A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s (<i>Allium sativum</i> L.) Bioactive Compounds-Reference-Cited by-同舟云学术

A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s (Allium sativum L.) Bioactive Compounds

Published:2022-07-18 Issue: Volume: Page:1-38
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ozma Mahdi Asghari¹²^ORCID,Abbasi Amin³^ORCID,Ahangarzadeh Rezaee Mohammad²^ORCID,Hosseini Hedayat³^ORCID,Hosseinzadeh Negin⁴^ORCID,Sabahi Sahar⁵^ORCID,Noori Seyyed Mohammad Ali⁵⁶^ORCID,Sepordeh Sama⁴^ORCID,Khodadadi Ehsaneh⁷,Lahouty Masoud⁸,Kafil Hossein Samadi¹^ORCID

Affiliation:

1. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

2. Department of Medical Bacteriology and Virology, Tabriz University of Medical Sciences, Tabriz, Iran

3. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4. Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

5. Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

6. Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

7. Material Science and Engineering, Department of Chemistry and Biochemistry, University of Arkansas—Fayetteville, Fayetteville, AR, USA

8. Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran

Funder

Drug Applied Research Center, Tabriz University of Medical Sciences

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2100417

Reference246 articles.

1. Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review

2. The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

3. Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles

4. Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds

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