Compounds in garlic work synergistically to produce various effects, but, because of garlic's chemical complexity, processing methods yield preparations with differing efficacy and safety. Although thiosulfinates such as allicin have…
One of the most promising areas for the development of functional foods lies in modification of the activity of the gastrointestinal tract by use of probiotics, prebiotics and synbiotics. While…
Traditionally, the medical properties of garlic were recognized as early as 3000 BC. The functional benefits of garlic are its antimicrobial activity, anticancer activity, antioxidant activity, ability to reduce cardiovascular…
Objective: To assess the effects of antenatal omega 3 long-chain polyunsaturated fatty acid (n-3 LC PUFA) on cognitive development in a cohort of children whose mothers received high-dose fish oil…