• Food Science and Preservation
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• v.5 no.2
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• pp.191-197
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• 1998

Garlic is an important condimental vegetable which has many minerals and numerous organic sulfur compounds. Owing to these components, garlic has many medicinal properties and physiological activities on human health. It can lower sect lipid levels and reduce the severity of cholesterol-induced atherosclerosis. And it appeals to protect against mutagenic and carcinogenic effects. Today's our eating habit is concentrated on the physiological function in floods rather than their taste or mutagenic. To improve garlic's value as a flood or a vegetable, further scientific researches about its volatile and nonvolatile sulfur compounds through the biochemical approach are needed. In addition to that, both areas that the development of garlic-processed goods and utilization of garlic as materials for medicine must be actively studied.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Food Science and Preservation
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• v.2 no.1
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• pp.155-161
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• 1995

We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.

• Journal of Plant Biotechnology
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• v.5 no.2
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• pp.95-99
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• 2003

The leaf segments of garlic (Allium sativum L.) were cultured in vitro and determined optimal concentration of plant growth regulators and sugars for callus induction, multiple shoots regeneration and in vitro bulblet formation. Highest yield of callus was observed in the leaf segment culture on Murashige and Skoog (MS) medium supplemented with 1.0 mg/L 2,4-D, 30 g/L sucrose and 8 g/L agar. Regeneration rate of multiple shoots from callus was high in the MS medium supplemented with kinetin 3.0 + NAA 3.0 mg/L or SA 1.0 + NAA 3.0 mg/L, containing 30 g/L sucrose. High rate of bulblet formation was observed as the concentration of jasmonic acid increased from 0.5 to 2.0 mg/L in medium, whereas addition of gibberellic acid significantly suppressed bulblet formation. The rate of in vitro bulbing was as high as $96\%$ in MS medium supplemented with 2.0 mg/L jasmonic acid and 120 g/l sucrose after two month culture at $25{\pm}1^{\circ}C$ under 16 hours day light.

• Korean Journal of Agricultural and Forest Meteorology
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• v.25 no.4
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• pp.276-283
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• 2023

Garlic (Allium sativum L.) is one of the most important vegetables used in various foods in Korea and many countries. The growth of garlic is influenced by various abiotic factors such as cultivation temperature, humidity, minimum temperature duration, and photoperiod. This study investigated the effects of increasing temperatures on the plant growth of the northern- ecotype garlic 'Uiseong' in a temperature gradient tunnel. As a result, temperature increase led to decreases in the bulb diameter, weight, and clove pieces of garlic. The rise of cultivation temperature increased the occurrence rate of incomplete bolting in the Northern-ecotype garlic 'Uiseong', resulting in decreases in productivity and a decrease in the yield of marketable garlic, indicating that temperature increases affect the development of garlic bulb formation. The findings of this study are expected to contribute as foundational data for understanding the growth responses of the northern-ecotype 'Uiseong' to increasing cultivation temperatures. The results of this study can be used to develop designing garlic growth models. In addition, the results of this study can improve understanding the interaction between increased temperature and garlic growth.

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.433-443
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• 2006

The effects of Allium vegetables on blood glucose levels and lipid metabolism in streptozotocin (S12) induced diabetic rats were investigated. Diabetes mellitus was induced by S1'2 injection (45 mg/kg 5.w.) into the tail vein. Sprague-Dawley rats weighing $220\;{\pm}\;10\;g$ were randomly assigned to 7 groups: normal, S1'2-control and five Allium groups (Allium cepa, Allium fistulosum, Allium sativum, Allium tuberosum and Allium victorialisL Normal and S12control groups were fed an AIN-93 diet and five Allium groups were fed a modified diet containing. 10% Allium powder each for 4 weeks. Body weight, diet intake, food efficiency ratio (FER) and organ weights- were monitored. Activities of aspartate aminotransferase (AST) & alanine aminotransferase (ALT) were observed: Plasma lev~ls of glucose, free fatty acid, triglyceride and HDL-cholesterol were analyzed. Levels of glycogen, cholesterol and triglyceride in liver were determined. Levels of malondialdehyde (MDA) in liver, lung, kidney, and pancreas were assayed. The hepatic contents of chromium (Cr) , iron (Fe), zinc (Zn) and manganese (Mu) were measured. The Allium sativum group had weight gain and suppressed a hypertrophy of the kidney significantly. The activity of ALT was significantly lowered in the diabetic groups except Allium sativum group compared to STZ-control group. The Allium sativum and Allium tuberosum groups showed the hypoglycemic effects at 4 weeks. There were no significant differences between the control and all the other diabetic groups in the plasma levels of cholesterol, HDL-cholesterol, triglycerides and free fatty acids. Most of the Allium groups except Allium fistulosum were observed significantly lowered level of MDA in the lung compared to STZ-control group. The diabetic rats fed the Allium cepa and Allium sativum have shown significantly lowered hepatic Zn contents. The results suggested that the intake of the Allium vegetables may be effective in the antihyperglycemia by lowering blood glucose levels.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.331-336
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• 2006

Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time. $IC_{50}$ (1.952 mg/g) was achieved at $150^{\circ}C$ for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at $140^{\circ}C$ and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was $532.73\;{\mu}g/g$ at $150^{\circ}C$ and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at $150^{\circ}C$ and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).

• Biomolecules & Therapeutics
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• v.11 no.1
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• pp.8-32
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• 2003

Garlic(Allium sativum L.) is one of the oldest cultivated plants and has been used throughout the world as food supplement and folk medicine for thousands of years. In modem times a number of garlic derived products are introduced on the market as health food supplement in ever growing scale. In 1844 German chemist Wertheim investigated the garlic first time chemically and thereafter many kinds of organosulfur compounds were isolated and their biological activities were elucidated scientifically. The main biological activities are antibacterial, antifungal, antithrombotic, cholesterol-lowering, antineoplastic and hepatoprotective activities. Chemical works as well as therapeutic and preventive effects of garlic are reviewed.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.595-599
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• 1998

A batch experiment was conducted to evaluate the removal capacity of welsh onion(Allium fistulosum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum L.) roots as an adsorbent for Ni and Pb in aqueous solution. One gram of the dried Allium root powder was reacted in 100ml of solution containing 10mg of each heavy metal and effects of metal concentration, pH, temperature, and size of adsorbent on the removal efficiency were evaluated. The results were as follows ; The amount of adsorption of heavy metal ions were higher with the smaller particles size of adsorbent. Garlic root was high adsorption capacity of Pb, especially. The higher concentration of heavy metal solution was, the more amount of adsorption of heavy metals was. The adsorption ratio was differed from a kind of heavy metal. As the temperature increased, the amount of adsorption of Ni and Pb by shallot and welsh onion were decreased. The amount of adsorption of Ni was high under alkali conditions but the amount of adsorption of Pb was high under neutral and acidity condition.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.295-302
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• 2003

마늘(Allium sativum L.)은 독특한 풍미로 옛날부터 우리 식생활에 중요한 향신료로 사용되어지고 있다 마늘은 백합과(Lilliaceae)에 속하는 다년생 채소로서 우리나라 채소류 중 재배면적으로 볼 때 배추, 무, 고추 다음으로 많이 재배되는 주요 작물이며, 최근 여러 가지 약리작용과 항균작용, 항산화 작용 등이 밝혀지면서 생리활성식품으로 널리 이용되고 있다. (중략)