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Dietary S-Allyl-L-cysteine reduces mortality with decreased incidence of stroke and behavioral changes in stroke-prone spontaneously hypertensive rats

Title
Dietary S-Allyl-L-cysteine reduces mortality with decreased incidence of stroke and behavioral changes in stroke-prone spontaneously hypertensive rats
Authors
Kim J.-M.Chang N.Kim W.-K.Chun H.S.
Ewha Authors
김원기장남수
SCOPUS Author ID
장남수scopus
Issue Date
2006
Journal Title
Bioscience, Biotechnology and Biochemistry
ISSN
0916-8451JCR Link
Citation
vol. 70, no. 8, pp. 1969 - 1971
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
S-Allyl-L-cysteine (SAC), an active organosulfur compound derived from garlic, was found to reduce mortality with lesser incidence of stroke and also to lower the overall stroke-related behavioral score in stroke-prone spontaneously hypertensive (SHRSP) rats by dietary administration. Consequently, the anti-stroke effect of dietary SAC was demonstrated in SHRSP rats.
DOI
10.1271/bbb.50697
Appears in Collections:
자연과학대학 > 화학·나노과학전공 > Journal papers
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