2026-11-092026-11-09https://scholars.csmu.edu.tw/handle/123456789/37712Garlic is widely used as a condiment. Otherwise, garlic owns various therapeutic purposes. Recently, garlic products deserve the attention of consumers and have been proposed to own commercial potential as a functional food.	 In addition to the nutrients contained in garlic, garlic riches in various organosulfur components. Among these organosulfur compounds, the most important one is alliin. Alliin is rapidly metabolized to allicin by enzyme when raw garlic is crushed. However, allicin is not quite stable and it can be converted to other stable organosulfur compounds, such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, and methyl allyl trisulfide. Due to the volatile characteristic of these compounds, it gives garlic special flavor. In fact, the organosulfur compounds in garlic are very complex, it can be related to the precursor, processing condition, and preparation and extraction methods. For instance, garlic oil is one of the garlic products obtained by steam distillation. 	In previous literatures, it was found that garlic has various biological activities, such as antiplatelet aggregation, fibrinolysis, reduction of plasma lipid and cholesterol. It is also proposed that garlic has anticarcinogenesis and antitumorigenesis function. In animal studies, it was found that garlic inhibits hepatic, stomach, colon, lung, breast, and esophageal cancers and in epidemiological studies, it was found that garlic reduces the incidence of gastric cancer. In addition to those mentioned functions, garlic can modulate the antioxidant, detoxification, and immune responses of animals. Although garlic shows diverse biological activities, the possible interaction between garlic and the dietary factors, such as dietary fat, is interesting and is worth of further study. For example, garlic oil and fish oil show complementary effect in lowering the plasma lipid level, and selenium and garlic have additive effect in inhibition of cancer development. These evidences suggest that garlic may have a closed relationship with other dietary factors. From our experimental evidence, we primarily found that there is some relationship present between dietary lipid and garlic on the activity of detoxification. Because of the important role of antioxidant and drug-metabolizing enzymes against oxidative stress and chemical-induced toxicity, any factors modulate the activity or expression of these enzymes may lead to alter the susceptibility of animals to environmental insult. The specific aims of this study are going to investigate the role between garlic oil and dietary lipid (corn oil vs. fish oil) in the antioxidant and detoxification systems of rats.大蒜除了作為調味品外，自古以來更是一著名的食療材料；近來由於科學方法的應用，已知大蒜具有多種保健效果，並已引起消費大眾的注意，顯見大蒜在保健上的利用價值與潛在商機。大蒜內除了擁有一般的營養成分外，最特殊處是大蒜尚含有豐富且多樣的有機硫組成分，這些含硫成分中最主要的為一種類氨基酸分子－alliin，此分子在大蒜受到擠壓破碎時易因酵素作用而快速代謝成大蒜素（allicin），由於大蒜素極不穩定因此迅速轉變為其他安定的含硫成分，比如dially sulfide、diallyl disulfide、diallyl trisulfide、methyl allyl trisulfide等，由於此等成分揮發的特性因此也是大蒜風味的主要來源；事實上，大蒜有機含硫成分相當複雜，除了與前趨物有關之外，更與大蒜加工條件、製備或萃取方式有關。就萃取方式而言，水蒸汽蒸餾法萃取自新鮮大蒜的油狀萃取物即富含豐富的有機含硫成分，此油狀物也就是大蒜精油或是在一般市售產品中所慣稱的大蒜精。見諸文獻，大蒜具有多樣的生理功能，比如抗血小板凝集、促進血纖維蛋白分解、降血脂質、降血膽固醇濃度等；在預防癌細胞或腫瘤生成上，除了動物模式證實大蒜及其硫成分可抑制肝癌、胃癌、結腸癌、肺癌、乳癌、食道癌等生成外，流行病學證據亦指出多食大蒜可減少胃癌、乳癌、結腸癌罹患率；此外，其他大蒜生物活性尚包括有抗氧化、調節解毒酵素、調節免疫與降血醣等。雖然大蒜生理活性可見諸多種期刊文獻，但就大蒜生物活性與其他飲食因子或健康食食品間是否存有互補性或交互作用卻仍有相當大研究空間，也是一值得探討的課題，比如大蒜精油與魚油在降血脂質的互補性，或硒與大蒜在抑癌作用的交互作用，即顯示大蒜與其他飲食因子間的確存有密切互動關係。就我們已有的實驗資料也顯示在肝臟解毒功能方面，飲食油脂含量與種類和大蒜極可能也存有密切關係。由於肝臟抗氧化能力及解毒能力的高低在維持肝功能上扮演著重要的角色，此兩系統功能的提昇將有助於抵抗活性氧與毒物傷害，達到保肝目的。因此本計畫將針對大蒜精油與飲食油脂就肝臟兩大保護系統—抗氧化系統及解毒酵素系統—的交互作用作一深入研究。預期兩者除了在已知的降血脂質存有互補性外，在保肝機能上也具有類似效果，此結果不但有助於進一步瞭解大蒜與魚油的保肝功能，也能由健康食品複方中達到互補及完整性，增進健康食品的利用價值。大蒜精油魚油解毒功能抗氧化能力大白鼠Garlic oilFish oilDrug metabolismAntioxidationRatsProject