Antioxidants Fermentation Garlic / chemistry Phenols Sulfur Compounds / chemistry
(poly)phenols colonic fermentation human microbial metabolism organosulfur compounds

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
30 Mar 2022
Historique:
pubmed: 17 3 2022
medline: 1 4 2022
entrez: 16 3 2022
Statut: ppublish

Résumé

The beneficial properties associated with garlic consumption have been related to the presence of bioactive compounds including (poly)phenols and organosulfur compounds (OSCs). This study aims to assess the effect of

Identifiants

DOI: 10.1021/acs.jafc.1c08081 PMID: 35293213
pubmed: 35293213
doi: 10.1021/acs.jafc.1c08081
doi:

Substances chimiques

Antioxidants 0
Phenols 0
Sulfur Compounds 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

3666-3677

Auteurs

Alicia Moreno-Ortega (A)

Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed, Darwin-anexo Universidad de Córdoba, 14071 Córdoba, Spain.
Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain.

Giuseppe Di Pede (G)

Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy.

Gema Pereira-Caro (G)

Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain.
Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain.
ORCID: 0000-0003-3162-0432

Luca Calani (L)

Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy.

Pedro Mena (P)

Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy.
Microbiome Research Hub, University of Parma, 43124 Parma, Italy.
ORCID: 0000-0003-2150-2977

Daniele Del Rio (D)

Human Nutrition Unit, Department of Food and Drugs, University of Parma, 43125 Parma, Italy.
Microbiome Research Hub, University of Parma, 43124 Parma, Italy.
ORCID: 0000-0001-5394-1259

José Manuel Moreno-Rojas (JM)

Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain.
Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants ›
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation ›
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Lilianae › Asparagales › Amaryllidaceae › Allium › Ail ›
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols ›
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre ›