Open AccessEfficacy of allicin, the reactive molecule of garlic, in inhibiting Aspergillus spp. in vitro, and in a murine model of disseminated aspergillosis
Author(s) -
Yona Shadkchan
Publication year - 2004
Publication title -
journal of antimicrobial chemotherapy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.124
H-Index - 194
eISSN - 1460-2091
pISSN - 0305-7453
DOI - 10.1093/jac/dkh174
Subject(s) - allicin , aspergillus fumigatus , microbiology and biotechnology , in vivo , aspergillosis , in vitro , aspergillus , alliin , biology , pharmacology , chemistry , food science , biochemistry , immunology
The evaluation of allicin, the biologically active compound responsible for the antimicrobial activities of freshly crushed garlic cloves, in inhibiting Aspergillus spp. in vitro and in a murine model of disseminated aspergillosis.
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