Thermal Degradation of Allicin in Garlic Extracts and Its Implication on the Inhibition of the in-Vitro Growth of Helicobacter pylori

Biotechnology Progress

Volumn 20, Issue 1, 2004, Pages 32-37

  Cañizares, Pablo ^a   Gracia, Ignacio ^a   Gómez, Luis A ^a   García, Antonio ^b   De Argila, Carlos Martín ^b   Boixeda, Daniel ^b   De Rafael, Luis ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b HOSPITAL RAMÓN Y CAJAL   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; DECOMPOSITION; MICROBIOLOGY; PLANTS (BOTANY); REACTION KINETICS;

BACTERIOSTATIC PROPERTIES; GARLIC PRODUCTS;

BIOTECHNOLOGY;

ALLICIN; ANTIINFECTIVE AGENT; PLANT EXTRACT; SULFINIC ACID DERIVATIVE;

ARTICLE; BIOREMEDIATION; CELL DIVISION; CHEMISTRY; CYTOLOGY; DRUG EFFECT; DRUG STABILITY; GARLIC; HELICOBACTER PYLORI; ISOLATION AND PURIFICATION; KINETICS; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BIODEGRADATION, ENVIRONMENTAL; CELL DIVISION; DRUG STABILITY; GARLIC; HELICOBACTER PYLORI; KINETICS; PLANT EXTRACTS; SULFINIC ACIDS; TEMPERATURE;

ALLIUM SATIVUM; ARRHENIUS; BACTERIA (MICROORGANISMS); HELICOBACTER PYLORI; SATIVUM;

EID: 10744220693     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp034135v     Document Type: Article

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