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Allicin Bioavailability and Bioequivalence from Garlic Supplements and Garlic Foods

Nutrients, 2018-06, Vol.10 (7), p.812

2018

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Composition, Stability, and Bioavailability of Garlic Products Used in a Clinical Trial

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6254-6261

2005

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Allicin and Allicin-Derived Garlic Compounds Increase Breath Acetone through Allyl Methyl Sulfide: Use in Measuring Allicin Bioavailability

Journal of agricultural and food chemistry, 2005-03, Vol.53 (6), p.1974-1983

2005

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Inhibition of whole blood platelet-aggregation by compounds in garlic clove extracts and commercial garlic products

Thrombosis research, 1992-01, Vol.65 (2), p.141-156

1992

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Low Allicin Release from Garlic Supplements: a Major Problem Due to the Sensitivities of Alliinase Activity

Journal of agricultural and food chemistry, 2001-05, Vol.49 (5), p.2592-2599

2001

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Allicin Release under Simulated Gastrointestinal Conditions from Garlic Powder Tablets Employed in Clinical Trials on Serum Cholesterol

Planta medica, 2001-02, Vol.67 (1), p.13-18

2001

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Antimicrobial effects of Allium sativum L. (garlic), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products

Phytotherapy research, 1991-08, Vol.5 (4), p.154-158

1991

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Human absorption of fish oil fatty acids as triacylglycerols, free acids, or ethyl esters

Biochemical and biophysical research communications, 1988-04, Vol.152 (1), p.328-335

1988

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Soy, garlic, and ginkgo biloba: their potential role in cardiovascular disease prevention and treatment

Current atherosclerosis reports, 2003-11, Vol.5 (6), p.468-475

2003

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Evidence-Based Approach to Phytochemicals and Other Dietary Factors

Jane Higdon, Victoria J. Drake

2, 2012

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Effect of consuming raw or boiled garlic on agonist‐induced ex vivo platelet aggregation: an open trial with healthy volunteers

The FASEB journal, 2007, Vol.21 (6), p.A1126-A1127

Lawson, Larry D

2007

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Effect of raw garlic vs commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia: a randomized clinical trial

Archives of internal medicine (1960), 2007-02, Vol.167 (4), p.346

2007

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Comments on Garlic Chemistry: Stability of S-(2-Propenyl) 2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological Fluids

Journal of agricultural and food chemistry, 1997-02, Vol.45 (2), p.542-542

1997

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γ-Glutamyl-S-alkylcysteines in Garlic and Other Allium spp.: Precursors of Age-Dependent trans-1-Propenyl Thiosulfinates

Journal of natural products (Washington, D.C.), 1991-03, Vol.54 (2), p.436-444

1991

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All abdominal incisions should be transverse

Journal of the American College of Surgeons, 2014-10, Vol.219 (4), p.846

Lawson, Larry

2014

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Composition, Stability, and Bioavailability of Garlic Products Being Used in a Clinical Trial

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6254-6261

2005

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Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products

Planta medica, 1991-08, Vol.57 (4), p.363-370

1991

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HPLC analysis of allicin and other thiosulfinates in garlic clove homogenates

Planta medica, 1991-06, Vol.57 (3), p.263-270

1991

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Characterization of the formation of allicin and other thiosulfinates from garlic

Planta medica, 1992-08, Vol.58 (4), p.345-350

1992

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In vitro virucidal effects of Allium sativum (garlic) extract and compounds

Planta medica, 1992-10, Vol.58 (5), p.417-423

1992

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Garlic for total cholesterol reduction

Annals of internal medicine, 2001-07, Vol.135 (1), p.65

Lawson, L D

2001

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Enhanced diallyl trisulfide has in vitro synergy with amphotericin B against Cryptococcus neoformans

Planta medica, 1996-10, Vol.62 (5), p.415-418

1996

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Effect of garlic on serum lipids

JAMA : the journal of the American Medical Association, 1998-11, Vol.280 (18), p.1568

Lawson, L D

1998

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Absorption of eicosapentaenoic acid and docosahexaenoic acid from fish oil triacylglycerols or fish oil ethyl esters co-ingested with a high-fat meal

Biochemical and biophysical research communications, 1988-10, Vol.156 (2), p.960-963

1988

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Allicin Bioavailability and Bioequivalence from Garlic Supplements and Garlic Foods

Composition, Stability, and Bioavailability of Garlic Products Used in a Clinical Trial

Allicin and Allicin-Derived Garlic Compounds Increase Breath Acetone through Allyl Methyl Sulfide: Use in Measuring Allicin Bioavailability

Inhibition of whole blood platelet-aggregation by compounds in garlic clove extracts and commercial garlic products

Low Allicin Release from Garlic Supplements: a Major Problem Due to the Sensitivities of Alliinase Activity

Allicin Release under Simulated Gastrointestinal Conditions from Garlic Powder Tablets Employed in Clinical Trials on Serum Cholesterol

Antimicrobial effects of Allium sativum L. (garlic), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products

Human absorption of fish oil fatty acids as triacylglycerols, free acids, or ethyl esters

Soy, garlic, and ginkgo biloba: their potential role in cardiovascular disease prevention and treatment

Evidence-Based Approach to Phytochemicals and Other Dietary Factors

Effect of consuming raw or boiled garlic on agonist‐induced ex vivo platelet aggregation: an open trial with healthy volunteers

Effect of raw garlic vs commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia: a randomized clinical trial

Comments on Garlic Chemistry: Stability of S-(2-Propenyl) 2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological Fluids

γ-Glutamyl-S-alkylcysteines in Garlic and Other Allium spp.: Precursors of Age-Dependent trans-1-Propenyl Thiosulfinates

All abdominal incisions should be transverse

Composition, Stability, and Bioavailability of Garlic Products Being Used in a Clinical Trial

Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products

An Evidence-based Approach to Phytochemicals and Other Dietary Factors

HPLC analysis of allicin and other thiosulfinates in garlic clove homogenates

Characterization of the formation of allicin and other thiosulfinates from garlic

In vitro virucidal effects of Allium sativum (garlic) extract and compounds

Garlic for total cholesterol reduction

Enhanced diallyl trisulfide has in vitro synergy with amphotericin B against Cryptococcus neoformans

Effect of garlic on serum lipids

Absorption of eicosapentaenoic acid and docosahexaenoic acid from fish oil triacylglycerols or fish oil ethyl esters co-ingested with a high-fat meal

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