GARLIC AND GASTRIC CANCER Ⅱ. THE INHIBITORY EFFECT OF GARLIC ON NITRATE-REDUCING BACTERIA AND THEIR PRODUCTION OF NITRITE IN GASTRIC JUICE
- VernacularTitle:大蒜与胃癌Ⅱ——大蒜对胃液硝酸盐还原菌生长及产生亚硝酸盐的抑制作用
- Author:
Xing MEI
- Publication Type:Journal Article
- Keywords:
garlic gastric cancer nitrate-reducing bacteria gastric juice nitrite
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
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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.
