Article
Multidisciplinary Sciences
Leandro Hahn, Leon-Etienne Parent, Angela Cristina Paviani, Anderson Luiz Feltrim, Anderson Fernando Wamser, Danilo Eduardo Rozane, Marcos Matos Ender, Douglas Luiz Grando, Jean Michel Moura-Bueno, Gustavo Brunetto
Summary: This study aims to customize fertilizer recommendations using machine learning to achieve high garlic marketable yield at the local scale. The results show that machine learning models can accurately predict marketable yield and suggest reducing the use of nitrogen, phosphorus, and potassium fertilizers to reduce production costs and environmental impact.
Article
Plant Sciences
Marek Snirc, Judita Lidikova, Natalia Ceryova, Eduard Pinter, Eva Ivanisova, Janette Musilova, Alena Vollmannova, Samuel Rybnikar
Summary: This study determined the content of macroelements, microelements, and phenolic acids in different cultivars of garlic. The results showed that Bjetin had a high content of minerals, while Garpel and Mojmir had higher levels of phenolic acids. Novozamocky was found to be rich in chlorogenic acid.
SOUTH AFRICAN JOURNAL OF BOTANY
(2023)
Article
Plant Sciences
Risely Ferraz-Almeida, Roberta Camargos de Oliveira, Raphaela Cristine Gomes Araujo, Hugo Franco de Novaes Rosa, Jose Magno Queiroz Luz
Summary: This study analyzed the accumulation and partitioning of biomass and nutrients in three garlic cultivars cultivated over 2 years in Cerrado, Brazil. The results showed that garlic total dry matter and bulb yield increased linearly, while leaf and bulb nutrient accumulation followed different patterns. Nutrient accumulation in leaves showed a quadratic pattern, while a constant rate of accumulation occurred in bulbs.
JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION
(2022)
Review
Microbiology
Sushma Bagde Bhatwalkar, Rajesh Mondal, Suresh Babu Naidu Krishna, Jamila Khatoon Adam, Patrick Govender, Rajaneesh Anupam
Summary: Garlic is a traditional plant used for treating bacterial infections, especially multidrug-resistant strains. The organosulfur compounds in garlic exhibit various antibacterial properties such as bactericidal, antibiofilm, antitoxin, and anti-quorum sensing activities. This provides a potential framework for developing them into novel antibiotics.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Plant Sciences
Rajinder Kaur, Atul Tiwari, Manish Manish, Indresh K. Maurya, Rakesh Bhatnagar, Samer Singh
Summary: Gastrointestinal anthrax, caused by Bacillus anthracis, is an important but neglected disease in remote areas of the Indian subcontinent and Africa. This study evaluated the anti-Bacillus anthracis properties of commonly used plants in traditional medicine, with garlic extract showing the most promising bactericidal activity. Further research is needed to explore the potential application of garlic extract in preventing anthrax incidences in endemic areas.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Chemistry, Applied
Hendrik G. Mengers, Christina Schier, Martin Zimmermann, Martin C. H. Gruhlke, Eric Block, Lars M. Blank, Alan J. Slusarenko
Summary: A study used gentle secondary electrospray ionisation coupled Orbitrap mass spectrometry procedure (SESI-Orbitrap MS) to measure the gas phase concentration of evaporated allicin from a pure solution. Two major breakdown products of allicin were found. This technique can be used to track the chemistry of allicin, isoallin, and methiin in garlic, onion, and ramsons, as well as measure allicin and its metabolites in human breath after garlic consumption. The results are significant for analyzing sulfur-containing volatiles from Allium plants and capturing volatilomes of foodstuffs.
Article
Chemistry, Applied
Costanza Ceccanti, Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti, Marco Landi, Stefano Biagiotti, Lucia Guidi
Summary: This study compared the phytochemical profiles of common garlic and elephant garlic, finding that elephant garlic had lower fiber content but higher sulfur-containing compounds. The distinct phytochemical signature of elephant garlic was maintained during in vitro gastrointestinal digestion, supporting the unique sensory attributes of the bulbs.
Review
Biochemistry & Molecular Biology
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
Summary: Garlic, a bulbous flowering plant, is widely used for culinary and therapeutic purposes worldwide. Studies have shown that garlic extract may be a potential treatment option for various oral diseases, but the safety of its incorporation as food supplements needs further evaluation.
Review
Chemistry, Applied
Timothy Prince Chidike Ezeorba, Arinze Linus Ezugwu, Ifeoma Felicia Chukwuma, Emeka Godwin Anaduaka, Chibuike C. Udenigwe
Summary: Garlic is a commonly used food spice with various medicinal properties. While the phytochemical constituents of garlic have been well-studied, the bioactive proteins and peptides have received limited attention. Recent research has discovered several bioactive proteins and peptides in garlic, which exhibit antioxidant, anti-inflammatory, antibacterial, and other activities, indicating their potential therapeutic and pharmacological applications.
Article
Biochemistry & Molecular Biology
Rocio Valenzuela-Gutierrez, Asuncion Lago-Leston, Francisco Vargas-Albores, Francesco Cicala, Marcel Martinez-Porchas
Summary: Garlic, containing bioactive compounds such as ajoene, alliin, and allicin, has various biological properties beneficial for animal health in aquaculture. Its widespread use in aquaculture is due to its low cost, easy incorporation into feed, and minimal environmental impact, making it an effective solution to combat diseases and improve organisms' health naturally.
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Plant Sciences
Alyaa Farid, Mona Yousry, Gehan Safwat
Summary: Garlic has been consumed for both food and health purposes for thousands of years. This study aimed to characterize the bio-active compounds in garlic and evaluate its efficacy as a therapy for cryptosporidiosis, especially in immunocompromised mice. The results showed that garlic displayed high efficacy as a potential therapeutic agent against Cryptosporidium.
JOURNAL OF ETHNOPHARMACOLOGY
(2022)
Article
Plant Sciences
Mikhail A. Filyushin, Olga K. Anisimova, Elena Z. Kochieva, Anna V. Shchennikova
Summary: This study identified seven class I chitinase genes in garlic, which may play a role in defense against Fusarium fungi. The expression of these genes varied in different parts of garlic plants and in resistant versus susceptible cultivars, suggesting their involvement in the garlic response to Fusarium proliferatum attack.
Article
Biology
Ayu Rahmania Lestari, Irmanida Batubara, Setyanto Tri Wahyudi, Auliya Ilmiawati, Suminar Setiati Achmadi
Summary: This study compared Indonesian garlic and imported garlic using theoretical calculations and multivariate analysis. The findings suggest that black garlic is a better candidate for antigout treatments.
Article
Agriculture, Dairy & Animal Science
Mahyar Zare, Hung Quang Tran, Marketa Prokesova, Vlastimil Stejskal
Summary: The study found that adding garlic powder to the diet of European perch can improve overall body composition, feed digestibility, immunohematological effects, and resistance against overcrowding stress.
Article
Plant Sciences
Yanbin Wen, Hongjiu Liu, Huanwen Meng, Lijun Qiao, Guoqing Zhang, Zhihui Cheng
Summary: In this study, efficient and reliable in vitro induction protocols of autotetraploid garlic were established. The obtained autotetraploid garlic exhibited stable and remarkable dwarfness effect and other morphological and cytological changes. Furthermore, the level of phytohormones was significantly lower in autotetraploids, while organosulfur compounds accumulated a higher content significantly. These findings are of great importance for artificial polyploid breeding and investigation into the consequences of whole-genome doubling.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Biochemistry & Molecular Biology
Daniela Ramirez, Angel Abellan-Victorio, Vanesa Beretta, Alejandra Camargo, Diego A. Moreno
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2020)
Review
Medicine, Research & Experimental
Feres Jose Mocayar Maron, Alejandra Beatriz Camargo, Walter Manucha
Article
Plant Sciences
Carolina Torres-Palazzolo, Matilde de Paola, Isabel Quesada, Alejandra Camargo, Claudia Castro
PLANT FOODS FOR HUMAN NUTRITION
(2020)
Article
Food Science & Technology
Marcos Andres Maza, Juan Manuel Martinez, Guillermo Cebrian, Ana Cristina Sanchez-Gimeno, Alejandra Camargo, Ignacio Alvarez, Javier Raso
Article
Food Science & Technology
Marcos Andres Maza, Carolina Pereira, Juan Manuel Martinez, Alejandra Camargo, Ignacio Alvarez, Javier Raso
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Article
Food Science & Technology
Cecilia M. Fusari, Monica A. Nazareno, Daniela A. Locatelli, Ariel Fontana, Vanesa Beretta, Alejandra B. Camargo
Article
Food Science & Technology
Carolina A. Torres-Palazzolo, Daniela A. Ramirez, Vanesa H. Beretta, Alejandra B. Camargo
Summary: The garlic matrix significantly impacts the digestive performance of organosulfur compounds, affecting their stability and bioaccessibility. Powdered garlic shows the highest stability and bioaccessibility values, suitable for dietary incorporation and functional food design of organosulfur compounds. Naturally occurring organosulfur compounds are more stable than isolated ones added to the matrix, suggesting careful design of addition procedures for optimizing phytochemical bioefficacy.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Daniela Andrea Ramirez, Jorgelina Cecilia Altamirano, Alejandra Beatriz Camargo
Summary: A multi-phytochemical analysis method was developed to assess the functional properties of garlic preparations, showing good performance and acceptable quantitative yields. This is the first comprehensive validation of garlic preparations.
Article
Chemistry, Applied
Susana Ferreyra, Carolina Torres-Palazzolo, Ruben Bottini, Alejandra Camargo, Ariel Fontana
Summary: The bioactive substances in grapevine woody by-products, particularly phenolic compounds, show high bioaccessibility, with compounds like epsilon-viniferin reaching 137% bioavailability. This suggests these by-products could be valuable sources of bioactive compounds for various applications in the food and pharmaceutical industries.
Article
Chemistry, Multidisciplinary
Daniela Andrea Ramirez, Maria Fernanda Federici, Jorgelina Cecilia Altamirano, Alejandra Beatriz Camargo, Juan Maria Luco
Summary: The study highlights the antioxidant and anti-inflammatory properties of Allium vegetables and their protective effects against cardiovascular diseases. Evaluating the ADME profile helps ensure the bioactive efficacy of these compounds post-consumption. In vitro and in silico methods provide preliminary information on drugs' ability to overcome biological barriers inherent in the ADME process.
FRONTIERS IN CHEMISTRY
(2021)
Article
Multidisciplinary Sciences
Natalia Jorgelina Prado, Daniela Ramirez, Luciana Mazzei, Micaela Parra, Mariana Casarotto, Juan Pablo Calvo, Dario Cuello Carrion, Amira Zulma Ponce Zumino, Emiliano Raul Diez, Alejandra Camargo, Walter Manucha
Summary: It has been found in the study that indole-3-carbinol can alleviate the inflammatory-oxidative-proarrhythmic process associated with hypertension, and its protective effects may be related to mechanisms such as nitric oxide and heat shock protein 70.
Article
Food Science & Technology
Florencia P. Alloggia, Roberto F. Bafumo, Daniela A. Ramirez, Marcos A. Maza, Alejandra B. Camargo
Summary: Microgreens are new foods that are easy and sustainable to grow, with high concentrations of bioactive compounds. Brassicaceae microgreens are particularly beneficial for human health due to their phenolic compounds, vitamins, glucosinolates, isothiocyanates, and indoles. The cultivation conditions, such as substrates, artificial lighting, and fertilization, can affect the phytochemical profiles and provide strategies to enhance the functionality and health benefits of Brassicaceae microgreens.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Carolina Torres Palazzolo, Virna Margarita Martin Gimenez, Luciana Mazzei, Matilde De Paola, Isabel Quesada, Fernando Dario Cuello Carrion, Miguel Walter Fornes, Alejandra Beatriz Camargo, Claudia Castro, Walter Manucha
Summary: This study evaluated the effect of oil macerated with garlic (OMG) intake on the development of vascular and renal diseases. The results showed that long-term moderate intake of OMG improved serum triglyceride levels, diminished atheroma plaque area, and reduced oxidative stress and inflammation markers, apoptosis, and mitochondrial damage. These findings suggest that OMG intake confers significant renovascular protective effects in mice.
Article
Biology
Luciana Mazzei, Marie Belen Ruiz-Roso, Natalia De Las Heras, Sandra Ballesteros, Carolina Torrespalazzolo, Leon Ferder, Alejandra Beatriz Camargo, Walter Manucha
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)