Dietary S-Allyl-<scp>L</scp>-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats

• KIM Ji-Myung

  Food Safety Research Division, Korea Food Research Institute

• CHANG Namsoo

  Department of Food and Nutritional Sciences, Ewha Women’s University

• KIM Won-Ki

  Department of Pharmacology, College of Medicine, Ewha Institute of Neuroscience, Ewha Women’s University

• CHUN Hyang Sook

  Food Safety Research Division, Korea Food Research Institute

書誌事項

タイトル別名

• Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats

抄録

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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 70 (8), 1969-1971, 2006

  公益社団法人 日本農芸化学会

キーワード

• S-allyl-<small>L</small>-cysteine
• stroke-prone spontaneously hypertensive rat
• stroke onset
• mortality
• stroke-related behavioral change

詳細情報

• CRID: 1390282681456164352
• NII論文ID: 10018528381
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.50697
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 8040543
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8040543
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.50697
• Web Site: https://search.jamas.or.jp/link/ui/2007057508
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可