title: Dietary S-allyl-L-cysteine reduces mortality with decreased incidence of stroke and behavioral changes in stroke-prone spontaneously hypertensive rats.
abstract: S-Allyl-L-cysteine (SAC), an active organosulfur compound derived from garlic, was found to reduce mortality with lesser incidence of stroke and also to lower the overall stroke-related behavioral score in stroke-prone spontaneously hypertensive (SHRSP) rats by dietary administration. Consequently, the anti-stroke effect of dietary SAC was demonstrated in SHRSP rats.
authors.affiliation: Food Safety Research Division, Korea Food Research Institute, Sungnam, South Korea.
authors.forename: Ji-Myung
authors.initials: JM
authors.lastname: Kim
authors.forename: Namsoo
authors.initials: N
authors.lastname: Chang
authors.forename: Won-Ki
authors.initials: WK
authors.lastname: Kim
authors.forename: Hyang Sook
authors.initials: HS
authors.lastname: Chun
mesh_terms: D000284:Administration, Oral; D000818:Animals; D001522:Behavior, Animal / Q000187:drug effects*; D003545:Cysteine / Q000008:administration & dosage / Q000031:analogs & derivatives* / Q000494:pharmacology / Q000627:therapeutic use; D004032:Diet; D004195:Disease Models, Animal; D006973:Hypertension / Q000188:drug therapy* / Q000503:physiopathology; D008297:Male; D051381:Rats; D011918:Rats, Inbred SHR; D011921:Rats, Inbred WKY; D020521:Stroke / Q000517:prevention & control*; D015996:Survival Rate
chemical_list: C065299:S-allylcysteine; D003545:Cysteine