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本文采用Ohshima以GC-TEA定量测定尿中N-亚硝基脯氨酸排出量的方法,以9名健康志愿者为对象,研究大蒜阻断人体内N-亚硝基脯氨酸的合成。受试者食生大蒜5g能完全阻断300mg硝酸钠与500mgL-脯氨酸在人体内合成N-亚硝基脯氨酸,平均阻断率为114.68％,为人群食大蒜预防内源性N-亚硝基化合物的合成及由此造成的致癌性危害提供科学依据。
In this paper, Ohshima GC-TEA quantitative determination of urinary N-nitroproline release methods to nine healthy volunteers for the study of garlic to block the synthesis of N-nitroso-proline in the human body. Participants garlic 5g can completely block the synthesis of 300mg sodium nitrate and 500mgL-proline in the human synthesis of N-nitrosoproline, with an average blocking rate of 114.68%, garlic for the crowd to prevent the endogenous N - Synthesis of nitroso compounds and the resulting carcinogenic harm provide a scientific basis.