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allyl disulfide/löksläktet
Länken sparas på Urklipp
Sida 1 från 22 resultat
Impact of allyl disulfide on oxidative damage and liver regeneration in an experimental hepatectomy model.
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We investigated the effects of allyl disulfide (agarlic extract) on tissue damage, regeneration, proliferation and oxidative damage in an experimental liver resection model.
In the study, 24 female Wistar albinorats weighing approximately 200-250 g were used. Group 1:The rats in the experimental
Allyl disulfide as donor and cyanide as acceptor of sulfane sulfur in the mouse tissues.
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Cytoplasm of mammalian glial cells was reported to contain Gomori-positive cytoplasmic granulation (GPCG), whose biological role is unknown. The present study attempted to discover conditions facilitating GPCG formation and to elucidate their relationship with sulfane sulfur metabolism. To address
Bioactivities of methyl allyl disulfide and diallyl trisulfide from essential oil of garlic to two species of stored-product pests, Sitophilus zeamais (Coleoptera: Curculionidae) and Tribolium castaneum (Coleoptera: Tenebrionidae).
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Two of the major constituents of the essential oil of garlic, Allium sativum L., methyl allyl disulfide and diallyl trisulfide, were tested against Sitophilus zeamais Motschulsky and Tribolium castaneum (Herbst) for contact toxicity, fumigant toxicity, and antifeedant activity. The contact and
Validation of HPTLC and HPLC methods for the quantitative determination of allyl disulfide in some polyherbal oils.
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Allium sativum L (garlic) is an essential component of many polyherbal oils used in traditional systems of medicine. Allyl disulfide has been a major component found in vegetable oil macerate of garlic, and can be used as reliable marker for determination of garlic in oil macerates of garlic. The
The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide.
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Garlic and garlic extracts, through their antioxidant activities, have been reported to provide protection against free radical damage in the body. This study investigated antioxidant properties of garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide,
Role of di-allyl disulfide, a garlic component in NF-κB mediated transient G2-M phase arrest and apoptosis in human leukemic cell-lines.
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Diallyl disulfide (DADS), the major organosulfur component of processed garlic is very effective in chemoprevention of several types of cancers; however, its detailed mechanism is yet to be divulged. Present study shows antiproliferative activity of DADS against human leukemic cell-lines, mainly
Effect of aged garlic extract on APP processing and tau phosphorylation in Alzheimer's transgenic model Tg2576.
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Multiple components present in garlic and various garlic preparations are known to exert pleiotropic protective effects as demonstrated in various in vitro and in vivo model systems. However, garlic pleiotropy in relation to Alzheimer's pathophysiology has not been explored extensively. Current
Is allicin able to reduce Campylobacter jejuni colonization in broilers when added to drinking water?
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Reducing Campylobacter shedding on the farm could result in a reduction of the number of human campylobacteriosis cases. In this study, we first investigated if allicin, allyl disulfide, and garlic oil extract were able to either prevent C. jejuni growth or kill C. jejuni in vitro. Allyl disulfide
Protection of Grain Products from Sitophilus oryzae (L.) Contamination by Anti-Insect Pest Repellent Sachet Containing Allyl Mercaptan Microcapsule.
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The purpose of this study was to develop an anti-insect pest repellent sachet to prevent Sitophilus oryzae (L.) (Coleoptera: Curculionidae) contamination in grain packaging. The anti-insect pest activities of essential oils (EOs) from garlic (Allium Sativum), ginger (Zingiber Officinalis), black
Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss. & Hausskn.
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The study was aimed to investigate the phenolic compounds of Allium macrochaetum by LC-MS/MS, as well as the antioxidant, antialzheimer, and antimicrobial activities of the extracts, and determination of the essential oil and fatty acid compositions by GC-MS. The results indicate that malic acid and
Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.
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Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as allyl trisulfides, dithiins, and ajoene in garlic (A. sativum) and caucas (A. victorialis) are thermochemically
Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles.
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The Asian citrus psyllid, Diaphorina citri Kuwayama, vectors Candidatus Liberibacter asiaticus (Las) and Candidatus Liberibacter americanus (Lam), the presumed causal agents of huanglongbing. D. citri generally rely on olfaction and vision for detection of host cues. Plant volatiles from Allium spp.
Composition of the Essential Oil of Allium neapolitanum Cirillo Growing Wild in Sicily and its Activity on Microorganisms Affecting Historical Art Crafts.
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Essential oil of the aerial parts of Allium neapolitanum Cirillo collected in Sicily were analyzed by gas-chromatography-flame-ionization detection and gas-chromatography-mass spectrometry. Nineteen compounds were identified in the oil and the main components were found to be (E)-chrysanthenyl
Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion.
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Utilizing the sulfur-containing gases of garlic as probes, we investigated the gut versus mouth origin of odoriferous breath gases. Five individuals ingested 6 g of garlic, and sulfur gases in mouth, alveolar air, and urine samples were measured. The mouth normally contained low concentrations of
Inhibition of sterol 4alpha-methyl oxidase is the principal mechanism by which garlic decreases cholesterol synthesis.
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Clinical and experimental evidence indicates that garlic ingestion lowers blood cholesterol levels, and treatment of cells in culture with garlic and garlic-derived compounds inhibits cholesterol synthesis. To identify the principal site of inhibition in the cholesterolgenic pathway and the active
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