| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| allium_sativum_l [2022/04/03 08:45] – andreas | allium_sativum_l [2026/02/19 10:02] (aktuell) – andreas |
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| Allium sativum L. - Liliaceae - 蒜 suan (chin.), (common) garlic, **Knoblauch** | Allium sativum L. - Liliaceae - 蒜 suan (chin.), (common) garlic, **Knoblauch** |
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| Perennial herb, up to 90cm tall, only known in cultur, cultivated nearly everywhere as vegetable/spice; bulbs consisting of several bulbels, all inclosed in a silky white or pink general envelope; scape exceeding leaves; leaves linear to linear-lanceolate, arising near together at the soil-surface, blades flat, keeled on the back; umbel erect, producing ovoid bulblets and a few flowers, the involucre deciduous in one piece. \\ | Perennial herb, up to 90cm tall, only known in cultur, cultivated nearly everywhere as vegetable/spice; bulbs consisting of several bulbels, all inclosed in a silky white or pink general envelope; scape exceeding leaves; leaves linear to linear-lanceolate, arising near together at the soil-surface, blades flat, keeled on the back; umbel erect, producing ovoid bulblets and a few flowers, the involucre deciduous in one piece. [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027526|efloras.org]] |
| [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027526]] | |
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| "Combined headspace gas chromatography-mass spectrometry (HSGC-MS) was used in the analysis of garlic volatile compounds. Twenty major components were identified in the gas phases enriched by fresh, sliced garlic cloves... Suspended dry garlic powder and crushed garlic, incubated in vegetable oil, revealed a different pattern since mainly the amounts of di- and trisulfides were decreased. The considerable compositional differences found in the analyses for the gas phase of garlic cloves, kept in oil, are likely associated with the poor stability of [[http://www.thegoodscentscompany.com/data/rw1009901.html|allicin]] in a lipophilic environment; a marked increase in the amounts of 2-propene-1-thiol, acetic acid, and ethanol was observed in the gas phase, whereas trisulfides were present in traces only. The occurrence of 2-propene-1-thiol and diallyl disulfide, the two principal sulfur components in exhaled air, also may indicate a rapid degradation of most garlic volatile components probably caused by the enzymatically active human salivary or digestive system." \\ | "Combined headspace gas chromatography-mass spectrometry (HSGC-MS) was used in the analysis of garlic volatile compounds. Twenty major components were identified in the gas phases enriched by fresh, sliced garlic cloves... Suspended dry garlic powder and crushed garlic, incubated in vegetable oil, revealed a different pattern since mainly the amounts of di- and trisulfides were decreased. The considerable compositional differences found in the analyses for the gas phase of garlic cloves, kept in oil, are likely associated with the poor stability of allicin in a lipophilic environment; a marked increase in the amounts of [[https://thegoodscentscompany.com/data/rw1002801.html|2-propene-1-thiol]], acetic acid, and ethanol was observed in the gas phase, whereas trisulfides were present in traces only. The occurrence of 2-propene-1-thiol and [[https://www.thegoodscentscompany.com/data/rw1002791.html|diallyl disulfide]], the two principal sulfur components in exhaled air, also may indicate a rapid degradation of most garlic volatile components probably caused by the enzymatically active human salivary or digestive system." \\ |
| [Volatile garlic odor components: gas phases and adsorbed exhaled air analysed by headspace gas chromatography-mass spectrometry., Laakso, I., Seppänen-Laakso, T., Hiltunen, R., Müller, B., Jansen, H., Knobloch, K., Planta medica, Vol.55(3), 1989, 257-261] | [Volatile garlic odor components: gas phases and adsorbed exhaled air analysed by headspace gas chromatography-mass spectrometry., Laakso, I., Seppänen-Laakso, T., Hiltunen, R., Müller, B., Jansen, H., Knobloch, K., Planta medica, Vol.55(3), 1989, 257-261] |
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| {{:allicin.jpg|}} allicin | |{{:allicin.jpg|}} \\ [[http://www.thegoodscentscompany.com/data/rw1009901.html|allicin]] | {{:allylmercaptane.png|}} \\ 2-propene-1-thiol \\ //(alliaceous garlic onion)// |{{:diallyldisulfide.png|}} \\ diallyl disulfide \\ //(alliaceous onion garlic)// | |
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| "Thiosulfinates... originate from S-alk(en)yl-l-cysteine-S-oxide, located in the cytoplasm, through an enzymatic reaction catalyzed by alliinase, a C-S lyase present in the vacuoles, giving initially sulfenic | "Thiosulfinates... originate from S-alk(en)yl-l-cysteine-S-oxide, located in the cytoplasm, through an enzymatic reaction catalyzed by alliinase, a C-S lyase present in the vacuoles, giving initially sulfenic |
| acids. These are highly reactive intermediates that immediately produce thiosulfinates by condensation reaction." \\ | 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] \\ | [The analysis of onion and garlic., Lanzotti, V., Journal of Chromatography A, 1112(1), 2006, 3-22] |
| [[http://herbs.ph/attachments/article/1157/The%20analysis%20of%20onion%20and%20garlic.pdf]] | [[http://herbs.ph/attachments/article/1157/The%20analysis%20of%20onion%20and%20garlic.pdf|PDF]] |
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| Main product of alliinase action in fresh garlic extract is allicin (89%), together with some propenyl- and methyl-substituted allylthiosulfinates. \\ | Main product of alliinase action in fresh garlic extract is allicin (89%), together with some propenyl- and methyl-substituted allylthiosulfinates. \\ |
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| "Ajoene, a constituent of essential oil of garlic, has been shown to inhibit in vitro platelet aggregation in different species of animals i.e., cow, dog, guinea-pig, horse, monkey, pig, rabbit and rat. Under in vivo flow conditions and in the presence of physiological calcium levels, ajoene prevented thrombus formation induced by severe vascular damage, mainly in arterial sites with local low shear stress. Makheja and Bailey (1990) identified three main antiplatelet constituents, namely adenosine, allicin and polysulfides in garlic. Adenosine and allicin both inhibited platelet aggregation without affecting cyclooxygenase and lipoxygenase metabolites of arachidonic acid. The polysulfides inhibited platelet aggregation as well as thromboxane synthesis. The observed in vivo antiplatelet effects of ingesting garlic are attributable more to adenosine than to allicin and polysulfide constituents." \\ | "Ajoene, a constituent of essential oil of garlic, has been shown to inhibit in vitro platelet aggregation in different species of animals i.e., cow, dog, guinea-pig, horse, monkey, pig, rabbit and rat. Under in vivo flow conditions and in the presence of physiological calcium levels, ajoene prevented thrombus formation induced by severe vascular damage, mainly in arterial sites with local low shear stress. Makheja and Bailey (1990) identified three main antiplatelet constituents, namely adenosine, allicin and polysulfides in garlic. Adenosine and allicin both inhibited platelet aggregation without affecting cyclooxygenase and lipoxygenase metabolites of arachidonic acid. The polysulfides inhibited platelet aggregation as well as thromboxane synthesis. The observed in vivo antiplatelet effects of ingesting garlic are attributable more to adenosine than to allicin and polysulfide constituents." \\ |
| [Effect of garlic on cardiovascular disorders: a review., Banerjee, S.K., Maulik, S.K., Nutrition journal, 1(1), 2002, 4] \\ | [[http://www.nutritionj.com/content/1/1/4|Effect of garlic on cardiovascular disorders: a review., Banerjee, S.K., Maulik, S.K., Nutrition journal, 1(1), 2002, 4]] |
| [[http://www.nutritionj.com/content/1/1/4]] | |
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| {{:knoblauch.jpg?600}} \\ | |
| Woodville, W., Medical botany, vol.3, t.168 (1793) \\ | |
| [[http://plantgenera.org/species.php?id_species=41121]] | |
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| | {{:knoblauch.jpg?700}} \\ |
| | Woodville, W., Medical botany, vol.3, t.168 (1793) [[http://plantgenera.org/species.php?id_species=41121|plantgenera.org]] |
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| {{http://www.botanische-spaziergaenge.at/Bilder/Konica_1/PICT9678.JPG}} \\ | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_1/PICT9678.JPG}} \\ |
| Allium sativum, Guntramsdorf, Austria \\ © Rolf Marschner (2005), | Allium sativum, Guntramsdorf, Austria © Rolf Marschner (2005) [[http://botanische-spaziergaenge.at/viewtopic.php?f=528&t=1845&|botanische-spaziergaenge.at]] |
| [[http://botanische-spaziergaenge.at/viewtopic.php?f=528&t=1845&| www.botanische-spaziergaenge.at]] | |
