Recently, Kwon et al. reported that the antioxidant activity and total both polyphenol and flavonoid contents of garlic juice were increased by high temperatureand pressure-treatment (130°C, 120 min). We tried to make high temperatureand pressure-treated garlic (HTPG) using an autoclave (130°C, 150 min) rapidly and easily. Our attempt showed that antioxidative activity and total polyphenol cont...

Studies suggest that a low level of circulating human endothelial progenitor cells (EPCs) is a risk factor for ischemic injury and coronary artery disease (CAD). Consumption of S-allylcysteine (SAC) is known to prevent CAD. However, the protective effects of SAC on the ischemic injury are not yet clear. In this study, we examined whether SAC could improve blood flow recovery in ischemic tissues...

Effects of S-allylcysteine (SAC), an organosulfur compound of garlic, on circulatory lipid peroxidation and antioxidant levels were evaluated in N-nitrosodiethylamine (NEDA)-induced hepatocarcinogenesis in Wistar rats. Significantly elevated thiobarbituric acid reactive substances in the circulation of rats bearing carcinoma indicated the higher levels of lipid peroxidation which was accompanie...

Garlic supplements have shown promise in the treatment of uncontrolled hypertension, lowering blood pressure (BP) by about 10 mmHg systolic and 8 mmHg diastolic, similar to standard BP medication. Aged garlic extract, which contains S-allylcysteine as the bioactive sulfur compound, in particular is standardizable and highly tolerable, with little or no known harmful interaction when taken with ...

Identification of biologically active natural compounds that promote health and longevity, and understanding how they act, will provide insights into aging and metabolism, and strategies for developing agents that prevent chronic disease. The garlic-derived thioallyl compounds S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC) have been shown to have multiple biological activities. Here w...