Biological and Chemical Stability of Garlic-Derived Allicin-Reference-Cited by-同舟云学术

Biological and Chemical Stability of Garlic-Derived Allicin

Published:2008-05-20 Issue:11 Volume:56 Page:4229-4235
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fujisawa Hiroyuki¹,Suma Kaoru¹,Origuchi Kana¹,Kumagai Hitomi¹,Seki Taiichiro¹,Ariga Toyohiko¹

Affiliation:

1. Nihon University Graduate School of Applied Life Sciences, 1866 Kameino, Fujisawa 252-8510, Japan; Nagaoka Perfumery Company, Ltd., 2-2-6 Kitakyuhoujimachi, Chuo-ku, Osaka, 541-0057, Japan; and Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 252-8510, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8000907

Reference31 articles.

1. In vitro mechanism of inhibition of bacterial cell growth by allicin

2. Antimicrobial effects ofAllium sativum L. (garlic),Allium ampeloprasum L. (elephant garlic), andAllium cepa L. (onion), garlic compounds and commercial garlic supplement products

3. INHIBITION OF PLATELET AGGREGATION AND THROMBOXANE SYNTHESIS BY ONION AND GARLIC

4. PLATELET AGGREGATION INHIBITOR IN GARLIC

5. Effects of garlic extract and of three pure components isolated from it on human platelet aggregation, arachidonate metabolism, release reaction and platelet ultrastructure

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