摘要
大蒜素是从大蒜的鳞茎中提取出具有多种生物活性的化合物。大蒜素具有抗菌、抗肿瘤、抗血栓、降血脂、预防脑中风、调节机体免疫力等多种功效。近几年国内外多项流行病学的调查研究发现，长期食用大蒜可以降低恶性肿瘤的发病率，尤其是消化道肿瘤。文章综述了大蒜素对胃癌肿瘤细胞的抑制作用及机理。
Allicin is a compound with a variety of biological activities and it is extracted from the garlic bulb. It has antibacterial, anti？tumor, anti？thrombosis, blood pressure lowering, stroke preventing, and immunity regulating effects and so on. In recent years, a number of epidemiological studies found that long？term consumption of garlic can reduce the incidence of cancers, especially gastrointestinal cancers. In this paper, we review the inhibitory effects of allicin on gastric cancer cells and the mechanism.
出处
《医学分子生物学杂志》
CAS
2016年第3期183-186,共4页
Journal of Medical Molecular Biology
关键词
大蒜素
胃癌
抗肿瘤
allicin
gastric cancer
anti-tumor
