Sulfuric Odor Precursor <i>S</i>-Allyl-<span style="font-variant: small-caps">l</span>-Cysteine Sulfoxide in Garlic Induces Detoxifying Enzymes and Prevents Hepatic Injury

• Egile Nagusiak: Yusuke Yamaguchi (Egilea), Ryosuke Honma (Egilea), Tomoaki Yazaki (Egilea), Takeshi Shibuya (Egilea), Tomoya Sakaguchi (Egilea), Harumi Uto-Kondo (Egilea), Hitomi Kumagai (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2019-09-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

<i>S</i>-Allyl-<span style="font-variant: small-caps;">l</span>-cysteine sulfoxide (ACSO) is a precursor of garlic-odor compounds like diallyl disulfide (DADS) and diallyl trisulfide (DATS) known as bioactive components. ACSO has suitable properties as a food materi...