Results 331 to 340 of about 221,089 (391)

S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development.

Comprehensive Reviews in Food Science and Food Safety, 2022
S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective ...
B. Yudhistira   +5 more
semanticscholar   +1 more source

A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s (Allium sativum L.) Bioactive Compounds

Food reviews international (Print), 2022
The medicinal characteristics of garlic’s (Allium sativum L.) dynamically bioactive constituents such as alliin, allicin, ajoene, S-allyl-cysteine, S-trityl-L-cysteine, diallyl sulfide, and S-allylmercaptocysteine, have gained a lot of scientific ...
Mahdi Asghari Ozma   +10 more
semanticscholar   +1 more source

Garlic: A systematic review of the effects on cardiovascular diseases

Critical reviews in food science and nutrition, 2022
Allium sativum (garlic) certainly is one of the oldest horticultural crops in the world and presents bioactive compounds that are related to the garlic’s effects on human health.
Vitor Massami Imaizumi   +8 more
semanticscholar   +1 more source

Garlic dermatitis

Australasian Journal of Dermatology, 1996
SUMMARYAllergic contact dermatitis to garlic usually has a typical clinical presentation but this is often masked if it presents concurrently with another form of hand dermatitis. Patch testing with 1% diallyl disulfide in petrolatum is recommended when garlic allergy is suspected.
T A, Delaney, A M, Donnelly
openaire   +2 more sources

Garlic Burns

Pediatric Dermatology, 2000
Abstract: A 3‐month‐old infant with blistering lesions and a second‐degree burn from topical application of garlic is reported. The literature on garlic burns is reviewed.
M, Rafaat, A K, Leung
openaire   +2 more sources

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