Dietary S-Allyl-L-cysteine reduces mortality with decreased incidence of stroke and behavioral changes in stroke-prone spontaneously hypertensive rats

Ji Myung Kim, Namsoo Chang, Won Ki Kim, Hyang Sook Chun

Research output: Contribution to journalArticle

21 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1969-1971
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume70
Issue number8
DOIs
Publication statusPublished - 2006

Keywords

  • Mortality
  • S-allyl-L-cysteine
  • Stroke onset
  • Stroke-prone spontaneously hypertensive rat
  • Stroke-related behavioral change

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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