معرفی گیاه سبز سیر به عنوان منبع جدید آلیسین

ارزنلو, محسن and بهلولی, شهاب (1389) معرفی گیاه سبز سیر به عنوان منبع جدید آلیسین. Food Chemistry ــ 120 (1). pp. 179-183. شاپا 0308-8141

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Official URL: http://www.sciencedirect.com/science/journal/03088...


Introducing of green garlic plant as a new source of allicin

English Abstract

The presence of allicin in green garlic plant extracts was investigated. Allicin in aqueous extracts from green garlic leaf, shoot and young bulbs were determined by HPLC. Allicin was present at highest level in extracts from whole green garlic plant at 0.48 ± 0.01 mg/mL, followed by that in shoot and leaf extracts at 0.44 ± 0.00 and 0.26 ± 0.01 mg/mL, respectively. The results obtained in this study offer green garlic as a new source of allicin, as green garlic plant is used as a favourite vegetable in many countries..

Item Type:Article
زبان سند : انگلیسی
نویسنده مسئول :محسن ارزنلو
نویسنده :شهاب بهلولی
Additional Information:Impact Factor: 3.45 Abstracting and Indexing : 1- ISI-Science Citation Index- medlin/pubmed 2- BIOSIS - Current Contents-Chemical Abstracts- EMBASE-Scopus 3- Chemical Engineering Biotechnology Abstracts -CAB Abstracts- EMBiology- Food Science and Technology Abstracts-Global Health- Nutrition Abstracts- Publications in Food Microbiology- SCISEARCH - Sociedad Iberoamericana de Informacion Cientifica (SIIC) Data Bases
Uncontrolled Keywords:گیاه سبز سیر ، آلیسین ، HPLC
کلیدواژه ها (انگلیسی): Green garlic plant , Allicin , HPLC
Subjects:QV pharmacology
QW Microbiology and Immunology
Divisions:Faculty of Medicine > Department of Basic Sciences > Department of Pharmacology
Faculty of Medicine > Department of Basic Sciences > Department of Microbiology
ID Code:528
Deposited By: Dr Mohsen Arzanlou
Deposited On:23 Sep 1388 06:42
Last Modified:12 Nov 1391 10:27

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