An increase in the anthelmintic resistance of parasites in small ruminants and a push towards non-chemical farming has lead researchers to search for alternative forms of anthelmintics. The efficacy of treating sheep by using natural garlic extract with respect to changes in weight, fecal egg counts (FEC), and packed cell volume (PCV) was investigated. Sheep were treated every 4 weeks for 8 wee...

Louis Pasteur was the first to describe the antibacterial effect of onion and garlic juices. Historically, garlic has been used worldwide to fight bacterial infections. Allium vegetables, particularly garlic (Allium sativum L.) exhibit a broad antibiotic spectrum against both gram-positive and gram-negative bacteria. Noteworthy results published include the following: 1) raw juice of garlic was...

The deodorizing activity of dokudami (HouttuyniacordataThunb.) for masking the odor of fresh garlic was investigated, and the volatility of the deodorizing compounds was examined. Two grams of garlic was placed in a beaker and heated for 5 min at 40 °C. Next, aliquots of 0.01 and 0.05 g of powdered samples of seven plants (dokudami, thyme, rosemary, coriander, dandelion, spiny sow thistle and g...

The present study investigated the effect of garlic (Allium sativum Linn.) aqueous extracts on ischemic preconditioning and ischemia-reperfusion induced cardiac injury, as well as adenosine involvement in ischemic preconditioning and garlic extract induced cardioprotection. A model of ischemia-reperfusion injury was established using Langendorff apparatus. Aqueous extract of garlic dose was sta...

Background: Hyperlipidemia is very common in especially with the Indian diet context. So efforts are done time to time to find out the hypolipidemic ingredients in Indian diet itself, so with the use of those ingredients can neutralize the hyperlipidimia caused by a lot of fats used for cooking in India Objective: To assess and compare the hypolipidemic effect of Garlic and fenugreek. Method:A ...

Allicin (allyl 2-propenethiosulfinate), an antibacterial principle of garlic, has drawn much attention, since it has potent antimicrobial activity against a range of microorganisms, including methicillin-resistant Staphylococcus aureus. There have been many reports on the antibacterial properties of allicin, but no quantitative comparison of antibacterial activities between freshly prepared gar...

background and objective: garlic, in different types, is a very common food ingredient all over the world. traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compar...

BACKGROUND Meat is amajor source of food and raw materials for a number of industries, yet a lot of meat is wasted each year due to deterioration as a result of spoilage by microorganisms such as Pseudomonas, Acinetobacter, Moraxella, Bacillus, Campylobacter, Escherichia, Listeria, Clostridium, Salmonella and Staphylococcus species. OBJECTIVE To determine efficacy of antimicrobial activity of...