Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement The Influence of Heating on the Anticancer Properties of Garlic 1
@inproceedings{Song2001RecentAO, title={Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement The Influence of Heating on the Anticancer Properties of Garlic 1}, author={Kun Song and John A. Milner}, year={2001} }
Allyl sulfur compounds are the major active constituents found in crushed garlic. Research has revealed that garlic and its lipidor water-soluble components have many pharmacologic properties; however, studies also demonstrate that heating has a negative influence on these beneficial effects. We recently conducted several studies to investigate the influence of microwave or oven heating on the anticarcinogenesis property of garlic. Our studies showed that as little as 60 s of microwave heating…
3 Citations
Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic
- ChemistryCyTA - Journal of Food
- 2019
ABSTRACT 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. In this study, after…
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Garlic has been studied because it contains a great amount of nutraceuticals compounds, the best important compound is allicin. Nevertheless, the preservation of allicin is complicated by its…
Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents
- Chemistry, MedicineFood Science and Biotechnology
- 2017
Investigation of by-products extracted with distilled water, ethanol, or chloroform showed that aged garlic showed more potent antioxidant and antibacterial effects than fresh garlic.
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