<br>大蒜素的生物利用度、健康益处和输送系统：综述,Journal of

大蒜素的生物利用度、健康益处和输送系统：综述
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-11-09 , DOI: 10.1021/acs.jafc.3c05602
Yupei Deng 1 , Chi-Tang Ho 2 , Yaqi Lan 1 , Jie Xiao 1 , Muwen Lu 1

Affiliation  

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, People's Republic of China.

Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States.

大蒜因其辛辣的味道和增味特性而在世界范围内被用作香料。作为新鲜压碎的大蒜提取物的主要生物活性成分，大蒜素（二烯丙基硫代亚磺酸盐）是在破坏蒜瓣后通过蒜氨酸酶从蒜氨酸转化而来的，据报道具有许多有效的有益生物功能。在这项工作中，对大蒜素的形成、稳定性、生物利用度和代谢过程进行了检查和总结。综述和讨论了大蒜素的生物学功能和潜在的潜在机制，包括抗氧化、抗炎、抗糖尿病、心脏保护、抗神经退行性、抗肿瘤和抗肥胖作用。还评估了具有增强稳定性、封装效率和生物利用度的新型大蒜素递送系统，例如纳米颗粒、凝胶、脂质体和胶束。这项研究可以全面了解大蒜素的理化特性和健康益处，在食品和营养保健品行业的进一步应用具有巨大的潜力。

Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been reported to have many potent beneficial biological functions. In this work, allicin formation, stability, bioavailability, and metabolism process are examined and summarized. The biological functions of allicin and potential underlying mechanisms are reviewed and discussed, including antioxidation, anti-inflammation, antidiabetic, cardioprotective, antineurodegenerative, antitumor, and antiobesity effects. Novel delivery systems of allicin with enhanced stability, encapsulation efficiency, and bioavailability are also evaluated, such as nanoparticles, gels, liposomes, and micelles. This study could provide a comprehensive understanding of the physiochemical properties and health benefits of allicin, with great potential for further applications in the food and nutraceutical industries.