Combined Effects of Amino Acids in Garlic and Buna-Shimeji (<i>Hypsizygus marmoreus)</i> on Suppression of CCl<sub>4</sub>-Induced Hepatic Injury in Rats
The combination of the garlic-derived amino acid, <i>S</i>-allyl-<span style="font-variant: small-caps;">l</span>-cysteine sulfoxide (ACSO), and ornithine or arginine on CCl<sub>4</sub>-induced hepatic injury was examined. After investigating the effecti...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/7/1491 |