472
Weber ND, Andersen DO, North JA et al (1992) In vitro virucidal effects of Allium sativum (garlic) extract and compounds. Planta Med. https://doi.org/10.1055/s-2006-961504
Williams FMK, Skinner J, Spector TD et al (2010) Dietary garlic and hip osteoarthritis: evidence
of a protective effect and putative mechanism of action. BMC Musculoskelet Disord. https://
doi.org/10.1186/1471-2474-11-280
Wu CC, Sheen LY, Chen HW et al (2001) Effects of organosulfur compounds from garlic oil
on the antioxidation system in rat liver and red blood cells. Food Chem Toxicol. https://doi.
org/10.1016/S0278-6915(00)00171-X
Xiao D, Choi S, Johnson DE et al (2004) Diallyl trisulfide-induced apoptosis in human prostate cancer cells involves c-Jun N-terminal kinase and extracellular-signal regulated kinasemediated phosphorylation of Bcl-2. Oncogene. https://doi.org/10.1038/sj.onc.1207747
Xiao D, Herman-Antosiewicz A, Antosiewicz J et al (2005) Diallyl trisulfide-induced G2-M phase
cell cycle arrest in human prostate cancer cells is caused by reactive oxygen species- dependent
destruction and hyperphosphorylation of Cdc25C. Oncogene. https://doi.org/10.1038/
sj.onc.1208759
Xie X, Bao Y, Ni L, Liu D, Niu S, Lin H et al (2017) Bacterial profile and antibiotic resistance
in patients with diabetic foot ulcer in Guangzhou, Southern China: focus on the differences
among different Wagner’s grades, IDSA/IWGDF grades, and ulcer types. Int J Endocrinol
2017:8694903
Yamada Y, Azuma K (1977) Evaluation of the in vitro anti-fungal activity of allicin. Antimicrob
Agents Chemother. https://doi.org/10.1128/AAC.11.4.743
Yang CS, Chhabra SK, Hong J-Y, Smith TJ (2001) Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic. J Nutr
131:1041S–1045S. https://doi.org/10.1093/jn/131.3.1041S
Yaribeygi H, Mohammadi MT, Sahebkar A (2018) Crocin potentiates antioxidant defense system and improves oxidative damage in liver tissue in diabetic rats. Biomed Pharmacother
98:333–337
Yin M, Cheng W (2003) Antioxidant and anti-microbial effects of four garlic-derived
organosulfur compounds in ground beef. Meat Sci 63:23–28. https://doi.org/10.1016/
S0309-1740(02)00047-5
Yin M, Hwang S, Chan K (2002) Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic. J Agric Food Chem 50:6143–6147. https://doi.org/10.1021/
jf0204203
You S, Nakanishi E, Kuwata H et al (2013) Inhibitory effects and molecular mechanisms of garlic
organosulfur compounds on the production of inflammatory mediators. Mol Nutr Food Res.
https://doi.org/10.1002/mnfr.201200843
Yun HM, Ban JO, Park KR et al (2014) Potential therapeutic effects of functionally active compounds isolated from garlic. Pharmacol Ther 142(2):183–195
Zamri N, Hamid HA (2019) Comparative study of onion (Allium cepa) and leek (Allium ampeloprasum): identification of organosulphur compounds by UPLC-QTOF/MS and anticancer
effect on MCF-7 cells. Plant Foods Hum Nutr 74(4):525–530
Zhai B, Zhang C, Sheng Y et al (2018) Hypoglycemic and hypo-lipidemic effect of S-allyl-cysteine
sulfoxide (alliin) in DIO mice. Sci Rep 8:3527. https://doi.org/10.1038/s41598-018-21421-x
Zhen H, Fang F, Ye DY et al (2006) Experimental study on the action of allitridin against human
cytomegalovirus in vitro: inhibitory effects on immediate-early genes. Antivir Res. https://doi.
org/10.1016/j.antiviral.2006.03.017
Zhu Q, Kakino K, Nogami C, Ohnuki K, Shimizu K (2016) An LC-MS/MS-SRM method for
simultaneous quantification of four representative organosulfur compounds in garlic products.
Food Anal Methods 9(12):3378–3384
A. M. P. Walag et al.
Weber ND, Andersen DO, North JA et al (1992) In vitro virucidal effects of Allium sativum (garlic) extract and compounds. Planta Med. https://doi.org/10.1055/s-2006-961504
Williams FMK, Skinner J, Spector TD et al (2010) Dietary garlic and hip osteoarthritis: evidence
of a protective effect and putative mechanism of action. BMC Musculoskelet Disord. https://
doi.org/10.1186/1471-2474-11-280
Wu CC, Sheen LY, Chen HW et al (2001) Effects of organosulfur compounds from garlic oil
on the antioxidation system in rat liver and red blood cells. Food Chem Toxicol. https://doi.
org/10.1016/S0278-6915(00)00171-X
Xiao D, Choi S, Johnson DE et al (2004) Diallyl trisulfide-induced apoptosis in human prostate cancer cells involves c-Jun N-terminal kinase and extracellular-signal regulated kinasemediated phosphorylation of Bcl-2. Oncogene. https://doi.org/10.1038/sj.onc.1207747
Xiao D, Herman-Antosiewicz A, Antosiewicz J et al (2005) Diallyl trisulfide-induced G2-M phase
cell cycle arrest in human prostate cancer cells is caused by reactive oxygen species- dependent
destruction and hyperphosphorylation of Cdc25C. Oncogene. https://doi.org/10.1038/
sj.onc.1208759
Xie X, Bao Y, Ni L, Liu D, Niu S, Lin H et al (2017) Bacterial profile and antibiotic resistance
in patients with diabetic foot ulcer in Guangzhou, Southern China: focus on the differences
among different Wagner’s grades, IDSA/IWGDF grades, and ulcer types. Int J Endocrinol
2017:8694903
Yamada Y, Azuma K (1977) Evaluation of the in vitro anti-fungal activity of allicin. Antimicrob
Agents Chemother. https://doi.org/10.1128/AAC.11.4.743
Yang CS, Chhabra SK, Hong J-Y, Smith TJ (2001) Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic. J Nutr
131:1041S–1045S. https://doi.org/10.1093/jn/131.3.1041S
Yaribeygi H, Mohammadi MT, Sahebkar A (2018) Crocin potentiates antioxidant defense system and improves oxidative damage in liver tissue in diabetic rats. Biomed Pharmacother
98:333–337
Yin M, Cheng W (2003) Antioxidant and anti-microbial effects of four garlic-derived
organosulfur compounds in ground beef. Meat Sci 63:23–28. https://doi.org/10.1016/
S0309-1740(02)00047-5
Yin M, Hwang S, Chan K (2002) Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic. J Agric Food Chem 50:6143–6147. https://doi.org/10.1021/
jf0204203
You S, Nakanishi E, Kuwata H et al (2013) Inhibitory effects and molecular mechanisms of garlic
organosulfur compounds on the production of inflammatory mediators. Mol Nutr Food Res.
https://doi.org/10.1002/mnfr.201200843
Yun HM, Ban JO, Park KR et al (2014) Potential therapeutic effects of functionally active compounds isolated from garlic. Pharmacol Ther 142(2):183–195
Zamri N, Hamid HA (2019) Comparative study of onion (Allium cepa) and leek (Allium ampeloprasum): identification of organosulphur compounds by UPLC-QTOF/MS and anticancer
effect on MCF-7 cells. Plant Foods Hum Nutr 74(4):525–530
Zhai B, Zhang C, Sheng Y et al (2018) Hypoglycemic and hypo-lipidemic effect of S-allyl-cysteine
sulfoxide (alliin) in DIO mice. Sci Rep 8:3527. https://doi.org/10.1038/s41598-018-21421-x
Zhen H, Fang F, Ye DY et al (2006) Experimental study on the action of allitridin against human
cytomegalovirus in vitro: inhibitory effects on immediate-early genes. Antivir Res. https://doi.
org/10.1016/j.antiviral.2006.03.017
Zhu Q, Kakino K, Nogami C, Ohnuki K, Shimizu K (2016) An LC-MS/MS-SRM method for
simultaneous quantification of four representative organosulfur compounds in garlic products.
Food Anal Methods 9(12):3378–3384
A. M. P. Walag et al.