Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

Author:

Tocmo Restituto,Wu Yuchen,Liang Dong,Fogliano Vincenzo,Huang Dejian

Funder

A*Star

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Clarifying the real bioactive constituents of garlic;Amagase;Journal of Nutrition,2006

2. Intake of garlic and its bioactive components;Amagase;Journal of Nutrition,2001

3. Hypochlorous acid scavenging activities of thioallyl compounds from garlic;Argüello-García;Journal of Agricultural and Food Chemistry,2010

4. Evaluation of allicin content and botanical traits in Iranian garlic (Allium sativum L.) ecotypes;Baghalian;Scientia Horticulturae,2005

5. Hydrogen sulfide in pharmacology and medicine – An update;Bełtowski;Pharmacological Reports,2015

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