Aged garlic extract (AGE) contains a significant amount of bioactive compounds, including S-
allyl-l-cysteine (SAC), which is associated with various health benefits. Among different AGE …

A sensitive and reproducible analytical method to measure S-allyl cysteine (SAC) in black
garlic was developed using the HPLC-FLD (fluorescence detection) with prior derivatization …

This paper presents a new high performance liquid chromatography (HPLC) method for the
identification and quantification of S-allyl-l-cysteine (SAC), which is the most important …

The biological effects of black garlic are stronger than those of fresh garlic, but despite the
increasing manufacture of black garlic products, no specifications for controlling their quality …

This study performed to investigate the changes in S-allyl-L-cysteine (SAC) content of garlic
with different cooking methods. Methods for determining SAC was validated by determining …

SAC (S-Allyl-(L)-cysteine) is one of the bioactive compounds in garlic that has been
reporting conducive to good health. However SAC is found only in trace in raw garlic bulb …

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in
reducing oxidative stress and inflammation. Several BG products with a high SAC content …

S-1-propenyl-l-cysteine (S1PC) is a stereoisomer of S-allyl-l-cysteine (SAC), an important
sulfur-containing amino acid that plays a role for the beneficial pharmacological effects of …

The objective of this study was to determine the optimum conditions for accumulating SAC [S-
allyl-(L)-cysteine]. Although SAC is one of the bioactive compounds in garlic that has been …

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in
reducing oxidative stress and inflammation. Several BG products with a high SAC content …