Antiferroptotic properties of allicin and related organosulfur compounds—diallyl disulfide and diallyl trisulfide—from Garlic

Yoko Hirata(Gifu University), Yuji O. Kamatari(Gifu University), Hiroshi Takemori(Gifu University), Haruna Nagase(Gifu University), Kyoji Furuta(Gifu University), Keitaro Satoh(Meikai University)
Food and Chemical Toxicology
November 22, 2024
Cited by 7


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