ライフサイエンスコーパス: garlic

1 cotype "Aglio Rosso di Sulmona" (Sulmona Red Garlic).

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

3 il), cinnamaldehyde (cinnamon), and allicin (garlic).

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

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

6 ical activities present in raw and processed garlic.

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

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

9 rgeted by pungent irritants from mustard and garlic.

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

11 romising anticancer constituent of processed garlic.

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

13 Se compound in natural garlic and selenized garlic.

14 carcinogenic effect of active ingredients in garlic.

15 is the main flavour component of crushed raw garlic.

16 tivity in elephant garlic compared to common garlic.

17 ivities of the phytochemical constituents of garlic.

18 aining compounds between common and elephant garlic.

19 qualitative detection of peanut in cumin and garlic.

20 CD) were applied to the processing of "Laba" garlic.

21 yielded the highest activity for stir-fried garlic.

22 -55%) followed the order asparagus >> rice ~ garlic.

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

24 Optimal concentrations of NaCl (1.5%) and garlic (0.5%) were selected by utilizing the response su

25 cepa L), garlic (A. sativum L.), and other members of the Allium

26 iated with the potential of modulating later garlic acceptance in infants.

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

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

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

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

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

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

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

34 Sixty-five samples of red garlic (Allium sativum L.) coming from four different pr

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

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

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

38 ional and phytochemical properties of common garlic (Allium sativum L.; CG) and elephant garlic (EG)

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

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

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

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

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

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

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

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

47 nt of the characteristic smell and flavor of garlic (Allium sativum).

48 tially report on the chemical composition of garlic and cocoa.

49 Amongst functional foods, garlic and its by-products stand out given their rich ph

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

51 hool, the active components of chili pepper, garlic and mountain pepper, were K(a, capsaicin) = 3.520

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

53 oranges, potatoes, red pepper, white onion, garlic and radish.

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

55 and cauliflower were superior to snow peas, garlic and tomato.

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

57 elds for garlic powder, cooked garlic, black garlic, and liquid garlic flavouring samples.

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

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

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

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

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

63 mas, while late-harvested hops had onion and garlic aromas.

64 ental conditions and can be used to classify garlic based on its origin.

65 Garlic-based extracts have been surveyed as healthy prom

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

67 Garlic belongs to the Allium family of plants that produ

68 Overall, waste garlic biomass is a potential resource for commercial pe

69 uantitative yields for garlic powder, cooked garlic, black garlic, and liquid garlic flavouring sampl

70 vestigate As species in rice, asparagus, and garlic boiled in water containing As(V), and in their bi

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

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

73 Garlic bulb cell wall material has been used to confirm

74 ared to legumes, the low protein contents of garlic bulbs and their low stability are possible limita

75 and genotype on bioactive properties of dry garlic bulbs.

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

77 thin days after repeated maternal ingestion (garlic, carrot juice), and within 1-4 mo postpartum afte

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

79 Garlic, cinnamon and thyme EOs were selected for further

80 of cancers, are bioactive molecules found in garlic, cinnamon, nutmeg, or mustard.

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

82 y of modified atmosphere packed (MAP) peeled garlic cloves during storage at 0 degrees and 5 degrees

83 As a result, MeJA treated garlic cloves in MAP could be stored at 0 degrees C for

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

85 content and antioxidant activity in elephant garlic compared to common garlic.

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

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

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

89 However, the metabolism of garlic constituents in humans and their elimination and

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

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

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

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

94 metabolites were most abundant 1-3.5 h after garlic consumption, with distinct differences between te

95 easured over two hours in human breath after garlic consumption.

96 ple collected before and three samples after garlic consumption.

97 Chemically complex, garlic contains different assortments of sulfur compound

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

99 Finally, patty fortification with black garlic could be suggested as an effective way to reduce

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

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

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

103 The garlic derived compounds allicin and diallyl disulfide w

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

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

106 In previous studies, we identified volatile garlic-derived metabolites in human milk as well as in h

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

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

109 Garlic-derived organosulfides (OSCs) including diallyl t

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

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

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

113 garlic (Allium sativum L.; CG) and elephant garlic (EG) (Allium ampeloprasum var. holmense) collecte

114 vel of sulfur components, similar to Spanish garlic Egyptian garlic exhibited the lowest content of i

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

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

117 y of Bacillus cereus Nem 212 supernatant and garlic essential oil in their regular and nanoscale form

118 l had a more protective effect in foods than garlic essential oil, with the analysis methods performe

119 The garlic essential oil-added sample showed the strongest o

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

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

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

123 mponents, similar to Spanish garlic Egyptian garlic exhibited the lowest content of identified metabo

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

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

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

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

128 tocysteine (SAMC), a sulfur compound in aged garlic extract (AGE), suppresses lipopolysaccharide (LPS

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

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

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

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

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

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

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

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

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

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

139 diastolic blood pressure in response to aged garlic extract.

140 .5% for an equivalent concentration of fresh garlic extract.

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

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

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

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

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

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

147 Sensory evaluations confirmed generation of garlic flavor upon frying (p < 0.05).

148 liin infusion into potato strips to generate garlic flavor upon frying was investigated.

149 der, cooked garlic, black garlic, and liquid garlic flavouring samples.

150 nce of peanut detection methods in cumin and garlic, focusing on quantitative ELISA.

151 ISSR markers differentiated elephant garlic from common varieties and highlighted regional ge

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

153 Here we report a comprehensive map of garlic genomic variation, consisting of amazingly 129.4

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

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

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

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

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

159 -0.60) were also observed for avocado, fish, garlic, grains, onion, poultry, and black tea.

160 s of tested fruits and vegetables, including garlic, green pepper, and nectarine.

161 selections for the bulb traits in these two garlic groups during their domestication.

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

163 Chinese garlic had low sugar content but a higher quantity of am

164 Garlic has been reported to express several proteins, en

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

166 Garlic has been variably reported to reduce or not affec

167 Garlic has four abundant organosulfur compounds (OSCs):

168 Aged garlic has more potent antiglycation and antioxidant pro

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

170 in the activity against planktonic cultures, garlic has no activity against biofilms.

171 uantitative analysis highlighted that Polish garlics have the highest level of sulfur components, sim

172 ds less frequently (except coriander, onion, garlic, hawthorn and fermented bean curd) than non-smoke

173 ology and potential for interaction with its garlic host.

174 device is presented to portable identify of garlic in 30 min; the evaluation needs no pre-treatment

175 at 0.5% and 1% ratios and compared with raw garlic in terms of polycyclic aromatic hydrocarbons (PAH

176 While the presence of garlic in the mixture can explain the activity against p

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

178 The effects of freshly crushed garlic incorporated in raw ground meat at different rate

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

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

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

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

183 The association between garlic intake and AG differed by H. pylori infectious st

184 ntify potential risk factors associated with garlic intake and its effects on AG.

185 Maternal garlic intake during pregnancy and the breastfeeding per

186 Garlic intake was a significant risk factor for AG in pa

187 Garlic intake was not significantly associated with AG i

188 are at a higher risk for AG associated with garlic intake.

189 Also, the incorporation of fresh garlic into ground meat was not promising to increase ox

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

191 Garlic is a popular food spice with diverse and well-est

192 Garlic is an entirely sterile crop with important value

193 on of organosulfur containing molecules from garlic is demonstrated.

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

195 The production of "Laba" garlic is limited to the homemade method with long proce

196 Garlic is one of the most popular vegetables worldwide,

197 GARLIC is written in C ++.

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

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

200 Garlic juice (GJ) contains allicin, a bioactive that sta

201 The ancient native variety of elephant garlic, known as "Aglione della Valdichiana" and cultiva

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

203 Garlic may have a greater effect on LDL particle diamete

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

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

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

207 To monitor the excretion of these garlic metabolites in a larger cohort, we quantified the

208 (alcohol, anise/caraway, carrot, eucalyptus, garlic, mint) transmit to and flavor breast milk in a ti

209 hartica), glossy buckthorn (Frangula alnus), garlic mustard (Alliaria petiolata), and multiflora rose

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

211 we document declines of Alliaria petiolata (garlic mustard) in eastern North America with distinct l

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

213 However, other types of elephant garlic nowadays available on the market appear similar,

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

215 n patch after nine hours due to a bothersome garlic odour.

216 Garlic oil nano emulsion and garlic oil emulsion were more effective as natural nemat

217 Garlic oil enhanced the permeability of the bacterial me

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

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

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

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

222 Garlic oil has broad-spectrum activity against Trypanoso

223 Garlic oil nano emulsion and garlic oil emulsion were mo

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

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

226 Garlic oil was used as plant essential oil and thyme oil

227 f alliin, isoallin and methiin conversion in garlic, onion and ramsons.

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

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

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

231 ter-sterilised NP mixture, comprising ground garlic, onion, white wine and bovine bile, was applied t

232 Garlic or fluid intake need more clinical data.

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

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

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

236 icates that flavors (alcohol, anise, carrot, garlic) originating from the maternal diet during pregna

237 und for vitamin (P for interaction = .93) or garlic (P for interaction = .41) supplementation.

238 Evolutionary analysis indicates that the garlic population diverged at least 100,000 years ago, a

239 Additionally, garlic potentiates drug sensitivity, suggesting its prom

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

241 mance and acceptable quantitative yields for garlic powder, cooked garlic, black garlic, and liquid g

242 approach becomes necessary to fully address garlic preparations health-promoting activities, conside

243 nd multi-phytochemical validated analysis of garlic preparations is proposed.

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

245 ed a useful tool to assess how the different garlic products related to functional properties, taking

246 Beef patties fortified with black garlic reduced human exposure to PAHs from beef patties

247 The garlic-related organoleptic properties of garlic powder

248 However, the evolutionary history of garlic remains largely unknown.

249 hyperactivity disorder and depression myths, garlic replacing antibiotics, and 5G causing infertility

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

251 Garlic's health benefits have been elevated from folklor

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

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

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

255 profiles as "fingerprints" regarding to each garlic sample.

256 Nine different black garlic samples aged at varying temperatures and duration

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

258 In this paper, the garlic samples were classified based on their geographic

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

260 Raw, cooked and distilled garlic samples were considered.

261 The garlic samples were discriminated according to the geogr

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

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

264 evaluated on an external prediction set (21 garlic samples) designed by application of duplex Kennar

265 In the asparagus and garlic samples, part of the As(V) (tetrahedral form) [11

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

267 on the detection of organosulfur from fresh garlic samples.

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

269 quantitate these organosulfur components in garlic samples.

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

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

272 reated host plants, but particularly avoided garlic, spearmint, thyme, eucalyptus lemon, and cinnamon

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

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

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

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

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

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

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

280 tion of the attractive green color of "Laba" garlic than HPCD.

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

282 lts from sensory study confirmed that "Laba" garlic treated by HHP at 200 MPa was most acceptable to

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

284 antly more than placebo, fish oil, cinnamon, garlic, turmeric, plant sterols, and red yeast rice.

285 tin 5 mg daily, placebo, fish oil, cinnamon, garlic, turmeric, plant sterols, or red yeast rice.

286 assessments underscored distinctions between garlic types and regions, emphasizing the significant im

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

288 urs of a single maternal ingestion (alcohol, garlic, vanilla, carrot), within days after repeated mat

289 The chemical composition of garlic varies significantly depending on conditions in t

290 Black garlic was processed at three different temperatures of

291 ent of identified metabolites, while Madeira garlic was rich in carbohydrates and amino acids.

292 Polysaccharides from garlic waste leaf and skin biomass have been isolated us

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

294 The flavor profiles of "Laba" garlic were modified after treatments, with pungent comp

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

296 roccoli, cauliflower, snow peas, tomato, and garlic) were employed for preparation of vegetable-tuna

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

298 for retaining the textural quality of "Laba" garlic, which was mainly attributed to the compacted cel

299 ed a 1,000-year-old remedy containing onion, garlic, wine, and bile salts, known as 'Bald's eyesalve'

300 promising technology in production of "Laba" garlic with improved quality and efficiency.