Results 11 to 20 of about 221,089 (391)
Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review
Nutrients, 2020 Medicinal plants have been used from ancient times for human healthcare as in the form of traditional medicines, spices, and other food components.
Gaber El-Saber Batiha +2 more
exaly +2 more sources
Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
Foods, 2019 Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown
Ao Shang, Ren-You Gan, Harold Corke
exaly +2 more sources
Investigation into SARS-CoV-2 Resistance of Compounds in Garlic Essential Oil
ACS Omega, 2020 Eighteen active substances, including 17 organosulfur compounds found in garlic essential oil (T), were identified by GC–MS analysis. For the first time, using the molecular docking technique, we report the inhibitory effect of the considered compounds ...
Tran Thi Ai My +2 more
exaly +2 more sources
Comprehensive Reviews in Food Science and Food Safety, 2020 Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-
Zhichang Qiu +2 more
exaly +2 more sources
Frontiers in Nutrition, 2023 Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments.
Tarun Verma +6 more
semanticscholar +1 more source
Pathogens, 2023 Garlic (Allium sativum L.) is a clonally propagated bulbous crop and can be infected by several viruses under field conditions. A virus complex reduces garlic yield and deteriorates the quality of the produce.
Ashwini Prashant Benke +8 more
doaj +1 more source
Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum)
Frontiers in Microbiology, 2021 Garlic (Allium sativum), a popular food spice and flavoring agent, has also been used traditionally to treat various ailments especially bacterial infections for centuries in various cultures around the world.
Sushma Bagde Bhatwalkar +5 more
semanticscholar +1 more source
Frontiers in Pharmacology, 2023 Garlic (Allium sativum L.) possesses numerous pharmacological potential, including antibacterial, antiarthritic, antithrombotic, anticancer, hypoglycemic, and hypolipidemic effects.
P. Pandey +5 more
semanticscholar +1 more source
Frontiers in Plant Science, 2021 Drought is a leading abiotic constraints for onion production globally. Breeding by using unique genetic resources for drought tolerance is a vital mitigation strategy.
Pranjali A. Gedam +14 more
doaj +1 more source
Frontiers in Nutrition, 2023 Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti ...
P. Sunanta +6 more
semanticscholar +1 more source