Content of some sulfur-containing components and free amino acids in various strains of garlic.

Ueda, Y.; Kawajiri, Hiroyuki; Miyamura, Naohiro; Miyajima, Ryuichi

doi:10.3136/nskkk1962.38.429

Cited by 48 publications

(33 citation statements)

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“…The most important researches showing that elimination from crushed fresh garlic a class of volatile sulphur compounds called thiosulfinates [56]. The sulphur content of the garlic is very close to 1.0 % of its dry weight (0.35 % of its fresh weight) [57], [58]. The efficacy of sulphur compound against coccidiosis was firstly confirmed by Herrick and Holmes [59].…”

Section: Discussionmentioning

confidence: 99%

Efficacy of turmeric (Curcuma longa) and garlic (Allium sativum) on Eimeria species in broilers

Elkhtam¹,

Shata

El-Hewaity³

2014

International Journal of Basic and Applied Sciences

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In this study, powders were evaluated for their anticoccidial effects. In in vitro, sporulated oocysts of mixed Eimeria species isolated from naturally infected chickens were randomly assigned to 10, 5, 2.5, 1.25, 0.6, 0.3, 0.2 and 0.08 g turmeric and garlic powders /liter distilled water (g/L). The efficacy of garlic was higher (up to 80%) than turmeric (up to 66.6%) at different concentrations. In the in vivo study, one-day old chicks were divided into 7 equal groups. All groups were infected with 10.000 viable sporulated oocysts of mixed Eimeria spp. orally except G7 (-ve control). G1 and G2 were infected and supplemented with turmeric powder at 10 and 5 g/L, respectively, G3 and G4 were infected and supplemented with garlic powder at 10 and 5 g/L, respectively. G5 was infected and treated with Amprolium at 1.25 g/L, G6 (+ve control) infected, non-treated and G7 was non-infected & non-treated. Clinical signs and lesion score were less sever in garlic supplemented groups compared with turmeric supplemented groups. Reduction of total oocyst count in garlic supplemented group more than turmeric supplemented group. It is concluded that Garlic powder was more effective than turmeric powder in treatment and control of coccidiosis.

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Section: Discussionmentioning

confidence: 99%

Efficacy of turmeric (Curcuma longa) and garlic (Allium sativum) on Eimeria species in broilers

Elkhtam¹,

Shata

El-Hewaity³

2014

International Journal of Basic and Applied Sciences

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“…7,8) Garlic bulbs store as much as 6 mg/g of alliin, which correspond to 1.7% of their dry weight, and they also contain as much as 2.8% of alliinase protein on a dry weight basis. 4,9) Mankind is thought to be the only creature who eats garlic. Garlic has also been one of the most useful vegetables for preserving meat and fish, disinfecting skin scratches, seasoning dishes, and providing nourishing meals.…”

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confidence: 99%

Thermostability of Allicin Determined by Chemical and Biological Assays

Fujisawa

Suma

Origuchi

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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The garlic-derived antibacterial principle, alk(en)yl sulfinate compounds, has long been considered as very short-lived substance. However, there are some data showing a rather more stable nature of allicin. We determined here the thermostability of allicin by a systematic analyses employing chemical quantification and an antibacterial activity assay. Allicin in an aqueous extract of garlic was degraded stoichiometrically in proportion to the temperature; we estimated the halflife of allicin to be about a year at 4 C (from 1.8 mg/ml to 0.9 mg/ml) and 32 d at 15C, but only 1 d at 37 C (from 2.0 mg/ml to 1.0 mg/ml). The half-life values for antibacterial activity showed a similar trend in results: 63 d or more at 4 C for both antibacterial activities, 14 d for anti-staphylococcal activity, and 26 d for antiescherichia activity at 15 C, but only 1.2 d and 1.9 d for the respective activities at 37 C. Such antibacterial activities were attributable to the major allicin, allyl 2-propenylthiosulfinate. Surprisingly, the decline in the quantity of allicin was not accompanied by its degradation; instead, allicin became a larger molecule, ajoene, which was 3-times larger than allicin.

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“…It is known that garlic puree contains many amino acids and most of them are minimally retained on a C18 cartridge. Arginine, one of the non-retained amino acids on a C18 cartridge, is known to be a rich constituent of garlic (Ueda et al, 1991). When the fraction eluted with MeOH was heated with 0.1 M aqueous arginine (adjusted to pH 4.0), as expected, the reaction mixture showed greening.…”

Section: Resultsmentioning

confidence: 93%

Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

Yamazaki

Takada

Okuno

2012

FSTR

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The green discoloration of garlic (Allium sativum L.) puree, a serious problem in garlic processing, was investigated. Two thiosulfinates, 2-propenyl E-1-propenethiosulfinate (2P1PTS) and (E/Z)-1-propenyl 2-propenethiosulfinate (1P2PTS), were isolated from unheated garlic puree (homogenate), and were confirmed to be the direct causal constituents ('color developer') of green discoloration based on a color developing assay. 2P1PTS and/or 1P2PTS were reacted with glycine to develop a blue-green color similar to the discoloration of garlic purees. 2P1PTS and 1P2PTS showed synergy for greening; the color developing activities of three solutions, 2P1PTS, 1P2PTS and an equimolar mixture of them (0.5-2P1PTS + 0.5-1P2PTS; similar to the natural abundance ratio) were in the rank order: (0.5-2P1PTS + 0.5-1P2PTS) > 2P1PTS > 1P2PTS.

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Content of some sulfur-containing components and free amino acids in various strains of garlic.

Cited by 48 publications

References 0 publications

Efficacy of turmeric (Curcuma longa) and garlic (Allium sativum) on Eimeria species in broilers

Efficacy of turmeric (Curcuma longa) and garlic (Allium sativum) on Eimeria species in broilers

Thermostability of Allicin Determined by Chemical and Biological Assays

Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

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