No data available.
Please log in to see this content.
You have no subscription access to this content.
The full text of this article is not currently available.
健常成人におけるS—アリルシステインおよびアリインの吸収―にんにく卵黄粉末とにんにく粉末との比較―
Rent:
Rent this article for
JPY
Abstract
Objective The aim of this study was to investigate the absorbability of S-Allylcysteine(SAC)and alliin after consumption of powdered garlic yolk in comparison with consumption of powdered garlic. Methods A randomized, parallel-group study was conducted with 14 healthy male subjects aged from 20 to 64 years. Subjects consumed 3.5 g of yolk garlic powder or garlic powder (each of the test foods contained 5 mg of SAC and 33 mg of alliin), and their blood levels of SAC and alliin were determined for 8 h after test food consumption. Results The crossover design was appropriate with respect to area under the blood concentration-time curve from 0 to 8 h calculated for the difference in SAC or alliin level from baseline level(ΔAUC0-8 h). ΔAUC0-8 h for SAC was 3346±654 ng╱mL・h in the garlic powder consumption period and 3598±584 ng╱mL・h in the garlic yolk consumption period(P<0.01). ΔAUC0-8 h for alliin was 3012±717 ng╱mL・h in the garlic powder consumption period and 3313±543 ng╱mL・h in the garlic yolk consumption period(P<0.01). Conclusions The absorbability of both SAC and alliin was good when taken as garlic yolk compared to consumption as garlic powder.
Full text loading...
/content/article/0386-3603/46020/259