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The symptoms of epileptic seizures were assessed by a scoring system which is defined by Nissl Staining After anaesthetization with 10% (v/w) of chloral hydrate, the animals experienced transcardial perfusion with physical saline and 4% paraformaldehyde
doi: 10.1067/mlc.2000.107305 33 BraddingPRobertsJABrittenKMMontefortSDjukanovicRMuellerRet al
Kang [15] provided detailed amino acid data for fresh garlic, including aspartic acid (23.64 mg/100 g), asparagine (56.50 mg/100 g), glutamine (17.35 mg/100 g), cystine (2.51 mg/100 g), histidine (111.46 mg/100 g), glycine (157.75 mg/100 g), threonine (2.17 mg/100 g), lysine (3.37 mg/100 g), arginine (30.78 mg/100 g), valine (216.47 mg/100 g), tryptophan (203.03 mg/100 g), and leucine (18.08 mg/100 g)
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