http://www.enp.net.cn/ zh-cn PBlog2 v2.4 http://www.enp.net.cn/images/logos.gif http://www.enp.net.cn/ 恩普网-中国大蒜门户-中国大蒜应用黄页 http://www.enp.net.cn/article.asp?id=782 enptec@126.com(20101111) Fri,18 Jun 2010 11:32:48 +0800 http://www.enp.net.cn/default.asp?id=782 1、深海鱼：
压力大让男性罹患高脂血症、中风的年龄层降低。深海鱼中的脂肪酸可以阻止血液凝结、减少血管收缩、降低三酸甘油酯等，对心脏血管特别有益。
2、茶：
绿茶富含维生素C。是预防感冒、抗氧化所不可欠缺的营养素。此外绿茶能防止老化，具有利尿、消除压力的作用。
3、红酒：
红酒中葡萄皮抗氧化物质多酚留存在酒液中，可降低患心血管疾病几率。但酒类有热量，建议每天控制在60毫升以下。
4、西红柿：
丰富的维生素C能结合细胞间的关系，制造出骨胶原，能强健血管。
5、黄豆：
黄豆有植物性荷尔蒙，常吃黄豆制品的男人罹患前列腺癌的几率较低。黄豆对改善男性的骨质流失一样有效。
6、胡萝卜：
含有丰富的钾，有降压作用。富含胡萝卜素的胡萝卜还能提升抵抗力，抑制细胞恶化，防癌。
7、生蚝：
海鲜可增强性能力。
8、大蒜：
大蒜具有强烈的杀菌力，能消灭侵入体内的病菌。男性多吃可改善体质并强身。大蒜里含有的植物化学因子对心脏有益。为了让它发挥最大的功效，最好把大蒜切碎或者捣碎食用，吃时不要长时间加热。
9、高维生素C食物：
男性在24岁后精子的质与量都在走下坡路，维生素C能让老化的精子再度充满活力。高维生素C的蔬菜水果有奇异果、橘子、青花椰菜、芦笋等。
10、全麦面包：
要对抗压力，维生素B族是非常重要的。全麦面包是复合性碳水化合物，可以缓慢释放能量，具有镇定的作用。
]]> http://www.enp.net.cn/article.asp?id=781 enptec@126.com(garlic2009) Mon,22 Jun 2009 16:12:40 +0800 http://www.enp.net.cn/default.asp?id=781      2009年，我省大蒜市场价格一改去年的低迷状态，一路上扬，目前市场价达到3.36元/公斤，比去年价格最低时增长了42倍，引起蒜农和众多消费者的关注。

　　据省农业厅市场信息处调查，受去年大蒜价格下跌影响，今年大蒜种植面积减幅较大。2006年大蒜市场价格一度达到6.12元/公斤。过高的市场价格提升了蒜农种蒜的积极性，导致 2007年大蒜面积同比增加10% ，产量同比增加8% ，由于国家对大蒜出口配额的减少，市场需求降低，致使2007年大蒜价格跌到 1.9元/公斤。再加上上年大蒜库存量大、金融危机等因素的叠加，2008年大蒜价格直线狂跌到0.08元/公斤。过低的价格严重挫伤了蒜农的信心，使2009年大蒜面积急剧减少，同比减少幅度在20% 以上。

　　2009年大蒜价格走高，市场炒作起了推波助澜的作用。大蒜收购商凭多年的营销经验，对于大蒜价格作了精准分析，预测到今年大蒜价格会报复性反弹，今年6月初就开始抢购、存储大蒜。到了6 月中旬正常收购季节，蒜农手里已基本无蒜可卖。同时，由于今年大蒜价格好，蒜农积极性高涨，为来年准备蒜种量增加，市场供应量又减少一半左右。由于大蒜中含有大蒜辣素，具有杀菌作用。随着H1N1流感在全世界的传播，对大蒜消费也起到了提升作用。蒜商们之间的激烈竞争和蒜农留种的增加，无疑助推了大蒜价格的飙升。

　　虽然2009年大蒜价格回归往年正常水平，但是由于市场无序发展，导致大蒜价格暴涨暴跌，给蒜农带来巨大的经济损失。

　　为使大蒜价格在合理价位上运行，保证蒜农收益和稳定，农业部门专家建议，大蒜主产区应做好大蒜产业规划，引导大蒜产业有序发展。尽管我省已经制定优势农产品区域布局发展规划，但在市场条件下，农户的趋利性越来越明显，当大蒜价格好时蜂拥而上，反之，减种明显。大蒜市场需升级改造，提高购销手段。重点是对大蒜批发市场实施标准化改造和冷链物流项目建设，全面提高市场功能；建设加工、储藏等配套设施，提高市场吞吐能力，调节大蒜上市节奏，避免市场大起大落。

　　虽然我省大蒜生产对世界都有影响，但我省大蒜深加工产业却停留在初期的切片、脱水、制粉等阶段，附加值比较低。建议加大引进先进加工技术，提高我省大蒜的深加工能力，延长产业链，提升大蒜价值。

]]> http://www.enp.net.cn/article.asp?id=780 enptec@126.com(20090610) Thu,11 Jun 2009 15:58:35 +0800 http://www.enp.net.cn/default.asp?id=780     (一)营养价值

　　蒜头中的碳水化合物、蛋白质、磷、维生素b1(硫胺素)及尼克酸含量，蒜苗中的蛋白质、钾、胡萝卜素(维生素a原)、维生素b1、维生素b2(核黄素)、维生素C(抗坏血酸)及尼克酸含量，蒜薹中的蛋白质及维生素C含量，蒜黄中维生素 b1及磷的含量在大宗蔬菜中是比较高的，并含有人体必需的多种氨基酸。

　　据研究，新鲜蒜头中微量元素硒的含量在蔬幕中是最高的，达到0．276微克／克，一般蔬菜的含硒量仅为0.01微克／克。硒是人体必需的微量元素，并具有抗氧化功能，被认为有防癌作用。大蒜中锗的含量为73．4毫克／100克，在植物中也是比较高的。

　　大蒜含有0．2％的挥发油，内含蒜氨酸。蒜氨酸没有挥发性，也没有臭味，只有在切蒜时蒜氨酸在蒜酶的作用下才分解成有臭味的蒜辣素(大蒜素)。

　　大蒜的独特辛辣气味可以解除鱼、肉的腥味，增进食欲，是膳食烹调中不可缺少的调味品。有些菜肴的烹调更是不加蒜就味不正，如烧茄子、炒苋菜、炒菜豆、凉拌菜、麻辣豆腐，鱼香肉丝、炒猪肝、糖醋排骨、红烧鱼等等。北京的灌肠，陕西的酿皮、凉粉、豆腐脑，不调上蒜汁就没有什么味道。陕西的涮羊肉、羊肉泡馍离不开糖蒜。南方人一般不爱吃生蒜，但在炒青菜时必须用蒜，大蒜烧排骨更是别有风味。

　　(二)医疗保健作用

　　自古以来，大蒜就被民间作为防疫治病的必备食品和药品，用以治疗胃肠疾病(肠胃炎、腹泻、痢疾)、肺病、百日咳等。

　　现代医学研究发现，大蒜的医疗保健作用有以下几个方面。

　　1．广谱抗菌作用

　　大蒜是广谱杀菌素，对危害人或畜、禽的多种病原菌有抑杀作用，如葡萄球菌、化脓性球菌、痢疾杆菌、大肠杆菌、伤寒杆菌、结核杆菌、白喉杆菌、炭疽杆菌、霍乱弧菌、脑膜炎及肺炎双球菌、链球菌等。

　　大蒜在兽医临床和饲料添加剂方面的应用，显示出广阔的开发前景。据报道，将紫皮大蒜洗净剥皮后榨汁，加水配成20％的大蒜汁，每日2～3次，连服2～3天，可防治牛犊泻痢。取10克蒜头，捣烂后加淀粉30克，对水500毫升给病猪灌服，每日1次，可治疗猪胃肠炎；取蒜头20克，文火烧热，捣烂启加颠茄酊5毫升、水500毫升，给病猪灌服，每日1次，可治疗猪冷泻。将大蒜制成注射液，每日静脉注射1～2次，连用 3～7日，可治疗猪破伤风。将蒜头捣成泥或榨出汁，涂在牲畜的伤口上，可明显增加白细胞数，促进伤口愈合。大蒜作为饲料添加剂也取得了满意的效果，表现在畜禽食欲增加，胃肠功能和饲料转化率提高，生长发育加快，并可预防胃肠道疾病。在雏鸡日粮中添加0．1％的大蒜干粉，可增进食欲，防治雏鸡白痢、球虫病和副伤寒病；将蒜头捣烂喂猪可防治蛲虫、蛔虫、钩虫等；蒜头用量占饲料的3％～5％。在饲料中添加2％大蒜干粉饲喂肉鸡，有促进肉鸡生长的作用。在速成鸡饲料中添加2％左右的大蒜粉，能明显增进鸡肉的香味。将大蒜剥皮后加等量的凉开水磨成浆，过滤后将蒜汁按3％的比例加入饲料中，均匀搅拌，可防止饲料发霉，能预防畜禽胃肠道疾病的发生。 近年来，还研制成改性大蒜素饲料添加剂，即在大蒜素饲料添加剂中加入微量元素碘，具有活血化瘀、清瘟解毒、杀菌抑菌、促进生长等作用，饲喂效果明显。

　　大蒜对危害植物的真菌性病害，如瓜类白粉病、猝倒病；枯萎病，番茄早疫病、灰霉病，芹菜斑枯病，棉花炭疽病、立枯病，小麦锈病等的病原菌，有抑制其孢子萌发和菌丝生长的作用。农药抗菌剂401和402就是以大蒜为原料制成的杀菌剂。另外，大蒜对一些危害植物的害虫，如红蜘蛛、蚜虫、螨虫、线卓，也有抑杀作用。

　　2．预防心血管疾病

　　据研究，大蒜能降低血液中胆固醇浓度，延缓血管硬化，增加心肌收缩能力，扩张末梢血管，使动脉粥样硬化程度减轻，控制高血压，预防心血管疾病。

　　3．预防糖尿病

　　据研究大蒜可减少血液中糖的含量，保护肝功能，提高血液中胰岛素含量，预防糖尿病。

　　4．有一定的防癌、抗癌作用

　　据研究，大蒜对乳腺癌、结肠癌、膀胱癌有预防作用。大蒜有较强的抗氧化作用，可有效清除活性氧自由基，保护生物膜结构的完整，防止细胞和组织的癌变。另外，大蒜还有阻断霉菌对亚硝胺合成的促进作用，减少因亚硝胺诱发癌症的可能性。

　　上述大蒜的种种功效主要来源于所含的大蒜素。大蒜素又称蒜辣素，英文译名为阿利辛(allicin)，是一种含硫化合物。大蒜中至少含有100种含硫化合物，其中最重要的、起抗菌作用的含硫化合物是大蒜素。每100克新鲜蒜头中，大蒜素的含量为0．5％～2％。不同大蒜品种间，大蒜素含量有较大差异；蒜头的新鲜程度也会使大蒜素的含量发生变化。采收后贮藏时间长，大蒜素含量降低。据报道，西藏的大蒜，大蒜素含量和维生素C含量均比内地品种高。

　　目前，大蒜不仅是民间广泛用以防疫治病的重要食品和药品，而且被提炼制成抗菌消炎的成药及保健品。瑞士出产的阿里沙丁(allisatine)专治胃炎和痢疾。美国生产的无臭大蒜素胶囊，所含大蒜素、维生素和无机盐为新鲜蒜头的2．5倍。我国合成的大蒜新素(allitfidi)具有很强的抗菌消炎作用，已应用于临床。药房出售的阿里那民(allinamin)是一种以大蒜素为配料的维生素b制剂，具有帮助人体消化吸收维生素b1的功效，对治疗神经痛、脚气病和易疲劳等缺乏维生素b的症状，有预防和治疗作用。
]]> http://www.enp.net.cn/article.asp?id=779 enptec@126.com(20090610) Thu,11 Jun 2009 15:43:42 +0800 http://www.enp.net.cn/default.asp?id=779
Key Points
•    Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract (see Question 3 and 4). Most of the studies evaluated different types of garlic preparations and used them in varying amounts (see Question 5).
•    If garlic consumption does reduce the risk of developing cancer, the amount needed to lower risk remains unknown (see Question 7).
•    Although usual garlic consumption rarely causes problems, higher intakes can cause side effects, including gastrointestinal distress (see Question 8).
The information included in this fact sheet is not to be used as the basis for a health claim.
1.    What is garlic?
Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health (1).
The characteristic odor and flavor of garlic comes from sulfur compounds formed from allicin, the major precursor of garlic’s bioactive compounds, which are formed when garlic bulbs are chopped, crushed, or damaged (2). Bioactive compounds are defined as substances in foods or dietary supplements, other than those needed to meet basic nutritional needs, that are responsible for changes in health status.
2.    What are the types of garlic preparations?
Garlic supplements can be classified into four groups: Garlic essential oil, garlic oil macerate, garlic powder, and garlic extract.
• Garlic essential oil is obtained by passing steam through garlic. Commercially available garlic oil capsules generally contain vegetable oil, but only have a small amount of garlic essential oil because of its strong odor.
• Garlic oil macerate products are made from encapsulated mixtures of whole garlic cloves ground into vegetable oil.
• Garlic powder is produced by slicing or crushing garlic cloves, then drying and grinding them into powder. Garlic powder is used as a flavoring agent for condiments and food and is thought to retain the same ingredients as raw garlic.
• Garlic extract is made from whole or sliced garlic cloves that are soaked in an alcohol solution (an extracting solution) for varying amounts of time. Powdered forms of the extract also are available (3, 4).
3.    Do findings from population studies offer evidence that garlic may prevent cancer?
Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast. Population studies are multidisciplinary studies of population groups that investigate the cause, incidence, or spread of a disease or examine the effect of health-related interventions, dietary and nutritional intakes, or environmental exposures. An analysis of data from seven population studies showed that the higher the amount of raw and cooked garlic consumed, the lower the risk of stomach and colorectal cancer (5).
The European Prospective Investigation into Cancer and Nutrition (EPIC) is an ongoing multinational study involving men and women from 10 different countries. This study is investigating the effects of nutrition on cancer. In the study, higher intakes of onion and garlic were associated with a reduced risk of intestinal cancer (6).
The Iowa Women’s Study is a large prospective study investigating whether diet, distribution of body fat, and other risk factors are related to cancer incidence in older women. Findings from the study showed a strong association between garlic consumption and colon cancer risk. Women who consumed the highest amounts of garlic had a 50 percent lower risk of cancer of the distal colon compared with women who had the lowest level of garlic consumption (7).
Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption (8). Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer (9). In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk (10).
Evidence also suggests that increased garlic consumption may reduce pancreatic cancer risk. A study conducted in the San Francisco Bay area found that pancreatic cancer risk was 54 percent lower in people who ate larger amounts of garlic compared with those who ate lower amounts (11).
In addition, a study in France found that increased garlic consumption was associated with a statistically significant reduction in breast cancer risk. After considering total calorie intake and other established risk factors, breast cancer risk was reduced in those consuming greater amounts of fiber, garlic, and onions (12).
4.    Do findings from clinical trials offer evidence that garlic may prevent cancer?
Few clinical trials (research studies with people) have been done to examine the potential anticancer effects of garlic.
Three randomized clinical trials have evaluated the effect of garlic intake on gastric cancer risk. In one study, which involved over 5,000 Chinese men and women at high risk for stomach cancer, researchers compared the effects of taking a combination of 200 mg synthetic allitridum (an extract of garlic used as a medicine in China for over 3,000 years) daily and 100 micrograms selenium every other day with taking a placebo (an inactive substance or treatment that looks the same as, and is given the same way as, an active drug or treatment being tested) for 5 years. In the group that received allitridum and selenium, the risk for all tumors combined was reduced by 33 percent and the risk for stomach cancer was reduced by 52 percent in comparison with the group that received only the placebo (13).
In contrast, findings from another randomized trial involving individuals with precancerous stomach lesions found that garlic supplementation (800 mg garlic extract plus 4 mg steam-distilled garlic oil daily) did not improve the prevalence (number of existing cases) of precancerous gastric lesions or reduce the incidence (number of new cases) of gastric cancer (14).
A third randomized study in Japan compared the effects of daily high-dose (2.4 mL) and low-dose (0.16 mL) intake of aged-garlic extract after 6 and 12 months of use on individuals with colorectal adenomas (noncancerous tumors). At the end of 12 months, 67 percent of the low-intake group developed new adenomas compared with 47 percent in the high-intake group (15).
The results of a small, nonrandomized study indicate that the application of garlic extracts to some skin tumors may be beneficial. In the study, which involved 21 persons with basal cell carcinoma, the application of ajoene (a sulfurous chemical found in garlic) to the skin for 1 month markedly decreased the size of 17 tumors, increased tumor size in 3 patients, and resulted in no change in 1 other patient (16). Changes in tumor size ranged from an 88 percent reduction to a 69 percent increase, with an overall median reduction of 47 percent.
5.    What are the current issues and controversies surrounding the use of garlic in cancer prevention?
Study limitations, including the accuracy of reporting the amounts and frequency of garlic consumed, and the inability to compare data from studies that used different garlic products and amounts make an overall conclusion about garlic and cancer prevention extremely difficult. Since many of the studies looking at garlic use and cancer prevention have used multi-ingredient products, it is unclear whether garlic alone or in combination with other nutritional components may have the greatest effect.
Well-designed dietary studies in humans using predetermined amounts of garlic (intervention studies) are needed to determine potentially effective intakes. Studies directly comparing various garlic preparations are also needed.
6.    How might garlic act to prevent cancer?
Protective effects from garlic may arise from its antibacterial properties (17) or from its ability to block the formation of cancer-causing substances (18), halt the activation of cancer-causing substances (19), enhance DNA repair (20), reduce cell proliferation, or induce cell death (10).
7.    How much garlic may be useful for cancer prevention?
The National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anticancer properties. Because all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Furthermore, the active compounds present in garlic may lose their effectiveness with time, handling, and processing. The World Health organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.
8.    What are the safety considerations?
Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odors (4, 21). Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Ingestion of fresh garlic bulbs, extracts, or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting, and diarrhea. Some animal and human studies suggest that garlic can lower blood sugar levels and increase insulin.
Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). Garlic can lower the serum levels of saquinavir by as much as 50 percent (22). Garlic also acts as a natural blood thinner and, thus, should be avoided by pregnant women, people about to undergo surgery, and people taking blood thinners, such as warfarin (brand name Coumadin®).
Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum. C. botulinum can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.
In addition, chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin. Garlic should also be avoided by people who are prone to stomach conditions, such as ulcers, as it can exacerbate the condition or cause new ones (4).
Selected References
1.    Milner JA. Garlic: Its anticarcinogenic and antitumorigenic properties. Nutrition Reviews 1996; 54:S82–S86.
2.    Ross SA, Finley JW, Milner JA. Allyl sulfur compounds from garlic modulate aberrant crypt formation. Journal of Nutrition 2006; 136(3 Suppl):852S–854S.
3.    Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. Intake of garlic and its bioactive components. Journal of Nutrition 2001; 131(3s):955S–962S.
4.    Amagase H. Clarifying the real bioactive constituents of garlic. Journal of Nutrition 2006; 136(3 Suppl):716S–725S.
5.    Fleischauer AT, Arab L. Garlic and cancer: A critical review of the epidemiologic literature. Journal of Nutrition 2001; 131(3s):1032S–1040S.
6.    Gonzalez CA, Pera G, Agudo A, et al. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST). International Journal of Cancer 2006; 118(10): 2559–2566.
7.    Steinmetz KA, Kushi LH, Bostick RM, Folsom AR, Potter JD. Vegetables, fruit, and colon cancer in the Iowa Women’s Health Study. American Journal of Epidemiology 1994; 139(1):1–15.
8.    Gao CM, Takezaki T, Ding JH, Li MS, Tajima K. Protective effect of allium vegetables against both esophageal and stomach cancer: A simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China. Japanese Journal of Cancer Research 1999; 90(6):614–621.
9.    Setiawan VW, Yu GP, Lu QY, et al. Allium vegetables and stomach cancer risk in China. Asian Pacific Journal of Cancer Prevention 2005; 6(3):387–395.
10.    Hsing AW, Chokkalingam AP, Gao YT, et al. Allium vegetables and risk of prostate cancer: A population-based study. Journal of the National Cancer Institute 2002; 94(21):1648–1651.
11.    Chan JM, Wang F, Holly EA. Vegetable and fruit intake and pancreatic cancer in a population-based case-control study in the San Francisco bay area. Cancer Epidemiology Biomarkers & Prevention 2005; 14(9):2093–2097.
12.    Challier B, Perarnau JM, Viel JF. Garlic, onion and cereal fibre as protective factors for breast cancer: A French case-control study. European Journal of Epidemiology 1998; 14(8):737–747.
13.    Li H, Li HQ, Wang Y, et al. An intervention study to prevent gastric cancer by micro-selenium and large dose of allitridum. Chinese Medical Journal (English) 2004; 117(8):1155–1160.
14.    You WC, Brown LM, Zhang L, et al. Randomized double-blind factorial trial of three treatments to reduce the prevalence of precancerous gastric lesions. Journal of the National Cancer Institute 2006; 98(14):974–983.
15.    Tanaka S, Haruma K, Kunihiro M, et al. Effects of aged garlic extract (AGE) on colorectal adenomas: A double-blinded study. Hiroshima Journal of Medical Sciences 2004; 53(3–4):39–45.
16.    Tilli CM, Stavast-Kooy AJ, Vuerstaek JD, et al. The garlic-derived organosulfur component ajoene decreases basal cell carcinoma tumor size by inducing apoptosis. Archives of Dermatological Research 2003; 295(3):117–123.
17.    Ruddock PS, Liao M, Foster BC, et al. Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis. Phytotherapy Research 2005; 19(4):327–334.
18.    Shenoy NR, Choughuley AS. Inhibitory effect of diet related sulphydryl compounds on the formation of carcinogenic nitrosamines. Cancer Letters 1992; 65(3):227–232.
19.    Milner JA. Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis. Advances in Experimental Medicine and Biology 2001; 492:69–81.
20.    L'vova GN, Zasukhina GD. Modification of repair DNA synthesis in mutagen-treated human fibroblasts during adaptive response and the antimutagenic effect of garlic extract. Genetika 2002; 38(3):306–309.
21.    Boon H, Wong J. Botanical medicine and cancer: A review of the safety and efficacy. Expert Opinion on Pharmacotherapy 2004; 5(12):2485–2501.
22.    Piscitelli SC, Burstein AH, Welden N, Gallicano KD, Falloon J. The effect of garlic supplements on the pharmacokinetics of saquinavir. Clinical Infectious Diseases 2002; 34(2):234–238.
# # #
Related NCI materials and Web pages:
•    National Cancer Institute Fact Sheet 6.7, Cancer: Questions and Answers
(http://www.cancer.gov/cancertopics/factsheet/Sites-Types/general)
•    NCI’s Complementary and Alternative Medicine Home Page
(http://www.cancer.gov/cancertopics/treatment/cam)
•    What You Need To Know About™ Cancer
(http://www.cancer.gov/cancertopics/wyntk/overview)
For more help, contact:
NCI's Cancer Information Service
Telephone (toll-free): 1-800-4-CANCER (1-800-422-6237)
TTY (toll-free): 1-800-332-8615
LiveHelp® online chat: https://cissecure.nci.nih.gov/livehelp/welcome.asp
]]> http://www.enp.net.cn/article.asp?id=778 enptec@126.com(20090610) Thu,11 Jun 2009 15:41:51 +0800 http://www.enp.net.cn/default.asp?id=778 How should I take garlic?

The use of garlic in cultural and traditional settings may differ from concepts accepted by current Western medicine. When considering the use of herbal supplements, consultation with a primary health care professional is advisable. Additionally, consultation with a practitioner trained in the uses of herbal/health supplements may be beneficial, and coordination of treatment among all health care providers involved may be advantageous.
If you choose to take garlic, use it as directed on the package or as directed by your doctor, pharmacist, or other health care provider.

Standardized extracts, tinctures, and solid formulations of herbal/health supplements may provide a more reliable dose of the product.

Garlic is available in the clove form, in capsules, as tablets and as an oil. Other formulations may also be available.

Generally, the preferred forms of garlic for oral use are enteric-coated odorless garlic and fresh garlic which has been pressed or crushed for 10 to 15 minutes before using.
]]> http://www.enp.net.cn/article.asp?id=777 enptec@126.com(20090610) Thu,11 Jun 2009 15:37:05 +0800 http://www.enp.net.cn/default.asp?id=777 What is garlic?

The use of garlic in cultural and traditional settings may differ from concepts accepted by current Western medicine. When considering the use of herbal supplements, consultation with a primary health care professional is advisable. Additionally, consultation with a practitioner trained in the uses of herbal/health supplements may be beneficial, and coordination of treatment among all health care providers involved may be advantageous.
Garlic is also known as rocambole, ajo, allium, stinking rose, rustic treacle, nectar of the gods, camphor of the poor, poor man's treacle, and clove garlic.

Garlic is a commonly used flavoring agent and food product. Garlic is also available as an herbal supplement. The information contained in this leaflet refers to the use of garlic as an herbal supplement. When used as a food product, the benefits and potential side effects of garlic may be less pronounced than when it is used as an herbal supplement.

Garlic has been used orally as an antioxidant; to reduce cholesterol and triglycerides; to reduce hardening of the arteries and blood clotting; to reduce blood pressure; to prevent cancer; to protect the liver; as an antibiotic, antiviral, and antifungal; to increase the effects of the immune system; to reduce blood sugar levels; and to reduce menstrual pain. Garlic has also been used topically (on the skin) to treat corns, warts, calluses, ear infections, muscle pain, nerve pain, arthritis, and sciatica.

Garlic has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of garlic may not be known. Additionally, there are no regulated manufacturing standards in place for these compounds. There have been instances where herbal/health supplements have been sold which were contaminated with toxic metals or other drugs. Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.

Garlic may also have uses other than those listed in this product guide.
]]> http://www.enp.net.cn/article.asp?id=776 enptec@126.com(20090610) Thu,11 Jun 2009 15:35:18 +0800 http://www.enp.net.cn/default.asp?id=776 What is the most important information I should know about garlic?

  Garlic is a commonly used flavoring agent and food product. Garlic is also available as an herbal supplement. The information contained in this leaflet refers to the use of garlic as an herbal supplement. When used as a food product, the benefits and potential side effects of garlic may be less pronounced than when it is used as an herbal supplement.

  (Tip 1:Do not take garlic without first talking to your doctor if you have a bleeding or blood clotting disorder or diabetes, or if you are taking any medicines to prevent or treat a blood clotting disorder or diabetes. Garlic has been reported to affect blood clotting and blood sugar levels.)

  Garlic has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of garlic may not be known. Additionally, there are no regulated manufacturing standards in place for these compounds. There have been instances where herbal/health supplements have been sold which were contaminated with toxic metals or other drugs. Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.  ]]> http://www.enp.net.cn/article.asp?id=775 enptec@126.com(20090610) Thu,11 Jun 2009 15:30:34 +0800 http://www.enp.net.cn/default.asp?id=775 Methods of Use of Garlic
You can vary the amount of garlic flavor released by how you prepare the garlic. The more juices and oils extracted, the more garlic flavor will be incorporated into the food.

Pressing - Garlic put through a garlic press or pureed release the most garlic oils and therefore provides the strongest garlic flavor.  

Crushing - Releases the pungent flavor and natural juices of garlic. Good for use in sauces when you want a strong garlic flavor.

Minced - Finely minced garlic will release more oils than chopped or sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for sautéing.

Chopped - The chopping process does not extract a large amount of juice or oil.  The amount of flavor obtained will depend on how small the garlic is chopped and allowed to dissolve in the cooking process.  This method is good for use in salsas and stir-frys.

Slicing - Slices or larger pieces of garlic won't completely dissolve when cooked resulting in a lighter garlic flavor.

Browning - Garlic browned in oil imparts a very strong nutty favorite.  While some recipes suggest browning others will warn against it. Try browning some minced garlic in a small amount of olive oil and see if you like the flavor.
]]> http://www.enp.net.cn/article.asp?id=774 enptec@126.com(20090610) Thu,11 Jun 2009 15:25:02 +0800 http://www.enp.net.cn/default.asp?id=774 Health Benefits of Garlic

     From cancer prevention to heart health, garlic has proven to be a very nutritionally beneficial food.  This is "main steam" knowledge and not just health cult belief. Here are some articles from reputable sources for more information.  There is strong evidence in most studies that only the natural product, not pills or extracts, provide the healthful benefits.

1.Garlic May Prevent plaque build-up in arteries

2.Garlic Fights Bladder Cancer

3.Garlic: A clove a day may keep cancer at bay

]]> http://www.enp.net.cn/article.asp?id=773 enptec@126.com(20090610) Tue,09 Jun 2009 23:00:20 +0800 http://www.enp.net.cn/default.asp?id=773 今天（6月9日）晚上，在清华经管学院舜德楼听了日本著名企业家稻盛和夫讲述萧条下的公司管理，有一些经验不错，拿来与大家共享。
稻盛和夫，生于1932年；
创造了两家世界500强，京瓷和KDDI。
稻盛和夫与松下的松下幸之助、索尼的盛田昭夫、本田的本田宗一郎被称为日本四大“经营之圣”。
其在经营中提倡“敬天爱人”的哲学。
稻盛和夫选择将正确的做人准则中运用到公司运营中，在公司从小到大的火成中提炼出了自己的人生方程式：人生/工作的结果=思维方式×热情×能力；
从“商道”到“人道”再到“佛道”，如何一手缔造两家全球500强企业？如何成为日本“经营之圣”？下面是我在会场的记录：
企业的发展如果用竹子的成长作比喻的话，克服萧条，就好比造出一个像竹子那样的“节”来。经济繁荣时，企业只是一味地成长，没有“节”，成了单调脆弱的竹子。但是由于克服了各种各样的萧条，就形成了许多的“节”，这种“节”才是使企业再次成长的支撑，并使企业的结构变得强固而坚韧。
将萧条视作机会，重要的是在平日里打造企业高收益的经营体质，高收益正是预防萧条的最佳策略。
为什么呢？因为高收益是一种“抵抗力”，使企业在萧条的形势中照样能站稳脚跟，就是说企业即使因萧条而减少了销售额，也不至于陷入亏损。同时，高收益又是一种“持久力”，高收益企业有多年积累的、丰厚的内部留存，即使萧条期很长，企业长期没有盈利，也依然承受得住。另外，此时可以下决心用多余的资金进行设备投资，因为萧条期购买设备比平时便宜许多。
像这样，在萧条到来之前，就应该尽全力打造高收益的企业体质，这才是经营。平时没能实现高收益，遭遇萧条，必须坚忍不拔，千方百计去克服萧条。但是，经营者本来应该思考的是萧条之前的准备工作。虽然萧条往往突如其来，但是作为应对萧条的预防策略，平日里有没有实现高收益经营，这是首先要提及的问题。
从这个意义上讲，我在公司内外总是强调“没有10％的销售利润率，就算不上真正的经营。”
萧条出现，首先是客户的订单减少，对制造业来讲，就是没有活干，可卖的产品减少，由此销售额降低，比如本来卖100个的现在只能卖90个，利润当然会减少，但因为平时有10％的利润率，即使销售额下降10％，照样可以盈利，不！就是销售额下滑两成，企业仍然可以保证有一定的利润。只有当销售额下降30％、40％时，才可能出现赤字。因为利润率高意味着固定费低，销售额多少降一些，利润只是减少而已。如果企业利润率达到20％、30％，即使销售额降去一半，企业仍可盈利。就是说一个高收益的企业即使遭遇萧条，销售额大幅下降，仍然可以保持一定的利润。这意味着企业的基础非常稳固。
事实上，在京瓷50年历史中，我们虽经历过因萧条而销售额大幅下降的情况，但从来没有出现过一次亏损。
1973年10月第一次石油危机冲击全世界，受其影响，世界性的萧条波及京瓷，1974年1月，京瓷的订单每月有27亿日元，但到了同年7月，降至不足3亿日元，可以说是骤减。尽管如此，这一年京瓷依然没有亏损。
因为京瓷具有独创性技术，能批量制造当时谁也做不了的新型陶瓷产品，而且平时又贯彻“销售额最大化、经费最小化” 的经营原则，利润率超过了值得自豪的30％。形成高收益的企业体质还可以对保证员工的就业做出贡献。
在石油冲击引发大萧条的时候，连日本的大企业也纷纷停产，解雇员工，或让员工歇业待岗。此时京瓷在保证所有员工正常就业的同时，仍然确保产生利润。
同时通过高收益获得的利润作为企业内部留存不断积累。纵使因萧条而转为赤字，在相当时间内，即使不向银行借款，不解雇员工，企业照样挺得下去。
之所以能够不断积累企业内部留存，因为我本来就属于谨慎小心又爱操心的那一类人。“一旦遭遇萧条该怎么办呢？” 我一直忐忑不安，也正因为如此，我经营企业就格外努力，所以，即使处于石油危机的漩涡中心，在公司的安全性方面我仍有足够的自信。
经济不景气，员工就动摇。当时我充满自信，我这样说：“请大家不要担心，即使优秀企业也因不景气接连破产，然而我们京瓷仍然可以生存，哪怕两年、三年销售额为零，员工们照样有饭吃，因为我们具备足够的储备。所以大家不必惊慌，让我们沉着应战，继续努力工作。”
我用这些话来稳定军心，这话既不是谎言也没有夸张，事实上当时京瓷确有足够的资金。
京瓷从创业以来一直到今天，持续这种脚踏实地的经营，现在 京瓷随时可以使用的现金约有4700亿日元、股票等资产3700亿日元作为内部留存，合计约有8400亿日元的储备，不管遭遇怎样的萧条都不会很快动摇京瓷经营的根基。
但是近年来，有人对我的经营方针提出了异议，他们看重股东资本利润率，即所谓ROE 。以美国为中心的投资家们认为我上述的经营方针是不正常的。
orE就是相对于自有资本能产生多少利润,从重视ORE的投资家看来不管你有多么高的销售利润率,你只是把赚到的钱储存起来,用这么多的自有资金却只能产生这么低的利润,他们就判断为投资效率差。
受他们的影响，不少经营者也开始认为“必须提高ROE。”因此，将辛苦积攒起来的内部留存去并购企业，购买设备，或购买本公司股票,消耗掉内部留存。将自有资金缩水,去追求短期利润最大化。这样的经营ROE达到了高值,在美国式资本主义世界，这样的经营被评价为优秀。
京瓷的经营高层在美国、欧洲开投资说明会，总会听到这样的意见：“京瓷的自有资本比例实在太高，而ROE大低，存这么多钱干什么呢，应该去投资，应该去使用，好赚更多的钱，给股东更多的回报,这是我们投资家的要求。”
听到经营干部们的汇报，我就说：“完全不必按那些投资家的意见去办。” 当“ROE高的企业就是好企业”这种观点成为常识的时候，我的意见就是谬论。但是，这种所谓常识，归根到底，不过是短期内衡量企业的尺度。现在买进股票，待升值时抛出，这样就能轻松赚钱。对于这样思考问题的人来说，当然ROE越高越好，但我们要考虑的是企业长期的繁荣,对于我们来说，稳定比什么都重要，企业应该有足够的储备，才能承受得起任何萧条的冲击。
就这样,我从很早开始就以高收益经营为目标,并不断积累企业内部留存。这就是准备应对萧条,是对付萧条最有效的预防策略,对这一点我深信不疑。
上面讲述了萧条发生之前的应对策略。但当萧条的风暴席卷而来的时候,领导人应该怎样来执掌经营之舵呢?下面依次讲述我思考的应对萧条的五项对策。

萧条对策一：全员营销
萧条时期，全体员工都应成为推销员。员工平时有不同的岗位,平时都会有好的想法、创意、点子，这些东西在萧条时期不可放置不用,可以拿到客户那里，唤起他们的潜在需求，这件事全体员工都要做。
营销、制造、开发部门不必说，间接部门也要参与，全体员工团结一致，向客户提案，创造商机,直到拿到订单,向客户交货为止。这样做，不仅让客户满意，而且当事人本人也能掌握整个商务流程。不是陪着销售人员跑客户、当助手，而是将自己平时好的想法、创意、点子结合到商品中向客户推销。萧条时期这件事应该让全体员工都主动思考。
刚才讲过京瓷遭遇石油危机大萧条时就是这么做的。京瓷平时研究、开发、生产,销售都分工明确,但当石油危机使订单大幅下降时,我就提出建议“让我们实行全员营销吧!”号召对营销完全没有经验的现场生产人员“去卖产品”,过去向人打招呼都会脸红的人,只会埋头现场工作的人也要去拜访客户,带着寒意又夹着汗水,努力向客户提出建议“有活吗？有什么可以让我们干的吗？我们什么都干！” 这样拼命争取客户的订单。
这样的做法产生了意想不到的成果,一般来说，生产和销售往往是一种对立的关系，比如，订单不多时生产会对销售发牢骚“销售卖得不好。”销售反过来又怪生产“你们没有生产出能畅销的产品”, 互相之间会争吵起来。 但是生产人员也去卖东西，他们就会明白营销不容易。由于生产人员也有了销售的经验,生产人员理解了销售人员的辛苦，销售人员会感谢生产人员,这样就会促进两者的和谐，有利于双方更好配合,更好地展开商务话动。

通过全员营销，大家就会产生一种同感：即使是最尖端技术的企业，卖东西、销售产品仍然是企业经营的根本。名牌商学院毕业、担任企业重要干部的人中间，有的人到客户那里推销产品却不懂得要低声下气。像小伙计一样，低头搓手道：“能不能请您下一点订单呢。”必须低头恳求，这是商业活动的基础。
我常对员工们讲,营销的基本态度就是要当“客户的仆人”只要是为了客户我们什么都干。完全像一个仆人,缺乏为客户尽心尽力的精神,萧条期要获得订单是不可能的。让缺乏这种经历的人当企业的干部，公司很难经营得好。不管是搞生产的还是当会计的，任何部门的人，让他们都经历在别人面前低头讨订单的辛苦，这是非常重要的。正是在萧条期让全体员工都懂得要订单有多难，经营企业有多难，特别是营销部门以外的干部，让他们有切肤般的体验是很重要的。

萧条对策二：全力开发新产品
萧条时期全力开发新产品非常重要。平时因工作忙碌而无暇顾及的产品，没空充分听取客户意见的产品，都要积极开发，不仅是技术开发部门，营销、生产、市场调查等部门都要积极参与，全公司团结一致共同开发。
萧条时期客户也会有空闲，也在考虑有无新东西可卖。这时主动拜访客户，听听他们对新产品有什么好主意、好点子，对老产品有什么不满或希望，把他们的意见带回来，在开发新产品和开拓新市场中发挥作用。
现场许多技术开发人员平时就考虑过开发这样那样的新产品，希望有机会向某种新技术挑战,因为太忙总不能着手研发。比如做糕点的店家，很想使用新材料做些新式点心，但因为老产品一直畅销，平时做老式点心已忙得不可开交。但萧条期就是好机会，可以试做试卖了，萧条期有了空闲反倒可以进行新的尝试, 能够发起新的挑战,这时候也应该进行这样的挑战。
同时，萧条期把这些新想法拿到客户那里，因为萧条，客户也没事干，闲得发慌。在仔细听完你的意见后,他们也会提出新的创意。这些会催生意想不到的订单,从而可以更大地扩展业务的领域。
实际上曾有过这样一件事。萧条期开发出用于钓鱼杆的陶瓷导向圈。
京瓷创业后不久,曾经利用新型陶瓷的特性,生产出用于纺织机械的零件。在纺织机械上，因为纱线高速运行，同纱线接触的零件很容易磨损，用不锈钢做的零件也只能用一天就会因磨损而断裂。这些地方提供硬度高、耐磨性好的陶瓷零件来代替，效果极好。
但到石油危机时，纺织机械一下子滞销，京瓷也断了订单。此时我们就实行“全员营销”、“全力开发新产品”这两条。
我们有一位营销员去拜访某家鱼具制造企业，看见一种钓鱼的鱼杆附有卷线装置，其中天蚕丝线滑动的接触部位使用金属导向圈。这位营销员注意到这一点，提出建议：“我们公司具备新型陶瓷技术，利用这项技术,纺织机械在与高速运动的纱线接触的部位，就用我公司耐磨的陶瓷零件。你们鱼杆上与天蚕丝线接触的金属导向圈，改用陶瓷试试怎么样,一定非常适合。”
但是鱼杆上的导向圈，并不像纺织机械因为纱线不停的高速运转而很快磨损，只是投杆时滑动一下。所以对方回答说：“用陶瓷的价格高，没必要。”
但这位营业员不死心，为了引起对方的兴趣，继续耐心地动员说：“用陶瓷零件不仅不磨损，而且可以减少与丝线之间的摩擦系数。” 实际上钓鱼时先要挥舞鱼杆让鱼钩飞出去，如果摩擦系数大，丝线滑动阻力大，鱼钩就飞不远。还有一点，现在的金属圈，在钓到大鱼时，因摩擦力大，丝线会“啪！”的一下断掉。钓到大鱼时兴奋不已，但偏偏在此关键时刻线断了，多扫兴!
为什么鱼线会断，因为钓到大鱼时，线上突然产生很大的张力，线与圈上压力大增，这么拉着，摩擦生热，就把天蚕丝的鱼线熔化了，线瞬间断裂。
鱼具企业的领导人听了这位营业员的话就同意试试。先用原来的金属圈，加上负荷用力拉，果然鱼线发热断裂，然后换上陶瓷圈，一点问题没有，非常理想。
“就是它了！”鱼具企业领导人一捶定音。附带陶瓷导向卷的钓鱼杆在钓鱼比赛中大获全胜,鱼具企业更加信服了。从此这家鱼具企业决定立即采用陶瓷导向圈。
这一新产品对萧条期京瓷的订单、销售额的扩大做出了很大的贡献,而且效益继续扩大,现在凡是高级鱼杆，全都用上了陶瓷导向圈，普及到了全世界。价格并不高,但直到现在每个月仍要销售五百万个,对我们的经营持续做出了贡献。
这个例子说明萧条期开发新产品,并不是手忙脚乱去开发全新的东西,利用自己过去做过的东西去唤起新的需求是完全可能的。在自己公司的技术、产品的延长线上开发出新产品,这是在萧条期应该努力去做的。

萧条对策三：彻底削减成本
萧条时期竞争愈加激烈，眼看着订单数量、单价不断下降，这时仍要维持盈利，必须彻底削减成本,成本的下降程度要大于价格的下降才行。
但平时在削减成本方面已经做过很大努力,再要大幅削减成本,一般人都认为“太难了,不可能”,但这不对!“从认为不可能时重新开始！”看似干的毛巾还要再用力绞,要努力彻底削减成本。人工费不可能随便降低，因此除了提高每个人的工作效率外，一切都要重新审视,各方面的费用都必须彻底削减。
“现在的制造方法真的是最好的吗?有没有更便宜的材料? ”对过去的做法从根本上进行重新研究改进,坚决进行全面性变革,这一点非常重要。不仅是制造设备等硬件,在组织的统合、废除等软件方面也要动手术,彻底地合理化,坚决削减成本。
萧条时竞争激烈，价格不断下降，在这种价格下仍要挤出利润,必须彻底降低成本。在接近极限的低价格下仍能做出利润,如果能够打造这样的企业体质,因为萧条不可能无限持续下去,等到景气复元,订单恢复时,利润率将会迅速增长。
要努力通过降低产品成本来降低整个企业的盈亏平衡点。即使销售额减半仍能做出利润,如能打造这样的企业体质,当销售额恢复或者上升时,就会实现比过去更高的利润率。
就是说在萧条期,在价格低、销售额低的情况下仍能产生利润,这种肌肉型的企业体质一旦形成,当景气复元、销售额恢复时,就会成为高收益企业。
萧条期正是增强企业体质的好机会。景气好的时候订单很多,为了完成这些订单就要全力以赴。即使想要削减成本，员工们也不会认真实行,但到了萧条期,全体员工都会非常认真,努力降低成本。从这个意义上说,只有萧条才是企业彻底削减成本的唯一的机会。
如果这样思考问题,那么萧条降临,企业努力削减成本,这不是迫不得已的、消极的对策,而是企业为了再次飞跃而采取的积极主动的改进经营的对策。
相反, “因为是萧条,亏本也是没办法的事”,束手无策,不积极应对,那么即使景气复元，也只能取得很少的利润。这种企业的经营只会像走钢丝一样不断左右摇摆。
抓住萧条这个机会，花心血与员工共同努力，彻底削减成本:“把走廊里的灯关掉”，“把厕所里的灯也关掉”，不断采取切实的措施。看起来似乎是小事,但是与员工一起，一步一步、实实在在地削减经费,正是这种努力才是构建高收益企业的最切实有效的方法。
萧条对策四：保持高生产率
必须在萧条期仍然保持高生产率,这点非常重要。
因萧条而订单减少，要干的活少了，如果仍然由过去同样多的人来生产，制造现场的生产效率会下降，车间里工作气氛会松弛。
这种情况下，应该把多余的人从生产线上撤下来，维持制造现场的紧张气氛。过去花费许多辛苦好不容易提升上去的生产效率,在萧条期如何维持,我曾经绞尽脑汁。
石油危机时就发生过这样的事情。
前面已讲过,当时许多企业解雇员工, 当时我考虑无论如何也不能让员工失业，但订单短时间内骤减,如果仍由原有人数来做，就无法维持过去的高生产效率。作业效率一旦下降，再想恢复原有的高生产率谈何容易。
基于这种想法,当时我决定既然订单降至1/3,那么制造现场的人员也减至1/3,剩下的2/3的人员从生产线上撤下来,让他们去从事生产设备的维修、墙壁的粉刷、花坛的整修等工厂环境的美化工作。同时举办哲学培训班,让员工们重新从根本学习我的经营哲学,使企业内全体员工掌握共同的思维方式。
就是说,在因萧条而减产时,也决不降低生产效率,不仅要维持高生产率,而且去做平时无暇顾及的环境整理工作,去开展统一组织方向的哲学学习活动,这将成为使企业再次飞跃的推动力。
当然2/3的人不生产又要把企业维持下去,前面提到的,企业必须有充足的内部留存。打造企业的高收益体质,确保足够的内部留存,才可能应对危机,这点不可忘记。


萧条对策五：构建良好的人际关系
萧条是构建企业内部良好人际关系的绝好机会。
萧条来临,劳资关系往往出现不和谐的声音, 景气时彼此都可以说些冠冕堂皇的话，一旦面临萧条的严峻状况，经营者要求严格时，很快光说漂亮话就不管用了。
比如,刚提出要减少部分工资,平时认为圆满的劳资关系立即变为紧张的对立关系。从这个意义上讲,萧条就是考验劳资关系的试金石。
在困难的局面之下，职场和企业的人际关系受到考验，同甘共苦的人际关系是否真的已经建立，职场的风气、企业的风气从正面受到考验。从这个意义上讲，萧条是调整和再建企业良好人际关系的绝好机会，应趁此机会努力营造更优良的企业风气,这点十分重要。
我一贯强调，经营企业最重要的事情就是经营者与员工的关系问题。经营者要爱护员工，员工要体谅经营者，互相帮助，互相扶持，必须建立这样的关系。不是资本家和劳动者的对立关系，而是劳资双方持有同样的观点,共同谋求企业的发展。应该形成这样的企业风气。
为此，我总是利用各种机会与员工谈话,努力使大家具备相同的思维方式。并举办酒话会，与员工促膝而坐,在互相干杯之余,进行心对心的坦率交流,求得互相理解。我总是尽可能制造这种与员工交谈的机会。
因为平时做了这样的努力,一旦遭遇萧条,不能光说好听的话了,“要更多地干活，经费要一降再降，但工资不会加,奖金发不出,请忍耐!”等等, 对员工而言有点苛刻的话到时非说不可。
有的经营者以为平时与员工已经打成一片,员工理解企业的经营，与自己同心协力，所以到萧条期就要求员工更加努力，要求员工做出自我牺牲。但想不到员工并不接受，出来抵制，企业内良好的人际关系完全没有形成,事实摆在面前,经营者不禁愕然。
萧条这种灾难到来时，本该齐心协力克服困难，但往往就在这时员工却众叛亲离，导致公司分裂,甚至企业崩溃散伙,常有这样的事情发生。
企业里这种人心混乱的征兆稍有显现,经营者就应该认真地反省。与员工重新建立信赖关系该怎么做才好,要与员工坦率地交换意见,自己也要拼命思考这个问题，这点很重要。
景气好的时候这些问题不会显现出来，但患难时才见人心。这时对企业内的人际关系不能一味地叹息，而是应该彻底地思考如何改善，如何吸取教训把今后的事情做好。
我想稍微说一说石油危机时京瓷的经验。
当时的日本处于经济的高速增长期，员工工资每年大幅上涨。但遭受石油危机的冲击，我决定从社长开始一直到系长,所有管理人员全部降薪,我是社长,降30%,减得最少的系长降7%。
虽然实施了降薪,但第二年基薪上调的时间迫在眉睫。我在1974年年末向京瓷工会提出了冻结加薪的请求。
因为工会理解京瓷公司劳资是一心同体的,所以接受了我1975年冻结加薪的要求。当时日本许多企业因加薪问题产生不和谐音,劳动争议频繁发生。在这种情势下,京瓷却很快协调好了劳资关系,公开提出了冻结加薪的决定。
当时京瓷工会的上级团体批判京瓷工会的决定,并施加压力。但京瓷工会决不屈服“我们劳资同心协力保护企业,从现在企业的环境来看,冻结加薪并不过分。如果你们不接受我们的决定,彼此分道扬镳吧!”京瓷工会毅然退出了上级团体。
我衷心感谢工会,不久随着景气恢复,企业业绩上升,我不仅将定期奖金大幅提高,而且再支付临时奖金。在这之上,1976年我再将1975年冻结的部分加算进去,支付了2年的22%加薪,以此来报答员工和工会对我的信任。
就这样,通过萧条的考验,劳资间牢固的信赖关系得到确认,同时,在这期间的1975年9月京瓷的股价超过了长期雄居日本首位的索尼,达到了日本第一。
我认为这也是经营者与员工齐心协力共同经营所获得的成果。同时我坚信,正是靠这种心与心结成的牢固的人际关系才有企业后来的发展,才有了今日的京瓷公司。
我们京瓷公司就因为认真实践了上面讲的1条预防策略和5项对策,不仅克服了多次的经济萧条,而且每一次突破萧条的困境都巩固并强化了企业的经营基础,使京瓷能够顺利成长发展直到今天。
正如开头所讲,这次世界性的经济萧条还没有明确见底。但是前景越是不透明,越是要回到经营的原理原则,就我刚才所讲的几条,一心不乱地努力实践,我想这应该是很重要的。
春天开樱花,据说冬天越是严寒,春天越是樱花烂漫。企业也好,个人也好都要把逆境作为动力,实现更大的飞跃。
我从自己粗浅的经验中讲述了应对萧条的策略,希望对在座的清华大学经济管理学院的各位企业家能够有所启示,同时也希望对发展中的中国的进一步的经济发展能够做出微薄的贡献。这就是我的愿望。讲演到此结束。
谢谢大家静听。]]>