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garlic

General Material Information

Preferred name garlic
Trivial Name allium sativum
FDA UNII Search
FDA Mainterm 977001-81-2 ; GARLIC
Synonyms
  • allium pekinense
  • allium sativum
  • allium sativum bulbs powder/ paste
  • dehydrated garlic - chopped, granulated, minced, powder
  • garlic - cloves, spread, sliced, powder
  • garlic - granules, minced, sliced, ground, toasted, available as 100% certified organic
  • garlic - minced, powder
  • garlic (allium sativum) powder
  • garlic (allium sativum) powder [bulb]
  • garlic – odorless powder
  • garlic bulbs
  • garlic bulbs pieces
  • garlic minced
  • garlic minced small
  • garlic powder/flakes/granules dehydrates
  • garlic roasted clove whole
  • garlic roasted minced
  • garlic sliced
  • garlic, toasted: granules
  • garlic: minced, granules, powder

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Literature & References

allium sativum
Pubchem (sid):135301151
Publications by PubMed
Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms.
Distinct intraspecific variations of garlic (Allium sativum L.) revealed by the exon-intron sequences of the alliinase gene.
Flavor preferences conditioned by postingestive effect of sucrose and porcine digestive peptides in postweaning pigs.
Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America.
Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk).
Long-term flavor recognition in humans with prenatal garlic experience.
De novo assembly and characterization of the garlic (Allium sativum) bud transcriptome by Illumina sequencing.
Allicin inhibits cell growth and induces apoptosis in U87MG human glioblastoma cells through an ERK-dependent pathway.
Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves.
Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC.
Flavor perception in human infants: development and functional significance.
Effect of dietary garlic powder on layer performance, fecal bacterial load, and egg quality.
Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef.
Garlic accelerates red blood cell turnover and splenic erythropoietic gene expression in mice: evidence for erythropoietin-independent erythropoiesis.
Comparative antioxidant activity study of some commonly used spices in Bangladesh.
Effect of milk on the deodorization of malodorous breath after garlic ingestion.
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils.
Generation of norisoprenoid flavors from carotenoids by fungal peroxidases.
Sensory properties and consumer perception of wet and dry cheese sauces.
Effects of acute and subacute garlic supplement administration on serum total antioxidant capacity and lipid parameters in healthy volunteers.
Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat.
Review of methods for the reduction of dietary content and toxicity of acrylamide.
Anticancer effects of diallyl trisulfide derived from garlic.
Identification of allyl esters in garlic cheese.
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Antioxidant and antimicrobial effects of garlic in chicken sausage.
Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.
Diallyl trisulfide suppresses the proliferation and induces apoptosis of human colon cancer cells through oxidative modification of beta-tubulin.
Investigation on the phenolics of some spices having pharmacotherapeuthic properties.
The pungency of garlic: activation of TRPA1 and TRPV1 in response to allicin.
Inhibitory activity of shiitake flavor against platelet aggregation.
Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation.
Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry.
Effects of hydrocolloid thickeners on the perception of savory flavors.
[Influence of spiced feed additives on taste of hen's eggs].
Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic.
Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.
Antioxidant activity of selected Indian spices.
The representation of umami taste in the taste cortex.
Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food systems.
Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
Role of learning in the selection of dietary protein in the golden hamster (Mesocricetus auratus).
Protective effects of diallyl sulfide on N-nitrosodimethylamine-induced immunosuppression in mice.
Decrease of hepatic catalase level by treatment with diallyl sulfide and garlic homogenates in rats and mice.
The neurophysiology of taste and olfaction in primates, and umami flavor.
Allium chemistry: identification of organosulfur compounds in ramp (Allium tricoccum) homogenates.
Effects of gamma irradiation on the flavor composition of food commodities.
Metabolism of the chemoprotective agent diallyl sulfide to glutathione conjugates in rats.
Chemoprevention of mammary cancer by diallyl selenide, a novel organoselenium compound.
Antiplatelet activity in onion (Allium cepa) is sulfur dependent.
Protective effects of garlic and related organosulfur compounds on acetaminophen-induced hepatotoxicity in mice.
Mother's milk: a medium for early flavor experiences.
Interspecific hybrid between Allium cepa and Allium sativum.
Initiation and post-initiation chemopreventive effects of diallyl sulfide in esophageal carcinogenesis.
Inhibition of cytochrome P-450 2E1 by diallyl sulfide and its metabolites.
Differential induction of glutathione transferase isoenzymes of mice stomach by diallyl sulfide, a naturally occurring anticarcinogen.
Taste-active components in some foods: a review of Japanese research.
Role of ornithine decarboxylase in diallyl sulfide inhibition of colonic radiation injury in the mouse.
Chemoprevention of N-nitrosomethylbenzylamine-induced esophageal cancer in rats by the naturally occurring thioether, diallyl sulfide.
New dietary anticarcinogens and prevention of gastrointestinal cancer.
Diallyl sulfide, a flavor component of garlic (Allium sativum), inhibits dimethylhydrazine-induced colon cancer.
Flavor formation in tissue cultures of garlic (Allium sativum L.).
The genus Allium--Part 3.
The genus Allium. Part 2.
The genus Allium--Part 1.
Establishment of a flavor preference in rats: importance of nursing and weaning experience.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
FDA Listing of Food Additive Status:View
Wikipedia:View
FAO:REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Sulfurous
garlic
General comment Garlic

Occurrences

Potential Uses

Applications
Flavoring purposes Garlic

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 usage levels up to:
not for fragrance use.
Recommendation for garlic flavor usage levels up to:
not for flavor use.

Safety references

ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
allium sativum
Chemidplus:0977001812