Dietary S-Allyl-L-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats

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  • KIM Ji-Myung
    Food Safety Research Division, Korea Food Research Institute
  • CHANG Namsoo
    Department of Food and Nutritional Sciences, Ewha Women’s University
  • KIM Won-Ki
    Department of Pharmacology, College of Medicine, Ewha Institute of Neuroscience, Ewha Women’s University
  • CHUN Hyang Sook
    Food Safety Research Division, Korea Food Research Institute

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  • Dietary S-Allyl-<scp>L</scp>-cysteine Reduces Mortality with Decreased Incidence of Stroke and Behavioral Changes in Stroke-Prone Spontaneously Hypertensive Rats

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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.

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