Inhibiting Activity of Garlic on a Drug Metabolizing Enzyme CYP3A4
2006
Cha, B.C. (Sangji University, Wonju, Republic of Korea), E-mail: [email protected] | Lee, E.H. (Sangji University, Wonju, Republic of Korea)
Garlic(Allium sativum Linn) is widely used as a common condiment for a variety of foods and beverages. It has been well known that fresh farlic and garlic supplement of commercial prepatrations have various therapeutic properties including antimicrobial activity, antiplatelet aggregation, antihypertension, and cholesterol-lowering effects, which contribute to its increasing uses for an alternative medicine. Allicin (diallyl thiosulfinate), the major bioactive components of garlic, is formed by alliinase cleavage of the naturally occurring alliin upon crushing or mincing of garlic, and is the progenitor of a number of other products, such as diallyl dislfied.
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library
