Garlic ‐ a panacea for health and good taste?-Reference-Cited by-同舟云学术

Garlic ‐ a panacea for health and good taste?

Published:1996-02-01 Issue:1 Volume:96 Page:32-35
ISSN:0034-6659
Container-title:Nutrition & Food Science
language:en
Short-container-title:

Author:

Ahmad John I.

Abstract

Garlic (Allium sativum L) is becoming increasingly popular as an important component in the culinary vocabulary of the cooks in this country. Humans are known to have consumed garlic for many millennia as a cure for a wide variety of different conditions. Its volatile components are reputed to have antithrombotic, antimicrobial, free radical scavenger activity associated with them. Its mythical medicinal properties are now being studied scientifically and some of the claims have been proven to be correct. Ten years ago garlic would have been difficult to obtain except in the speciality health shops or ethnic supermarkets: now it is freely available everywhere.

Publisher

Emerald

Subject

Nutrition and Dietetics,Food Science

Reference5 articles.

1. Jain, M.K. and Apitz‐Castro, R., “Garlic: a product of spilled ambrosia”, Current Science, Vol. 65 No. 2, 1993.

2. Kamm, M., “Onion and garlic”, in Huy, Y. (Ed.), Encyclopaedia of Food Science and Technology, Academic Press, London, 1992.

3. Pino, J., Rosado, A. and Gonzales, A., “Volatile flavour components of garlic essential oil”, Acta Alimentaria, Vol. 20 Nos. 3‐4, 1991, pp. 163‐71.

4. Rosin, S., Tuorila, H. and Uutela, A., “Garlic, a sensory pleasure or a social nuisance?”, Appetite, Vol. 19, 1992, pp. 133‐43.

5. Yang, G.C., Yasai, P.M. and Page, S., “Garlic as antioxidant and free radical scavenger”, Journal of Food and Drug Analysis, Vol. 1 No. 4, 1993, pp. 357‐64.

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