Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans

The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs). However, information on the metabolization of these compounds in humans is limited. By means of ultra-high-performance liquid chrom...

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Detalles Bibliográficos
Autores principales: Moreno-Ortega, Alicia, Pereira-Caro, Gema, Ludwig, Iziar A., Motilva, María-José, Moreno-Rojas, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135770/
https://www.ncbi.nlm.nih.gov/pubmed/37107300
http://dx.doi.org/10.3390/antiox12040925

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135770/
https://www.ncbi.nlm.nih.gov/pubmed/37107300
http://dx.doi.org/10.3390/antiox12040925

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