An active sulphurous compound found in garlic can be used to fight robust bacteria in patients with chronic infections, a new study from the University of Copenhagen indicates. Here the researchers show that the garlic compound ...
Cell & Microbiology
Nov 27, 2017
0
26
Our early ancestors had a taste for spicy food, new research led by the University of York has revealed.
Archaeology
Aug 21, 2013
0
5
There's a lot more to garlic than its distinctive odor and strong, pungent taste.
Materials Science
Dec 15, 2017
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538
Garlic has "significant" potential for preventing cardiomyopathy, a form of heart disease that is a leading cause of death in people with diabetes, scientists have concluded in a new study. Their report, which also explains ...
Biochemistry
Sep 29, 2010
0
1
(Phys.org)—Invasive species are known for disturbing their new homes. Whether it's the zebra mussels in the Great Lakes or garlic mustard in native woodlands, their rampant multiplication crowds out native species.
Ecology
Jan 21, 2013
1
0
A new study reports what scientists term the first scientific evidence that freshly crushed garlic has more potent heart-healthy effects than dried garlic. Scheduled for the Aug. 12 issue of the Journal of Agricultural and ...
Biochemistry
Jul 29, 2009
0
0
Onions, a key ingredient in recipes around the globe, come in a tearless version that scientists are now reporting could pack health benefits like its close relative, garlic, which is renowned for protecting against heart ...
Other
Nov 6, 2013
0
0
Researchers at the UPM have revealed decisive aspects to address the control of the fusariosis, a disease caused by garlic rot during storage.
Other
Jun 17, 2013
0
0
For centuries, people around the world have used garlic as a spice, natural remedy, and pest deterrent—but they didn't know how powerful or pungent the heads of garlic were until they tasted them.
Biochemistry
Aug 5, 2020
1
375
Garlic may be bad for your breath, but it's good for your baby, according to a new study from the University of British Columbia.
Cell & Microbiology
Nov 25, 2013
0
0
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes.
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