Comparison between swallowing and chewing of garlic on levels of serum lipids, cyclosporine, creatinine and lipid peroxidation in Renal Transplant Recipients Abbas Jabbari,1 Hassan Argani,2 Amir Ghorbanihaghjo,3 and Reza Mahdavi4 Author information ► Article notes ► Copyright and License information ► Disclaimer This article has been cited by other articles in PMC. Go to: Abstract Abstract Hyperlipidemia and increased degree of oxidative stress are among the important […]
Category Archives: Scientific Articles on Black Garlic
Jin-Ichi Sasaki Department of Emergency Medical Technology, Hirosaki University of Health and Welfare Junior College, Hirosaki 036-8104, Japan Received: February 13, 2015 / Accepted: February 28, 2015 / Published: February 28, 2015. Abstract: Newly developed black garlic had made a sensational debut with a strong anti-tumor potency proved by the mouse tumor model in 2006 […]
(Allium Sativum) in Spontaneously Hypertensive Rats via Scavenging of Free Radicals Yelian Miao*1, Jieyu Chen2, Guangyong Zhou3, Xiaobian Xu4, Qimei Zhang5, Jining Wang6 *1,3,4,5College of Food Science and Light Industrial Engineering, Nanjing University of Technology, Jiangsu 211816, China 2 Faculty of Bioresource Science, Akita Prefectural University, Akita 010-0195, Japan 6 School of Economics and Management, […]
Young-Min Lee,1 Oh-Cheon Gweon,2 Yeong-Ju Seo,1 Jieun Im,1 Min-Jung Kang,1 Myo-Jeong Kim,1 and Jung-In Kim1 Author information ► Article notes ► Copyright and License information ► Disclaimer This article has been cited by other articles in PMC. Go to: Abstract Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant […]
Author links open overlay panel ShunsukeKimuraa1Yen-ChenTungb1Min-HsiungPanbNan-WeiSucYing-JangLaidKuan-ChenChengabe Show more https://doi.org/10.1016/j.jfda.2016.11.003Get rights and content Open Access funded by Taiwan Food and Drug Administration Under a Creative Commons license open access Highlights • Component change of garlic during fermentation is summarized. • Production, bioactivity, and application are summarized. • Different types and functions of black garlic products are introduced. Abstract Black […]