Antibacterial activity of thiosulfinates

Studies on the antibacterial activity of thiosulfinates have mainly focused on garlic and onion. These studies showed that garlic was more effective in bacterial inhibition than onion since the sulfur compound content of garlic is four times higher compared to the level found in onion. Furthermore, both oifion and garlic are... 

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See also in sourсe #XX -- [ , ]

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