Comparison of the Bioactive Compounds and Antioxidant Potentials of Fresh and Cooked Polish, Ukrainian, and Israeli Garlic

Garlic (Allium sativum L.) is an essential part of Polish, Ukrainian, and Israeli cuisine. The aim of this investigation was to compare the changes in bioactive compounds, proteins, and antioxidant potentials in fresh Polish, Ukrainian, and Israeli garlic samples after subjection to cooking temperat...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 53; no. 7; pp. 2726 - 2732
Main Authors:	Gorinstein, Shela, Drzewiecki, Jerzy, Leontowicz, Hanna, Leontowicz, Maria, Najman, Katarzyna, Jastrzebski, Zenon, Zachwieja, Zofia, Barton, Henryk, Shtabsky, Boris, Katrich, Elena, Trakhtenberg, Simon
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 06-04-2005
Subjects:	antioxidant activity antioxidants Antioxidants - analysis Aroma and flavouring agent industries Biological and medical sciences cooking Dietary Fiber - analysis Flavonoids - analysis food composition Food industries food nutrient losses free radical scavengers Free Radical Scavengers - pharmacology free radicals Fundamental and applied biological sciences. Psychology garlic Garlic - chemistry Hot Temperature Israel Phenols - analysis Plant Proteins - analysis Poland Polyphenols protein composition raw vegetables temperature tocopherols Tocopherols - analysis Trace Elements - analysis Ukraine Poland Ukraine Israel Liliaceae Monocotyledones Angiospermae Spice Geographical origin Spermatophyta Garlic Antioxidant Allium sativum
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