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Garlic

English name: Garlic
Vietnamese name: Tỏi
Scientific name: Allium sativum
Familly: Alliaceae
Properties: Antioxidant, Antimicrobial, Immunostimulant
Origin: Malaysia, Australia
StudiedParts: Rhizome (AM), Bulb (AO, IS)
Compound: Alicin
Type of extract: Water (AM), Dried raw powder (AO), Fresh (IS)
Polyphenol (#1), Flavonoid (#2) (ug/mL):  
Antioxidant, Model used  (IC50, ug/mL): In vivo: Fish: Tilapia nilotica (Oreochromisniloticus); # Glutathione peoxidase (Gper), superoxide dismutase (SOD), catalase; $ Malonyldialdehyde (MDA). Alkaline phosphatase (ALP), aspartate aminotransferase  AST, alanine aminotransferase (ALT)
Baterial Strains (MIC): Fish bacteria:-Aeromonashydrophila; Citrobacterfreundii, Edwardsiellatarda, Streptococcus aginosus,  Vibrio parahaemolyticus (62.5 mg/mL); Escherichia coli; Staphylococcus aureus ; Streptococcus agalatiae, Vibrio alginolyticus, Vibrio vulfinificus (31.5 mg/mL)
Tested aqualculture species: Latexcalcarifer
Pathogen: Neobenedenia sp.
Parameters analysed: The best result (#4): Hatching success: $ infection,10 and 20 mL.L-1 )Oncomiracidia longevity: $ 1mL L-1 is negligible.Infection success: $ 1 and 2 mL.L-1Attached Neobenedenia survival: "
Reference:
25 (AO), 26 (AM), 71 (IS)