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...

BACKGROUND Garlic (Allium Sativum) has been used in herbal medicine for centuries for various ailments. In recent years garlic has been the focus of serious medical and clinical attention because of beneficial effects on several cardiovascular risk factors like reduction of serum lipids, blood pressure and plasma viscosity. There is also wide spread belief among general public that garlic has b...

Combined pollution of selenium (Se) and mercury (Hg) has been known in Wanshan district (Guizhou Province, China). A better understanding of how Se and Hg interact in plants and the phytotoxicity thereof will provide clues about how to avoid or mitigate adverse effects of Se/Hg on local agriculture. In this study, the biological activity of Se has been investigated in garlic with or without Hg ...

Protective effect of garlic on the development of cancer has been reported in the in vitro and in vivo experimental studies; however, few human epidemiologic studies have evaluated the relationship. A population-based case-control study has been conducted in a Chinese population from 2003 to 2010, with the aim to explore the association between raw garlic consumption and lung cancer. Epidemiolo...

The present study was designed to investigate the protective efficiency of three garlic powders, obtained from bulbs grown in soils with different levels of sulfur fertilization, against DNA damage. Increasing fertilization of soil resulted in an increased alliin content of the powders. Garlic powders were administered to rats for 2 weeks (5% of the diet) and their antigenotoxic effects were ex...

Studies on the effects of garlic (Allium sativum) on hyperlipidemia have demonstrated somewhat controversial results and there have been few studies on its enzymatic mechanism. The purpose of this study was to assess the effect of garlic on the liver phosphatidate phosphohydrolase (PAP) activity, plasma lipid levels, malondialdehyde (MDA) and plasma antioxidant in rats fed either by normal or h...

The metabolism and excretion of flavor constituents of garlic, a common plant used in flavoring foods and attributed with several health benefits, in humans is not fully understood. Likewise, the physiologically active principles of garlic have not been fully clarified to date. It is possible that not only the parent compounds present in garlic but also its metabolites are responsible for the s...

Garlic supplements may have an important role to play in the treatment of hypercholesterolaemia. To determine the effect of garlic on serum lipids and lipoproteins relative to placebo and other lipid lowering agents, a systematic review, including meta-analysis, was undertaken of published and unpublished randomised controlled trials of garlic preparations of at least four weeks' duration. Stud...

The main objective of this study is to compare the productive performance and genetic relationships among three garlic genotypes which are common in Egyptian market. Cultivars with fewer cloves gave higher yields. Eggaseed-1 cv. and Sids-40 cv. produced between 9.7-11.9 ton/fed (fresh yield) and Egyptian cv. gave between 8.8-9.1 ton/fed (fresh yield) in both seasons of experiment. Simple sequen...