Garlic and other alliums : the lore and the science (Book, 2009) [WorldCat.org]
skip to content
Garlic and other alliums : the lore and the science Preview this item
ClosePreview this item
Checking...

Garlic and other alliums : the lore and the science

Author: Eric Block
Publisher: Cambridge : Royal Society of Chemistry, 2009.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Outlines the extensive history and use since the dawn of civilization of alliums, as well as the understanding of their botany and chemistry.

Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Eric Block
ISBN: 9780854041909 0854041907
OCLC Number: 311464092
Description: xx, 454 pages : illustrations, map, portraits, facsimiles ; 24 cm
Contents: Machine generated contents note: ch. 1 Allium Botany and Cultivation, Ancient and Modern --
1.1. Introduction --
1.2. Allium Botany and Phytochemistry --
1.2.1. The Naming of Alliums --
1.2.2. Allium Botany --
1.2.3. Allium Phytochemistry --
1.2.4. Alliums as Ornamentals --
1.2.5. Alliums as Invasive Weeds: Crow Garlic / A. Vineale --
1.3. Allium Cultivation in Ancient and Modern Times --
1.3.1. Alliums in Ancient Egypt and the Mediterranean Basin --
1.3.2. Alliums in Ancient India, China and Medieval Europe --
1.3.3. Alllium Cultivation Today --
ch. 2 All Things Allium: Alliums in Literature, the Arts and Culture --
2.1. Introduction --
2.2. Alliums in Literature --
2.3. Alliums in Poetry --
2.4. Alliums in Film, Song and Ballet --
2.5. Alliums in Painting --
2.6. Alliums in Architecture: Onion and Garlic Domes --
2.7. Alliums Everywhere: Jewelry, Numismatics, Stamps, Porcelain, and so forth --
2.8. Allium Usage Among Different Cultures Since Biblical Times: Alliophiles, Alliophobes, the Evil Eye and Onion Laws --
ch. 3 Allium Chemistry 101: Historical Highlights, Fascinating Facts and Unusual Uses for Alliums; Kitchen Chemistry --
3.1. Introduction --
3.2. Early History of Garlic and Onion Chemistry --
3.3. The Rensselaer Connection: Isolation of Allicin from Chopped Garlic --
3.4. The Basis for the Antibiotic Activity of Allium-Derived Compounds --
3.5. The Basis for the Pungency of Cut Alliums --
3.6. The Basis for the Strong Odor of Cut Alliums --
3.7. How Onion Makes us Cry and What to do About it --
3.8. No Tears from New Zealand: Genetically Engineering the Tearless Onion --
3.9. Determining the Geographical Origin of Alliums --
3.10. Metabolism of Compounds from Alliums: Garlic Breath, Garlic Sweat, the Case of the Black-Speckled Dolls, Stinky Milk and an Ancient Fertility Test --
3.10.1. Metabolism of Allium Compounds --
3.10.2. Garlic Breath --
3.10.3. Hydrogen Sulfide: Stinky but Vital --
3.10.4. The Case of the Black-Speckled Dolls --
3.10.5. Fighting Garlic Breath Naturally; Chlorophyll as a Deodorant for Garlic --
3.10.6. Diagnostic Value of Garlic Breath; Forensic Significance of Garlic-like Odor --
3.10.7. Stinky Milk --
3.10.8. An Ancient Fertility Test --
3.11. Alliums in Art: Dyeing with Onion Skins and Garlic Glue in Gilding --
3.12. Alliums in the Kitchen as Spices, Herbs and Foods --
3.12.1. Introduction --
3.12.2. Onions in the Kitchen: The Effect of Cooking Temperature --
3.12.3. Garlic in the Kitchen: Crushing, Baking, Boiling, Frying, Pickling and Drying Garlic --
ch. 4 Chemistry in a Salad Bowl: Allium Chemistry and Biochemistry --
4.1. The Basel Connection: Alliin, the Allicin-Precursor from Garlic --
4.2. The Helsinki Connection: The Onion Lachrymatory Factor (LF) and its Precursor, Isoalliin --
4.2.1. Isoalliin, Precursor of the Onion Lachrymatory Factor (LF) --
4.2.2. The Onion Lachrymatory Factor (LF) --
4.3. The St. Louis and Albany Connections: Revised Structures for Sulfenic Acids, the Onion LF and the LF Dimer --
4.4. A Tale of Two Enzymes: Alliinase, a Cellular Assembly Line for Allicin Formation; LF Synthase, Making a Slow Reaction Fast --
4.4.1. Allicin from Alliin and why Allicin from Garlic is Racemic --
4.4.2. The LF Synthase Enzyme --
4.5. The Aroma and Taste of Alliums: A Multitude of Flavor Precursors --
4.5.1. Analysis by Paper and Thin Layer Chromatography --
4.5.2. Analysis by High Performance Liquid Chromatography (HPLC) and LC-MS --
4.5.3. Gas Chromatographic Analysis of Distilled Allium Oils; Artifact Problems --
4.5.3.1. Distilled Onion Oil --
4.5.3.2. Artifact Formation --
4.5.4. Ambient Mass Spectrometric Study of Alliums --
4.5.4.1. Direct Analysis in Real Time (DART): A Mass Spectrometric Method for Direct Observation of 2-Propenesulfenic Acid, Propanethial S-Oxide, Allicin and Other Reactive Allium Sulfur Compounds --
4.5.4.2. Desorption Electrospray Ionization (DESI) --
4.5.4.3. Extractive Electrospray Ionization (EESI) --
4.5.4.4. Plasma-Assisted Desorption/Ionization Mass Spectrometry (PADI) --
4.5.5. X-ray Absorption Spectroscopic Imaging of Onion Cells --
4.5.6. Other Separation and Analysis Methods: Supercritical Fluid Chromatography (SFC), Capillary Electrophoresis and Cysteine Sulfoxide-Specific Biosensors --
4.6. Precursors of the Precursors, Alliin, Isoalliin and Methiin: Biosynthetic Origins of Allium Sulfur Compounds --
4.7. Allicin Transformations, Part 1: Garlic Oil Revisited --
4.7.1. Allicin Wonderland --
4.7.2. Garlic Oil Formation by Hydrolysis of Allicin --
4.7.3. Analytical Considerations; Coordination Ion Spray-Mass Spectrometry (CIS-MS) --
4.7.4. Analysis of Garlic Oil by Nuclear Magnetic Resonance Spectroscopy --
4.7.5. Synthesis of Symmetrical and Unsymmetrical Trisulfides and Heavier Polysulfides --
4.7.6. Mechanistic Considerations --
4.8. Allicin Transformations, Part 2: The Discovery of Ajoene --
4.9. Antioxidant and Pro-oxidant Activity of Allium Compounds --
4.10. The Munich/Nagoya Connection: Cepaenes, Nine-Carbon, Three-Sulfur, One-Oxygen Molecules from Onion --
4.11. From Munich to Albany: The Solution to a Chemical Puzzle --
Zwiebelanes and a Bis-sulfine --
4.11.1. Discovery of Zwiebelanes --
4.11.2. Discovery of a Bis-sulfine --
4.11.3. Super Smelly Onion Compounds --
4.12. Silencing Genes Alters Natural Products Chemistry: The Tearless Onion --
4.13. Garlic Greening, Onion Pinking and a Novel Red Pyrrole Pigment from "Drumstick" Alliums --
4.14. Selenium Compounds in Alliums --
4.15. Synopsis of Allium Chemistry --
ch. 5 Alliums in Folk and Complementary Medicine --
5.1. Early History of Alliums in Folk Medicine --
5.2. Garlic Dietary Supplements: Marketing and Regulation --
5.3. Garlic as Medicine: A Legal Ruling --
5.4. Health Benefits of Garlic and Other Alliums: Evidence-Based Review System for Scientifically Evaluating Health Claims and its Application to Evaluating Research --
5.5. Antimicrobial Activity of Allium Extracts and Supplements: In vitro, In vivo, Dietary and Clinical Studies --
5.5.1. Antifungal Activity of Allium Compounds --
5.5.2. Antibacterial Activity of Allium Compounds: Bad Breath --
Disease or Cure? --
5.5.3. The Garlic Mask Treatment for Tuberculosis --
5.5.4. Antiparasitic Activity of Allium Compounds: In vitro Studies --
5.5.5. Antiviral Activity of Allium Compounds --
5.6. Alliums and Cancer: Dietary, In vitro and In vivo Studies --
5.6.1. Evidence-based Review of Garlic Intake and Cancer Risk --
5.6.2. Epidemiological Studies --
5.6.3. Clinical Trials: Use of Ajoene in Treating Nonmelanoma Skin Cancer and Allicin in Gastroscopic Treatment of Gastric Carcinoma --
5.6.4. In vitro and In vivo Mechanistic Studies --
5.7. The Effect of Dietary Garlic and Onions and Garlic Supplements on Cardiovascular Disease --
5.7.1. Epidemiological Studies --
5.7.2. In vitro and In vivo Studies Relevant to the Cardiovascular Benefits of Allium Consumption --
5.7.3. Allium Antioxidants --
5.7.4. The Effect of Dietary Garlic and Garlic Supplements on Cholesterol Levels: The Stanford Clinical Trial --
5.7.5. Antithrombotic Activity of Dietary Garlic and Other Alliums; Garlic Supplements and their Effect on Platelet Biochemistry and Physiology --
5.7.6. Antihypertensive Activity of Dietary Garlic and Garlic Supplements --
5.7.7. Dietary Garlic and Inflammation --
5.7.8. Garlic and Hyperhomocysteinemia --
5.7.9. Garlic and High-Altitude Sickness and Hepatopulmonary Syndrome --
5.7.10. Summary of Cardiovascular Benefits of Garlic --
5.8. Dietary Alliums and Diabetes --
5.9. Garlic Sulfur Compounds: Antidotes for Cyanide, Arsenic and Lead Poisoning --
5.10. Dietary Alliums as Anti-asthmatic and Anti-inflammatory Agents and use for Stings and Bites; Topical Allium Extract Application and Scar Healing --
5.11. Onion Consumption and Bone Loss --
5.12. Adverse Effects and Health Risks Associated with Allium Foods --
5.12.1. How much Garlic can be Safely Consumed per Day? --
5.12.2. Garlic Consumption by Pregnant or Lactating Women: Infant Bad Breath --
5.12.3. How do Onions cause Gastric Reflux and Heartburn? --
5.12.4. Allium-Linked Botulism and Hepatitus --
5.12.5. Choking on Cloves --
5.12.6. Allium Allergies and Contact Dermatitis --
5.13. Don't Feed your Pet Onion or Garlic! --
5.14. Adverse Effects and Herb-Drug Interactions from Medicinal Use of Garlic --
5.14.1. Burns from Medicinal Use of Garlic --
5.14.2. Garlic-Drug Interactions --
5.14.3. Effect of Garlic on Platelets and Blood Clotting Processes --
5.15. Overview of the Clinical Effectiveness of Garlic --
ch. 6 Alliums in the Environment: Allelopathy and Allium-Derived Attractants, Antibiotics, Herbicides, Pesticides and Repellents --
6.1. It's a Jungle Out There! --
6.2. Herbicidal and Pesticidal Activity of Allium Plants in their Natural Environment --
6.2.1. Learning from Leeks --
6.2.2. An Assertive Plant: The Case of Bear's Garlic / A. Ursinum --
6.3. Pesticidal and Antibiotic Activity and Insect Repellent Properties of Compounds from Allium Plants --
6.3.1. Nematodes --
6.3.2. Coleoptera (beetles), Lepidoptera (moths, butterflies), Hemiptera (true bugs; includes aphids), and Diptera (true flies; includes mosquitoes), Hymenoptera (bees, wasps, ants) and Isoptera (termites) --
6.3.3. Arachnida (Acari: mites and ticks) --
6.3.4. Gastropods: Slugs and Snails --
6.3.5. Plant Pathogenic Bacteria, Fungi and Oomycetes: Phytoanticipins --
6.4. Use of Onion as an Insect Repellent by Capuchine Monkeys --
6.5. Bird Repellent Activity of Compounds from Allium Plants --
6.6. Companion Planting/Intercropping with Alliums Note continued: 6.7. Conclusions.
Responsibility: author, Eric Block.

Reviews

Editorial reviews

Publisher Synopsis

This book brings to mind the poet Horace's formula for successful writing: He wins every hand who mingles profit with pleasure, by delighting and instructing the reader at the same time. Eric Block Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.