Garlic & Perennial Onion Growing Guide (PDF)
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Chapter Four – TRPA1 Channels: Chemical and Temperature Sensitivity
CHAPTER FOUR TRPA1 Channels: Chemical and Temperature Sensitivity Willem J. Laursen1,2, Sviatoslav N. Bagriantsev1,* and Elena O. Gracheva1,2,* 1Department of Cellular and Molecular Physiology, Yale University School of Medicine, New Haven, CT, USA 2Program in Cellular Neuroscience, Neurodegeneration and Repair, Yale University School of Medicine, New Haven, CT, USA *Corresponding author: E-mail: [email protected], [email protected] Contents 1. Introduction 90 2. Activation and Regulation of TRPA1 by Chemical Compounds 91 2.1 Chemical activation of TRPA1 by covalent modification 91 2.2 Noncovalent activation of TRPA1 97 2.3 Receptor-operated activation of TRPA1 99 3. Temperature Sensitivity of TRPA1 101 3.1 TRPA1 in mammals 101 3.2 TRPA1 in insects and worms 103 3.3 TRPA1 in fish, birds, reptiles, and amphibians 103 3.4 TRPA1: Molecular mechanism of temperature sensitivity 104 Acknowledgments 107 References 107 Abstract Transient receptor potential ankyrin 1 (TRPA1) is a polymodal excitatory ion channel found in sensory neurons of different organisms, ranging from worms to humans. Since its discovery as an uncharacterized transmembrane protein in human fibroblasts, TRPA1 has become one of the most intensively studied ion channels. Its function has been linked to regulation of heat and cold perception, mechanosensitivity, hearing, inflam- mation, pain, circadian rhythms, chemoreception, and other processes. Some of these proposed functions remain controversial, while others have gathered considerable experimental support. A truly polymodal ion channel, TRPA1 is activated by various stimuli, including electrophilic chemicals, oxygen, temperature, and mechanical force, yet the molecular mechanism of TRPA1 gating remains obscure. In this review, we discuss recent advances in the understanding of TRPA1 physiology, pharmacology, and molecular function. -
Edible Academy Fresh from the Garden Tastings
EDIBLE ACADEMY FRESH FROM THE GARDEN TASTINGS RADISH SALAD Inspired by The Forest Feast Cookbook by Erin Gleeson Yield: 2 servings Ingredients 3 large radishes, thinly sliced (use watermelon radishes when available) 2 oranges, peeled and cut into bite-sized pieces ½ red onion, peeled and sliced into thin rings 2 sprigs mint 2 scallions, chopped ½ tablespoon 365 Everyday Value® Extra Virgin Olive Oil 365 Everyday Value® Coarse Sea Salt, to taste 365 Everyday Value® products are found exclusively at Whole Foods Market®. Instructions Using a mandolin, thinly slice the radishes and onion. In a large bowl, mix the radishes, onion, and oranges. Remove the mint leaves from the stem and cut into ribbons. Add the mint and scallions to the large bowl. Drizzle the olive oil and add sea salt to taste. Serve chilled. Sponsors In affiliation with nybg.org EDIBLE ACADEMY FRESH FROM THE GARDEN TASTINGS ALLIUM-HERB CONFETTI Shared by the Edible Academy’s Children’s Gardening Program Serves many for light bites or 4 very hungry people Ingredients 1 baguette, cut into slices and toasted 1 cup of fresh herbs and alliums, chopped (any or all of the following: basil, sage, mint, rosemary, thyme, oregano, cilantro, chives, scallions, garlic, or onions) ¼ cup of crème fraiche or 365 Everyday Value® Whipped Cream Cheese 365 Everyday Value® products are found exclusively at Whole Foods Market®. Instructions Finely chop all herbs; mince all alliums. Toss gently. On baguette slices, spread crème fraiche or cream cheese. Dress with a sprinkle of allium-herb confetti, -
Companion Plants for Better Yields
Companion Plants for Better Yields PLANT COMPATIBLE INCOMPATIBLE Angelica Dill Anise Coriander Carrot Black Walnut Tree, Apple Hawthorn Basil, Carrot, Parsley, Asparagus Tomato Azalea Black Walnut Tree Barberry Rye Barley Lettuce Beans, Broccoli, Brussels Sprouts, Cabbage, Basil Cauliflower, Collard, Kale, Rue Marigold, Pepper, Tomato Borage, Broccoli, Cabbage, Carrot, Celery, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Irish Potato, Beet, Chive, Garlic, Onion, Beans, Bush Larkspur, Lettuce, Pepper Marigold, Mint, Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Basil, Borage, Broccoli, Carrot, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Beet, Garlic, Onion, Beans, Pole Lettuce, Marigold, Mint, Kohlrabi Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Bush Beans, Cabbage, Beets Delphinium, Onion, Pole Beans Larkspur, Lettuce, Sage PLANT COMPATIBLE INCOMPATIBLE Beans, Squash, Borage Strawberry, Tomato Blackberry Tansy Basil, Beans, Cucumber, Dill, Garlic, Hyssop, Lettuce, Marigold, Mint, Broccoli Nasturtium, Onion, Grapes, Lettuce, Rue Potato, Radish, Rosemary, Sage, Thyme, Tomato Basil, Beans, Dill, Garlic, Hyssop, Lettuce, Mint, Brussels Sprouts Grapes, Rue Onion, Rosemary, Sage, Thyme Basil, Beets, Bush Beans, Chamomile, Celery, Chard, Dill, Garlic, Grapes, Hyssop, Larkspur, Lettuce, Cabbage Grapes, Rue Marigold, Mint, Nasturtium, Onion, Rosemary, Rue, Sage, Southernwood, Spinach, Thyme, Tomato Plant throughout garden Caraway Carrot, Dill to loosen soil Beans, Chive, Delphinium, Pea, Larkspur, Lettuce, -
Changes and Substitutions to Home Food Processing Recipes the Safety of the Food That You Preserve for Your Family and Friends Is Important to You
Play it Safe: Changes and Substitutions to Home Food Processing Recipes The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that will keep your home preserved food safe to eat. Canning Fruits Sugar is added to canned fruits help preserve color, help firm texture, and for flavor. Choose a light fruit juice such as white grape juice for canning if you wish to reduce sugar in home- canned fruit. You may safely eliminate sugar altogether when canning fruits at home, if you prefer. However, fruit canned in water is generally considered unappealing, and will spoil more quickly once opened. There are no tested recipes for using sugar substitutes such as Sucralose in home canning. Refer to the manufacturer for directions for home canning using a sugar substitute. Canning Meat Meat is low in acid and must be canned in a pressure canner. You may add a small amount of seasoning, onions, or garlic when home-canning meat without changing the processing time. Canned meat products must never be thickened with flour or cornstarch; rice, pasta or barley must never be added; and fat must not be added – any of these changes can result in an unsafe product. Only add meat when called for in a tested recipe. For example, don’t add meat to spaghetti sauce unless the recipe allows this addition. -
CHICKPEA CROSTINI Pear, Grilled Mustard Greens, Gorgonzola 10
items to be shared by the table SEAFOOD FRITTO MISTO 14 PORK MEATBALLS 12 ARANCINI 11 arugula, lemon tomato, fig mostarda smoked caciocavallo, sicilian pesto CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti white wine braised fennel, capers, grapes CHICKPEA CROSTINI pear, grilled mustard greens, gorgonzola 10 FARM EGG** polenta, foraged mushroom 10 SMOKED ARCTIC CHAR apricot mostarda, hazelnut, gaeta olive 12 WARM MOZZARELLA pistachio mascarpone, italian herbs, apple 12 GIARDINARA SALAD farm greens, potato, smoked almond, chili, pickled corn, fried onion 12 RYE LUMACHE brown butter, roasted sunchoke, texas golden beet, smoked caciocavallo 18 RICOTTA RAVIOLI butternut squash, sumac biscotti, preserved cherry, cured egg yolk 17 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino 17 TRIANGOLI texas lamb, fennel, orange, eggplant, mint, castelvetrano olive, pecorino romano 18 LINGUINE NERO rock shrimp, calamari, red onion, arugula, breadcrumbs 19 RISOTTO brown butter butternut squash, celery, endive, lemon, parmigiano reggiano 18 TEXAS NEW YORK STRIP panzanella, tomato vinaigrette, frisée, blistered tomato, parsley 36 TEXAS GULF BLACK DRUM baby lettuce, spaghetti squash, shallot, pistachio, acciuga crema 28 GRILLED TEXAS LAMB LEG sweet pepper, onion, rosemary, garlic confit, lamb jus, mustard 27 MARINATED SUMMER SQUASH ricotta salata, pickled red onion, pine nuts, garlic, oregano 8 NEW POTATOES gaeta olives, grape tomatoes, breadcrumbs, pancetta vinaigrette 8 CRISPY EGGPLANT garlic, celery, olives, capers, raisins, white wine 10 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. -
Antibiotic Like Effects of Garlic, Onion, and Ginger Against Bacillus Cereus
CALIFORNIA STATE SCIENCE FAIR 2004 PROJECT SUMMARY Name(s) Project Number Ken Leonard M. Lozano S1312 Project Title Antibiotic Like Effects of Garlic, Onion, and Ginger against Bacillus cereus Abstract Objectives/Goals The purpose of this project was to determine to what extent alcohol extracts of spices like garlic, onion, and ginger exhibit antibiotic-like effects on the growth of Bacillus cereus, a common agent of food poisoning. Methods/Materials The materials used are garlic, onions, ginger, Bacillus cereus, Ampicillin, Erythromycin, Neomycin, isopropyl alcohol, distilled water, nutrient agar, balance, modified incubator, thermometer, alcohol lamp, microwave oven, stove, test tubes, watch glass, graduated cylinders, Petri dishes, pipettes, beakers, test tube rack, filter paper, 1-hole puncher, forceps, chopping board, knife, mortar and pestle. The major steps are Preparation of spice extracts; Preparation of agar plates; Preparation of spice and antibiotic discs; Inoculation with Bacillus cereus; Placement of discs on plates; Incubation of plates at 37 C for 24 hours; and Visual analysis and measurement of zone of inhibition. Two experimental batches of three trials each were conducted using the spice extracts and antibiotic discs as variables with alcohol discs as control for a total of 24 plates. The average and the range of values were computed. Mode analysis was done with the measurements of all the plates containing spice extracts. Results The results of the trials showed that among the spice extracts, garlic had the widest range (0-32 mm) and highest average (5.6 mm), then ginger (0-28 mm; 3.7 mm), and onion (0-10 mm; 1.2 mm). -
(Al- Lium Sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture
In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu Advisor: Mulugeta Kebede (PhD) Co-advisor: Adugna Mosisa (MSc) A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia DECLARATION I hereby declare that this Master Thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” is my original work. That is, it has not been submitted for the award of any academic degree, diploma or certificate in any other university. All sources of materials that are used for this thesis have been duly acknowledged through citation. Misgana Chala __________________ _________________ Name of the student Signature Date Recommendation We, the advisors of this thesis, hereby certify that we have read the revised version of the thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” prepared under our guidance by Misgana Chala Gemachu submitted in partial fulfillment of the requirements for the degree of Mater’s of Science in Applied Biology (Biotechnology). -
Determination of Bioactive Compounds in Leek (Allium Ampeloprasum Var
Arch Public Health 2010, 68 (Supplement 2), S57 Determination of bioactive compounds in leek (Allium ampeloprasum var. porrum) by Bernaert N1,2, Van Droogenbroek B1, Van Bockstaele E1,2, Stewart D3, De Loose M1,4 Leek (Allium ampeloprasum var. porrum) is in Flanders one of the most important crops cul- tivated outdoors. But, it is a product with a rather old fashioned and traditional image, as well on the mode of commercializing as on the mode of use. This research project aims to create innovation and market growth by analyzing specific bioactive compounds in leek like flavon- oids, organosulfur compounds and inulin. Before analyzing this specific compounds, we started with the Oxygen Radical Absorbance Capacity (ORAC) assay for analyzing the anti- oxidant capacity in 34 leek varieties and 6 related species. The antioxidant capacity in the green part of leek was significant higher in most varieties in comparison with the white part. Related species like shallot also showed a significant higher ORAC value. In a later phase the influence of processing techniques on the content of these compounds will be analyzed, what can result in suggestions for improved processing methods with a maximal preservation of the desired compounds. Analyses of flavonoids and organosulfur compounds will be done using high performance liquid chromatography tandem mass spec- trometry. The determination of inulin on the other hand will be accomplished with the help of high performance liquid chromatography with refractive index detector. The knowledge built up around bioactive compounds in leek will be communicated to research/practice centers, breeding stations and other interested parties. -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
Allium Species Poisoning in Dogs and Cats Ticle R
The Journal of Venomous Animals and Toxins including Tropical Diseases ISSN 1678-9199 | 2011 | volume 17 | issue 1 | pages 4-11 Allium species poisoning in dogs and cats TICLE R A Salgado BS (1), Monteiro LN (2), Rocha NS (1, 2) EVIEW R (1) Department of Pathology, Botucatu Medical School, São Paulo State University (UNESP – Univ Estadual Paulista), Botucatu, São Paulo State, Brazil; (2) Department of Veterinary Clinical Sciences, Veterinary Pathology Service, School of Veterinary Medicine and Animal Husbandry, São Paulo State University (UNESP – Univ Estadual Paulista), Botucatu, São Paulo State, Brazil. Abstract: Dogs and cats are the animals that owners most frequently seek assistance for potential poisonings, and these species are frequently involved with toxicoses due to ingestion of poisonous food. Feeding human foodstuff to pets may prove itself dangerous for their health, similarly to what is observed in Allium species toxicosis. Allium species toxicosis is reported worldwide in several animal species, and the toxic principles present in them causes the transformation of hemoglobin into methemoglobin, consequently resulting in hemolytic anemia with Heinz body formation. The aim of this review is to analyze the clinicopathologic aspects and therapeutic approach of this serious toxicosis of dogs and cats in order to give knowledge to veterinarians about Allium species toxicosis, and subsequently allow them to correctly diagnose this disease when facing it; and to educate pet owners to not feed their animals with Allium- containg food in order to better control this particular life-threatening toxicosis. Key words: Allium spp., poisonous plants, hemolytic anemia, Heinz bodies. INTRODUCTION differentiate them from other morphologically similar poisonous plants (6, 7). -
ADVANCES in PLANTING MATERIAL PRODUCTION TECHNOLOGY in SPICES (Proceedings of National Seminar on Planting Material Production in Spices 21-22, April 2016, Calicut)
100% Health drink Neera 0% Alcohol Health drink for ALL AGES Make Neera a part of your daily diet for a healthy life NO fat, NO cholesterol Loaded with IRON and Lower Glycemic Index CALCIUM (GI-35) Diabetic friendly Rich in POTASSIUM and SODIUM High CURATIVE PROPERTIES A treasure trove of other NUTRIENTS Only fruit juice naturally rich in key Vitamins A, B & C Neera can cure liver diseases (Research conducted by Indian Institute of Science, Bangalore and St. Thomas College, Palai, Kerala) Coconut Development Board Phone: 0484-2376265, 2377267, 2377266, 2376553, Fax:91 484-2377902 [r¾nux(¶~h¨E» [MINISTRY OF AGRICULTURE E-mail:[email protected], [email protected], (EÞòÊ¹É B´ÉÆ ÊEòºÉÉxÉ Eò±ªÉÉhÉ ¨ÉÆjÉɱɪÉ, ¦ÉÉ®úiÉ ºÉ®úEòÉ®ú) & FARMERS WELFARE, GOVERNMENT OF INDIA] web:www.coconutboard.gov.in ADVANCES IN PLANTING MATERIAL PRODUCTION TECHNOLOGY IN SPICES (Proceedings of National Seminar on Planting Material Production in Spices 21-22, April 2016, Calicut) Chief Editor Dr S.K. Malhotra Directorate of Arecanut and Spices Development Department of Agriculture, Cooperation and Farmers Welfare Ministry of Agriculture and Farmers Welfare Government of India Kozhikode 673005, Kerala National Seminar on Planting Material Production in Spices 21-22 April 2016, Hotel Malabar Palace, Kozhikode Organized by Directorate of Arecanut and Spices Development, Kozhikode, Kerala Chief Editor Malhotra SK Editors Kandiannan K Mini Raj K Neema VP Prasath D Srinivasan V Homey Cheriyan Femina Technical Assistance Divya CV Manojkumar K Thejas Das K Kanchana KS Cover Design Gedam CF Citation Malhotra SK, Kandiannan K, Mini Raj K, Neema VP, Prasath D, Srinivasan V, Homey Cheriyan and Femina (Eds.) 2016. -
European Collections of Vegetatively Propagated Allium
EuropeanEuropean CooperativeCooperative ProgrammeProgramme forfor CropCrop GeneticGenetic European collections ResourcesResources NetworksNetworks ECP GR of vegetatively propagated Allium Report of a Workshop, 21–22 May 2001, Gatersleben, Germany L. Maggioni, J. Keller and D. Astley, compilers <www.futureharvest.org> IPGRI is a Future Harvest Centre supported by the Consultative Group on International Agricultural Research (CGIAR) European collections ECP GR of vegetatively propagated Allium Report of a Workshop, 21–22 May 2001, Gatersleben, Germany L. Maggioni, J. Keller and D. Astley, compilers ii EUROPEAN COLLECTIONS OF VEGETATIVELY PROPAGATED ALLIUM The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scientific organization, supported by the Consultative Group on International Agricultural Research (CGIAR). IPGRI's mandate is to advance the conservation and use of genetic diversity for the well-being of present and future generations. IPGRI has its headquarters in Maccarese, near Rome, Italy, with offices in more than 20 other countries worldwide. The Institute operates through three programmes: (1) the Plant Genetic Resources Programme, (2) the CGIAR Genetic Resources Support Programme and (3) the International Network for the Improvement of Banana and Plantain (INIBAP). The international status of IPGRI is conferred under an Establishment Agreement which, by January 2002, had been signed and ratified by the Governments of Algeria, Australia, Belgium, Benin, Bolivia, Brazil, Burkina Faso, Cameroon,