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allium_sativum_l [2015/03/27 15:10] andreas |
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Allium sativum L. - Liliaceae - (common) garlic, **Knoblauch** | Allium sativum L. - Liliaceae - (common) garlic, **Knoblauch** | ||
- | Perennial herb, up to 90cm tall, only known in cultutr, cultivated nearly everywhere; bulbs with several parts or cloves, all inclosed in a silky white or pink general envelope; scape exceeding leaves; leaves several, arising near together at the soil-surface, | + | Perennial herb, up to 90cm tall, only known in cultur, cultivated nearly everywhere; bulbs with several parts or cloves, all inclosed in a silky white or pink general envelope; scape exceeding leaves; leaves several, arising near together at the soil-surface, |
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+ | [Volatile garlic odor components: gas phases and adsorbed exhaled air analysed by headspace gas chromatography-mass spectrometry., | ||
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+ | acids. These are highly reactive intermediates that immediately produce thiosulfinates by condensation reaction." | ||
+ | [The analysis of onion and garlic., Lanzotti, V., Journal of Chromatography A, 1112(1), 2006, 3-22] \\ | ||
+ | [[http:// | ||
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+ | Main product of alliinase action in fresh garlic extract is allicin (89%), with some propenyl- and methyl-substituted allylthiosulfinates. \\ | ||
+ | [Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples., Block, E., Naganathan, S., Putman, D., Zhao, S.H., Journal of Agricultural and Food Chemistry, Vol.40(12), 1992, 2418-2430] | ||
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+ | [Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry., | ||
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"The effect of aqueous garlic extract on the macromolecular synthesis of Candida albicans was studied. Protein and nucleic acid syntheses were inhibited to the same extent as growth, but lipid synthesis was completely arrested. Blockage of lipid synthesis is likely an important component of the anticandidal activity of garlic." | "The effect of aqueous garlic extract on the macromolecular synthesis of Candida albicans was studied. Protein and nucleic acid syntheses were inhibited to the same extent as growth, but lipid synthesis was completely arrested. Blockage of lipid synthesis is likely an important component of the anticandidal activity of garlic." |