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 …

Garlic (Allium sativum L.) is considered one of the twenty most important vegetables, with
various uses throughout the world, either as a raw vegetable for culinary purposes, or as an …

Garlic is a common food, and many of its biological functions are attributed to its components
including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main …

抄録< jats: p> There is now a large body of theory concerning algebraic varieties over finite
fields, and many conjectures exist in this area that are of great interest to researchers in …

Relates the production and utilization of onions and other vegetable allium crops to the
many aspects of plant science underpinning their production and storage technologies. This …

The health benefits of garlic likely arise from a wide variety of components, possibly working
synergistically. The complex chemistry of garlic makes it plausible that variations in …

The well documented antimicrobial activity of essential oils has prompted interest in whether
these bioactive compounds can be used to selectively inhibit rumen methanogenesis. A …

The antioxidant activities of polar fractions of mature garlic bulbs and immature plants in four
different model systems are presented. Antioxidant activity was evaluated as free radical …

Garlic is a polyphenolic and organosulfur enriched nutraceutical spice consumed since
ancient times. Garlic and its secondary metabolites have shown excellent health-promoting …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …