Improving endothelial health with food-derived H<sub>2</sub>S donors: an <i>in vitro</i> study with <i>S</i>-allyl cysteine and with a black-garlic extract enriched in sulfur-containing compounds
Federica Geddo, Giulia Querio, Alberto Asteggiano, Susanna Antoniotti, Alessandra Porcu, Andrea Occhipinti, Claudio Medana, Maria Pia Gallo
Abstract
S release. Moreover, SAC reduces ROS production and enhances eNOS phosphorylation and the consequent NO release in our cellular model. In this scenario, a natural extract enriched in SAC could represent a novel therapeutic approach to prevent the onset of ED-related diseases.
Topics & Concepts
In vitroCysteineFood scienceChemistryHealth foodBiochemistryBiotechnologyBiologyEnzymeSulfur Compounds in BiologyMast cells and histamineGarlic and Onion Studies