Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats | Zendy

Jimyung Kim | Zendy; Namsoo Chang | Zendy; Won-Ki Kim | Zendy; Hyang Sook Chun | Zendy

Open Access

Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats

Author(s) -

Jimyung Kim,

Namsoo Chang,

Won-Ki Kim,

Hyang Sook Chun

Publication year - 2006

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.50697

Subject(s) - stroke (engine) , medicine , incidence (geometry) , cysteine , organosulfur compounds , anesthesia , endocrinology , chemistry , biochemistry , sulfur , organic chemistry , mechanical engineering , physics , optics , enzyme , engineering

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.

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