Nahdi, Afef <br/><br/>
Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity.  [electronic resource] 

 -  Nutrition research (New York, N.Y.)  Feb 2010 
 - 85-95 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1879-0739 
<br/><br/><label>Standard No.: </label>10.1016/j.nutres.2010.01.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Allyl Compounds--pharmacology<br/>Animals<br/>Antioxidants--pharmacology<br/>Biological Availability<br/>Biological Transport--drug effects<br/>Caco-2 Cells<br/>Cation Transport Proteins--genetics<br/>Disulfides--pharmacology<br/>Duodenum--drug effects<br/>Garlic--chemistry<br/>Humans<br/>Intestinal Absorption<br/>Iron, Dietary--adverse effects<br/>Male<br/>Oxidative Stress--drug effects<br/>Plant Extracts--pharmacology<br/>RNA, Messenger--metabolism<br/>Rats<br/>Rats, Wistar<br/>Ferroportin