ArticleFood science & nutrition2019
Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods.Food science & nutrition · 2025Article
- The Potential of Natural Products in the Management of COVID-19.Advances in experimental medicine and biology · 2024Review
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage.Foods (Basel, Switzerland) · 2022Article
- Prevalence of using herbs and natural products as a protective measure during the COVID-19 pandemic among the Saudi population: an online cross-sectional survey.Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2021Article
- Effects of Anaerobic Fermentation on Black Garlic Extract byFrontiers in nutrition · 2021Article
- Article
- Thymoquinone: A Promising Natural Compound with Potential Benefits for COVID-19 Prevention and Cure.Drug design, development and therapy · 2021Review
- Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials.Antioxidants (Basel, Switzerland) · 2020Review
- A comprehensive review of COVID-19 characteristics.Biological procedures online · 2020Review
- Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic.Food science & nutrition · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid-state fermentation of heat-dried garlic.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.