Diversity of the arthropod fauna in organically grown garlic intercropped with fodder radish.

The cultivation of garlic faces several problems, which include pest attack, and the diversification of habitat through intercropping with attractive plants comes up as a method to pest management. The objective of this research was to verify the effect of the association of garlic with fodder radish on richness, abundance and diversity of arthropods under organic production system in Lavras, MG, Brazil. The treatments were composed of garlic in monoculture and garlic in association with fodder radish, in plots of 40 garlic plants, intercropped or not with two lines of fodder radish. Weekly, 25 samples were collected for a period of 10 weeks (n=250). Species accumulation curves, species richness, abundance, and diversity index were determined, and T or Mann-Whitney tests were used for analysis. The 250 samples collected were sufficient to register the majority of species present in garlic. Richness and abundance were higher in diversified garlic whereas diversity was higher in monoculture. Diversified system increased the overall richness of phytophagous species and parasitoids. The abundance of T. tabaci decreased, while increased the presence of A. fabae, demonstrating that the association was potentially beneficent to the culture. The possible reasons for these results are discussed, and future works should focus in the ecological mechanisms involved in crop diversification of organic garlic

Garlic Consumption and All-Cause Mortality among Chinese Oldest-Old Individuals: A Population-Based Cohort Study.

In vitro and in vivo experimental studies have shown garlic has protective effects on the aging process; however, there is no evidence that garlic consumption is associated with all-cause mortality among oldest-old individuals (≥80 years). From 1998 to 2011, 27,437 oldest-old participants (mean age: 92.9 years) were recruited from 23 provinces in China. The frequencies of garlic consumption at baseline and at age 60 were collected. Cox proportional hazards models adjusted for potential covariates were constructed to estimate hazard ratios (HRs) relating garlic consumption to all-cause mortality. Among 92,505 person-years of follow-up from baseline to September 1, 2014, 22,321 participants died. Participants who often (≥5 times/week) or occasionally (1-4 times/week) consumed garlic survived longer than those who rarely (less than once/week) consumed it (p < 0.001). Participants who consumed garlic occasionally or often had a lower risk for mortality than those who rarely consumed garlic at baseline; the adjusted HRs for mortality were 0.92(0.89-0.94) and 0.89(0.85-0.92), respectively. The inverse associations between garlic consumption and all-cause mortality were robust in sensitivity analyses and subgroup analyses. In this study, habitual consumption of garlic was associated with a lower all-cause mortality risk; this advocates further investigation into garlic consumption for promoting longevity

Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder.

The antimicrobial effects of aqueous garlic extracts are well established but those of garlic oil (GO) are little known. Methodologies for estimating the antimicrobial activity of GO were assessed and GO, GO sulfide constituents, and garlic powder (GP) were compared in tests against human enteric bacteria. Test methodologies were identified as capable of producing underestimates of GO activity. Antimicrobial activity was greater in media lacking tryptone or cysteine, suggesting that, as for allicin, GO effects may involve sulfhydryl reactivity. All bacteria tested, which included both gram-negative and -positive bacteria and pathogenic forms, were susceptible to garlic materials. On a weight-of-product basis, 24 h MICs for GO (0.02 to 5.5 mg/ml, 62 enteric isolates) and dimethyl trisulfide (0.02 to 0.31 mg/ml, 6 enteric isolates) were lower than those for a mixture of diallyl sulfides (0.63 to 25 mg/ml, 6 enteric isolates) and for GP, which also exhibited a smaller MIC range (6.25 to 12.5 mg/ml, 29 enteric isolates). Viability time studies of GO and GP against Enterobacter aerogenes showed time- and dose-dependent effects. Based upon its thiosulfinate content, GP was more active than GO against most bacteria, although some properties of GO are identified as offering greater therapeutic potential. Further exploration of the potential of GP and GO in enteric disease control appears warranted

Utilización de desechos de ajo y maíz suplementados con alpechín para el cultivo de Pleurotus

Garlic and maize cultivations in Argentina are located in similar areas where olive is produced, an advantage for eliminating wastes produced for oil extraction by mushroom cultivation. The aim of this study was to investigate the use of different percentages of olive mill waste water (OMWW) mixed with garlic and maize wastes for the production of Pleurotus ostreatus basidiomes. Strain BAFC 2067 of P. ostreatus was cultivated in garlic and maize wastes mixed with 15, 30, 45 and 60% of OMWW. Bags with 0% OMWW (control) and 100% OMWW were also inoculated. The time of colonization and the yields obtained permitted us to conclude that the best substrate utilized for basidiomes production was a mixture composed of OMWW and maize wastes. The negative effect in the growth of P. ostreatus on garlic wetted with tap water was reverted when garlic wastes contained 15 and 30 % of OMWW. A deleterious effect on yield was observed when 60 % OMWW was utilized for wetting garlic and maize wastes.Los cultivos de ajo y de maíz están ubicados en la Argentina en áreas similares destinadas a la producción de oliva, lo cual es una ventaja para la eliminación de desechos producidos por la extracción de aceites de oliva por medio de la producción de hongos. El objetivo de este trabajo fue investigar el uso de diferentes porcentajes de alpechín (OMWW) mezclados con desechos de ajo y maíz para la producción de basidiomas de Pleurotus ostreatus. La cepa BAFC 2067 de P. ostreatus fue cultivada en desechos de ajo y maíz mezclados con 15, 30, 45 y 60% de alpechín. Bolsas con 0% (control) y 100% de alpechín fueron también inoculados. El tiempo de colonización y las cosechas obtenidas permitieron concluir que el mejor sustrato utilizado para la producción de basidiomas fue la mezcla compuesta de alpechín y desechos de maíz. El efecto negativo para el crecimiento de Pleurotus ostreatus en ajo humedecido con agua destilada fue revertido cuando los desechos de ajo contenían 15 y 30 % de alpechín. Un efecto deletéreo sobre las cosechas fue observado cuando 60 % de alpechín fue utilizado para humedecer tanto el desecho de ajo como de maíz.Fil: Lechner, Bernardo Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Monaldi, Santiago. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Instituto Fitotécnico de "Santa Catalina"; Argentin

Raw Garlic Consumption and Risk of Liver Cancer: A Population-Based Case-Control Study in Eastern China.

Although the major risk factors for liver cancer have been established, preventive factors for liver cancer have not been fully explored. We evaluated the association between raw garlic consumption and liver cancer in a large population-based case-control study in Eastern China. The study was conducted in Jiangsu, China, from 2003 to 2010. A total of 2011 incident liver cancer cases and 7933 randomly selected population-controls were interviewed. Epidemiological data including raw garlic intake and other exposures were collected, and serum markers of hepatitis B virus (HBV) and hepatitis C virus (HCV) infection were assayed. Overall, eating raw garlic twice or more per week was inversely associated with liver cancer, with an adjusted odds ratio (aOR) of 0.77 (95% confidence interval (CI): 0.62-0.96) compared to those ingesting no raw garlic or less than twice per week. In stratified analyses, high intake of raw garlic was inversely associated with liver cancer among Hepatitis B surface antigen (HBsAg) negative individuals, frequent alcohol drinkers, those having history of eating mold-contaminated food or drinking raw water, and those without family history of liver cancer. Marginal interactions on an additive scale were observed between low raw garlic intake and HBsAg positivity (attributable proportion due to interaction (AP) = 0.31, 95% CI: -0.01-0.62) and heavy alcohol drinking (AP = 0.28, 95% CI: 0.00-0.57). Raw garlic consumption is inversely associated with liver cancer. Such an association shed some light on the potential etiologic role of garlic intake on liver cancer, which in turn might provide a possible dietary intervention to reduce liver cancer in Chinese population

Introducing of green garlic plant as a new source of allicin

The presence of allicin in green garlic plant extracts was investigated. Allicin in aqueous extracts from green garlic leaf, shoot and young bulbs were determined by HPLC. Allicin was present at highest level in extracts from whole green garlic plant at 0.48 ± 0.01 mg/mL, followed by that in shoot and leaf extracts at 0.44 ± 0.00 and 0.26 ± 0.01 mg/mL, respectively. The results obtained in this study offer green garlic as a new source of allicin, as green garlic plant is used as a favourite vegetable in many countries.

Mushroom flavour

Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g. garlic, coconut, flour-like, cucumber or fruit-like, as well as the most characteristic for this kingdom of living organisms mushroom-like flavour and aroma. Fungi can possess many different and interesting flavours and fragrances - starting from nice anise-like, fruit-like, cucumber, garlic, to cheese-garlic, and ending with potato or flour-like smells. Some mushrooms emit carbide or distinctly faecal-like odour. The taste of mushrooms is frequently correlated with their aroma. What components does the core of a mushroom flavour consist of? Chemical analysis of specimens reveals compounds responsible for characteristic flavour and odour. It was found that the most characteristic flavour compound is defined mainly by C8 volatiles. Between all C8 compounds the most important for mushroom flavour are oct-1-en-3-ol, octan-3-ol, octan-3-on and oct-1-en-3-on. Fungi and mushrooms can enable biotechnological production of some flavour components, for instance the Nidula niveotomentosa produces a characteristic raspberries compound - raspberry ketone in submerged cultures; the biotechnological production can also provide rare and tasty forest mushroom biomass e.g. edible boletus.Bogactwo aromatów w świecie grzybów pozwala na biotechnologiczne wykorzystanie ich do otrzymywania bądź to czystych związków, jak np. w przypadku ketonu malinowego pozyskiwanego z Nidula niveotomentosa, bądź np. aromatycznej grzybni mogącej zastąpić rzadkie i pożądane gatunki grzybów leśnych, np. borowików

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus

Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 week

Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro

Protein glycation involves formation of early (Amadori) and late advanced glycation endproducts (AGEs) together with free radicals via autoxidation of glucose and Amadori products. Glycation and increased free radical activity underlie the pathogenesis of diabetic complications. This study investigated whether aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro in a cell-free system. Proteins were glycated by incubation with sugars (glucose, methylglyoxal or ribose) ±5–15 mg/mL of aged and fresh garlic extracts. Advanced glycation endproducts were measured using SDS-PAGE gels and by ELISA whereas Amadori products were assessed by the fructosamine method. Colorimetric methods were used to assess antioxidant activity, free radical scavenging capacity, protein-bound carbonyl groups, thiol groups and metal chelation activities in addition to phenolic, total flavonoid and flavonol content of aged and fresh garlic extracts. Aged garlic inhibited AGEs by 56.4% compared to 33.5% for an equivalent concentration of fresh garlic extract. Similarly, aged garlic had a higher total phenolic content (129 ± 1.8 mg/g) compared to fresh garlic extract (56 ± 1.2 mg/g). Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract and is more suitable for use in future in vivo studies