Journal ArticleDOI
Antimicrobial properties of allicin from garlic.
Serge Ankri,David Mirelman +1 more
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The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica.About:
This article is published in Microbes and Infection.The article was published on 1999-02-01. It has received 1044 citations till now. The article focuses on the topics: Allicin & Antimicrobial.read more
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Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
TL;DR: An overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents is provided, and research avenues that can facilitate implementation of essential oil constituents as natural preservatives in foods are identified.
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Invited review: Essential oils as modifiers of rumen microbial fermentation.
TL;DR: Because plant extracts may act at different levels in the carbohydrate and protein degradation pathways, their careful selection and combination may provide a useful tool to manipulate rumen microbial fermentation effectively.
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Plant volatile compounds: sensory cues for health and nutritional value?
Stephen A. Goff,Harry J. Klee +1 more
TL;DR: Evidence supporting a relation between volatile perception and nutrient or health value will be reviewed, and the predominance of volatile derived from essential nutrients and health-promoting compounds suggests that these volatiles provide important information about the nutritional makeup of foods.
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Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application.
TL;DR: The microbial safety of foods continues to be a major concern to consumers, regulatory agencies and food industries throughout the world, which necessitates the exploration of alternative sources of safe, effective and acceptable natural preservatives.
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Plants used in cosmetics
Talal Aburjai,Feda M. Natsheh +1 more
TL;DR: This review describes the use of some natural products in cosmetic preparations, due to their low mammalian toxicity, with a brief description of the major use, plant parts used, the actives responsible for effect and the benefits of such products.
References
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Journal ArticleDOI
Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action
Book
Garlic: The Science and Therapeutic Application of Allium Sativum L. and Related Species
P Koch Heinrich,D Lawson Larry +1 more
TL;DR: A study of the use of garlic and related species for medicinal purposes, this new edition provides recent information on the subject.
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Vegetables, fruit, and colon cancer in the Iowa Women's Health Study.
TL;DR: Results from a prospective cohort study of 41,837 women aged 55-69 years who completed a 127-item food frequency questionnaire in 1986 and were monitored for cancer incidence for 5 years are described.
Journal ArticleDOI
The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins
TL;DR: This study demonstrates that in addition to its antioxidant activity, the major biological effect of allicin should be attributed to its rapid reaction with thiol containing proteins.