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Garlic: Allium sativum: Warfarin Additive effect Ginger: Zingiber officinale: Warfarin Additive effect, causes iris bleeding [3] Ginkgo gingko Ginkgo biloba: Aspirin, warfarin, ticlopidine, clopidogrel, dipyridamole, garlic, vitamin E [15] With aspirin – retards aspirin absorption [3] Ginseng: Panax ginseng: Warfarin [15] Papaya extract ...
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.
Harvesting garlic, from Tacuinum Sanitatis, c. 1400 (Bibliothèque nationale, Paris) In addition to its importance for the study of medieval medicine, the Tacuinum is also of interest in the study of agriculture and cooking; for example, one of the earliest identifiable images of the carrot—a modern plant—is found in it.
Allium nigrum, common name black garlic, broad-leaved leek, [2] or broadleaf garlic, is a Middle Eastern species of wild onion. It lacks the onion or garlic scent shared by most of the other species in the group. The species is native to Turkey, Cyprus, Syria, Lebanon, and the Palestine region but cultivated as an ornamental in many other ...
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 ...
The conditions outlined for producing black garlic do not meet or exceed these temperatures, and are noted as being catalysed by enzymes. This therefore does not seem to be correct to attribute the transformation of white to black garlic as being a Maillard reaction, and there do not appear to be any scientific sources that would support that ...
Allistatin is the collective name for two chemicals, allistatin I and allistatin II, which may be found in garlic. [1] There is no conclusive evidence of its existence, or the existence of the related compound garlicin. [2] It is a sulfur-free chemical and plays an active role within garlic. [3] [4] It is most likely a flavonoid. [1]
Allyl isothiocyanate can be obtained from the seeds of black mustard (Rhamphospermum nigrum) or brown Indian mustard (Brassica juncea).When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. [5]
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