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1 Departments of Biological Chemistry and 2 Immunology, Weizmann Institute of Science; and 3 Department of Hematology, Kaplan Medical Center, Rehovot, Israel
Requests for reprints: David Mirelman, Department of Biological Chemistry, Weizmann Institute of Science, Rehovot 76100, Israel. Phone: 972-8-9344511; Fax: 972-8-9468256. E-mail: david.mirelman{at}weizmann.ac.il
Allicin, a highly active component from freshly crushed garlic, is produced upon the reaction of the small molecular weight molecule alliin, with the enzyme alliinase (EC 4.4.1.4
Key Words: B-Cell Malignancies Alliin Rituximab-Alliinase Conjugate Allicin
Grant support: Grants from Morross Institute for Cancer Research at the Weizmann Institute of Science and from N. Minzly, England.
The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked advertisement in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.
Received 8/24/04;
revised 11/23/04;
accepted 12/ 1/04.
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