3-Allyltrisulfanyl-alanine Formation during the Preparation of Aged Garlic Extract-Reference-Cited by-同舟云学术

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3-Allyltrisulfanyl-alanine Formation during the Preparation of Aged Garlic Extract

Published:2020-11-25 Issue:49 Volume:68 Page:14577-14583
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kurita Masahiro¹^ORCID,Matsutomo Toshiaki¹,Kodera Yukihiro¹^ORCID

Affiliation:

1. Central Research Institute, Wakunaga Pharmaceutical Company, Limited, 1624 Shimokotachi, Koda-cho, Akitakata-shi, Hiroshima 739-1195, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04520

Reference32 articles.

1. Effect of allicin from garlic powder on serum lipids and blood pressure in rats fed with a high cholesterol diet

2. Inhibition of whole blood platelet-aggregation by compounds in garlic clove extracts and commercial garlic products

3. A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis

4. Activities of Garlic Oil, Garlic Powder, and Their Diallyl Constituents against Helicobacter pylori

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aged Garlic Extract as a Wonder Herb in Medicine and Oral Care: A Comprehensive Review;Journal of Indian Association of Public Health Dentistry;2023

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