Several studies suggest that the constituents of garlic may inhibit experimentally induced carcinogenesis. To evaluate the chemopreventive properties of garlic in humans, the effects of chronic administration of an aged garlic extract on the disposition of acetaminophen and metabolites were studied. This commonly used drug was chosen because it forms a reactive electrophilic metabolite after ox...

Abstract Edible film as food packaging is an alternative solution to maintain Dodol quality and prevent decay during storage. Commonly, edible films were prepared from starch-based materials. Nevertheless, the which only made starch has a limitation due does not provided antibacterial properties. Therefore, this study aims synthesis characterize of Nagara sweet potato with addition garlic essen...

A study was conducted in the postharvest laboratory of Federal College Horticulture Dadinkowa, Gombe State, Nigeria, to investigate effects some treatments, namely; hot water treatment, gibberellic acid, ground nut oil, extracts garlic, neem leaves, mixture leaves and garlic distilled (control) on storage quality mango fruits. The experiment laid out a complete randomized design (CRD) replicate...

BACKGROUND Commercially available garlic preparations in the form of garlic oil, garlic powder and pills are widely used for certain therapeutic purposes, including lowering blood pressure and improving lipid profile. Despite the impressive effects of garlic most studies are limited by lack of controlled methods and suitable double-blinding, and by the use of preparations with unknown amounts a...

BACKGROUND Black garlic is a type of garlic product that is generally produced by heating raw garlic at high temperature with controlled humidity for more than 30 days. Black garlic has appeared on the market for many years. It is crucial to investigate the characteristics of quality formation of black garlic during processing at various temperatures. RESULTS In this study, fresh garlic was p...

UV exposure is associated with oxidative stress and is the primary factor in skin photoaging. UV-induced reactive oxygen species (ROS) cause the up-regulation of metalloproteinase (MMPs) and the degradation of dermal collagen and elastic fibers. Garlic and its components have been reported to exert antioxidative effects. The present study investigated the protective effect of garlic on UV-induc...

Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor....

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with gar...

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 effect of garlic on axillary odour is currently missing. Here, in three studies varying in the amount and nature of garlic provided (raw garlic in study 1 and 2, garlic capsules in study 3), we tested the effect of garlic consumpti...

Ruminal inoculum enriched with particle-associated microorganisms was collected from rumen cannulated Santa Inês wethers grazing tropical grass pasture and a supplement based on ground corn and soybean before feeding and used to evaluate effects of some commercial essential oils (EO) on ruminal fermentation and methane emission in vitro. The investigated EOs were orange EO (Citrus sinensis, CrS...