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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S-Allyl-<small>L</small>-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.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(8), 1969-1971, 2006-08-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry