Results 1 to 10 of about 3,282 (84)
Quantification of Allyl Methyl Sulfide, Allyl Methyl Sulfoxide, and Allyl Methyl Sulfone in Human Milk and Urine After Ingestion of Cooked and Roasted Garlic [PDF]
Frontiers in Nutrition, 2020 Due to its characteristic flavor and positive effects on human health, garlic is a highly valued food ingredient. Consumption of garlic alters the quality of body odors, which may in some instances hinder social interaction but be beneficial in other ...
Wen Qin +9 more
doaj +4 more sources
Onion (<i>Allium cepa L</i>.) Organosulfur Compounds: From Traditional Use to Modern Pharmacological Insights. [PDF]
Food Sci NutrThis review systematically examines the chemical diversity, extraction methods, and pharmacological activities of organosulfur compounds (OSCs) in onions. Key mechanisms include lipid metabolism regulation, anti‐bacterial and anti‐tumor effects, hypoglycemic activity, and anti‐asthmatic potential.
Tang Y, Lv, Tao Y.
europepmc +2 more sources
Molecules, 2006 1-Allyl- (2) and 7-allyl-6-amino-3-methyl-1,2,4-triazolo[3,4-f][1,2,4]triazin-8(7H)-one (3) were obtained via the 18-crown-6-ether catalyzed room temperature reactionof 6-amino-3-methyl-1,2,4-triazolo[3,4-f][1,2,4]triazin-8(7H)-one (1) with ...
Gene-Hsiang Lee +4 more
doaj +1 more source
Detection of Volatile Metabolites of Garlic in Human Breast Milk
Metabolites, 2016 The odor of human breast milk after ingestion of raw garlic at food-relevant concentrations by breastfeeding mothers was investigated for the first time chemo-analytically using gas chromatography−mass spectrometry/olfactometry (GC-MS/O), as well as ...
Laura Scheffler +6 more
doaj +1 more source
Quantification of Volatile Metabolites Derived From Garlic (Allium sativum) in Human Urine
Frontiers in Nutrition, 2019 The consumption of garlic (Allium sativum) is widely known to (negatively) impact body odor, in particular breath and sweat, but also urine. Despite this common phenomenon, the underlying processes in the body that lead to the malodor are not yet fully ...
Laura Scheffler +3 more
doaj +1 more source
Allium discoloration: the nature of onion pinking and garlic greening
Czech Journal of Food Sciences, 2004 Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl ...
R. Kubec +3 more
doaj +1 more source
Detection of Volatile Metabolites Derived from Garlic (Allium sativum) in Human Urine
Metabolites, 2016 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.
Laura Scheffler +4 more
doaj +1 more source
Identification and Quantification of Volatile Ramson-Derived Metabolites in Humans
Frontiers in Chemistry, 2018 Ramson (Allium ursinum) is known for its typical garlic-like aroma. Both ramson and garlic belong to the genus allium which is characterized by a high content of sulfurous compounds.
Laura Scheffler +4 more
doaj +1 more source
Biomarkers of food intake for Allium vegetables
Genes & Nutrition, 2018 Allium vegetables are widely consumed around the world and are known for their potential bioactive components improving human health. These effects have been extensively investigated; however, the results were inconsistent in human studies. Biomarkers of
Giulia Praticò +3 more
doaj +1 more source
SurfacesThe two naphthol isomers were investigated in different organic solvents by taking cyclic voltammograms, and fouling took place on a platinum electrode surface, except for dimethyl sulfoxide and dimethyl formamide. Studies in allyl alcohol rarely used in
László Kiss +2 more
doaj +1 more source