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In garlic supplements, ... Garlic cloves yield about 2.5-4.5 mg of allicin per gram when crushed. One fresh garlic clove weighs 2-4 g. [2]
Garlic, along with fish sauce, chopped fresh chilis, lime juice, sugar, and water, is a basic essential item in dipping fish sauce, a highly used dipping sauce condiment used in Indochina. In East and Southeast Asia , chili oil with garlic is a popular dipping sauce , especially for meat and seafood.
Ajoene / ˈ ɑː h oʊ. iː n / is an organosulfur compound found in garlic (Allium sativum) extracts. It is a colorless liquid that contains sulfoxide and disulfide functional groups. The name [ 1 ] (and pronunciation) is derived from "ajo", the Spanish word for garlic.
Prosultiamine (INN; also known as thiamine propyl disulfide or TPD; brand name Jubedel,) is a disulfide thiamine derivative discovered in garlic in Japan in the 1950s, and is similar to allithiamine. It was developed as a treatment for vitamin B 1 deficiency .
Garlic oil capsules. Garlic oil is the volatile oil derived from garlic. [1] It is usually prepared using steam distillation, and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide.
Black garlic. Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary applications.
Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavor enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix.
Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other plants in the genus Allium. [3] Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong ...
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