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A quantitative method involving colony counting was undertaken to assess the antibiotic effects of garlic Allium sativum on possible food‐borne bacteria. The investigation using garlic was targeted at higher education students planning an Independent Study or Dissertation into the antibacterial properties of food plants. The effect of concentrations of garlic varying from 0 per cent to 20 per cent in chicken stock, which had been inoculated with either E.coli B and S. albus, was investigated over three days. Bacterial numbers were reduced with increased garlic concentration and with the duration of incubation. Heating the garlic for 30 min at 100 C destroyed its anti‐bacterial activity.

Non-alcoholic fatty liver disease (NAFLD) is the most common cause of liver disease worldwide. The purpose of this study is to assess the possible association between habitual intake of allium vegetables and NAFLD risk.

In this study, 196 cases of NAFLD and 803 age-matched controls were enrolled from the same clinic. Dietary intakes were assessed using a validated food frequency questionnaire. Consumption of allium vegetables, including raw garlic and onions, were calculated and considered as grams/day in all participants.

Participants in the highest tertile of allium vegetable intake had 64% lower risk of NAFLD compared with those in the lowest tertile of the allium vegetables intake (odds ratio [OR]: 0.35; 95% confidence interval [CI]: 0.23-0.51; p < 0.001). After controlling for potential confounders, there was no significant change in this inverse association (OR: 0.36; 95% CI: 0.22-0.56; p < 0.001).

This study for the first time showed that higher consumption of allium vegetables was associated with lower risk of NAFLD. The results did not change when the authors adjusted the analysis for the known risk factors of the disease, which indicate the independency of the association.

This study aims to identify the bioactive compounds in the Onion (Allium burdickii [A.B]) bulb using Raman and Fourier transform infrared spectroscopy (FTIR) spectroscopy. It assessed the extraction conditions of bioactive compounds from A.B. while evaluating the best extraction conditions.

The research opted for an experimental qualitative approach. It examined the extraction conditions of A.B., namely, temperature (°C), time (min) and mass-to-liquor ratio (M:R) using ultraviolet-visible spectrophotometry. Identification of bioactive compounds present in the dye was performed using Raman spectroscopy and the validation of the results was done by FTIR spectroscopy.

The study determined the best extraction conditions (time, temperature, M:R) for A.B bulb. The study confirmed the presence of bioactive compounds.

The limitation was quantification of bioactive compounds in A.B bulb.

The findings prove that the A.B. bulb can provide a sustainable source of bioactive compounds (functionalized compounds). The study provides suitable extraction conditions for A.B. and further elaborates on the techniques for identifying bioactive compounds in A.B. bulb extracts.

The study provides A.B. as a source of bioactive compounds and a clean dye for textile coloration.

To the best of the authors’ knowledge, there is no documented study on the qualitative analysis of bioactive compounds in A.B using Raman and FTIR. Therefore, the study fulfils the identified need to ascertain alternative procedures for the analysis of bioactive compounds.

A total of 12 Alliums, used for culinary purposes, were examined for anti‐bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic (Allium sativum); onion (A. cepa); shallot (A. cepa var. ascolonicum); everlasting onion (A.cepa “Perutile”); ramsons (A.ursinum); leek (A. porrum); chives (A. schoenoprasum); wild leek (A. ampeloprasum); Babington’s leek (A. ampeloprasum var. babingtonii); Chinese chives (A. ramosum); nodding onion (A. cernuum) and crow garlic (A. vineale). Garlic, ramsons, wild leek, Babington’s leek, Chinese chive and crow garlic exhibited anti‐bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001).

Garlic (Allium sativum L) is becoming increasingly popular as an important component in the culinary vocabulary of the cooks in this country. Humans are known to have consumed garlic for many millennia as a cure for a wide variety of different conditions. Its volatile components are reputed to have antithrombotic, antimicrobial, free radical scavenger activity associated with them. Its mythical medicinal properties are now being studied scientifically and some of the claims have been proven to be correct. Ten years ago garlic would have been difficult to obtain except in the speciality health shops or ethnic supermarkets: now it is freely available everywhere.

The onion family has long been revered in folk medicine as a prophylactic and panacea. Caroline Day investigates this mystical reputation

Garlic supplementation may be inversely contributed to body weight and composition; however, previous results have been inconsistent. This study aims to evaluate the effect of garlic supplementation on body weight and composition using a systematic review and meta-analysis.

Online databases of PubMed, ISI Web of Science, Scopus and Google Scholar were searched up to January 2020. The random-effects model was used to calculate the effect sizes of the included studies. The risk of bias of included studies was assessed using the Cochrane collaboration’s tool. Besides, the NutriGrade scoring system was applied to judge the credibility of the evidence.

In total, 18 studies (with 1,250 participants) were included in the meta-analysis. The pooled analysis revealed that garlic supplementation has a significant increase in body weight [weighted mean difference (WMD) = 0.31 Kg, 95% CI: 0.09, 0.53 Kg, P = 0.005, n = 12 effect sizes]. Waist circumference (WC) does remarkably reduce [WMD = −1.28 cm, 95% CI: −2.08, −0.47 cm, P = 0.002, n = 4 effect size]. However, body mass index, body fat percent and fat-free mass do not dramatically change (P > 0.05). Notably, the pooled analyses on body weight and WC were sensitive to two included studies. NutriGrade’s score was rated low for this meta-analysis.

Although garlic supplementation could slightly increase weight and simultaneously might decrease WC, these associations were not strong enough to corroborate the findings. Also, other anthropometric indices do not significantly change. Further well-designed randomized clinical trial studies are needed to confirm the results.

This review aims to provide synoptic documentation on acclaimed anecdotal plant-based remedies used by Latin America and the Caribbean (LAC) communities to manage COVID-19. The theoretical approaches that form the basis for using the anecdotally claimed phytotherapies were reviewed against current scientific evidence.

In this paper plant-based remedies for managing COVID-19 were searched on social and print media to identify testimonies of people from different communities in LAC countries. Information was extracted, evaluated and reviewed against current scientific evidence based on a literature search from databases such as Journal Storage (JSTOR), Excerpta Medica Database (EMBASE), SpringerLink, Scopus, ScienceDirect, PubMed, Google Scholar and Medline to explore the scientific basis for anecdotal claims.

A total of 23 medicinal plants belonging to 15 families were identified as phytotherapies used in managing COVID-19 in LAC communities.

The plant-based remedies contained valuable phytochemicals scientifically reported for their anti-inflammatory, antiviral, antioxidant and anticancer effects. Anecdotal information helps researchers investigate disease patterns, management and new drug discoveries. The identified acclaimed plant-based remedies are potential candidates for pharmacological evaluations for possible drug discovery for future pandemics.

The purpose of this paper is to focus on some of the reported natural advanced glycation end‐products (AGE) inhibitors providing an outline of AGE‐breakers and the potential anti‐glycation properties of some foodstuffs.

Literature searches were conducted to find a link between common household spices, medicinal herbs, AGE and diabetes which could lead to practical home‐based recommendations for changes in a person's diet.

Findings tend to indicate the potential of some dietary components to prevent and/or inhibit AGE formation. Thus, these dietary agents may be exploited for controlling AGE‐mediated diabetic pathological conditions and as possible natural protector of AGE formation in vivo. Consequently, the quest for new AGE inhibitors is considered of paramount importance which can be of therapeutic potential in patients with diabetes or age‐related diseases.

Studies on the inhibition of AGE formation have received increasing recognition from both a nutritional and medical research standpoint. Inhibition of the formation of AGE is believed to play a key role in the prevention of diabetic and cardiovascular complications. Investigation of nutritional bioactive compounds with anti‐glycation properties provides future perspectives for prevention or intervention related to AGEs complications.

This paper adds on to the evidence of the use of dietary agents as natural inhibitors of AGE and hence the prevention of diabetic complications and age‐related diseases.

The amount of scientific and technical information published annually in the form of journal articles, conference papers, reports, theses, patents, and books now greatly exceeds, in every field of interest, the amount which may be scanned by a scientist wishing to keep himself completely up to date in his own subject. For a scientist wishing to inform himself of new developments in neighbouring subject‐fields the problem is even greater. Consequently, either the scientist reconciles himself to the knowledge that he is not aware of all relevant information in his field or he places increasingly more reliance on such bibliographic tools as are available to guide him towards the relevant literature.