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Ameliorative effect of S-allylcysteine (SAC)

Monday, February 4, 2013 19:21

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Home of Kyle J. Norton for The Better of Living & Living Health Sulfur represents approximately 1/4% of our total body weight and occurs principally in the body as a constituent of the cysteine and methionine. It plays an important role in protein synthesis and enzyme reaction functions and is found abundantly in broccoli, cauliflower, cabbage, kale, kohlrabi, etc.
Organosulfides
Organosulfur compounds presented in natural food are generally considered as beneficial for health because of their antioxidant and anticarcinogenic properties. This has led to their excessive and long-term consumption. However, there is also evidence that these compounds demonstrate toxicity and adverse health effects suggesting their potential dual biological roles. Thus, they can act as double-edged biological swords(a).
S-Allyl cysteine (SAC) is a natural compound found abundantly in fresh and aged garlic.
Ameliorative effect of S-allylcysteine (SAC)
In the study to examine the effect of S:-allylcysteine (SAC), a major thioallyl compound found in aged garlic extract, on the memory deficit and age-related changes of senescence-accelerated mice fed a diet supplemented with 40 mg SAC/kg diet for 8 mo, showed that chronic dietary treatment with 40 mg SAC/kg diet decreased the time in the open arm in senescence-accelerated prone P10 mice. These studies suggest that diet supplementation with SAC may reduce age-related learning disabilities and cognitive disorders in senescence-accelerated mice(19).

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