Volume 1 Title

Garlic: Looking Beyond Allicin 

Up
1. Allicin is a Highly Reactive Compound
2. The Activity Of Allicin Taken Orally Is Very Questionable
3. Allicin in Commercial Garlic Products
4. Volume I References

References

  1. Freeman, F. and Kodera, Y. 1995. J. Agric. Food Chem. 43: 2332-2338.

  2. Nakagawa, S. Masamoto, K. Sumiyoshi, H. Kunihiro, K. and Fuwa, T. 1980. J. Tox. Sci. 5: 91-112.

  3. Imada, O. 1990. Nutrition International Co., P.O. Box 50632, Irvine, CA 92619-0632, p. 47.

  4. Egen-Schwind C., Eckard R, and Kemper F.H. Planta Medica, 58: 301-305, 1992.

  5. Egen-Schwind C., Eckard R., Jekat F.W, and Wirterhoff H.  Planta Medica, 58: 8-13, 1992.

  6. Lawson L,D., Ransom D.K. and Hughes B,G. Thrombosis Research, 65: 141-156, 1992.

  7. Caporaso N, Smah S,M. and Eng R.H,K.  Antimicrobial Agents and Chemotherapy, 23: 700-702, 1983.

  8. Gebhardt R. Arzneim,-Forsch,/Drug Res., 41 : 800-804, 1992.

  9. Sendl A., Elbl G., Steinke B. at al. Planta Medica, 58: 1-7, 1992.

  10. Yu T-H, and Wu, C-M. Journal of Food Science 54(4): 977-981, 1989.

  11. Brodnitz, M.H. Pascale, J.V., and Derslice, L.V. J. Agr. Food. Chem. 19(2):273-275, 1971.

  12. Abramovitz, D. et al. Coron Artery Dis, 10(7):515-519, 1999.

  13. Lawson, L.D. and Hughes, B.G.  Planta Med. 58: 345-350. 1992.



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