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1 ediated by hTRPV1 was capsaicin > sanshool > allicin.
2 early identify the active compound in AGE as allicin.
3 and NMR verified the active HPLC fraction as allicin.
4  sulphide (DAS), diallyl trisulphide (DATS), allicin, 3-vinyl-4H-1,3-dithiin (3-VD), 2-vinyl-4H-1,2-d
5 a, capsaicin) = 3.5206 x 10(-16) mol/L, K(a, allicin) = 5.0227 x 10(-15) mol/L, K(a, sanshool) = 1.78
6                   Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foam
7 terminants of TRPV1 activation by capsaicin, allicin, acid, ammonia and voltage have been identified.
8                         We further show that allicin, an unstable component of fresh garlic, is the c
9                                    Moreover, allicin and DADS activate the cloned TRPA1 channel when
10                            Here we show that allicin and DADS excite an allyl isothiocyanate-sensitiv
11                                Intriguingly, allicin and DADS share structural similarities with ally
12 that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for
13                 The garlic derived compounds allicin and diallyl disulfide were bound covalently to t
14                      The binding reaction of allicin and diallyl disulfide with beta-lactoglobulin an
15  of A. fistulosum contained 28.3-95.9 muL/mL allicin and exhibited significant antioxidant and antiba
16                                              Allicin and its metabolites were also measured over two
17                                 We show that allicin and onion thiosulfinates restrict bacterial grow
18  that the activation constants by capsaicin, allicin and sanshool, the active components of chili pep
19 ther experiments, three inhibitors (lithium, allicin and sodium) of acetyl CoA synthetase (EC 6.2.1.1
20              The presence of organosulphurs, allicin and some allyl-organosulphurs found by HRMAS-NMR
21  allyl isothiocyanate (ITC), cinnamaldehyde, allicin, and gingerol].
22 um bromide) cell viability assay to identify allicin as the active anticancer compound in aqueous gar
23 capacity for tolerance to the thiosulfinate "allicin" based on the presence of an eleven-gene, plasmi
24 h AsFMO being an S-monooxygenase involved in allicin biosynthesis through direct formation of sulfeni
25 aturally occurring pungent molecules such as allicin, capsaicin, or resiniferatoxin.
26                       Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the
27                                              Allicin content was generally decreased at 5 degrees C d
28          And also, MeJA was not effective on allicin content.
29                           A higher alliin-to-allicin conversion ratio was detected in clove, in compa
30 ity and functionality, and compounds such as allicin could lead to entirely new culinary techniques a
31                       Sunflower oil fostered allicin decay to compounds such as ajoenes, vinyldithiin
32 he mild conditions, two quantitatively major allicin-derived breakdown products were found.
33                                              Allicin (diallyl thiosulfinate) from garlic is a highly
34                     The target analytes were allicin, (E)- and (Z)-ajoene, 2-vinyl-4H-1,2-dithiin (2-
35 MS), we measured gas phase concentrations of allicin evaporating from a pure solution.
36 growth inhibition of Escherichia coli during allicin exposure coincides with a depletion of the gluta
37 hilic compounds such as acrolein (tear gas), allicin (garlic), and allyl isothiocyanate (AITC) (musta
38 mustard oil), cinnamaldehyde (cinnamon), and allicin (garlic).
39 d beta-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as
40                           In order to enrich allicin in a functional food, a delivery system which st
41 ere significantly improved by the binding of allicin in combination with spray drying.
42                                    0.001 wt% allicin in EWs forms stiff foams with the highest overru
43             We identified and quantified the allicin-induced modification S-allylmercaptocysteine for
44 rgely inhibited by allicin treatment in vivo Allicin-induced protein modifications trigger protein ag
45  results indicate that the mode of action of allicin is a combination of a decrease of glutathione le
46                                              Allicin is a component of the characteristic smell and f
47                            The thiosulfinate allicin is a labile, bioactive compound of garlic.
48                                              Allicin is the main flavour component of crushed raw gar
49       However, the precise mode of action of allicin is unknown.
50 ctions as a specific transporter stabilizing allicin or diallyl disulfide.
51 idize S-allyl-l-cysteine (SAC) to alliin, an allicin precursor.
52 l isothiocyanate (AITC), cinnamaldehyde, and allicin, produce nociceptive sensation by directly activ
53             beta-Lactoglobulin modified with allicin provided a stable functional ingredient that can
54  heat stress response is crucial to overcome allicin stress.
55 The alt gene cluster is sufficient to confer allicin tolerance and protects the glutathione pool duri
56      We have designated them "alt" genes for allicin tolerance.
57 d candidate protein, is largely inhibited by allicin treatment in vivo Allicin-induced protein modifi
58 nce and protects the glutathione pool during allicin treatment.
59                         In the present study allicin was covalently bound to the whey protein beta-la
60 oup of the protein, whereas the affinity for allicin was significantly higher.
61                       Chemically synthesized allicin was used to provide further confirmation.
62  and reduced the number of binding sites for allicin, whereas the number of non-covalent binding site