Black garlic is produced as a result of the so-called “fermentation processes” whole heads or cloves kept under controlled conditions temperature and humidity for several weeks. During this long-term heat treatment, undergoes enzymatic non-enzymatic browning reactions, which greatly change its taste, aroma, physicochemical, organoleptic bioactive properties. most often in form cloves, recently ...

The antifungal effect of twenty powdered spice plants and their extracts at concentrations of 2, 4, 8 and 1, 3, 6%, respectively was evaluated in relation to the radial mycelial growth of various soilborne fungi causing damping-off disease. The spice powder or extract were added to the culture medium PDA to obtain the proposed concentrations. Concentration of 8% of powdered spices and 6% of the...

Four groups of male lambs (seven animals/ group) were used to study the effect natural (garlic powder; Allium sativum) and biological (dry yeast; Saccharomyces cerevisiae) additives their combination in finishing diets as compared control diet on feed utilization animal performance. Animals 8 months age 35.8kg ± 0. 41 average body weight. fed a basal including concentrate mixture (CFM) at level...

Accumulation of cholesterol in arterial cells, intracellular cholesterol retention, may be responsible for all major manifestations of atherosclerosis on a cellular level. Previously we have shown that intracellular cholesterol retention is the principal event in the genesis of atherosclerotic lesions. This allows us to consider cellular retention of cholesterol as a novel target for anti-ather...

The key initiating process in atherogenesis is the subendothelial cholesterol retention, which is both necessary and sufficient to provoke lesion initiation. Retention of cholesterol transported by low density lipoprotien (LDL) in subendothelial cells of arterial wall, is an absolute requirement for lesion development. This allows us to consider intracellular cholesterol retention as a novel ta...

this trial was conducted to evaluate the effects of different dietary factors that affect egg cholesterol concentration in laying hens of 56 to 70 weeks of age. three hundred and ninety six hy-line w36 laying hens were subjected to 11 experimental treatments, each treatment consisting of 4 replicates, each replicate of 9 hens. dietary treatments included the control, made up of corn plus soy me...