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Allicin concentration in the gut of rats and its influence on the microflora.

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Title Allicin concentration in the gut of rats and its influence on the microflora.
 
Creator Shashikant, K. N.
Basappa, S. C.
Sreenivasamurthy, V.
 
Subject 30 Spices/Condiments
09 Food Microbiology
 
Description When garlic extract containing 8 p..M of allicin was
administered intragastrically to albino rats, a maximum
of 0.4 ,....M In the intestine and 2.4 p.. M in caecum
was detected aft« a period of 4 and 6 hr respectively.
About 50 to 60% reduction in microltora was
observed in intestine after 4 hr of administl1ltion, but
no such change was observed in caecum even after
6 hr. However, a 5 fold decrease In mlcroftora was
seen in caecum only at the end of 8 hr. The gradual
decrease in allicin ronlent While passing through the
gut is perhaps due to reducing agents in tbe gut,
natuml instability of allicin, antagoni~-m by food
materials and absorption in the intestine. Genemlly,
tbe aerobes were more susceptible to allicin coocentration
In the gut than the anaerobes.
 
Date 1985
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2770/1/Journal%20of%20Food%20Science%20and%20Technology%20%28India%29%2C%20Volume-22%286%20%281985%29%20440-442.pdf
Shashikant, K. N. and Basappa, S. C. and Sreenivasamurthy, V. (1985) Allicin concentration in the gut of rats and its influence on the microflora. Journal of Food Science and Technology, 22 (6). pp. 440-442.