In vitro studies of an aged black garlic extract enriched in S -allylcysteine and polyphenols with cardioprotective effects

Author:

García-Villalón A.L.,Amor S.,Monge L.,Fernández N.,Prodanov M.,Muñoz M.,Inarejos-García A.M.,Granado M.

Funder

Pharmactive Biotech Products SL

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference56 articles.

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3. Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.);Augusti;Indian Journal of Experimental Biology,1996

4. A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC;Bae;LWT - Food Science and Technology,2012

5. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment;Bae;LWT - Food Science and Technology,2014

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