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Garlic
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Sharon A. Ross, Craig S. Charron
Garlic is often referred to as a spice, herb, or vegetable. Along with onions, leeks, shallots, and chives, it is one of the major allium foods consumed by humans. The garlic bulb consists of several individual cloves, each weighing about 3 g. Actual garlic intakes are not known with certainty, especially as garlic is not typically considered in dietary assessment surveys. Intakes are thought to vary from region to region and from individual to individual. Annual per capita retail consumption of fresh garlic has ranged from 2.2 to 2.8 lbs. since 2000.9 Data used in a meta-analysis of colorectal and stomach cancer suggested that the mean intake (±SD) of raw and cooked garlic intake across all published reports was 18.3 ± 14.2 g per week, or about 6 cloves of garlic per week.10 Consumption ranged from none to 3.5 g per week (about 1 clove), whereas the highest intake exceeded 28.8 g per week (about 9 to 10 cloves).
Chemoprevention of Gastrointestinal Cancer in Animals by Naturally Occurring Organosulfur Compounds in Allium Vegetables
Published in Maryce M. Jacobs, Vitamins and Minerals in the Prevention and Treatment of Cancer, 2018
Michael J. Wargovich, Hiromichi Sumiyoshi, Allan Baer, Osamu Imada
Diet has been considered to be the primary lifestyle factor that influences risk for development of several gastrointestinal cancers. While advances in molecular genetics point toward some commonalities in the cellular evolution of inherited forms of GI cancer, migration studies in populations have lent support that some aspects in diet impart a preeminent risk for cancer. The association may be quite positive as is the case for dietary fat in colon cancer in Japanese migrating to North America or the salt content of food for gastric cancer’s high prevalence in Asian nations, or, in many cases a negative association is found, that is, ingestion of some foods imparts a protective cellular environment from cancer development. The plant members of the genus Allium (members of the lily family) contain a variety of vegetables utilized as food throughout the world. They include onion, garlic, leeks, chives, shallots, amongst others. The flavors and fragrances associated with these vegetables and herbs are generated by chemical compounds distinguished by organosulfur moieties. Our laboratory has studied allium organosulfur agents as possible chemopreventives for gastrointestinal cancer. The results we have obtained suggest that some sulfur chemicals in alliums, strongly associated with characteristic taste and smell of these vegetables are, in fact, also potent inhibitors of carcinogenesis. Our studies to date have concentrated on the preventive effects of these agents in rodent models for esophageal and colon cancer.
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Comfrey is mainly cultivated as a green forage, and can be used with maize to make ensilage. Comfrey is difficult to conserve because of the low amounts of carbohydrates. Here in Maryland it is one of the last green snacks in fall and the first in spring for my vegetarian goats! It is also used as a green vegetable, some cooking it in two waters and serving it with chives. Proofreading this on the first day of November, I decided to try it again, and prefer this potherb mixture to pure spinach. Only small and medium leaves are used. They may be boiled or steamed for 2 min, and then eaten in salads or with a sauce. Without saying so herself Rose says, “Comfrey can be said to be the world’s fastest protein builder and an absolute must in any vegan’s diet as it is one of the few plants that can produce vitamin B12 from the cobalt in the soil.”49 Comfrey is an ingredient in various herbal, pharmaceutical, and cosmetic preparations such as creams, eyedrops, hair products, lotions, and ointments.29 It is said to be antiinflammatory. The mucilage is thought to soften the skin when used in baths. “Whatever healing properties comfrey may have are probably caused by its content of allantoin, an agent which promotes cell proliferation.”37 “As a cosmetic and bath herb, with continuous use, it regenerates aging skin.”47
Diallyl disulphide-loaded spherical gold nanoparticles and acorn-like silver nanoparticles synthesised using onion extract: catalytic activity and cytotoxicity
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2020
You Jeong Lee, Song-Hyun Cha, Hyunjo Kim, Sung Eun Choi, Seonho Cho, Youmie Park
Vegetables in the Allium genus, which includes onion, garlic, leeks and chives, have been reported to have cancer preventive effects [13]. Onion (Allium cepa L.) is a widely consumed vegetable worldwide and is known for its characteristic taste. A. cepa has been reported to possess diverse biological activities [14]. Interestingly, epidemiological studies on Allium vegetables showed that there was some relationship between increased consumption of onion and/or garlic and decreased risk of certain cancers such as stomach, colorectal, oesophageal and prostate cancers [13]. Allium genus vegetables possess diverse primary and secondary metabolites including flavonoids, oligosaccharides, arginine, selenium and bioactive organosulfur compounds [13]. Most of the functional and biological activities in the Allium genus are associated with organosulfur compounds [15]. Organosulfur compounds in Allium species include allicin, alliin, diallyl monosulphide, diallyl disulphide (DADS), diallyl trisulphide, S-allyl-L-cysteine, ajoene and N-acetylcysteine [16]. The induction of apoptosis by diallyl monosulphide, DADS and diallyl trisulphide has been reported in malignant tumour cells [16].
Moringa oleifera seed ethanol extract and its active component kaempferol potentiate pentobarbital-induced sleeping behaviours in mice via a GABAergic mechanism
Published in Pharmaceutical Biology, 2022
Wei-Liang Liu, Bai-Fen Wu, Jian-Hua Shang, Xue-Feng Wang, Yun-Li Zhao, Ai-Xiang Huang
Additionally, KA has been found in many edible plants such as chives, cabbage, amaranth, tea, cucumber and turnip greens, and it is also common in some traditional medicine [i.e., Albizia lebbeck (L.) Benth. (Fabaceae), Aloe vera L. (Asphodeloideae), Cissussicyoides, Tilia americana L. (Malvaceae), Lycium chinense L. (Solanaceae), Houttuynia cordata Thunb. (Saururaceae) and MO]. In the meantime, a large number of epidemiological studies have shown possible association between intake of KA-rich foods (i.e., broccoli, onions, kale, coffee, tea, strawberries, apple juice and orange juice) and a reduced risk of several disorders including cardiovascular diseases, cancer and mental disorders (Calderón-Montaño et al. 2011).
Onion and Garlic Intake and Breast Cancer, a Case-Control Study in Puerto Rico
Published in Nutrition and Cancer, 2020
Gauri Desai, Michelle Schelske-Santos, Cruz M. Nazario, Rosa V. Rosario-Rosado, Imar Mansilla-Rivera, Farah Ramírez-Marrero, Jing Nie, Ajay A. Myneni, Zuo-Feng Zhang, Jo L. Freudenheim, Lina Mu
The genus Allium contains about 500 species including garlic, onions, leeks, and chives, foods which are commonly consumed worldwide. Onions (Allium cepa) and garlic (Allium sativum) are one of the world’s oldest cultivated plants, and are popularly consumed in stews (“guisos”), beans, and rice dishes in Puerto Rican cuisine today (22). Garlic forms an important component of the Puerto Rican diet, and is mainly consumed in the cooked form in various sauces and seasonings, the most common being a condiment, “sofrito” (23).