Physical, chemical, and biological properties of s-allylcysteine, an amino acid derived from garlic. |
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| Authors: | Yukihiro Kodera Ayumi Suzuki Osamu Imada Shigeo Kasuga Isao Sumioka Atsushi Kanezawa Nobuo Taru Masanori Fujikawa Shinji Nagae Koji Masamoto Katsuhiko Maeshige Kazuhisa Ono |
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| Institution: | Healthcare Research Institute, Wakunaga Pharmaceutical Co., Ltd., 1624 shimokoutachi, Koda-cho, Takata-gun, Hiroshima 729-1195, Japan. kodera_y@wakunaga.co.jp |
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| Abstract: | Physical, chemical, and biological properties of S-allylcysteine (SAC) were investigated. SAC showed stable properties under tested conditions, and its acute/subacute toxicity was very minor in mice and rats (LD(50) value >54.7 mM/kg po; >20 mM/kg ip). The pharmacokinetics of SAC was investigated after oral administration of garlic supplement containing SAC to human volunteers. SAC from garlic consumption was rapidly absorbed from the gastrointestinal tract, however, the half-life and excretion time were more than 10 h and 30 h, respectively. |
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