人类食用大蒜的历史有4千多年,在20世纪初,人们就认识到大蒜中存在蒜氨酸和蒜氨酶,它们作用形成一种强烈刺激性的物质大蒜素。由于大蒜素(allicin)很不稳定。很难解释其是大蒜主要活性物质。后来,从大蒜的衍生产物中分离得到命名为阿藿烯(ajoene)的成分,其稳定性优于alli- Human consumption of garlic for more than 4,000 years of history, in the early 20th century, people realized that alliin and alliinase in garlic, they form a strong stimulating substances allicin. Because allicin is very unstable. It is hard to explain that it is the main active ingredient of garlic. Later, the component named ajoene isolated from the garlic derivative was more stable than alli-