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J Agric Food Chem. 2002 Jan 30;50(3):622-32.

Physical, chemical, and biological properties of s-allylcysteine, an amino acid derived from garlic.

Author information

1
Healthcare Research Institute, Wakunaga Pharmaceutical Co., Ltd., 1624 shimokoutachi, Koda-cho, Takata-gun, Hiroshima 729-1195, Japan. kodera_y@wakunaga.co.jp

Abstract

Physical, chemical, and biological properties of S-allylcysteine (SAC) were investigated. SAC showed stable properties under tested conditions, and its acute/subacute toxicity was very minor in mice and rats (LD(50) value >54.7 mM/kg po; >20 mM/kg ip). The pharmacokinetics of SAC was investigated after oral administration of garlic supplement containing SAC to human volunteers. SAC from garlic consumption was rapidly absorbed from the gastrointestinal tract, however, the half-life and excretion time were more than 10 h and 30 h, respectively.

PMID:
11804540
[Indexed for MEDLINE]
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