Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products
about
sameAs
Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pyloriAntioxidant and antimicrobial effects of garlic in chicken sausageGarlic and its significance for the prevention of cancer in humans: a critical viewEpigenetic mechanisms underlying diet-sourced compounds in the prevention and treatment of gastrointestinal cancerAllium vegetables and stomach cancer risk in ChinaSynergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlic.Garlic and onions: their cancer prevention properties.Chemical and biochemical mechanisms underlying the cardioprotective roles of dietary organopolysulfidesClinical assessment of effects of botanical supplementation on cytochrome P450 phenotypes in the elderly: St John's wort, garlic oil, Panax ginseng and Ginkgo bilobaEffect of short-term administration of garlic supplements on single-dose ritonavir pharmacokinetics in healthy volunteers.Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon.A Single Meal Containing Raw, Crushed Garlic Influences Expression of Immunity- and Cancer-Related Genes in Whole Blood of HumansNutraceutical applications of garlic and the intervention of biotechnology.Anti-inflammatory activity of sulfur-containing compounds from garlic.Molecular mechanisms of garlic-derived allyl sulfides in the inhibition of skin cancer progression.Haematopoietic, Antioxidant and Membrane Stabilizing Property of Diallyl Disulphide in Irradiated Mice.Composition, stability, and bioavailability of garlic products used in a clinical trialThe natural organosulfur compound dipropyltetrasulfide prevents HOCl-induced systemic sclerosis in the mouseNatural products as zinc-dependent histone deacetylase inhibitors.Nutraceuticals and Functional Foods: The Foods for the Future World.Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (Allium sativum L.), elephant garlic (Allium ampeloprasum L.) and onion (Allium cepa L.).The Effects of Allicin, a Reactive Sulfur Species from Garlic, on a Selection of Mammalian Cell Lines.Chemical and Biological Properties of S-1-Propenyl-l-Cysteine in Aged Garlic Extract.The effects of oral garlic on vaginal candida colony counts: a randomised placebo controlled double-blind trial.Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powderInhibition of microbial growth by ajoene, a sulfur-containing compound derived from garlic.A pilot study to determine the effectiveness of garlic oil capsules in the treatment of dyspeptic patients with Helicobacter pylori.Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology.In vitro efficacy of diallyl sulfides against the periodontopathogen Aggregatibacter actinomycetemcomitans.Efficacy of niosomal formulation of diallyl sulfide against experimental candidiasis in Swiss albino mice.In vitro activity of garlic oil and four diallyl sulphides against antibiotic-resistant Pseudomonas aeruginosa and Klebsiella pneumoniae.Enhancement of intestinal IgA production by Ajoene in mice.Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.Effectiveness of Garlic for the Control of Ixodes scapularis (Acari: Ixodidae) on Residential Properties in Western Connecticut.Potential use of liposomal diallyl sulfide in the treatment of experimental murine candidiasis.Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum).Diallyl disulphide inhibits apolipoprotein(a) expression in HepG2 cells through the MEK1-ERK1/2-ELK-1 pathway.Antioxidant and Anticoagulant Status Were Improved by Personalized Dietary Intervention Based on Biochemical and Clinical Parameters in Cancer Patients.Allyl sulfides from garlic suppress the in vitro proliferation of human A549 lung tumor cells.The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L.
P2860
Q24514942-09C56E19-D99E-4083-AC7A-FB355B5F2213Q24685282-4D3B76F2-4027-4BCA-8003-6EF98146D63FQ24685874-72348877-C732-465E-8D5E-9E43161D14A6Q33587441-67C4785E-8BF3-4B57-AAFE-9F2534EE8CE7Q34199256-3B480B87-C29A-4597-914B-DA2E883A0696Q34585291-E0F8BBCC-9165-4080-91D4-E063973AFBBDQ35195416-2D6BC65E-DE12-4C21-8610-084A96B782D1Q35596489-9677A4F6-E408-4970-AD6A-BC6787B5AF46Q35765836-5F7C88FC-26CF-4D4C-B35C-2C7F1591A3C6Q35846696-D291832B-89C0-4804-A806-047E3B464403Q35983258-44882712-1180-4D99-8FFB-A2B35B535CACQ36206721-B8848030-64E6-44D0-A52A-7887F88B3893Q36349919-07E11CA0-9321-4ABF-847E-8718FABF9497Q36378889-91A56F89-F170-414A-BB99-3A39E0ABFFBDQ36403641-22F1D219-27A7-4864-9B7E-3B1D6BFCA552Q36708421-CD2A2677-D416-4110-8C26-F94D3D04A154Q36976455-F759237E-F942-4826-8441-D0A9DB96175FQ37691190-1947C563-527E-4CD9-9DBA-C434C84E0C0FQ38315538-7FF45219-D128-4658-A615-D299F6869A95Q38335443-1C2A8029-1AF6-4D4E-911C-125B37855F14Q38693582-5A7BE0A4-A688-4DE2-B4AA-56631AD4E029Q39051082-73DF371D-054E-4E8E-A47B-77A40AC3B2F6Q39210927-AA09287C-CFF1-43D3-BE4D-AA39F0E9538DQ39300959-3C254035-CE46-44C7-A697-C8D40CBA74FAQ39489475-F67340D5-8C13-43F6-9D4F-19B74CAE3C35Q39801094-6108366A-C691-480A-A27D-BECF0CCC1D4BQ40679020-6F8DEC0B-8543-4993-BEA4-C52A574444F0Q41911116-D023CF69-64E8-4F8C-890B-86CBCD06E45CQ42110670-EEF23D56-EB80-442F-891B-1A162F96F80DQ43259028-1A8F8D9A-D95F-4E30-B925-539B6F07C073Q43592296-7330799B-E22A-4E24-A5E5-8566CF03B602Q43941676-85833732-A66C-4923-84D5-824936CF0FEFQ44808351-0F9080B6-79A8-4E2A-B0D0-7DC25D6E763BQ45289876-C453392F-7A5A-417E-9D17-D67FDA663817Q45915910-F76A2AB9-979D-4768-9682-26A406260A69Q46255653-7E1C2060-5E4B-4EFA-9C41-909FD04A3F7BQ47160188-9494C918-25E1-45F9-A419-19C752E6770AQ51336591-7957BC72-D1E6-413B-A5F2-488442A0911BQ52561073-8DA65ED3-9DBB-4536-9937-264C660DB765Q52737862-C7709094-C80C-4C75-A2EA-FF8CDC17F200
P2860
Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products
description
1991 nî lūn-bûn
@nan
1991 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
1991 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
1991年の論文
@ja
1991年論文
@yue
1991年論文
@zh-hant
1991年論文
@zh-hk
1991年論文
@zh-mo
1991年論文
@zh-tw
1991年论文
@wuu
name
Identification and HPLC quanti ...... in commercial garlic products
@ast
Identification and HPLC quanti ...... in commercial garlic products
@en
Identification and HPLC quanti ...... in commercial garlic products
@nl
type
label
Identification and HPLC quanti ...... in commercial garlic products
@ast
Identification and HPLC quanti ...... in commercial garlic products
@en
Identification and HPLC quanti ...... in commercial garlic products
@nl
altLabel
Identification and HPLC Quanti ...... in Commercial Garlic Products
@en
prefLabel
Identification and HPLC quanti ...... in commercial garlic products
@ast
Identification and HPLC quanti ...... in commercial garlic products
@en
Identification and HPLC quanti ...... in commercial garlic products
@nl
P2093
P3181
P356
P1433
P1476
Identification and HPLC Quanti ...... in Commercial Garlic Products
@en
Identification and HPLC quanti ...... in commercial garlic products
@en
P2093
B G Hughes
Bronwyn Hughes
L D Lawson
Larry Lawson
Zhen-Yu Wang
P3181
P356
10.1055/S-2006-960119
P407
P577
1991-08-01T00:00:00Z