S-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and preventing ethanol absorption from gut.
Biosci Biotechnol Biochem
; 82(4): 724-731, 2018 Apr.
Article
en En
| MEDLINE
| ID: mdl-29616890
Palabras clave
ACSO: S-Allyl-L-cysteine sulfoxide; ADH: Alcohol dehydrogenase; ALD: Alcoholic liver diseases; ALDH: Acetaldehyde dehydrogenase; ARE: Antioxidant response element; AUC: Areas under the time-concentration curves; Bis-Tris: Bis(2-hydroxyethyl)amino-tris(hydroxymethyl)methane; EDTA: Ethylenediaminetetraacetic acid; Garlic odor precursor; Garlic-H: Garlic extract with a high ACSO content; Garlic-N: Garlic extract not containing ACSO; HPLC: High-performance liquid chromatography; Keap1: Kelch-like ECH-associated protein; NAD+: Oxidized form of NAD; NAD: Nicotinamide adenine dinucleotide; NADH: Reduced form of NAD; NMR: Nuclear magnetic resonance; Nrf2: Nuclear factor erythroid 2-related factor; S-allyl-L-cysteine sulfoxide; SD rat: Sprague Dawley rat; SD: Standard deviation; blood ethanol concentration; ethanol absorption; ethanol metabolism
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Cisteína
/
Etanol
/
Bebidas Alcohólicas
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Nivel de Alcohol en Sangre
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Ajo
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Absorción Intestinal
Límite:
Animals
Idioma:
En
Año:
2018
Tipo del documento:
Article