Physical, chemical, and biological properties of s-allylcysteine, an amino acid derived from garlic.

@article{Kodera2002PhysicalCA,
  title={Physical, chemical, and biological properties of s-allylcysteine, an amino acid derived from garlic.},
  author={Yukihiro Kodera and Ayumi Suzuki and Osamu Imada and Shigeo Kasuga and Isao Sumioka and Atsushi Kanezawa and Nobuo Taru and Masanori Fujikawa and Shinji Nagae and Koji Masamoto and Katsuhiko Maeshige and Kazuhisa Ono},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 3},
  pages={622-32}
}
Physical, chemical, and biological properties of S-allylcysteine (SAC) were investigated. SAC showed stable properties under tested conditions, and its acute/subacute toxicity was very minor in mice and rats (LD(50) value >54.7 mM/kg po; >20 mM/kg ip). The pharmacokinetics of SAC was investigated after oral administration of garlic supplement containing SAC to human volunteers. SAC from garlic consumption was rapidly absorbed from the gastrointestinal tract, however, the half-life and excretion… CONTINUE READING

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