Garlic is one of the most widely employed condiments in cooking. It has also been used
since ancient times in traditional plant-based medicine, largely based on its organosulfur …

Abstract Background Garlic (Allium sativum) is a medicinal plant exploited for its diverse
pharmacological benefits and used as a cooking spice globally. In traditional Chinese …

Current trends in the industry indicate that extraction solvents should conform with the ideals
of so-called “green chemistry”. Therefore, the objective of the presented study was to …

Doxorubicin is an important drug, especially in the treatment of cancer. But the effectiveness
of its use is inseparable from its side effects, such as nephrotoxicity. This study aimed to …

Studies are being carried out on achieving the maximum quality of garlic through various
approaches. In Bangladesh, new garlic varieties (BARI 1–4, BAU-1, BAU-2, BAU-5) have …

The uses of natural plant origin bioactive compounds are emerging as a promising strategy
to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking …

We performed a detailed HPLC-MSn analysis of the phenolic compounds from the extracts
of two invasive alien plant species (IAPS): Japanese knotweed (Fallopia japonica (Houtt.) …

Herein, some quality characteristics (water content, pH, antioxidant activity and sugar
contents) of fresh garlic (Taşköprü, Türkiye) and black garlic, which were produced under …

The present study aimed to prepare and evaluate a new probiotic functional beverage, using
single‐probiotic and compound probiotic fermentation on okara. Four different forms of …

Egg pasta contains high amount of cholesterol, that upon oxidation, generates oxysterols
(COPs), which play a key role in the onset of several human diseases. In this study, the effect …