| Autor: |
Yarong, Li, Yaqian, Zhou, Huanjin, Liu, Chenxu, Wei, Shuli, Chen, Zhengying, Hua, Yan, Xu, Yu, Wu, Weidong, Li |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Journal of medicinal food. 25(10) |
| ISSN: |
1557-7600 |
| Popis: |
We investigated the changes in the main active ingredients and pharmacodynamic differences in the therapeutic effect of garlic before and after steaming and the correlation between them. The main active ingredients in raw garlic products (RGPs) and steamed garlic products (SGPs) were determined by high-pressure liquid chromatography and ultraviolet spectroscopy. Acute rapid diarrhea (AD) and antibiotic-induced diarrhea (DD) models were established in rats, and each group was treated with RGP and SGP, respectively. The main chemical components of garlic changed before and after steaming. Garlicin and alliinase were only found in RGP, whereas only alliin was found in SGP. Both RGP and SGP contained garlic polysaccharides. For |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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