Thermostability of allicin determined by chemical and biological assays

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 11, 2008, Pages 2877-2883

  Fujisawa, Hiroyuki ^a,b   Suma, Kaoru ^a   Origuchi, Kana ^a   Seki, Taiichiro ^a   Ariga, Toyohiko ^a  

^a NIHON UNIVERSITY   (Japan)

^b Nagaoka Perfumery Co Ltd   (Japan)

Author keywords

Ajoene; Allicin; Antibacterial activity; Garlic; Thermostability

Indexed keywords

SOLVENT EXTRACTION;

AJOENE; ALLICIN; ANTIBACTERIAL ACTIVITY; GARLIC; THERMOSTABILITY;

ASSAYS;

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

ARTICLE; BIOASSAY; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI; GARLIC; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BIOLOGICAL ASSAY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ESCHERICHIA COLI; GARLIC; HALF-LIFE; PLANT EXTRACTS; STAPHYLOCOCCUS AUREUS; SULFINIC ACIDS; TEMPERATURE; WATER;

ALLIUM SATIVUM; ESCHERICHIA;

EID: 56749170338     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80381     Document Type: Article

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