ANTIMICROBIAL ACTIVITIES OF SULFUR COMPOUNDS DERIVED FROM S-ALK (EN) YL-L-CYSTEINE SULFOXIDES IN ALLIUM AND BRASSICA

@article{Kyung2001ANTIMICROBIALAO,
  title={ANTIMICROBIAL ACTIVITIES OF SULFUR COMPOUNDS DERIVED FROM S-ALK (EN) YL-L-CYSTEINE SULFOXIDES IN ALLIUM AND BRASSICA},
  author={K. Kyung and Y. Lee},
  journal={Food Reviews International},
  year={2001},
  volume={17},
  pages={183 - 198}
}
Allium and Brassica vegetables have long been known for their antimicrobial activity against various microorganisms, including Gram-positive and Gram-negative bacteria and fungi. Most microorganisms tested were sensitive to extracts of the Allium and Brassica vegetables and the degree of sensitivity varied depending on the strain under study and test conditions. Among the vegetables, garlic showed the most potent activity, followed by onion. Brassica, including cabbage, showed the least potent… Expand
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