Garlic

This study aims to identify the effectiveness of enzyme Lysozyme, which is extracted from the egg’s albumin and The Allicin antibiotic which is extracted from the garlic. It also studies their effects on some bacteria which have been obtained pure and others have been isolated in the extracts of Lysozyme and Allicin. Then we face the foods which are contaminated with such species of these bacteria and their dangers on the public health. The study was conducted in two phases, the first of which included knowing the effectiveness of extracts and their effects on some sorts of bacteria which were treated by these extracts through the tests of sensitivity screening. The second phase of this study included the treatment of some types of food which are commonly circulated and speedily damaged – the treatment was with these materials to know their impact in eliminating the microbes that are found in these foods and prevent damage for a long time. We examined three types of bacteria: (E .coli, Streptococcus, Salmonella). The results of sensitivity screening, which were done in two ways: (CD-proliferation plates and confirmation way), showed the sensitivity of these microbes with rates ranging between (100%) to (33.4%) named (garlic male). While the less ones were Allicin extracts that were extracted from the foreign garlic, the mixture of Allicin which was extracted from the local eggs and Lysozyme which was extracted from the foreign eggs with red peel. Besides, tow samples of food (milk and meat), which are commonly circulated in the governorate, were tested and treated with Allicin and Lysozyme extracts. The results showed the effectiveness of Allicin with its quality in eliminating most microbes in meat, especially E. coli and its effectiveness in eliminating all microbes in milk with no influence on Salmonella. But Lysozyme effectiveness notes varied, but it eliminated in the two samples with no influence on E.coli.

Sclerotium cepivorum Berk, the causal agent of white rot, exclusively affects Allium species such as garlic and onion, and is found in practically all regions where alliums are cultivated. It causes great damage in diverse regions of Europe, Asia, Africa, North-, Central-, and South America, Australia and New Zealand (Schwartz and Mohan, 2008). Control of S. cepivorum is difficult; because it produces abundant sclerotia which can remain dormant for more than 15 years (Crowe et al., 1993). S. cepivorum is listed as an Annex II-B quarantine pest that this harmful organism is limited in Turkey and that constitute a limitation to importation by Plant Quarantina Regulations of Turkey. It was detected for the first time on onion bulbs at the storages and in the fields in Central Anatolia (Özmen, 1991). During the main cropping season of 2006 white rot disease was seen in Taşköprü districts in Kastamonu province; about 25 % of the garlic fields were infested. Moreover, white rot disease occured in the fields in Balıkesir province during the harvest season of 2008. Numerous decayed garlic bulbs intensively covered with small black sclerotia were found (Fig.1). Furthermore, many of these garlic bulbs were not normal in size. The sclerotia were round, black, roughly poppy-seed-sized and 0.35-0.50 mm in diameter. S. cepivorum produced white colony on PDA medium, which rapidly converted to abundant masses of sclerotia (Fig.2). White rot disease occurred in many of the garlic fields in the growing season of 2009. The foliar disease symptoms were observed as yellowing (Fig.3). The bulbs of the diseased plants were seen to be covered with white mycelium and the typical sclerotia (Fig.4). To our knowledge, this is the first outbreaks report of S. cepivorum on garlic in Turkey.

The goal of this study was to determine the effects of dietary supplementation of garlic (Allium sativum) powder (GP) and turmeric (Curcuma longa) powder (TP) as an alternative to antibiotic on production performance, biochemical parameters and economic utility of broiler chicken rearing. A total of 300 Commercial broiler chicks of Cobb-500 strain randomly divided into 5 treatment groups viz. T0 (Control), T1 (antibiotic), T2 (GP 0.5%), T3 (TP 0.5%) and T4 (GP 0.25% & TP 0.25%) having three replications consisting of 20 chicks in each. In this study, feed consumption (FC), live weight (LW) and FCR showed insignificant (P>0.05) difference among the treatments. Abdominal fat (%) significantly (P<0.05) lower in T3 group compared to control group. Significantly (P<0.05) higher dressing percentage found in T3 group compared to T0, T1 and T2 groups. Significantly (P<0.05) lower concentration of serum glucose found in T3 group compared to T0 and T1 group. Significantly (P<0.05) lower concentration of cholesterol found in all treated groups compared to control group. Total cost of production per broiler in T1 (antibiotic group) was significantly (P<0.05) highest as compared to other treated groups. Total income, net profit and BCR per bird was comparatively (P>0.05) highest in T3 group. Analyzing the above factor, the performance of T3 group was better as a replacement of antibiotic. Birds fed 0.5% turmeric powder supplemented diet achieved superior result due to turmeric has ability to increase dressing percentage, reduce abdominal fat (%), glucose, cholesterol and reduce total cost of production.

Ethnopharmacological relevance: Antimicrobial drug resistance is a growing threat to global public health. Historical records and herbal texts relating to traditional Celtic medicine indicate an extensive pharmacopeia of plants for treating infections likely caused by microbes. However, a major barrier for successful integration of these remedies into mainstream practice is the current lack of accurate interpretation and scientific validation. Materials and methods: We investigated the flora of the Isle of Arran, Scotland, via in situ targeted screening of
83 out of 138 plants identified in Meddygion Myddvai (a 14th century Welsh manuscript) to treat conditions related to microbial infections, and an additional 18 plants from modern ethnobotanical knowledge on the
island (Scottish School of Herbal Medicine). In a follow-up proof-of-concept study, bioassay-guided fractionation was performed to identify bioactive constituents from two high scoring hits that inhibited Staphylococcus
aureus (Gram-positive) and Escherichia coli (Gram-negative) bacterial growth. Results: 67 historical plants (80.7%) and 14 modern plants (77.8%) were found to have detectable levels of antimicrobial activity when tested using Mobile Discovery kits, with human saliva as a source of bacteria for
screening. Sabinene, a natural bicyclic monoterpene from juniper “berries” (Juniperus communis L.) and alliin, a natural sulfoxide from garlic cloves (Allium sativum L.), were isolated and confirmed as primary antibacterial
leads. Conclusion: Using historical medical sources such as those associated with traditional Celtic medicine to guide rigorous, evidence-based scientific investigation, provides additional leads for new and alternative bioactive molecules for combating bacterial diseases.

La química ha estado presente desde el principio de los tiempos, pues desde el inicio del hombre como lo conocemos hoy en día, éste tuvo que recurrir a usar, transformar y estudiar las cosas materiales que le rodeaban para sobrevivir. Empezaron en la edad de piedra, al necesitar fuego, encontraron la manera de producir éste por medio de fricción u otra fuente, de esta manera también necesitaron un combustible duradero lo que los llevo a sacar la madera de los árboles y experimentar cual de todas las especies de árboles les servirán más; este comportamiento humano refleja la filosofía de las ciencias naturales hoy en día y como surgen, es decir, a partir de la materia, el individuo o la población adoptan una idea para luego aplicarla a la práctica y comprobarla experimentalmente para luego, si se comprueban estas ideas, dejarlas constatadas como teorías. Como se puede leer, la química no siempre estuvo regida bajo teorías que explican el objeto de estudio de esta área, sino que estas ideas adoptadas por individuos y comprobadas en la práctica fueron una base para las teorías, en el momento (probablemente) tales humanos no sabían que estaban aplicando la química, ni siquiera el concepto de química como tal, pero al aplicar actos que les servirían a poblaciones futuras, estas ideas se convirtieron en teorías sólidas y con argumentos científicos.

Objective: To assess the effects of vaginal garlic on longterm
symptomatic group B streptococcus (GBS) vaginitis.
Methods: Nine patients with confirmed long-term symptomatic
vaginal GBS not resolved with antibiotics presented
with 1 or more of the following symptoms: burning sensation
in the vagina, dyspareunia, erythema and erosion of the vaginal
walls, perianal and labial fissures, pain on urination, thick
clear discharge, strong putrid odor, and nausea.
These women treated themselves with nightly doses of
one half clove of freshly cut garlic inserted vaginally for
between 1 to 4 weeks, and 1 patient additionally treated with
0.5 g of 1% chlorhexidine gel inserted every 4th to 7th night.
Subsequent maintenance doses every 2 to 3 days were used as
decided by the patient.
Results: In 8 of the 9 cases, nightly garlic use followed by
occasional maintenance doses, as described, was found to be
an effective tool that eliminated the symptoms of long-term
symptomatic GBS vulvovaginitis, which were not previously
resolved with 1 or more 10-to-14 day courses of antibiotics. In
1 of the 9 cases, the woman found garlic irritating and discontinued use, thus found no curative treatment.
Conclusion: This study shows that fresh garlic may be
useful for the treatment of long-term symptomatic GBS vaginitis.
Further study is needed to know if garlic would also be
useful during pregnancy to prevent preterm labor caused by GBS, GBS amnionitis, and GBS disease of the newborn.

Introduction: Garlic is an important crop growing all
around the globe for its nutritional and medicinal
purpose. Due to climate change soil production of garlic
is affected and thus lower in yield. For improving the
yield and increasing the quality of vegetables a new
technique was developed is called hydroponic
technology.
 Review results: In hydroponic, garlic can be produced
on condition basis by providing proper nutrition and
growth environment including air, light, soilless
mediums, and water requirements. Methods like deep
water culture, nutrient film technique, drip irrigation,
bubble ponics are very common under different soilless
mediums which includes organic, inorganic and
synthetic. A detailed overview on production
technology, nutrition, medium and hydroponic
techniques which are discussed in details are given
below in this review.

L’ail est bien connu pour son efficacité contre les vampires qu’il repousse aussi sûrement que l’eau bénite ou la croix du Christ. Ce que l’on sait moins, en revanche, c’est que cette arme anti-revenants était déjà en usage en Égypte ancienne, et que l’idée d’utiliser le bulbe de cette plante à cet effet fut empruntée aux Égyptiens par les Grecs, puis reprise par les Romains, avant d’essaimer à travers l’Europe de l’Est, jusqu’à être utilisée, à la fin du Moyen Âge, dans la lutte sanglante qui opposa paysans et nobles aux supposés vampires buveurs de sang.

In keeping with the paradigm of fighting fire with fire, it is suggested that the resemblance of garlic cloves to oversized teeth may help to underpin the legendary efficacy of garlic against the bite of the vampire. The argument casts a wide net – topics range from the fangs of prehistoric predators to the perceptions of garlic in ancient Egypt, Rome and Persia; from the Balkan nezhit to the Middle Eastern nazar; and from biomedical data to comparative linguistics.

Latar Belakang : Salah satu penyebab terjadinya hipertensi adalah pola makan yang salah, seperti kebiasaan konsumsi garam berlebih. Makanan yang mengandung kadar garam berlebih dapat meningkatkan tekanan darah. Upaya menambahkan bumbu dalam makanan diketahui dapat menurunkan kadar garam yang digunakan. Penelitian ini menggunakan bawang putih sebagai bumbu dalam makanan, karena bawang putih bermanfaat dalam menurunkan tekanan darah. Penelitian ini bertujuan untuk melihat pengaruh penambahan bawang putih terhadap pemilihan kadar garam pada penderita hipertensi.
Metode : Empat puluh empat subjek pasien hipertensi dikelompokkan ke dalam 2 kelompok, kelompok kontrol (n=22) dan kelompok perlakuan (n=22). Kedua kelompok diminta untuk menentukan rasa yang mereka suka pada sampel makanan dengan 3 kadar garam berbeda (0,25%, 0,50%, 0,75%), kemudian pengujian ini diulangi kembali 10 menit kemudian menggunakan sampel makanan dengan kadar garam yang sama namun dengan tambahan bumbu bawang putih untuk kelompok perlakuan.

The present study evaluated the effect of varying levels of garlic (Allium sativum) inclusion on the growth, feed utilization and survival of red tilapia (Oreochromis sp.). One hundred twenty red tilapias with initial average body weight of 7.36 ± 0.75 g were randomly introduced into 12 aquaria in 4 groups with 10 fish per aquarium. Treatments were fed with experimental diets for six weeks. The various levels of garlic powder (0, 1%, 1.5% and 2%) was added to commercial diet. At the end of the experiment, growth, survival rates, and feed utilization were evaluated. There was no significant difference in the growth of the fish. The highest survival rate was recorded from 1.5% garlic supplementation that showed significant difference compared to the control diet (P < 0.05). In terms of feed utilization, lowest feed conversion ratio (FCR) was recorded from 1% garlic inclusion that showed significant difference compared to the control diet (P < 0.05). This study showed that addition of 1% to 1.5% garlic powder in the diet improved the feed utilization and survival rate of red tilapia.

Despite the extensive availability and use of plant extracts as feed additives in various livestock species, peer-reviewed and scientific evidence of their usage in horses is lacking. This article dealt with the review of reports from recent studies investigating the usage of plant bioactives or extracts in horse nutrition. For the time being, several herbs, either alone or in composites, are being commercialized and openly available in horsemarket stores, which makes it difficult and confusing for horse owners and veterinarians to make a justifiable choice. Usage of ginger extract as a feed additive in sport horses is encourageable as it manages to attain quick recovery after exhaustion in racing and jumping events. Garlic, ginseng, primerose, and rose hip possess potent antioxidative properties, and their supplemen-tation in a regular diet may lessen the chance of occurrence of oxidative stress-related diseases. Owing to their cytoprotective and mucus-stimulatory effects, licorice and Aloe vera extracts have potentiality as feed additives in Standardbred and Thoroughbred racehorses, as they are more prone for equine gastric ulcer syndrome. Echinacea is able to stimulate the equine immunocompetence on addition to the regular diets of equine species. Besides the anti-inflammatory effect, devils claw possess anorexigenic effect, which can limit feed intake, thus keeping the body condition score in check and avoiding obese-related health problems in horses. Regularizing flaxseed meal or its extract as a dietary supplement may support healthy skin and coat condition due to the presence of omega-3 fatty acids as an active component. Aloe vera, well known for cytoprotective and mucus-stimulatory effects, is found to be efficient in protecting the gastrointestinal tract against ulcers or other disorders on administering as a dietary supplement to equines, but the extent of effect depends on the dosage and extent of supplementation. Although, theoretically plant extracts application is safer compared with synthetic antibiotics or drugs, it does not mean they are completely safe, and few considerations should be given for dosage of the drug, period of administration, apart from monitoring parallel drugs given to prevent herb-drug interactions. The plant extracts with potent benefits, and not tested in horses have to be evaluated with a primary objective to verify the negative side effects, if any, followed by standardization of the dosage.

Poultry supplemented with ginger and garlic improved growth and feed conversion ratio and decreased mortality rate. Garlic supplementation also responsible for enhancing the activity of pancreatic enzymes and provides an environment for better absorption of nutrients. Dietary fermented garlic supplementation in poultry ration can increase the intestinal villus height, villus area, cell area and cell mitosis in the intestine and results in better feed conversion efficiency. The inclusion of ginger root powder at levels 0.5% and 1% in the diet had no significant (P>0.05) effect on Hb, PCV, RBC, MCV, MCH and MCHC percentage. The combined effect of garlic and ginger mixtures has greater influence as an anti-hypercholesterolemic agent that successfully reduced the cholesterol in the serum and also been used to prevent high blood pressure, high cholesterol level and cholesterol oxidation which are the primary causes of atherosclerosis, the precursor of cardiovascular diseases in poultry. It has been confirmed that garlic supplementation enhances immune system in poultry chicken due to rich aromatic oils which enhance digestion of birds due to modulation of intestinal microbiota. So, Japanese quail feed supplemented with ginger and garlic has resulted better production performance in terms of feed conversion ratio, body weight gain, disease resistant with enhanced immunity for better consumption by human being and animals.

The onion, and to some extent its cousin, garlic, play an important role in the cultural heritage. They are a part of almost all national dishes of the Arab (and Muslim) world today. These recipes have been handed down through generations and their forerunners are found in many medieval sourcebooks about food and recipes [such as Kitāb al-ghidhā’, Kitāb al-aghdhiya, Kitāb al-mu’ākala, Kitāb al-tabīkh etc], where onions and garlic feature prominently.
While both are mentioned in the Qur’ān (Q 2:61), the Prophet prohibited people who ate onion and garlic from going to the mosque immediately after eating them, to avoid annoying other worshipers with flatulence consequences and bad mouths’ odours. Hence, legal discussions about their consumption, raw or in cooked form, are part of the Islamic jurisprudence.
Pharmacology and medical books, for example by al-Kindī and al-Samarqandī, ascribed great value to both bulbs and encouraged people to eat them for their qualities. Physicians used them for their anti-bacterial values to fight infections; long before bacteria was even discovered. These bulbs even found their way into aphrodisiac recipe books such as Kitāb al-bāb al-bāhiya wa-l tarākīb al-sulṭāniya to treat dysfunctions and increase sexual appetite. Onions and garlic were also used to ward off Jinn and appeared as remedies for all sorts of perceived evil and superstitions.
The books of table and eating manners [such as Kanz al-fawāʾid fī tanwīʿ al-mawāʾid] mention the bulbs and the etiquette of the zurafā '(refined, elegant and witty) says a lot about their consumption [as found in Kitāb al-Muwashshā].
Loved and hated, sanctioned or condemned, recommended or rejected, both bulbs found their way not only into the pots or onto the tables, but also into proverbs, anecdotes and literary outputs of the Arab and Muslim world through the ages.
This paper will look at the various discussions, usages and conventions about onions and garlic in numerous Arabic classical texts, literary works, anecdotal collections, poems, medical and pharmacological books and treatises, as well as ḥadīth collections that all form a part of the cultural heritage of the Arab and Islamic world.