Two garlic subspecies (n = 11), Allium sativum L. var. opioscorodon (hardneck) and Allium sativum L. var. sativum (softneck), were evaluated for their free amino acid composition. The free amino acid content of garlic samples analyzed ranged from 1121.7 to 3106.1 mg/100 g of fresh weight (mean = 2130.7 +/- 681.5 mg/100 g). Hardneck garlic had greater methiin, alliin, and total free amino acids ...

This article reviews the contemporary data concerning atherosclerosis and protecting properties of garlic. Recent advances in basic science have established a fundamental role for inflammation in mediating all stages of this disease from initiation through progression and, ultimately, the thrombotic complications of atherosclerosis. These new findings provide important links between risk factor...

Garlic (Allium sativum) is known for its medicinal and health food use. However, garlic extracts are also used in bio-pesticides. This study reports research on the optimisation of a fast and cheap method for assaying allicin, the active constituent of garlic extract, based on UV spectrophotometry. Garlic cloves were extracted using water. The allicin content of the garlic extracts was analysed...

A hydroponic co-culture system was adopted to determine the allelopathic potential of garlic on the growth of pepper plants. Different numbers of garlic plants (0, 2, 4, 8 and 12) were hydroponically co-cultured with two pepper plants to investigate allelopathic effects on the growth attributes and antioxidative defense system of the test pepper plants. The responses of the pepper plants depend...

medicinal plant since ancient times. Some epidemiologic reports showed that high intake of Allium vegetables including garlic reduce the risk of thrombus formation by blood platelet condensation effect. And recent studies have validated many of the medicinal properties attributed to garlic and its potential to lower the risk of disease. Garlic has been shown to have antithrombotic activity. It ...

Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magnetic resonance (NMR)-based comprehensive analysis of raw garlic and black garlic extracts to determine the compositional changes resulting from ther...

Clinical and experimental evidence indicates that garlic ingestion lowers blood cholesterol levels, and treatment of cells in culture with garlic and garlic-derived compounds inhibits cholesterol synthesis. To identify the principal site of inhibition in the cholesterolgenic pathway and the active components of garlic, cultured hepatoma cells were treated with aqueous garlic extract or its chem...