Sulfuric Odor Precursor S-Allyl-l-Cysteine Sulfoxide in Garlic Induces Detoxifying Enzymes and Prevents Hepatic Injury

S-Allyl-l-cysteine sulfoxide (ACSO) is a precursor of garlic-odor compounds like diallyl disulfide (DADS) and diallyl trisulfide (DATS) known as bioactive components. ACSO has suitable properties as a food material because it is water-soluble, odorless, tasteless and rich in bulbs of fresh garlic. T...

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Detalles Bibliográficos
Autores principales: Yamaguchi, Yusuke, Honma, Ryosuke, Yazaki, Tomoaki, Shibuya, Takeshi, Sakaguchi, Tomoya, Uto-Kondo, Harumi, Kumagai, Hitomi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769545/
https://www.ncbi.nlm.nih.gov/pubmed/31509980
http://dx.doi.org/10.3390/antiox8090385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769545/
https://www.ncbi.nlm.nih.gov/pubmed/31509980
http://dx.doi.org/10.3390/antiox8090385

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