【摘要】 本文报导常吃大蒜的胃癌低发区苍山县居民胃液中活菌总数、硝酸盐还原菌检出率和胃液pH值均显著低于少吃大蒜的胃癌高发区栖霞县。体外实验进一步证实大蒜匀浆、乙基硫代磺酸乙酯和二烯丙三硫对从受检人胃液中分离出的硝酸盐还原菌的生长及产生亚硝酸盐均有明显的抑制作用。由此可提示前文报导常吃大蒜居民胃液中亚硝酸盐含量显著低于少食大蒜者,其原因可能是由于大蒜对胃液中细菌,特别是对硝酸盐还原菌的抑杀作用。更多还原

【Abstract】 This paper reported that the nitrite concentration, pH value, total living bacteria and the percentage of nitrate-reducing bacterium strains in the gastric juice of the residents in Cangshan county who usually take garlic were significantly less than those in Qixia county who rarely take garlic. It was also shown that garlic homogenate, ethyl ethanethiosulfonate (an active principle of garlic) all could inhibit the growth of nitrate-reducing bacteria and their production of nitrite in vitro. This may be considered as a protective factor against gastric cancer.更多还原