• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.372-376
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• 2001

The effect of garlic extract and vitamin C mixture on the various cancer cell lines in vitro and in vivo have been examined. Proliferation of human colon cancer (HT-29), human rectal cancer (HRT-18) and human hepatoma (HepG2) cells was inhibited by garlic extract and vitamin C, respectively. Based on the cytotoxic activity, mixture of garlic extract and vitamin C was demonstrated to possess a synergistic growth inhibition on HT-29, HRT-18 and HepG2 cancer cells. Mixture of garlic extract and vitamin C significantly arrested G2/M phase cells in the HepG2 cell cycle. Oral administration of mixture of garlic extract and vitamin C to sarcoma-180 tumor-bearing mice prolonged survival time compared to that of control group. These results suggested that addition of vitamin C enhances anticancer activity of garlic extract in vitro, and mixture of garlic extract and vitamin C has antitumor effect in vivo.

• Journal of Biosystems Engineering
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• v.18 no.4
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• pp.351-357
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• 1993

Recently, a garlic peeler with high performance is being demanded due to increase of consumption of peeled garlic. Although the air type out of various types of garlic peelers is recommended to remove effectively skin of garlic, it has an important problem of large energy consumption. This study was performed to analyze performance of an air-type garlic peeler for its optimum design. Performance indices to represent performance of garlic peeler include peeling ratio, energy efficiency and peeling performance. The factors such as aperture of nozzle, angle and position of air injection, charge rate of garlic, peeling time and so on must be considered to design optimally an air-type garlic peeler.

• YAKHAK HOEJI
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• v.30 no.2
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• pp.62-67
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• 1986

It was attempted to observe the effect of garlic on the hepatic purine metabolizing enzymes in this study. The activities of adenosine deaminase, guanase, and uricase in rats were not changed significantly following the feeding of 5% garlic juice. Whereas, garlic juice inhibited significantly the hepatic xanthine oxidase activity compared to control group with the lapse of treated-period. The orate level of serum in rats was significantly decreased by the treatment of garlic juice. The above inhibitory effect of garlic was greater in boiled garlic juice than fresh garlic juice-treated group. These results indicated that, according to the chemical properties of allicin which is unstable in heat, other components than allicin in garlic may regulate the hepatic purine metabolizing enzymes.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.133-139
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• 1995

Solvent extract of homogenates of fresh garlic or pickled garlic was subjected to GC-MS analysis, which showed 30 volatile sulfur compounds for fresh garlic and 20 compounds for processed one. Maior sulfur compounds from fresh garlic extract were identified to be 3-vinyl-[4H]-1,2-dithiin, diallyl disulfide,3,4-dimethylthiophene and methyl allyl sulfide. Meanwhile, the number of volatile compounds from pickled garlic decreased gradually during storage. Diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were major volatile sulfur compounds from pickled garlic stored for 50 days. It is appeared that the amount of trisulfides in pickled garlic increased gradually during storage, in contrast to the amount of dithiins and monosulfides in pickled garlic decreased.

• Korean Journal of Agricultural Science
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• v.43 no.1
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• pp.136-143
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• 2016

Garlic and onion are staple agricultural products to Koreans and also are important with regard to agricultural producers' income. These products' acreage responses are highly correlated with each other. Therefore, it is necessary to test whether there is a cointegration relationship between garlic acreage and onion acreage when one tries to estimate the acreage response's function. Based upon the test result of cointegration, it is confirmed that there is no statistically significant cointegration relationship between garlic acreage and onion acreage. In this case, vector autoregressive model is preferred to vector error correction model. This study investigated the dynamic relationship between garlic and onion acreage responses using vector autoregressive (VAR) model. The estimated results of VAR acreage response models show that there is a statistically significant relationship between current and lagged acreage of more than one lag. Therefore, it is recommended that government should consider the long-run period's relationship of each product's acreage when it plans a policy for stabilizing the supply and demand of garlic and onion. For the price variables, garlic price only affects garlic acreage response while onion price affects not only onion acreage response but also garlic acreage response. This implies that the stabilizing policy for onion price could have bigger effects than that for garlic price stabilization.

• Journal of the Korean Applied Science and Technology
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• v.9 no.2
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• pp.127-139
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• 1992

This study was separated and identified prostaglandin from garlic by TLC, HPLC, and Gc-Mass. In this experiment aimed at researching the effects of garic on body weight, and serum lipid, protein and glucose in male rats. The male rats applied in this work were 42 of Sprague-Dawley strain. In addition to basal diet, the worker administrated 4 groups of the experimental rats solutions which were 0.2 and 0.4ml of raw garlic juice, and of etanol garlic extract with together 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. Separated and identified of Prostaglandin from garlic. 2. The growth rate of body weight and food efficiency ratio(FER) appeared to be more increased in the experimental groups administrated ethanol garlic extract than raw garlic juice. 3. The content of serum total cholesterol apperaded to be decreased in the experimental group administrated 0.4ml of ethanol garlic extract. 4. The level of serum HDL-cholesterol had a tendency to be more increased in all the experimental groups administrated garlic than control group. 5. The level of serum glucose appeared to be decreased in all the experimental groups administrated garlic, particularly ethanol garlic extract.

• Journal of Environmental Health Sciences
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• v.35 no.2
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• pp.95-99
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• 2009

This study was performed to investigate the possible effect of garlic produced in Korea on the inhibition/reduction of growth of A. parasiticus, a toxigenic strain. The effect was studied using different concentrations of freeze-dried garlic in potato-dextrose agar (PDA) and/or in yeast-extract sucrose (YES) broth at $25^{\circ}C$ for 15 days. While inhibition of the fungal growth due to increasing the concentration of garlic was observed, the more remarkable effect was observed on the ninth day. Reduction of fungal diameter as a result of addition of garlic on PDA was observed to range between 3.4% to 20.1 % while reduction of mycelial weight in YES broth ranged from 9.9% to 30.5%. The 0.5% and 1.0% concentrations of garlic significantly reduced fungal diameter in PDA on the 9th day, while 0.1 %, 0.5%, and 1.0% concentrations of garlic significantly reduced the mycelial weight in YES broth (p<0.05). Dose-response relationships were observed between the concentration of garlic and inhibition of growth both in solid culture and in liquid culture. This study indicates that garlic could be an effective inhibitor at a human consumption level of the growth of A. parasiticus. More research is needed to study the inhibitory effects of the main active component of garlic.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.940-946
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• 2007

In this study, raw whole garlic and peeled garlic were pickled in brine, to test for changes in flavor compounds by aging period. Changes in pH, acidity and hardness were measured, and a sensory evaluation performed. The pH of the peeled garlic Jangachi in brine decreased as the aging period increased. The acidity increased as pH decreased, and the hardness tended to decrease as the aging time increased. For the peeled garlic Jangachi in brine, 3,3-thiobis-l-propene, allyl methyl trisulfide, diallyl trisulfide, and dimethyl trisulfide increased as aging proceeded, but allyl methyl disulfide and diallyl disulfide tended to decrease. In the sensory evaluation, hardness decreased as the aging time increased. Therefore, the above flavor compounds are considered to be major components of the characterized flavor of pickled garlic. When the overall quality was compared between the whole garlic Jangachi and peeled garlic Jangachi in brine after 60 days, the peeled garlic Jangachi was deemed superior.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1025-1031
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• 2009

This study was conducted to investigate the effects of garlic powder on medium and cake flours using falling number and RVA tests, as well as alveograms and farinograms. The garlic powder was added to the medium and cake flour bases at 2 and 4%, respectively. Falling numbers increased with the addition of garlic powder. The peak viscosity of the medium flour containing 2% garlic powder was highest while that made with 4% garlic powder showed a decrease in peak viscosity. The addition of garlic powder increased the set-back value, thus the garlic powder did not have an anti-retrogradation effect. The alveographic P values of the treatment were lower than that of the control, but the L value was not significantly different. On the farinogram, water absorption was decreased in the flours containing garlic powder and development time was increased. In conclusion, the addition of 2% garlic powder is recommended to improve the volume and stability of cake.

• International Journal of Internet, Broadcasting and Communication
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• v.11 no.4
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• pp.1-10
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• 2019

This Dietary cholesterol augments lipid profile and primes production and activation of platelets, leading to development of atherosclerosis which produce several detrimental effects on cardiovascular health. Ethnomedicine and Mediterranean diet are natural sources and cost effective modes against several ailments including cardiovascular diseases while fermented foods have gained interest due to their increased nutrient profile, enhanced bioavailability and efficacy. Garlic has been known to reduce cholesterol and inhibit platelet activation. We examined whether fermented garlic ameliorates effects of hypercholesterolemia and platelet functions in rats. Methodology: Male SD rats were fed with hypercholesterolemia diet and treated with spirulina, fermented and non-fermented preparations of garlic for one month. Platelet aggregation and granule secretion were assessed to evaluate platelet activation. Liver and kidney weights, lipid and enzymatic profile of serum and whole blood analysis was performed. Expressions of SREBP, ACAT-2 and HMG-CoA were assessed using RT-PCR while liver and adipose tissues were analyzed for histological changes. Both fermented and non-fermented garlic inhibited platelet aggregation and granule secretion while fermented garlic showed greater inhibitor tendency. Fermented garlic significantly reduced liver weight and triglycerides concentrations than non-fermented garlic. Similarly, fermented garlic greatly abrogated the detrimental effects of steatosis on liver and adipose tissues. Fermented garlic significantly improved lipid profile and modulated platelet functions, thereby inhibiting atherosclerosis and platelet related cardiovascular disorders.