Results 41 to 50 of about 1,573 (154)

Association of Bioactive Compounds With Antioxidant and Antimicrobial Activities of Allium Extracts Prepared With Commercial Rice Wines and Kaoliang Liquors

Journal of Nutrition and Metabolism, Volume 2026, Issue 1, 2026.
Background Allium species are widely used in cooking. They possess antioxidant and antimicrobial activities, which may be due to the sulfur compounds they contain. This study examined the correlation between the active compounds of Allium species and their biological activities. Methods Extracts from five Allium species grown in Taiwan—A.
Tsan-Chang Chang, Hung-Der Jang, Eric Gumpricht   +2 more
wiley   +1 more source

Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

Czech Journal of Food Sciences, 2010
The contents of major S-alk(en)ylcysteine sulfoxides (namely alliin, methiin and isoalliin) were determined in a set of 58 various garlic genotypes (22 flowering plant morphotypes, 14 semi bolting plants and 22 scape absent morphotype plants ...
Jana Horníčková, Roman Kubec, Karel Cejpek, Jan Velíšek, Jaroslava Ovesná, Helena Stavělíková   +5 more
doaj   +1 more source

Bidirectional Regulation of NLRP3 Inflammasome and Mitochondrial Quality Control in Sepsis: Mechanisms and Therapeutic Implications

Mediators of Inflammation, Volume 2026, Issue 1, 2026.
Characterized by its capacity to induce organ failure, sepsis constitutes a life‐threatening pathological state with high incidence and mortality rates. Current treatments primarily focus on antimicrobial therapy and organ support, lacking direct interventions targeting the restoration of cellular or organelle function.
Xiangxin Liao, Yixun Wang, Zhaohui Zhang, Xingguang Qu, Gaosheng Zhou, Laurent L′homme   +5 more
wiley   +1 more source

Postharvest Stability of Peeled Garlic Cloves (Allium sativum L.): A Study on Packaging Materials and Shelf‐Life Environmental Interactions

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
The influence of storage environments and packaging materials on garlic's physicochemical, phytochemical, and microbiological stability (Allium sativum L.) during a 30‐day storage period. Four packaging materials, waxed paper (WP.B), perforated low‐density polyethylene (P‐LDPE), low‐density polyethylene (LDPE), and mesh bags (M.B), were evaluated under
Hany S. El‐Mesery, Mansuur Husein, Zicheng Hu, Mona A. Elabd   +3 more
wiley   +1 more source

Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic

CyTA - Journal of Food, 2019
The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer.
Éva Varga-Visi, Ildikó Jócsák, Bálint Ferenc, György Végvári   +3 more
doaj   +1 more source

Chemical Constituents of Three Allium Species from Romania

Molecules, 2012
The aim of this work was to study the chemical composition of Allium obliquum L., A. senescens L. subsp. montanum (Fries) Holub, and A. schoenoprasum L. subsp. schoenoprasum.
Anca Toiu, Elena Alina Parvu, Marcel Parvu, Laurian Vlase   +3 more
doaj   +1 more source

Combined SPME—GC × GC–MS Volatilomics and UHPLC–HRMS Metabolomics Data Fusion Provides a Multidimensional Fingerprinting and Discrimination of White Garlic From the Piacenza Region

Journal of Food Science, Volume 90, Issue 10, October 2025.
ABSTRACT Garlic quality is attributed to a diverse array of volatile and non‐volatile compounds, and several varieties are protected under geographical indication schemes, whereas many typical local cultivars remain chemically uncharacterized. Among them, white garlic from Piacenza (Italy) is a traditional product with recognized sensory attributes. In
Giulia Leni, Marco Armando De Gregorio, Elena Secomandi, Leilei Zhang, Terenzio Bertuzzi, Marco Trevisan, Giorgia Spigno, Luigi Lucini   +7 more
wiley   +1 more source

Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)

Czech Journal of Food Sciences, 2009
This study was devoted to distribution of S-alk(en)yl-L-cysteine sulfoxides (particularly alliin, methiin, and isoalliin) in plants of Allium sativum L.
J. Horníčková, J. Velíšek, J. Ovesná, H. Stavělíková   +3 more
doaj   +1 more source

Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate

Journal of Food Science, Volume 90, Issue 9, September 2025.
ABSTRACT Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aroma intensity due to deficiency of sulfur‐containing (S‐containing) amino acids.
Xing Zhang, Sidi Ma, Shao‐Quan Liu
wiley   +1 more source

S-Substituted cysteine derivatives in production of flavour and colour

Czech Journal of Food Sciences, 2004
A brief review of our continuous investigations on S-substituted cysteine derivatives is presented herein. It comprises a summary on nonenzymatic (thermal) decomposition of these amino acids as well as on their role in the formation of blue and pink ...
J. Velíšek, R. Kubec
doaj   +1 more source