An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect

Bioscience, Biotechnology and Biochemistry

Volumn 63, Issue 3, 1999, Pages 588-590

  Yoshida, Hisae ^a   Katsuzaki, Hirotaka ^b   Ohta, Rie ^a   Ishikawa, Keiko ^a   Fukuda, Hiroyuki ^a   Fujino, Tsuchiyoshi ^a   Suzuki, Atsushi ^a  

^a Nagoya Seiraku Co Ltd   (Japan)

^b MIE UNIVERSITY   (Japan)

Author keywords

Allium sativum; Antimicrobial effect; Garlic; Oil macerated garlic extract; Organosulfur compound

Indexed keywords

ANTIINFECTIVE AGENT; DISULFIDE; ISO 10 DEVINYLAJOENE; ISO-10-DEVINYLAJOENE; OIL; PLANT EXTRACT; SULFOXIDE;

ARTICLE; CHEMISTRY; DRUG EFFECT; GARLIC; GRAM POSITIVE BACTERIUM; INFRARED SPECTROPHOTOMETRY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; MEDICINAL PLANT; MICROBIOLOGICAL EXAMINATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; THIN LAYER CHROMATOGRAPHY;

ANTI-BACTERIAL AGENTS; CHROMATOGRAPHY, THIN LAYER; DISULFIDES; GARLIC; GRAM-POSITIVE BACTERIA; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; MICROBIAL SENSITIVITY TESTS; OILS; PLANT EXTRACTS; PLANTS, MEDICINAL; SPECTROPHOTOMETRY, INFRARED; SULFOXIDES;

EID: 0033088628     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.63.588     Document Type: Article

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