Cancer prevention by organosulfur compounds from garlic and onion
Author:
Publisher
Wiley
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference22 articles.
1. Diallyl sulfide, a flavor component of garlic (Allium sativum), inhibits dimethyihydrazine-induced colon cancer
2. Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and glutathione S-transferase activity in the mouse
3. New principle for the analysis of chemical carcinogenesis
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