蒜辣素和丙酮酸。
19
ObjectiveTo understand anti? tumor effect and mechanism of allicin on murine bladder.
目的了解大蒜素对小鼠膀胱肿瘤的抗肿瘤效果与机制。
20
The garlic lost its antibacterial action as allicin broke down.
蒜素分解了，大蒜也就失去了抗菌作用。
21
To establish an HPLC method for determination of allicin in garlic oil.
建立高效液相色谱法测定蒜油中大蒜素含量的方法。
22
Allicin has even been shown to kill tumor cells in certain studies.
大蒜素甚至被证明在某些研究杀死肿瘤细胞。
23
Crushed fresh garlic releases the most allicin.
新鲜大蒜泥释放的大蒜素最多。
24
You need to crush, chop, or otherwise bruise the cloves to release the allicin.
你要把大蒜压碎、切碎或捣碎来释放出其中的蒜素。
25
But allicin of fresh garlic is the existence of garlic aminoacid that is stabilization and smell less.
但鲜蒜中大蒜素是以稳定无臭的大蒜氨酸的形式存在。
26
it was proved by experimentation that allicin not only inhibited carcinogen function , but also decreased cancer cell proliferation.
试验证明，大蒜素不仅能抑制致癌物的致癌作用，而且对肿瘤细胞的增殖也有抑制作用。
27
Objective To investigate the effect on telomerase of HL-60 cells treated by allicin.
目的研究大蒜素对人早幼白血病HL-60细胞端粒酶活性的影响。
28
The allicin sterilization and its maintains freshness the applied research progress in food anticorrosion
大蒜素的杀菌及其在食品中的防腐保鲜应用研究进展
29
Improvement of allicin oil extractive technique by enzyme treatment and its reaction kinetics
酶法提高大蒜油得率及其反应动力学研究
30
Allicin inhibits hippocampal neuronal apoptosis induced by global cerebral ischemia-reperfusion
大蒜素抑制脑缺血-再灌注诱导的海马神经元凋亡及其机制初探