Papers mentioning garlic or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>Hydrocarbon-based biofuels, known as drop-in fuels, which are chemically similar to petroleum, have gained significant attention. Microorganisms that produce med... Read full abstract on PubMed →
Pseudomonas aeruginosa is a widely encountered bacterium linked to the deterioration of food products and represents a notable concern for public health safety. Disulfides serve as... Read full abstract on PubMed →
Four sulfur-derived compounds, garlicinals A-D (<b>1-4</b>), were isolated from the garlic (<i>Allium sativum</i>) bulb hydrolate. The structural elucidation of <b>1-4</b> was achi... Read full abstract on PubMed →
Garlic (<i>Allium sativum</i> L.), a perennial herbaceous edible plant, is classified in the Amaryllidaceae family and belongs to the Allium genus. It has a higher sulfur content t... Read full abstract on PubMed →
<h4>Background</h4><i>Allium hookeri</i> (AH), a traditional herb in Southeast Asia, has been documented for its significant health benefits in metabolic diseases. This study was t... Read full abstract on PubMed →
On the basis of density functional theory (DFT) at the B3LYP/cc-pVQZ level with the C-PCM solvation model, a comparative analysis of the reactivity of the garlic metabolites 2-prop... Read full abstract on PubMed →
The increasing consumption of food supplements demands the development of improved analytical methodologies to ensure their quality and authenticity. In this paper, two new approac... Read full abstract on PubMed →
Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as... Read full abstract on PubMed →
In this work, the simultaneous extraction of bioactives (organosulfur compounds, such as S-allyl-L-cysteine (SAC), carbohydrates, such as neokestose and neonystose, and total pheno... Read full abstract on PubMed →
Red onion, a species of great economic importance rich in phytochemicals (bioactive compounds) known for its medicinal properties, was fertilized with sulphur-bentonite enriched wi... Read full abstract on PubMed →
Organosulfur compounds (OSCs) are secondary metabolites produced by different Allium species which present important biological activities such as antimicrobial, antioxidant, anti-... Read full abstract on PubMed →
Chinese chives is a popular herb vegetable and medicine in Asian countries. Southwest China is one of the centers of origin, and the mountainous areas in this region are rich in wi... Read full abstract on PubMed →
In this study, targeted metabolome analysis was applied to identify the discriminative metabolites between Indonesian shallot landraces, Japanese long-day onion (LDO) varieties, an... Read full abstract on PubMed →
Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile. According to the aroma cha... Read full abstract on PubMed →
The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining rol... Read full abstract on PubMed →
Allium sativum (garlic) is widely known and is consumed as a natural prophylactic worldwide. It produces more than 200 identified chemical compounds, with more than 20 different ki... Read full abstract on PubMed →
Two metal oxide (i.e., Al2O3 and TiO2) nanoparticles and ajoene, a garlic-derived organosulfur compound, were identified to be effective antimicrobials against Campylobacter jejuni... Read full abstract on PubMed →
Garlic is a food and medicinal plant that has been used in folk medicine since ancient times for its beneficial health effects, which include protection against cancer. Crushed gar... Read full abstract on PubMed →
Beneficial health properties of garlic, as well as its most common adverse effect – distinctive breath odour – are well-known. In contrast, analogous research on the ef... Read full abstract on PubMed →
trans-S-1-Propenyl-l-cysteine sulfoxide (PRENCSO) is the most abundant flavor precursor in onions. The changes in PRENCSO, its biosynthetic precursors, and cycloalliin contents in... 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.