Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review-Reference-Cited by-同舟云学术

Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Published:2023-11-09 Issue:49 Volume:71 Page:19207-19220
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Deng Yupei¹,Ho Chi-Tang²,Lan Yaqi¹^ORCID,Xiao Jie¹^ORCID,Lu Muwen¹^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, People’s Republic of China

2. Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States

Funder

Guangdong Provincial Introduction of Innovative Research and Development Team

Basic and Applied Basic Research Foundation of Guangdong Province

Guangzhou Municipal Science and Technology Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05602

Reference106 articles.

1. Allicin: Chemistry and Biological Properties

2. Antifungal and antibacterial activities of allicin: A review

3. Allicin and health: A comprehensive review

4. Allicin, an Antioxidant and Neuroprotective Agent, Ameliorates Cognitive Impairment

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