Hot Oil Persuasive Essay

On the other hand, you can soak your influenced part in a tub of water with some Epson salt

Garlic (Allium sativa) - gives vitality, soothes flatulence and aids digestion, mild laxative, shrinks hemorrhoids, rids body of "spirits" (note, during the building of the Pyramids, the workers were given garlic daily to give them the vitality and

After the ten minutes I removed the onion root with a spatula and placed it in a test tube of 10cm3 of cold distilled water for 5 minutes before drying with filter paper on a white tile (using capillary action to draw the liquid away from the onion root) to rinse away the alcohol. Hot water would cause the alcohol to evaporate rather than being washed off the cells.

Dried onion and garlic have many benefits and we find that dried onions and dried garlic have a very high demand due to their availability in all seasons of the year and the need for them in cooking, specially meat, because of their ability to give special and strong flavor, in addition to that dried onions and dried garlic give great flavors of salad and food in general

Garlic contains sulfur compounds and regular intake may stimulate the immune system’s natural defenses against cancer and may reduce tumor growth. Garlic contains immune-boosting, anti-bacterial, decongestive and anti-cancer properties. Studies found that the higher the amount of raw and cooked garlic consumed, the lower the risk of colon cancer.

Abstract: Garlic, scientifically known as allium sativum, has a strong history of culinary use due to its pungent aroma and flavor produced by sulfur containing organic compounds. Chemical experiments spanning over a century have established that damaging garlic tissue by cutting releases a number of low-molecular weight, organosulfur molecules rarely encountered elsewhere. The molecules are highly reactive and take part in further reaction cascades and transformations (Chemistry 114). The numerous intermediate volatile compounds produced by garlic have been difficult to identify in the past, but thanks to special mass spectrometry techniques, the more complex reactions are finally being understood.

In fact, multiple studies have been conducted on humans and have come to similar conclusions about the effectiveness of garlic on cardiovascular disease prevention. In the late 1970s, several studies were done testing the use of raw garlic consumption. Healthy subjects along with individuals with ischemic heart disease consumed raw garlic for two to three months. The results showed a reduction in blood cholesterol and triglyceride

Spices, have been around for thousands of years. Spices would be used in food to flavor it, giving it tastes like spicy or sour. The spices back then would be cherished as tradeable goods to other countries for a trade of currency, but soon the early cultures found out that the spices they were trading could be used to prevent food spoilage. As an antimicrobial, many spices could be helpful to get rid of the bacteria that can be found on food, or to preserve the food as well. Bacteria can spread from anywhere, through the air, from the ground, and even from a person’s hands right when food is about to be eaten. There are many spices used to preserve food like onions, cinnamon, cloves, mustard, rosemary, sage, and black peppers. These kinds of spices are classified as either strong, medium, or weak because of their inhibitory effect that they have with bacteria. (Documents/Spices) Cinnamon is one of these spices with these strong inhibitory effects. Cinnamon refers to the dried bark of different types of beverages and chocolates it can be made into. Cinnamon would be used not only for food, but also used when making cosmetics. Not only can cinnamon be used for food, but as a health promoting-agent, to treat inflammation, stomachaches, and urinary infections. (ncbi.nih.gov) Researchers have found that cinnamon can be used as an antimicrobial factor to get reduce growth bacteria. (ncbi.nih.gov) Researchers soon studied that cinnamon was one of the strongest and

From the ancient times spices and herbs has been mainly used as natural food preservatives, as food additives and as flavouring agents. Various spices indicates antimicrobial action against distinctive sorts of microorganisms. This project proposal gives a literature review considering antimicrobial action of vital oils generally utilized as spices and herbs. For e.g.: garlic, mustard, bay, cumin, thyme, basil, oregano, pepper, ginger, sage, rosemary etc. Against most regular bacteria and fungi that contaminated food (Staphylococcus spp, Salmonella spp, Escherichia spp and many others). Antimicrobial activity is depending on the content of extracts and essential oils, types of food and microorganisms, type of spice and herb and chemical composition.

Clove is a renowned spice which is widely used in cuisines around the world. The natural end product of this nail like spice is of dark brown color. The word clove is derived from a Latin word “clavus” which means “nail”. It originates seven thousand and five hundred years BC back. Due to its unbelievable functions and amazing benefits it can be also called “the wonder spice”. A clove contains an oily compound beneath its hard exterior. This chemical compound “eugenol” is responsible for most of its miraculous advantages. Clove trees are cultivated in Madagascar only for medical purposes. Most people are still unaware of its importance, benefits and uses. Ensure limited intake of cloves must be used in minor amount to avoid side effects

When you have a toothache, chew raw onion and within minutes, you will feel relief in the pain.

Natural remedies have been used throughout history and within every culture to prevent and treat diseases. Specifically, plants have provided the foundation to alternative medicine, with some such as digoxin becoming adopted into conventional medicine (Walden & Tomlinson, 2011). Garlic (Allium sativum) in specific has a long history of both medicinal and culinary use, and has been more closely examined than many other herbs due to its weight in health benefits. The intact cells of garlic bulbs contain an odourless sulphur-containing amino acid, allinin, which has potent antibacterial properties and is highly odoriferous and unstable (Ebadi, 2006). Alliin is acted upon by the enzyme allinase to produce allicin, which produces the characteristic garlic odour and much of the pharmacological activity of garlic (Ebadi, 2006; Braun & Cohen, 2010). Asides from organosulfur compounds, garlic bulbs also contain protein, amino acids, fibre, lipids, phytic acid, saponins, beta-sitosterol and minerals such as vitamin C, vitamin E, beta-carotene, chromium, iron and selenium; all of which contribute largely to the medicinal use of garlic (Braun & Cohen, 2010). This essay seeks to explore in depth the cardioprotective, anti-microbial and potentially anti-cancer actions of garlic as growing evidence suggests these as the more effective natural remedy uses of garlic (Boon & Smith, 2004).

yield and chemical composition of the essential oil from dark green parts of Allium ampeloprasum and examine

Alliin and adenosine are the major antiplatelet constituents in garlic that allow garlic to have medicinal properties (Agarwal 1996).

The chemistry of garlic is extremely complex, but research has shown that it is the unusual organ sulfur compounds relatively unique to garlic that promote its broad range of lipid-lowering, antithrombotic, anti-blood coagulation, anti-hypertension, anti-cancer, anti-oxidant and anti-microbial effect. The most well known and widely studied garlic compound is “allicin”, yet ironically allicin does not exist in fresh, undamaged garlic cloves. The predominant garlic sulfur compound is Alliin. Garlic also contains high levels of an enzyme called allinase. Cavallito and Bailey first reported in 1944 that allicin is the garlic compound chiefly responsible for the broad-spectrum anti bacterial action of garlic. They noted that various actions of garlic, such as its cholesterol-lowering and anti bacterial effect are primarily due to its allicin content.