ID Name Structure References (top 5) Molecular Target(s)

in 1 ingredients:

  • 15

  • Properties
    C4H10S3    154.32

    1:  Takada N, Matsuda T, Otoshi T, Yano Y, Otani S, Hasegawa T, Nakae D, Konishi Y, Fukushima S.
    Enhancement by organosulfur compounds from garlic and onions of diethylnitrosamine-induced glutathione S-transferase positive foci in the rat liver.
    Cancer Res.    impact factor:   8.614
    1994;  54(11): 2895-9

    2:  Sparnins VL, Barany G, Wattenberg LW.
    Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and glutathione S-transferase activity in the mouse.
    Carcinogenesis.    impact factor:   4.118
    1988;  9(1): 131-4

    3:  Fukushima S, Takada N, Hori T, Wanibuchi H.
    Cancer prevention by organosulfur compounds from garlic and onion.
    J Cell Biochem Suppl.    impact factor:   2.775
    1997;  27: 100-5

    4:  Liu L, Yeh YY.
    Inhibition of cholesterol biosynthesis by organosulfur compounds derived from garlic.
    Lipids.    impact factor:   2.04
    2000;  35(2): 197-203

    5:  Belman S, Solomon J, Segal A, Block E, Barany G.
    Inhibition of soybean lipoxygenase and mouse skin tumor promotion by onion and garlic components.
    J Biochem Toxicol.    impact factor:   0
    1989;  4(3): 151-60

    Time used: 46 milliseconds.

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