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allicin的意思,allicin的音标读音解释

2016-05-30 01:52

allicin翻译

大蒜素

音标读音

英式:['ɔ:laɪsɪn]美式:['ɔ:laɪsɪn]

基本意思

n.蒜素

形近的词

eulicin colicin helicin illicit salicin

变形

例句

  1. The garlic lost its antibacterial action as allicin broke down.
    蒜素分解了,大蒜也就失去了抗菌作用。
  2. Mean while, it analyzes the effective factors of producing of Allicin in Garlic.
    同时,对影响大蒜素作用的因素和机理进行了分析。
  3. Other important inhibitors are garlic, which contains allicin, and cloves, which have eugenol.
    其它重要的抑制剂有大蒜含有蒜素和丁香含有丁香酸。
  4. Objective To study the effect on proliferation and telomerase activity of CNE-2Z cells treated by allicin.
    目的研究大蒜素对鼻咽癌CNE-2Z细胞增殖及端粒酶活性的影响。
  5. To establish an HPLC method for determination of allicin in garlic oil.
    法测定蒜油中大蒜素含量的方法。
  6. Other studies have shown that allicin has beneficial effects in preventing blood clots, cancer, and bacterial infection.
    其它的研究已经表明蒜素有防止血栓、癌症和细菌感染的效果。
  7. It was proved by experimentation that allicin not only inhibited carcinogen function, but also decreased cancer cell proliferation.
    试验证明,大蒜素不仅能抑制致癌物的致癌作用,而且对肿瘤细胞的增殖也有抑制作用。
  8. AIM: To investigate the role of allicin on the anti-tumor activity of rat NK cells in vitro.
    目的:研究大蒜素对体外培养的大鼠NK细胞肿瘤杀伤活性的影响,并初步分析其可能机制。
  9. Results: The catalytic reaction products of alliin by alliinase are determined as allicin and pyruvic acid.
    结果:确认蒜酶催化蒜氨酸产生大蒜辣素和丙酮酸。
  10. Results Allicin had significant direct cytotoxicity to bladder cancer cells.
    结果大蒜素对膀胱肿瘤有直接细胞毒作用。
  11. Conclusion: Allicin can improve lymphocyte immune function of cancer patients.
    结论:大蒜素能提高恶性肿瘤患者的淋巴细胞免疫功能。
  12. Determining of Alliin and Allicin in Garlic With HPLC
    HPLC法测定大蒜中蒜氨酸和大蒜素的含量
  13. Abstract: Objective To understand anti-tumor effect and mechanism of allicin on murine bladder.
    文章摘要:目的了解大蒜素对小鼠膀胱肿瘤的抗肿瘤效果与机制。
  14. However, allicin broke down into materials that still are believed to have some anticancer and anti-blood clot effects.
    然而,据信被分解后的蒜素仍有一些抗癌和抗血栓的作用。
  15. Conclusion: Allicin remarkably inhibit the growth of HO8910 cells with obvious time and dose dependence.
    结论:大蒜素可显著抑制HO8910的生长,且有明显的时间及剂量效应。
  16. Effect of growth and apoptosis on human leukaemia cells line HL-60 induced by allicin
    大蒜素对人白血病HL-60细胞生长和凋亡的影响
  17. Effect of the Complex Coating of Chitosan and Allicin on Fresh-keeping of Grape
    壳聚糖和大蒜素复合涂膜对葡萄的保鲜效果
  18. Objective To investigate apoptosis of Hepatoma BEL| 7402 cells induced by allicin.
    目的探讨大蒜素诱导人肝癌BEL7402细胞凋亡作用。
  19. In the new study, Toyohiko Ariga and colleagues point out that allicin is one of the main active ingredients in garlic.
    在这项新研究中,有贺丰彦和他的同事们指出,蒜素是大蒜中主要起作用的成分之一。
  20. Effect and mechanism of allicin combinated with oxaliplatin on the growth and proliferation of HCT-8 cells
    大蒜素联合奥沙利铂对HCT-8细胞生长和增殖的影响及机制
  21. Inhibitory effects of allicin on HL-60 cell proliferation and its induction of apoptosis
    大蒜素对白血病细胞增殖和凋亡的影响
  22. Allicin is the compound providing the largest range of garlic's health benefits.
    蒜素是一种提供大蒜保健作用达最大程度的复合物。
  23. "Garlic contains lots of phytochemicals, such as allicin, saponin and coumaric acid," adds Zied.
    “大蒜包含大量植物化学物质,比如大蒜素,皂甙,香豆酸等等等等,”基德补充道。
  24. Recently, some evidences suggest that allicin has been shown anti-proliferative and pro-apoptotic effects on tumor cell.
    近年来实验研究表明,大蒜素具有抗肿瘤细胞增殖及促肿瘤细胞凋亡的生物学作用。
  25. Allicin is the substance that has both antibiotic and antifungal properties while diallyl sulphides help circulation, lower cholesterol and boost the immune system.
    大蒜素是一种具有抗菌和抗真菌特性而烯丙基硫化物帮助血液循环,降低胆固醇和增强免疫系统的物质。
  26. The effect of allicin on performance and caecum microorganism and serum biochemical index in laying hens was determined.
    研究了饲喂南方高油玉米对猪血清生化指标和胴体肌肉品质的影响。
  27. Contains large amounts of allicin and sulphur, both of which are beneficial to health.
    含大量蒜素、化物等对人体有益的成分。
  28. Both contain allicin, the active constituent which produces their medicinal benefits.
    因为二者均含有产生药用功效的活性成分-蒜素。
  29. Study on Ultrasound-assisted Enzymatic Preparation of Allicin
    超声辅助酶法制备大蒜素的工艺研究
  30. A processing technique, based on this principle, was developed to prepare allicin agar and frozen garlic which is free of garlic taste and smell.
    分析了大蒜的营养成分及食用药用价值,阐述了大蒜臭味产生的分子机理及脱臭方法,介绍了脱臭蒜素复合饮料等系列产品的加工技术。

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