S‐Allyl cysteine in garlic ( <i>Allium sativum</i> ): Formation, biofunction, and resistance to food processing for value‐added product development-Reference-Cited by-同舟云学术

S‐Allyl cysteine in garlic ( Allium sativum ): Formation, biofunction, and resistance to food processing for value‐added product development

Published:2022-03-30 Issue:3 Volume:21 Page:2665-2687
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Yudhistira Bara¹²^ORCID,Punthi Fuangfah¹,Lin Jer‐An³,Sulaimana Andi Syahrullah⁴,Chang Chao‐Kai¹^ORCID,Hsieh Chang‐Wei¹⁵^ORCID

Affiliation:

1. Department of Food Science and Biotechnology National Chung Hsing University Taichung City Taiwan Republic of China

2. Department of Food Science and Technology Sebelas Maret Univeristy Surakarta City Central Java Indonesia

3. Graduate Institute of Food Safety National Chung Hsing University Taichung City Taiwan Republic of China

4. Department of Agro‐industrial Technology Universitas Gadjah Mada Yogyakarta Indonesia

5. Department of Medical Research China Medical University Hospital Taichung City Taiwan Republic of China

Funder

Ministry of Science and Technology, Taiwan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12937

Reference168 articles.

1. Clarifying the Real Bioactive Constituents of Garlic

2. Intake of Garlic and Its Bioactive Components

3. Pharmacokinetics of S-Allyl-L-cysteine in Rats Is Characterized by High Oral Absorption and Extensive Renal Reabsorption

4. S-Allyl cysteine alleviates inflammation by modulating the expression of NF-κB during chromium (VI)-induced hepatotoxicity in rats

5. Effects of S‐Allyl cysteine on insulin secretion: A proposed mechanism for its anti‐hyperglycemic effects;Ansari M. A.;Biomedical Journal of Scientific & Technical Research,2018

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