garlic and onion are very important crops which are cultivated especially in autumn season in jiroft region, southeast of iran. one of the limiting factors for development of cultivation of these crops is fungal diseases such as leaf spot and blight. for identifying the causal agents of this disease, numerous onion and garlic fields were surveyed during 2001-2003 and infected samples were colle...

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at 4C for 8 d. Irradiation resulted in a 2-log CFU/g reduction in...

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...

BACKGROUND Detection of specific IgE antibodies against food materials indicates allergic sensitization. Some very widely consumed foods materials such as garlic and onion have rarely been investigated for their allergenic potential. OBJECTIVES To assess the presence of garlic and onion specific IgE antibodies in patients investigated for food allergy. METHODS Radioallergosorbent test (RAST...

Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of g...

Mice fed with diet containing 0.5 % cholesterol for 10 weeks resulted in cholesterol supersaturation in gallbladder bile which promoted the formation of cholesterol gallstones (CGS). In this study, dietary hypocholesterolaemic spices, garlic and onion (both raw or heat-processed) were examined for their antilithogenic potential by including at 0.6 and 2.0 % level, respectively, along with litho...

Allium cepa (onion) and Allium sativa (garlic) are bulbous herbs used as food item, spice and medicine in different parts of the world. The effects of onion and garlic on the osmotic fragility of red blood cells in albino rats were assessed in vivo and in vitro. In the in vivo studies, five albino rats weighing between 150 - 200g composed each of three study groups. Group A were administered 15...

The effects of aqueous extracts of onion and garlic as well as of garlic oil were studied on the process of blood coagulation and fibrinolysis in vitro. Only onion was found to exhibit anti-coagulant and fibrinolytic activity while garlic extract as well as garlic oil were inactive.