| Descriptor English: | Garlic | ||||||
| Descriptor Spanish: |
Ajo
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| Descriptor Portuguese: | Alho | ||||||
| Descriptor French: | Ail | ||||||
| Entry term(s): |
Allium arenarium Allium sativum |
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| Tree number(s): |
B01.875.800.575.912.250.618.100.050.060.300 HP4.018.602.600.037 |
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| RDF Unique Identifier: | https://id.nlm.nih.gov/mesh/D005737 | ||||||
| Scope note: | A species of Allium used as a spice (SPICES) and traditional remedy. It contains alliin lyase and alliin, which is converted by alliin lyase to allicin, the pungent ingredient responsible for the aroma of fresh cut garlic. |
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| Allowable Qualifiers: |
AE adverse effects AH anatomy & histology CH chemistry CL classification CY cytology DE drug effects EM embryology EN enzymology GD growth & development GE genetics IM immunology ME metabolism MI microbiology PH physiology PO poisoning PS parasitology RE radiation effects TO toxicity UL ultrastructure VI virology |
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| DeCS ID: | 5878 | ||||||
| Unique ID: | D005737 | ||||||
| Documents indexed in the Virtual Health Library (VHL): | Click here to access the VHL documents | ||||||
| Date Established: | 1966/01/01 | ||||||
| Date of Entry: | 1999/01/01 | ||||||
| Revision Date: | 2017/07/07 |
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ORGANISMS
Eukaryota [B01]Eukaryota -
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Garlic
- Preferred
| Concept UI |
M0008992 |
| Scope note | A species of Allium used as a spice (SPICES) and traditional remedy. It contains alliin lyase and alliin, which is converted by alliin lyase to allicin, the pungent ingredient responsible for the aroma of fresh cut garlic. |
| Preferred term | Garlic |
| Entry term(s) |
Allium arenarium Allium sativum |
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