Papers mentioning allium or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Three phenolic compounds are capable of activating the process that simultaneously leads to temperature rise and odor-production in the Sauromatum appendix. These compo... Read full abstract on PubMed →
A novel efficient synthesis of ginkgolic acid (13:0) from abundant 2,6-dihydroxybenzoic acid was successfully developed through a state-of-the-art palladium-catalyzed cross-couplin... Read full abstract on PubMed →
The objective was to investigate the alterations of plasma metabolome profiles to identify exposure and effect markers of dietary fiber intake. Subjects (n = 25) aged 58.6 (1.1) ye... Read full abstract on PubMed →
Vibrio cholera is a major foodborne pathogen in Thailand. It is present in raw and lightly cooked foods, and it causes cholera. Natural products inhibiting it can be used to improv... Read full abstract on PubMed →
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfi... Read full abstract on PubMed →
The inoculation timing of starter cultures is a critical factor influencing the quality of fermented foods, yet it remains underexplored. This study evaluated how simultaneous (T1)... Read full abstract on PubMed →
<h4>Introduction</h4>Identifying pathogenic fungi from vegetable is a critical first step in disease management and development of effective plant-based antifungal agent, aligning... Read full abstract on PubMed →
Garlic (Alliaceae), an annual herb, is renowned not only for its distinctive flavor but also for its extensive therapeutic applications in managing various ailments and health cond... Read full abstract on PubMed →
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese... Read full abstract on PubMed →
Allium sativum L., also known as garlic, is a perennial plant widely used as a spice and also considered a medicinal herb since antiquity. The aim of this study was to determine by... Read full abstract on PubMed →
To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard form... Read full abstract on PubMed →
Odorant receptors (Ors) are a unique family of ligand-gated ion channels and the primary mechanism by which insects detect volatile chemicals. Here, we describe 57 putative Ors seq... Read full abstract on PubMed →
<title>Abstract</title> <p> Septoria tritici blotch (STB), caused by <italic>Zymoseptoria tritici</italic> , is one of the most damaging foliar diseases of bread wheat ( <ital... Read full abstract on PubMed →
Diallyl trisulfide (DATS), an organosulfur compound from the common food garlic, has been attracting attention by exhibiting low toxicity, tumor susceptibility, and, especially, mu... Read full abstract on PubMed →
Dietary restriction (DR) has emerged as a potential therapeutic intervention for various pathological conditions. This study investigated the effects of DR on cyclophosphamide-indu... Read full abstract on PubMed →
Abstract Diallyl trisulfide (DATS) is an organic sulfur compound derived from garlic (Allium sativum L). DATS is characterized by its oily and volatile nature, exhibiting insolubil... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE Garlic (Allium sativum L.) is a widely consumed spice and condiment around the world, applied both as a food and as a traditional medicine, and is a... Read full abstract on PubMed →
Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been rep... Read full abstract on PubMed →
Campylobacter jejuni is an important foodborne pathogen causing campylobacteriosis. It can infect humans through the consumption of contaminated chicken products or via the direct... Read full abstract on PubMed →
Vegetables of the Allium genus, such as garlic (Allium sativum L.), onions, shallots, leaks, and chives, have been used for many years for food consumption and for medicinal purpos... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.