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从根本上说,为了产生有效的抗氧化剂,大蒜素化合物必须进行分解。次磺酸和自由基间的反应相当迅速,这一反应只受这两个分子接触时间的限制。在这一反应中,没有比抗氧化剂反应更快的化合物,不论是天然的或是合成的。研究者普遍认为赋予大蒜独特味道的有机化合物——大蒜素,是世界上最有效的抗氧化剂。但是人们直到现在也没弄清大蒜素的作用原理,与类似维生素E和辅酶Q10(能阻止自由基破坏性的影响)等其他更为普遍的抗氧化剂相比,大蒜素为何具有抗氧化性。这一研究结果发表在国际化
Fundamentally, allicin compounds must be broken down in order to produce effective antioxidants. The reaction between sulfenic acid and free radicals is quite rapid, and the reaction is limited only by the contact time of the two molecules. In this reaction, there are no compounds that react faster than the antioxidants, whether natural or synthetic. Researchers generally agree that allicin, the organic compound that gives garlic its unique taste, is the most effective antioxidant in the world. However, until now no one has elucidated the principle of action of allicin, why allicin has antioxidant properties compared to other, more prevalent antioxidants such as vitamin E and coenzyme Q10 (to prevent the damaging effects of free radicals). The research results published in the international