Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)

@article{Rattanachaikunsopon2008DiallylSC,
  title={Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)},
  author={P. Rattanachaikunsopon and P. Phumkhachorn},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2008},
  volume={72},
  pages={2987 - 2991}
}
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activity against some strains of food-borne pathogenic bacteria. Chive oil had a very low concentration of… Expand
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