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Garlic — Ingredient · Foodgeist
Ingredient
Garlic
With a history of human use of over 7,000 years, garlic (Allium sativum) is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. There are two sub-varieties of allium sativum: Allium sativum v
Cook with Garlic
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With a history of human use of over 7,000 years, garlic (Allium sativum) is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. There are two sub-varieties of allium sativum: Allium sativum var. sativum (soft-necked garlic) and Allium sativum var. ophioscorodon (hard-necked garlic). Soft-necked garlic is the most commonly found. Bulb garlic is available in many forms, including fresh, frozen, dried, fermented (black garlic) and shelf stable products (in tubes or jars). [Wikipedia]
Highlighted compounds are flavor-active · click to view molecular profile
Chicory
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
garlic→ affects →Salmonella survival
“Other confounding factors include the fat content, and the addition of NaCl, garlic and plant essential oils (PEOs).”
What science says
compound effect
“Se-methylselenocysteine is the major selenocompound in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks.”
Se-methylselenocysteine→is the major selenocompound→in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks
“The log CFUs of both Bacteroides (GF A 6.96, GF B 7.15) and Bifidobacteria (GF A 7.74, GF B 7.74) grown in the GF cultures at 24 h were significantly higher than those at 0 h (Bacteroides 4.93, Bifidobacteria 4.78) (P < 0.05).”
garlic fructan B (DP 21)→stimulates growth of→Bacteroides