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The human allicin-proteome: S-thioallylation of proteins by the garlic defence substance allicin and its biological effects
A single clove of edible garlic (Allium sativum L.) of about 10 g produces up to 5 mg of allicin (diallylthiosulfinate), a thiol-reactive sulfur-containing defence substance that gives injured garlic tissue its characteristic smell. Allicin induces apoptosis or necrosis in a dose-dependent manner bu...
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| Publicado no: | Free Radic Biol Med |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier Science
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342545/ https://ncbi.nlm.nih.gov/pubmed/30500420 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.freeradbiomed.2018.11.022 |
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