The human allicin-proteome: S-thioallylation of proteins by the garlic defence substance allicin and its biological effects

A single clove of edible garlic (Allium sativum L.) of about 10 g produces up to 5 mg of allicin (diallylthiosulfinate), a thiol-reactive sulfur-containing defence substance that gives injured garlic tissue its characteristic smell. Allicin induces apoptosis or necrosis in a dose-dependent manner bu...

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Detalles Bibliográficos
Autores principales: Gruhlke, Martin C.H., Antelmann, Haike, Bernhardt, Jörg, Kloubert, Veronika, Rink, Lothar, Slusarenko, Alan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Science 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6342545/
https://www.ncbi.nlm.nih.gov/pubmed/30500420
http://dx.doi.org/10.1016/j.freeradbiomed.2018.11.022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6342545/
https://www.ncbi.nlm.nih.gov/pubmed/30500420
http://dx.doi.org/10.1016/j.freeradbiomed.2018.11.022

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