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大蒜具有多方面的药理作用,尤其其良好的防癌、抗癌作用引起了国内外学者的关注。大量流行病学资料证实,大蒜可以降低某些肿瘤的患病率;实验室资料亦证实,大蒜及其某些有机硫化物成分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。目前的研究结果显示,大蒜及其成分的抑癌机制为:①抗氧化、清除自由基;②抑制致癌物活化、诱导解毒酶,加快致癌物的排泄,阻止DNA加合物的形成;③抑制鸟氨酸脱羧酶,阻止多胺形成;④影响肿瘤细胞的细胞周期,诱导肿瘤细胞凋亡;⑤干扰P21~(rax)在细胞膜的定位。
Garlic has many aspects of pharmacological effects, especially its good anti-cancer, anti-cancer effect attracted the attention of scholars at home and abroad. A large number of epidemiological data confirmed that garlic can reduce the prevalence of certain tumors; laboratory data also confirmed that garlic and some organic sulfur compounds not only inhibit the carcinogenic carcinogens, but also inhibit the proliferation of tumor cells effect. Current research results show that the mechanism of cancer inhibition of garlic and its components is: 1 antioxidant, scavenging free radicals; 2 inhibiting the activation of carcinogens, inducing detoxification enzymes, accelerating the excretion of carcinogens, and preventing the formation of DNA adducts; 3 inhibition Ornithine decarboxylase prevents polyamine formation; 4 affects the cell cycle of tumor cells and induces tumor cell apoptosis; 5 interferes with the localization of P21~(rax) in the cell membrane.