Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats
- 23 August 2006
- journal article
- research article
- Published by Taylor & Francis Ltd in Bioscience, Biotechnology, and Biochemistry
- Vol. 70 (8), 1969-1971
- https://doi.org/10.1271/bbb.50697
Abstract
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.Keywords
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