ライフサイエンスコーパス: garlic

1 ively raw garlic, cooked garlic, or both (RC garlic).

2 bolite of S-allylcysteine, which is found in garlic.

3 esis that H(2)S mediates the vasoactivity of garlic.

4 rgeted by pungent irritants from mustard and garlic.

5 tants, including those found in tear gas and garlic.

6 romising anticancer constituent of processed garlic.

7 st are nuts, soy, legumes, alcohol, tea, and garlic.

8 Se compound in natural garlic and selenized garlic.

9 yielded the highest activity for stir-fried garlic.

10 carcinogenic effect of active ingredients in garlic.

11 ysteine, and S-ethylcysteine are abundant in garlic.

12 e allicin is a labile, bioactive compound of garlic.

13 ical activities present in raw and processed garlic.

14 d the pH decreased in whole bulbs and peeled garlics.

15 freely available at http://repeatmasker.org/garlic/.

16 he sole target through which mustard oil and garlic activate primary afferent nociceptors to produce

17 Here, we show that raw but not baked garlic activates TRPA1 and TRPV1, two temperature-activa

18 uitable system for encapsulation of unstable garlic active compounds and the encapsulation of garlic

19 traditional soup, cornflour, cornstarch, and garlic) after microwave digestion.

20 ysteine (SAC), a water soluble compound from garlic, against cerebral ischemia/reperfusion (I/R)-indu

21 Organosulphur compounds (OSCs) present in garlic (Allium sativum L.) are responsible of several bi

22 (HRMAS-NMR) spectroscopy was used to analyse garlic (Allium sativum L.) belonging to red and white va

23 s were developed to improve the stability of garlic (Allium sativum L.) extract.

24 Garlic (Allium sativum L.) is considered one of the twen

25 Whereas, garlic (Allium sativum L.), and sweet potato (Ipomea bat

26 structure has previously been identified in garlic (Allium sativum) bulbs in which the LM26 epitope

27 Epidemiological studies link increased garlic (Allium sativum) consumption with a reduced incid

28 The antimicrobial effects of garlic (Allium sativum) extract (25, 50, 75, 100, and 20

29 studies provide evidence that components of garlic (Allium sativum) have anticancer activity.

30 Garlic (Allium sativum) is a long-cultivated plant that

31 r stalks (peduncles) collected from isogenic garlic (Allium sativum) populations grown under windy fi

32 rin is combined with ginkgo (Ginkgo biloba), garlic (Allium sativum), dong quai (Angelica sinensis),

33 the drug transporter P-glycoprotein include garlic (Allium sativum), ginkgo (Ginkgo biloba), echinac

34 her in yellow onions than in red onions, and garlic and leek contained a lower amount of flavonols th

35 ofritos according to the type of vegetables (garlic and onions) or olive oil added for their producti

36 entified as the major Se compound in natural garlic and selenized garlic.

37 pounds such as acrolein (tear gas), allicin (garlic), and allyl isothiocyanate (AITC) (mustard oil).

38 omically important plants such as asparagus, garlic, and onion.

39 rotenoid vegetables, cruciferous vegetables, garlic, and tofu (or soybeans) remained inversely associ

40 getables, cruciferae, high vitamin C fruits, garlic, and tofu (or soybeans).

41 tion and, consequently, bioactive potency of garlic are also discussed.

42 ables, dark-green vegetables, and onions and garlic are modestly associated with reduced risk of colo

43 nt sources like grape, passion fruit, onion, garlic, bell pepper and hops.

44 Garlic belongs to the Allium family of plants that produ

45 The foods analysed included pizza, garlic bread, breakfast cereals, quiche, fat spreads, a

46 gar10 was isolated from a surface-sterilized garlic bulb (Allium sativum var. Purple Stripe).

47 Garlic bulb cell wall material has been used to confirm

48 and genotype on bioactive properties of dry garlic bulbs.

49 ethyl-L-cysteine (SMLC), found abundantly in garlic, cabbage, and turnips.

50 aims to examine all the aspects related with garlic chemical composition and quality, focusing on its

51 nd of 20% hydroethanolic fresh extracts from garlic clove (GCE) and skin (GSE) on cerebral ischemia w

52 ant properties and antimicrobial activity of garlics collected from the main cultivation areas of Gre

53 The vasoactivity of garlic compounds is synchronous with H(2)S production, a

54 We now show that p.o. gavage of garlic constituent diallyl trisulfide (DATS; 1 and 2 mg/

55 ynthetic S-cysteinyl compounds that resemble garlic constituents have antiproliferative effects on hu

56 combined is evident from a funnel plot of RC garlic consumption and cancer risk and from the results

57 ies reported a relative risk estimate for RC garlic consumption and cancer risk.

58 ologic literature on the association between garlic consumption and risk of stomach, colon, head and

59 sk (RR) estimate of colorectal cancer and RC garlic consumption, excluding garlic supplements, was 0.

60 Chemically complex, garlic contains different assortments of sulfur compound

61 n relation to consumption of exclusively raw garlic, cooked garlic, or both (RC garlic).

62 We recently reported that the garlic derivative S-allylmercaptocysteine (SAMC) inhibit

63 udy investigated whether naturally occurring garlic derivatives and synthetic S-cysteinyl compounds t

64 Further research is required on effects of garlic derivatives in vivo before information from the p

65 The garlic derived compounds allicin and diallyl disulfide w

66 rrest caused by diallyl trisulfide (DATS), a garlic-derived cancer chemopreventive agent, has been in

67 We conclude that the garlic-derived compound SAMC exerts antiproliferative ef

68 Here we show that human RBCs convert garlic-derived organic polysulfides into hydrogen sulfid

69 ally relevant oxygen levels, also metabolize garlic-derived organic polysulfides to liberate H(2)S.

70 Garlic-derived organosulfides (OSCs) including diallyl t

71 The garlic-derived thioallyl compounds S-allylcysteine (SAC)

72 to produce H(2)S can be used to standardize garlic dietary supplements.

73 cochemical and antioxidant properties of the garlic during the heat-treatment evolution.

74 l indicators to monitor the process of black garlic elaboration in order to obtain high quality produ

75 ndicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of fur

76 The chemical composition of garlic essential oils (GEOs) extracted from two differen

77 e headspace of several plants (e.g., onions, garlic, etc.) although the present work is focused on th

78 These and other results suggest that garlic excites sensory neurons primarily through activat

79 content (129 +/- 1.8 mg/g) compared to fresh garlic extract (56 +/- 1.2 mg/g).

80 ant properties and protective effect of aged garlic extract (AGE) and of 20% hydroethanolic fresh ext

81 as the active anticancer compound in aqueous garlic extract (AGE) is described.

82 Aged garlic extract (AGE) is widely used as a dietary supplem

83 L. monocytogenes was more resistant to garlic extract and diallyl compounds treatment than E. c

84 and antioxidant properties compared to fresh garlic extract and is more suitable for use in future in

85 clude that dietary supplementation with aged garlic extract has beneficial effects on the lipid profi

86 and antioxidant properties compared to fresh garlic extract in vitro in a cell-free system.

87 Step I diet, they were started on 7.2 g aged garlic extract per day or an equivalent amount of placeb

88 ic active compounds and the encapsulation of garlic extract proves to be a promising technology for m

89 imicrobial activity of free and encapsulated garlic extract was evaluated against different strains o

90 crossover study comparing the effect of aged garlic extract with a placebo on blood lipids was perfor

91 otein cholesterol was also decreased by aged garlic extract, 4% when compared with average baseline v

92 rbic acid or a commercial supplement of aged garlic extract.

93 diastolic blood pressure in response to aged garlic extract.

94 .5% for an equivalent concentration of fresh garlic extract.

95 For free and encapsulated garlic extracts at 5% concentration, a decrease of 4log

96 esults indicate that antioxidants present in garlic extracts may regulate ROS concentrations during i

97 onoid and flavonol content of aged and fresh garlic extracts.

98 l or ribose) +/-5-15 mg/mL of aged and fresh garlic extracts.

99 ne, chondroitin, saw palmetto, Ginko biloba, garlic, fish-oil, and fiber supplements were associated

100 cted 8 among 19 rated semantic descriptors ("garlic," "fish," "sweet," "fruit," "burnt," "spices," "f

101 re is some controversy as to the efficacy of garlic, garlic products are one of the most popular herb

102 antimicrobial properties between the various garlic genotypes mostly due to differences in chemical c

103 t variation was observed between the studied garlic genotypes, indicating the importance of both grow

104 upplements containing methylsulfonylmethane, garlic, ginkgo biloba, saw palmetto, or pycnogenol.

105 Direct effects include bleeding from garlic, ginkgo, and ginseng; cardiovascular instability

106 Echinacea, ephedra, garlic, ginkgo, ginseng, kava, St John's wort, and valer

107 Similarly, aged garlic had a higher total phenolic content (129 +/- 1.8

108 Ajoene, a sulfur-rich molecule from garlic has been shown to reduce expression of key quorum

109 Garlic has been variably reported to reduce or not affec

110 Garlic has four abundant organosulfur compounds (OSCs):

111 This study investigated whether aged garlic has more potent antiglycation and antioxidant pro

112 Aged garlic has more potent antiglycation and antioxidant pro

113 ology and potential for interaction with its garlic host.

114 ute to the effective bioactive properties of garlic, including its derived products.

115 he soluble solids content ( degrees Brix) in garlic increased gradually and the pH decreased in whole

116 Aged garlic inhibited AGEs by 56.4% compared to 33.5% for an

117 Previous studies reported that ajoene from garlic inhibits QS in opportunistic human pathogen Pseud

118 risulfide (DATS), a constituent of processed garlic, inhibits proliferation of PC-3 and DU145 human p

119 Allicin (diallyl thiosulfinate) from garlic is a highly potent natural antimicrobial substanc

120 on of organosulfur containing molecules from garlic is demonstrated.

121 The consumption of garlic is inversely correlated with the progression of c

122 GARLIC is written in C ++.

123 trisulfide (DATS), a metabolic byproduct of garlic, is known to inhibit the growth of breast cancer

124 that allicin, an unstable component of fresh garlic, is the chemical responsible for TRPA1 and TRPV1

125 High intake of RC garlic may be associated with a protective effect agains

126 Garlic may have a greater effect on LDL particle diamete

127 ossible that allyl sulfur compounds found in garlic may inhibit nitrosation in humans.

128 nce that nonessential nutrients derived from garlic may modulate tumor growth.

129 imal studies have reported that compounds in garlic may suppress nitrosation and inhibit carcinogenes

130 e plants' distributions, Alliaria petiolata (garlic mustard) and Berberis thunbergii (Japanese barber

131 eer) is overabundant and Alliaria petiolata (garlic mustard) is aggressively invading.

132 Traditional procedure of black garlic obtainment and the inclusion of convective drying

133 ol, and chow diet with 2% cholesterol and 1% garlic oil for 8 weeks, respectively.

134 t was obviously reversed in cholesterol plus garlic oil group.

135 t reduction was observed in cholesterol plus garlic oil group.

136 into three groups, control, cholesterol and garlic oil groups received a chow diet, chow diet with 2

137 Garlic oil has broad-spectrum activity against Trypanoso

138 of this study is to evaluate the effects of garlic oil on cardiac apoptosis induced by a hypercholes

139 Our results suggest that administration of garlic oil shows protective effects on cardiac apoptosis

140 lfides are bioactive phytochemicals found in garlic, onion, and other members of the genus Allium.

141 ation of the inhibitory influence of Allium (garlic, onion, leek) and Brassica (cabbage, Brussels spr

142 Se species in complex matrix samples such as garlic, onion, leek, broccoli and cauliflower, are the m

143 Garlic or fluid intake need more clinical data.

144 er in pattern A subjects treated with either garlic or placebo.

145 onsumption of exclusively raw garlic, cooked garlic, or both (RC garlic).

146 , we synthesized internal standards for four garlic organosulfur compounds (OSCs) by reductive aminat

147 he garlic-related organoleptic properties of garlic powder were significantly improved by the binding

148 me controversy as to the efficacy of garlic, garlic products are one of the most popular herbal suppl

149 The garlic-related organoleptic properties of garlic powder

150 is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the sam

151 Garlic's health benefits have been elevated from folklor

152 activation and is therefore likely to cause garlic's pungency.

153 Garlic's pungent flavor has made it a popular ingredient

154 we examined two water-soluble derivatives of garlic, S-allylcysteine (SAC) and S-allylmercaptocystein

155 essfully applied to determine OSCs in cooked garlic samples as well as blood plasma and digestive flu

156 Cooked and uncooked garlic samples were compared, and we utilized tandem mas

157 Raw, cooked and distilled garlic samples were considered.

158 icial organosulphur compounds of home-cooked garlic samples were studied in order to establish relati

159 comparison purposes, three commercial black garlic samples were used.

160 P assays showed the highest activity for raw garlic samples, while beta-carotene bleaching assay yiel

161 quantitate these organosulfur components in garlic samples.

162 on the detection of organosulfur from fresh garlic samples.

163 analysis of organosulfur compounds (OSCs) in garlic samples.

164 biloba, St John's wort, echinacea, ginseng, garlic, saw palmetto, kava kava, and valerian root).

165 formed directly on untreated small pieces of garlic, so without any sample manipulation, allowed the

166 , pies (36% to 98%), cakes (43% to 90%), and garlic spreads (33% to 100%).

167 eight to be successfully correlated with the garlic strength, as measured using an organoleptic tasti

168 om a study that was designed to test whether garlic supplementation inhibits NPRO synthesis.

169 The results suggest that 3 to 5 g of garlic supplements inhibited NPRO synthesis to an extent

170 cancer and RC garlic consumption, excluding garlic supplements, was 0.69 (95% CI: 0.55, 0.89).

171 r 300 mg three times a day of a standardized garlic tablet for three months.

172 ation of the modified beta-lactoglobulin the garlic taste and smell were barely perceptible.

173 This investigation confirms that garlic therapy has no effect on major plasma lipoprotein

174 ects, LDL pattern A and B subjects combined, garlic treatment for three months resulted in no signifi

175 r (fruity, pleasant, refreshing with reduced garlic typical flavour) of Tzatziki salad.

176 Black garlic was processed at three different temperatures of

177 total polyphenol index of the raw and heated garlic were determined.

178 ables, dark-green vegetables, and onions and garlic were significantly related to lower risk of adeno

179 Raw garlic, when cut and placed on the tongue or lips, elici