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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Science
2019
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| Materias: | |
| 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 |