Clarifying the real bioactive constituents of garlic.

By H. Amagase. Journal of NutriLife, 2006

661 citations recorded by the source corpus.

Subfields: Molecular Biology, Plant Science, Radiology, Nuclear Medicine and Imaging

View Paper: https://www.semanticscholar.org/paper/4cbead41d615002fce51aa3bae76c19f9af983c3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Molecular Biology

1. M. Corzo-Martínez
2. N. Corzo
3. M. S. Brewer
4. M. Villamiel

In Plant Science

1. M. Corzo-Martínez
2. N. Corzo
3. M. S. Brewer
4. M. Villamiel

In Radiology, Nuclear Medicine and Imaging

1. M. S. Brewer

Citations in the corpus

• BIOLOGICAL PROPERTIES OF ONIONS AND GARLIC (2007, background): “This product is known as AGE and it is obtained by storage at room temperature of sliced and soaked, in a water/ethanol mixture, garlic for longer than 10 months (Amagase, 2006).”
• NATURAL ANTIOXIDANTS: SOURCES, COMPOUNDS, MECHANISMS OF ACTION, AND POTENTIAL APPLICATIONS (2011, background): “Thiosulfinates, such as allicin, give garlic its characteristic odor; however, they are not necessarily responsible for all of the various antioxidative and health benefits attributed to it (Amagase 2006).”