Results 111 to 120 of about 8,485 (177)
Attenuative Effect of Diallyl Trisulfide on Caspase Activity in TNF-α-induced Triple Negative Breast Cancer Cells. [PDF]
Kanga KJW +6 more
europepmc +1 more source
Diallyl trisulfide (DATS), an organosulfur compound in garlic, possesses pronounced anti-cancer potential. However, the anti-invasive mechanism of this compound in human bladder carcinoma is not fully understood.
Hee-Jae Cha +4 more
core +1 more source
Diallyl trisulfide alleviates chemotherapy sensitivity of ovarian cancer via the AMPK/SIRT1/PGC1α pathway. [PDF]
Wang Z +10 more
europepmc +1 more source
Acetaminophen (APAP) overdose induces severe acute liver injury via CYP2E1-mediated conversion into the reactive metabolite N-acetyl-p-benzoquinone imine (NAPQI), triggering pericentral hepatocyte necrosis and secondary vascular endothelial damage.
Takashi Hosono +3 more
core +1 more source
Garlic (Allium sativum L.) is a major horticultural crop valued for its distinctive flavor, nutritional quality, and health-promoting properties, including antioxidant and antimicrobial activities.
Addisie Geremew +4 more
doaj +1 more source
Diallyl trisulfide plays an antifibrotic role by inhibiting the expression of Bcl-2 in hepatic stellate cells. [PDF]
Pang H +7 more
europepmc +1 more source
Integrative mRNA and microRNA Analysis Exploring the Inducing Effect and Mechanism of Diallyl Trisulfide (DATS) on Potato against Late Blight. [PDF]
Jian Y +8 more
europepmc +1 more source
Study on the ecological safety of algacides: a comprehensive strategy for their screening
The ecological safety of 14 algacidal materials were appraised using algal growth inhibition tests as well as toxicity test for zooplankton and fish and prawn juveniles. In addition, an integrative analysis for evaluating their potential as algacides was
Zheng, Tianling +6 more
core +1 more source
Gene Expression Changes by Diallyl Trisulfide Administration in Chemically-induced Mammary Tumors in Rats. [PDF]
Hahm ER, Singh SV.
europepmc +1 more source
Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and ...
Yuyu Zhang +5 more
core +1 more source

