Characterization of E- and Z-ajoene obtained from different varieties of garlics-Reference-Cited by-同舟云学术

Characterization of E- and Z-ajoene obtained from different varieties of garlics

Published:2008-02 Issue:3 Volume:106 Page:1113-1119
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Naznin Most Tahera,Akagawa Mitsugu,Okukawa Kayo,Maeda Tomoko,Morita Naofumi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. A garlic derivative, ajoene, inhibits platelet deposition on severely damaged vessel wall in an in vivo porcine experimental model;Apitz-Castro;Thrombosis Research,1994

2. Reversible prevention of platelet activation by (E, Z)-4,5,9-trithiadodeca-1,6,11-triene 9-oxide (ajoene) in dogs under extracorporeal circulation;Apitz-Castro;Arzneimittel-Forschung,1988

3. (E, Z)-Ajoene a potent antithrombotic agent from garlic;Block;Journal of the American Chemical Society,1984

4. Antithrombotic organosulfur compounds from garlic: structural, mechanistic and synthetic studies;Block;Journal of the American Chemical Society,1986

5. Effect of garlic on blood lipids in patients with coronary heart disease;Bordia;American Journal of Clinical Nutrition,1981

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