Physical, Chemical, and Biological Properties of S-Allylcysteine, an Amino Acid Derived from Garlic-Reference-Cited by-同舟云学术

Physical, Chemical, and Biological Properties of S-Allylcysteine, an Amino Acid Derived from Garlic

Published:2001-12-29 Issue:3 Volume:50 Page:622-632
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kodera Yukihiro¹,Suzuki Ayumi¹,Imada Osamu¹,Kasuga Shigeo¹,Sumioka Isao¹,Kanezawa Atsushi¹,Taru Nobuo¹,Fujikawa Masanori¹,Nagae Shinji¹,Masamoto Koji¹,Maeshige Katsuhiko¹,Ono Kazuhisa¹

Affiliation:

1. Healthcare Research Institute, Wakunaga Pharmaceutical Co., Ltd., 1624 shimokoutachi, Koda-cho, Takata-gun, Hiroshima 729-1195, Japan; Wakunaga Agricultural Co., Ltd., 1624 shimokoutachi, Koda-cho, Takata-gun, Hiroshima 729-1195, Japan; Production Department, Wakunaga of America, Co., Ltd., 23501 Madero, Mission Viejo, California 92691; and Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, 3-1, 1-Chome, Kagamiyama, Higashihiroshimashi, Hiroshima,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0106648

Reference31 articles.

1. The Chemistry of Garlic and Onions

2. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur

3. Studies in the Santonin Series. II. The Bromination Products of Desmotroposantonins and Desmotropo-santonous Acids1

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