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自30年代Lehman研究大蒜的抗菌性质以来,已有数百项有关其有利作用和有效成分的研究。70年代以来,研究集中于其抗菌活性、降脂作用、抗血小板集聚、药物代谢作用及抗癌作用。1930年已发现大蒜中的抗菌成分为大蒜素(二烯丙硫代亚磺酸)。大蒜中的精油含60%二烯丙基二硫化物,14%二烯丙基硫,6%二烯丙基二硫丙烷和4～10%二烯丙基甲基
Since Lehman’s study of the antibacterial properties of garlic in the 1930s, there have been hundreds of studies on its beneficial effects and active ingredients. Since the 1970s, research has focused on its antibacterial activity, lipid-lowering effect, anti-platelet aggregation, drug metabolism and anti-cancer effects. 1930 Garlic has been found in the antimicrobial ingredient allicin (diallyl thio sulfinic acid). Essential oils in garlic contain 60% diallyl disulfide, 14% diallyl sulfide, 6% diallyl disulfane and 4 to 10% diallylmethyl