Garlic Extracts: Effect of pH on Inhibition of Helicobacter pylori

The present work studies the influence of pH on the stability of thiosulfinates, compounds responsible for the bacteriostatic properties shown by ethanolic and acetonic garlic extracts (EGE and AGE) against the in vitro growth of Helicobacter pylori (Hp), a bacterium which is implicated in the etiol...

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Detalles Bibliográficos
Autores principales: García, Maria Teresa, Garcia-Vargas, Jesus Manuel, Fernández, Luis Antonio Gómez, Cuevas, Pedro, Gracia, Ignacio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10381254/
https://www.ncbi.nlm.nih.gov/pubmed/37511809
http://dx.doi.org/10.3390/life13071434

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10381254/
https://www.ncbi.nlm.nih.gov/pubmed/37511809
http://dx.doi.org/10.3390/life13071434

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