Abstract
Garlic and traditional fovarite foodstuffs of plant origin have been analyed for selenium and sulfur containing amino acid content selenium compound were assayed using a neutron activation analysis, cystine and methionine determination by paper and thin-layer chromatography. The results obtained indicate that the content of selenium and sulfur containing amino acid are highest in garlic. The results also show that the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung. The effect of Korean garlic and favorite typically found in the Korean diet has also been studied. Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
Garlic had the highest selenium and sulfur amino acid content among the sampled foods.
- Taxon
- garlic
Allium sativume0 - Outcome
- content of selenium and sulfur containing amino acide0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the content of selenium and sulfur containing amino acid are highest in garlic”
Claim · model-written summary
Selenium was more abundant in garlics from Tan Yang and Wei Sung.
- Taxon
- garlicsAllium sativume0
- Outcome
- seleniume0
- Direction
- more abundante0
- Setting
- Tan Yang and Wei Sunge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung”
Claim · model-written summary
Cooking caused significant selenium losses in garlic and onion.
- Taxon
- garlic and onion
Allium cepaAllium sativume0 - Treatment
- cookinge0
- Outcome
- seleniume0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking”
The same questions in other papers
processing · nutrient: content · Allium cepa (onion)Positive and negative results
1 in the opposite direction
- positive
processing · nutrient: content · Allium sativum (garlic)Positive and negative results
2 in the opposite direction
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.