Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats
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概要
- 論文の詳細を見る
S-Allyl-L-cysteine (SAC), an active organosulfur compound derived from garlic, was found to reduce mortality with lesser incidence of stroke and also to lower the overall stroke-related behavioral score in stroke-prone spontaneously hypertensive (SHRSP) rats by dietary administration. Consequently, the anti-stroke effect of dietary SAC was demonstrated in SHRSP rats.
- 社団法人 日本農芸化学会の論文
- 2006-08-23
著者
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KIM Won-Ki
Department of Neuroscience, School of Medicine, Korea University
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Kim Won-ki
Department Of Neuroscience School Of Medicine Korea University
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Kim Won-ki
Department Of Pharmacology College Of Medicine Ewha Institute Of Neuroscience Ewha Women's Univ
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CHANG Namsoo
Department of Nutritional Sciences, Ewha Women’s University
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CHUN Hyang
Food Function Research Division, Korea Food Research Institute
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KIM Ji-Myung
Food Safety Research Division, Korea Food Research Institute
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Chun Hyang
Food Function Research Division Korea Food Research Institute
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Chun Hyang
Food Safety Research Division Korea Food Research Institute
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Chang Namsoo
Department Of Food And Nutritional Sciences Ewha Women's University
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Kim Ji-myung
Food Safety Research Division Korea Food Research Institute
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Kim Won-ki
Department Of Energy Systems Engineering Seoul National University
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- Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats
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