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

19 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 Aug 31
Externally publishedYes

Fingerprint

Inbred SHR Rats
stroke
Cysteine
cysteine
Rats
Stroke
incidence
Mortality
Incidence
rats
organic sulfur compounds
Garlic
garlic
S-allylcysteine

Keywords

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

ASJC Scopus subject areas

  • Bioengineering
  • Biotechnology
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Food Science

Cite this

Dietary S-Allyl-L-cysteine reduces mortality with decreased incidence of stroke and behavioral changes in stroke-prone spontaneously hypertensive rats. / Kim, Ji Myung; Chang, Namsoo; Kim, Won-Ki; Chun, Hyang Sook.

In: Bioscience, Biotechnology and Biochemistry, Vol. 70, No. 8, 31.08.2006, p. 1969-1971.

Research output: Contribution to journalArticle

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