Alliin and volatile sulfur-containing compounds in garlic enhance the thermogenesis by increasing norepinephrine secretion in rats

Journal of Nutritional Biochemistry

Volumn 9, Issue 2, 1998, Pages 60-66

  Oi, Yuriko ^a   Okamoto, Miki ^a   Nitta, Mina ^a   Kominato, Yutaka ^b   Nishimura, Syoji ^b   Ariga, Toyohiko ^c   Iwai, Kazuo ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b RIKEN   (Japan)

^c NIHON UNIVERSITY   (Japan)

Author keywords

Garlic; Interscapular brown adipose tissue; Norepinephrine secretion; Rats; Thermogenesis

Indexed keywords

ALLIIN; ALLYL SULFIDE; NORADRENALIN; PROPRANOLOL;

ANIMAL EXPERIMENT; ARTICLE; BROWN ADIPOSE TISSUE; CONTROLLED STUDY; GARLIC; MALE; NONHUMAN; NORADRENALIN BLOOD LEVEL; NORADRENALIN RELEASE; ORAL DRUG ADMINISTRATION; RAT; THERMOGENESIS;

EID: 0032006140     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0955-2863(97)00167-8     Document Type: Article

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