garlic salt

General Material Information

Trivial Name

garlic salt

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Literature & References

None found

Publications by PubMed
Multiresidue analysis of 213 pesticides in leek and garlic using QuEChERS-based method and gas chromatography-triple quadrupole mass spectrometry.
Elaboration of garlic and salt spice with reduced sodium intake.
Elaboration of garlic and salt spice with reduced sodium intake.
Diet and cancer risk in the Korean population: a meta- analysis.
Distribution and determinants of non communicable diseases among elderly Uyghur ethnic group in Xinjiang, China.
Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms.
Partial sodium replacement in tilapia steak without loss of acceptability.
Combination of aqueous two-phase extraction and cation-exchange chromatography: new strategies for separation and purification of alliin from garlic powder.
Chemical burn caused by topical application of garlic under occlusion.
Effects of aged garlic extract on left ventricular diastolic function and fibrosis in a rat hypertension model.
Ameliorating effects of aged garlic extracts against Aβ-induced neurotoxicity and cognitive impairment.
Nutritional recommendations for cardiovascular disease prevention.
[Characterization and nutritional value of a food artisan: the meat pie of Murcia].
In vitro CPC retention and VSC adsorption by IPM oil droplets: possible mechanisms of action of a two phase mouthwash.
Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat.
Efficacies of garlic and L. sakei in wine-based marinades for controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a dry sausage made from wine-marinated pork.
Cardiovascular effects of Tulbaghia violacea Harv. (Alliaceae) root methanolic extract in Dahl salt-sensitive (DSS) rats.
A new and improved strategy combining a dispersive-solid phase extraction-based multiclass method with ultra high pressure liquid chromatography for analysis of low molecular weight polyphenols in vegetables.
Evaluation of dietary and life-style habits of patients with gastric cancer: a case-control study in Turkey.
Thiol-reactive compounds from garlic inhibit the epithelial sodium channel (ENaC).
Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic.
Stability of the phenolic and carotenoid profile of gazpachos during storage.
Preparation and deproteinization of garlic polysaccharide.
Effect of Tulbaghia violacea on the blood pressure and heart rate in male spontaneously hypertensive Wistar rats.
Green Synthesis of Robust, Biocompatible Silver Nanoparticles Using Garlic Extract.
Tattoo removal.
Garlic Oil and Vitamin E Prevent the Adverse Effects of Lead Acetate and Ethanol Separately as well as in Combination in the Drinking Water of Rats.
Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves.
[Nutrition and hypertension: more than table salt].
Gustofacial and olfactofacial responses in human adults.
Effect of Terminalia chebula and Allium sativum on in vivo methane emission by sheep.
[Scorpion puncture: medical treatment and home remedies].
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Dietary factors and gastric cancer risk: hospital-based case control study.
Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
Sensory properties and consumer perception of wet and dry cheese sauces.
Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
[Effects of garlic oil on 2, 5-HD induced lipid peroxidation damage in rat nerve tissues].
Prediction and prevention of preeclampsia.
Comparative evaluation of adenosine deaminase activity in cerebral cortex and hippocampus of young and adult rats: effect of garlic extract (Allium sativum L.) on their susceptibility to heavy metal exposure.
Separation and determination of seleno amino acids using gas chromatography hyphenated with inductively coupled plasma mass spectrometry after hollow fiber liquid phase microextraction.
The atherosclerotic heart disease and protecting properties of garlic: contemporary data.
Effect of natural preservatives on the growth of histamine producing bacteria.
Treatment of hypertension with nutraceuticals, vitamins, antioxidants and minerals.
Diallyl tetrasulfide modulates the cadmium-induced impairment of membrane bound enzymes in rats.
Notes from the CKD kitchen: a variety of salt-free seasonings.
Virucidal agents in the eve of manorapid synergy.
Inhibitory activity of Thai condiments on pandemic strain of Vibrio parahaemolyticus.
Health benefits of herbs and spices: the past, the present, the future.
[Validity of a food frequency questionnaire to access dietary intake of adults.]
Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment.
Pathogen survival in chorizos: ecological factors.
Combination chemoprevention of experimental gastric carcinogenesis by s-allylcysteine and lycopene: modulatory effects on glutathione redox cycle antioxidants.
Allium vegetables and stomach cancer risk in China.
Combination of S-allylcysteine and lycopene induces apoptosis by modulating Bcl-2, Bax, Bim and caspases during experimental gastric carcinogenesis.
Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.
Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
Effect of S-allylcysteine on oxidant-antioxidant status during N-methyl-N'-nitro-N-nitrosoguanidine and saturated sodium chloride-induced gastric carcinogenesis in Wistar rats.
Treatment of hepatitis caused by cytomegalovirus with allitridin injection--an experimental study.
Neuroprotective effect of antioxidants on ischaemia and reperfusion-induced cerebral injury.
Effects of hydrocolloid thickeners on the perception of savory flavors.
Compliance and blood pressure control in women with hypertension.
Integrity of erythrocytes of hypercholesterolemic rats during spices treatment.
Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product.
Dietary factors and gastric cancer in Korea: a case-control study.
A pilot study to determine the effectiveness of garlic oil capsules in the treatment of dyspeptic patients with Helicobacter pylori.
Effect of garlic (Allium sativum L.) extract on tissue lead level in rats.
[Study of the antioxidative effect of tea polyphenol and allitridi on cultured rat lens in vitro].
Effects of allitridi on intracellular Ca2+ concentration in isolated rat brain cells.
The representation of umami taste in the taste cortex.
Purification and bioassays of a diuretic and natriuretic fraction from garlic (Allium sativum).
The effect of paprika, garlic and salt on rancidity in dry sausages.
Altered expression of the Na+/H+ exchanger isoform-3 in experimental colitis: effect of garlic.
Inhibitory effect of seven Allium plants upon three Aspergillus species.
Epidemiology of the arterial stiffness.
Determinants of salt use in cooked meals in The Netherlands: attitudes and practices of food preparers.
Stabilization and pharmaceutical use of alliinase.
Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
The neurophysiology of taste and olfaction in primates, and umami flavor.
Inhibition of Aspergillus niger and Aspergillus flavus by some herbs and spices.
Recent nutritional approaches to the prevention and therapy of cardiovascular disease.
Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
[Changes in the microbial picture during the production of poultry salami].
Outbreak of gastrointestinal illness associated with consumption of seaweed--Hawaii, 1994.
Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride.
Universality of parabrachial mediation of conditioned taste aversion.
Reproducibility of an Italian food frequency questionnaire for cancer studies: results for specific food items.
Diet and other risk factors for laryngeal cancer in Shanghai, China.
[Resistance of Toxoplasma gondii to sodium chloride and condiments in pork sausage].
Taste-active components in some foods: a review of Japanese research.
Diet, living conditions and nasopharyngeal carcinoma in Tunisia--a case-control study.
The allergy management of bronchial asthma in children in Surabaya.
A case-control study of gastric cancer and diet in Italy.
Cow's urine concoction: its chemical composition, pharmacological actions and mode of lethality.
OBSERVATIONS ON 5-HYDROXYTRYPTAMINE AND HISTAMINE RELEASE FROM RABBIT PLATELETS.

Other Information

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Suppliers

American Botanicals	Bristol Botanicals
Doug Jeffords Company

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Salty
garlic, salty
General comment	Garlic salty

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
spices, other natural seasonings and flavorings
Recommendation for garlic salt usage levels up to:
	not for fragrance use.

Safety references

None found