1 e characteristic smell and flavor of garlic (Allium sativum).

2 re has previously been identified in garlic (Allium sativum) bulbs in which the LM26 epitope is wides

3 idemiological studies link increased garlic (Allium sativum) consumption with a reduced incidence of

4 ombined with ginkgo (Ginkgo biloba), garlic (Allium sativum), dong quai (Angelica sinensis), or dansh

5         The antimicrobial effects of garlic (Allium sativum) extract (25, 50, 75, 100, and 200 muL/ml

6 g transporter P-glycoprotein include garlic (Allium sativum), ginkgo (Ginkgo biloba), echinacea (Echi

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

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

9 resent study, Inulin, that was isolated from Allium sativum L. using hot water diffusion and incorpor

10 osulphur compounds (OSCs) present in garlic (Allium sativum L.) are responsible of several biological

11 MR) spectroscopy was used to analyse garlic (Allium sativum L.) belonging to red and white varieties

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

13 eveloped to improve the stability of garlic (Allium sativum L.) extract.

14                                      Garlic (Allium sativum L.) is considered one of the twenty most

15                             Whereas, garlic (Allium sativum L.), and sweet potato (Ipomea batatas (L.

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

17  (peduncles) collected from isogenic garlic (Allium sativum) populations grown under windy field and

18           Nontargeted speciation analysis in Allium sativum revealed the presence of a large number o

19 nd Pb) in green vegetables like Allium cepa, Allium sativum, Solanum lycopersicum and Solanum melonge

20 lated from a surface-sterilized garlic bulb (Allium sativum var. Purple Stripe).