当前位置：首页>都市农业研究所>论文专利

都市农业研究所

 论文专利

Shang Ao, Cao Shi-Yu, Xu Xiao-Yu, Gan Ren-You, Tang Guo-Yi, Corke Harold, Mavumengwana Vuyo, Li Hua-Bin. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). FOODS. JUL 2019. DOI: 10.3390/foods8070246

来源：FOODS 发布时间：2019-09-24 作者：甘人友(通讯作者) 点击数：

标题: Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
作者: Shang, A (Shang, Ao); Cao, SY (Cao, Shi-Yu); Xu, XY (Xu, Xiao-Yu); Gan, RY (Gan, Ren-You); Tang, GY (Tang, Guo-Yi); Corke, H (Corke, Harold); Mavumengwana, V (Mavumengwana, Vuyo); Li, HB (Li, Hua-Bin)
来源出版物: FOODS  
卷: 8  期: 7  文献号: 246  
DOI: 10.3390/foods8070246  
出版年: JUL 2019  
影响因子 (2018 年): 3.011
 
摘要: Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
入藏号: WOS:000481473600037
PubMed ID: 31284512
语言: English
文献类型: Review
作者关键词: garlic; phytochemicals; organic sulfides; health benefits; antioxidant; anticancer; cardiovascular protection; antimicrobial
KeyWords Plus: TOTAL PHENOLIC CONTENTS; INDUCED LIVER-INJURY; S-ALLYL CYSTEINE; ANTIOXIDANT CAPACITIES; SIGNALING PATHWAY; OXIDATIVE STRESS; NATURAL-PRODUCTS; HEME OXYGENASE-1; BLOOD-PRESSURE; GASTRIC-ULCER
地址: [Shang, Ao; Cao, Shi-Yu; Xu, Xiao-Yu; Tang, Guo-Yi; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China. 
[Gan, Ren-You; Corke, Harold] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. 
[Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China. 
[Mavumengwana, Vuyo] Stellenbosch Univ, DST NRF Ctr Excellence Biomed TB Res, Div Mol Biol & Human Genet, Dept Biomed Sci,Fac Med & Hlth Sci,US SAMRC Ctr T, ZA-8000 Cape Town, South Africa.
通讯作者地址: Li, HB (通讯作者)，Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China.
Gan, RY (通讯作者)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.
Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China.
电子邮件地址: renyougan@sjtu.edu.cn; lihuabin@mail.sysu.edu.cn
作者识别号:
作者 Web of Science ResearcherID ORCID 号
Gan, Ren-You  C-9868-2009  0000-0002-4162-1511 
出版商: MDPI
出版商地址: ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND
Web of Science 类别: Food Science & Technology
研究方向: Food Science & Technology
IDS 号: IR5LG
eISSN: 2304-8158
29 字符的来源出版物名称缩写: FOODS
ISO 来源出版物缩写: Foods
来源出版物页码计数: 31
基金资助致谢:
基金资助机构 授权号
National Key R&D Program of China 
2017YFC1600100 
Shanghai Basic and Key Program 
18JC1410800 
Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University 
Agri-X2017004 
Key Project of Guangdong Provincial Science and Technology Program 
2014B020205002 

This study was supported by the National Key R&D Program of China (2017YFC1600100), the Shanghai Basic and Key Program (18JC1410800), the Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University (Agri-X2017004), and the Key Project of Guangdong Provincial Science and Technology Program (2014B020205002).
开放获取: DOAJ Gold

  • PDF Download