Allicin and health: A comprehensive review

Salehi B., Zucca P., ERDOĞAN ORHAN İ., Azzini E., Adetunji C. O., Mohammed S. A., ...Daha Fazla

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.86, ss.502-516, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 86
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.tifs.2019.03.003
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.502-516
  • Anahtar Kelimeler: Allium, Allicin, Antimicrobial, Antiparasitic, Cancer, Diabetes, Cardiovascular disease, ALLIUM-SATIVUM L., CORONARY-ARTERY-DISEASE, INTIMA-MEDIA THICKNESS, INHIBITS CELL-GROWTH, COLON-CANCER CELLS, IN-VITRO, DIALLYL DISULFIDE, ANTIOXIDANT PROPERTIES, ANTIMICROBIAL ACTIVITY, BIOLOGICAL EVALUATION
  • Lokman Hekim Üniversitesi Adresli: Hayır

Özet

Background Allicin is an organosulfur and defensive compound found in garlic (Allium sativum L.) and other fawn species. Its unique odor is easily detectable, and its effects on human health have been studied since ancient times.