Results 1 to 10 of about 287 (110)

Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans [PDF]

Antioxidants, 2023
The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs).
Alicia Moreno-Ortega, Gema Pereira-Caro, Iziar A. Ludwig, María-José Motilva, José Manuel Moreno-Rojas   +4 more
doaj   +3 more sources

Methiin as a nematode attractant in Allium sativum

Canadian Journal of Chemistry, 2020
Damage to garlic (Allium sativum L.) caused by nematodes (Ditylenchus destructor Thorne) is becoming a serious agricultural hazard, leading to a great loss in garlic production. Once the garlic bulbs are invaded, the pathogenic nematode drastically increases in number along with the rotting of bulbs.
Takada, Noboru, Sutoh, Sayaka, Toyota, Masaru, Yamazaki, Yoshihisa, Kitano-Yamashita, Nozomi, Ushida, Chisato, Yamashita, Kazuo   +6 more
semanticscholar   +7 more sources

Byproducts of Globe Artichoke and Cauliflower Production as a New Source of Bioactive Compounds in the Green Economy Perspective: An NMR Study [PDF]

Molecules, 2023
The recovery of bioactive compounds from crop byproducts leads to a new perspective way of waste reutilization as a part of the circular economy.
Cinzia Ingallina, Giacomo Di Matteo, Mattia Spano, Erica Acciaro, Enio Campiglia, Luisa Mannina, Anatoly Petrovich Sobolev   +6 more
doaj   +2 more sources

Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies

Antioxidants, 2021
Garlic (Allium sativa L.) is a bulbous flowering plant belongs to the family of Amaryllidaceae and is a predominant horticultural crop originating from central Asia.
Minnu Sasi, Sandeep Kumar, Manoj Kumar, Sandhya Thapa, Uma Prajapati, Yamini Tak, Sushil Changan, Vivek Saurabh, Shweta Kumari, Ashok Kumar, Muzaffar Hasan, Deepak Chandran, Radha, Sneh Punia Bangar, Sangram Dhumal, Marisennayya Senapathy, Anitha Thiyagarajan, Ahmad Alhariri, Abhijit Dey, Surinder Singh, Suraj Prakash, Ravi Pandiselvam, Mohamed Mekhemar   +22 more
doaj   +2 more sources

Comprehensive Metabolite Profiling in Genetic Resources of Garlic (Allium sativum L.) Collected from Different Geographical Regions [PDF]

Molecules, 2021
Garlic (Allium sativum) is the second most important Allium crop that has been used as a vegetable and condiment from ancient times due to its characteristic flavor and taste. Although garlic is a sterile plant that reproduces vegetatively through cloves,
Mostafa Abdelrahman, Sho Hirata, Takuya Mukae, Tomohiro Yamada, Yuji Sawada, Magdi El-Syaed, Yutaka Yamada, Muneo Sato, Masami Yokota Hirai, Masayoshi Shigyo   +9 more
doaj   +2 more sources

Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) [PDF]

BMC Plant Biology
Background Methyl jasmonate (MeJA) is an effective plant elicitor that enhances secondary metabolism. Chinese chives are prized for their pungent flavor, yet the biosynthetic pathways and regulatory mechanisms of flavor compounds induced by MeJA remain ...
Cheng Wang, Jing Zhang, Jing Li, Qiang Chai, Jianming Xie   +4 more
doaj   +2 more sources

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   +2 more sources

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

Czech Journal of Food Sciences, 2011
The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes ...
Jana Horníčková, Roman Kubec, Jan Velíšek, Karel Cejpek, Jaroslava Ovesná, Helena Stavělíková   +5 more
doaj   +2 more sources

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

Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry [PDF]

Shipin Kexue
An analytical method based on ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-TQ-MS/MS) was established for the simultaneous determination of 10 flavor precursors and 21 free amino acids in black garlic.
WU Peng, LIU Pingxiang, WANG Yutao, GAO Rui, JIANG Yuying, BI Jingxiu, WANG Zhengrong
doaj   +1 more source