Cooking increases the degradation of allicin , and microwaving completely destroys allicin and eliminates any health benefits .
烹饪增加蒜素的退化，微波炉完全破坏蒜素，并使任何保健作用消失
Objective to study the effect of allicin on the ability to learn and memory of d-galactose mouse .
结论大蒜素能改善衰老小鼠学习记忆能力，其机制可能与抗氧化作用有关。
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。
For instance , in test tubes and some animals the compound released from crushed garlic , allicin , inhibits cholesterol synthesis .
例如，在试管中和一些动物体内，捣碎的大蒜释放出的化合物蒜素，能够抑制胆固醇的合成。
This article give a sketch of the allicin formation , therapy health care functions , the sterilization mechanism and its antisepsis protects fresh main applied in food .
