Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic

Antioxidant and anti-inflammatory effects of polyphenols extracted from Ilex latifolia Thunb

(2018) Tian-Tian Zhang et al.   RSC Advances

S-allyl cysteine ameliorates cognitive deficits in streptozotocin-diabetic rats via suppression of oxidative stress, inflammation, and acetylcholinesterase

(2017) Tourandokht Baluchnejadmojarad et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Antioxidant and anti-inflammatory activities of phenolic compounds isolated from Melipona beecheii honey

(2017) Jorge Carlos Ruiz-Ruiz et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice

(2017) Jun Ho Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MicroRNA let-7g inhibited hypoxia-induced proliferation of PASMCs via G0/G1 cell cycle arrest by targeting c-myc

(2017) Wei-Fang Zhang et al.   LIFE SCIENCES

Fermentation with Lactobacillus enhances the preventive effect of garlic extract on high fat diet-induced hepatic steatosis in mice

(2017) Hee-Seop Lee et al.   Journal of Functional Foods

UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation

(2016) Sunyoung Kim et al.   FOOD CHEMISTRY

Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations

(2016) Yu Geon Lee et al.   JOURNAL OF FOOD SCIENCE

Garlic Lowers Blood Pressure in Hypertensive Individuals, Regulates Serum Cholesterol, and Stimulates Immunity: An Updated Meta-analysis and Review

(2016) Karin Ried   JOURNAL OF NUTRITION

In vitro studies of an aged black garlic extract enriched in S -allylcysteine and polyphenols with cardioprotective effects

(2016) A.L. García-Villalón et al.   Journal of Functional Foods

Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.)

(2016) Tanmay Kumar Koley et al.   Arabian Journal of Chemistry

Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

(2014) N. Demir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Redox activation of Nrf2 & NF-κB: A double end sword?

(2013) Mabel Buelna-Chontal et al.   CELLULAR SIGNALLING

Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities

(2013) Xiao-Li Zhang et al.   FOOD CHEMISTRY

Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

(2013) Sang Eun Bae et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cellular Self-Defense: How Cell-Autonomous Immunity Protects Against Pathogens

(2013) F. Randow et al.   SCIENCE

Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content

(2012) Eun-Ju Yang et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibitory Activity of Garlic Fermented by Pediococcus pentosaceus KACC 91419 against Antibiotic-resistant Pathogens

(2011) Jun-Sang Ham et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Evaluation of Antioxidant Activities and Active Compounds Separated from Water Soluble Extracts of Korean Black Pine Barks

(2011) Chang-Zhe Shen et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)

(2011) A.O. ADEMILUYI et al.   JOURNAL OF FOOD BIOCHEMISTRY

In vitro and in vivo antiproliferative activity of Calotropis procera stem extracts

(2010) Hemerson I.F. Magalhães et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

The glutathione precursor N-acetylcysteine improves immune function in postmenopausal women

(2008) L ARRANZ et al.   FREE RADICAL BIOLOGY AND MEDICINE