by Matthew Gray, University of Bristol. (link).
Garlic and onions are two commonly used vegetables with interesting chemical properties. They are botanically known as alliums (Allium sativum and Allium cepa), from the Celtic all, meaning pungent. This webpage will concentrate on the rich organosulfur chemistry that occurs on chopping, crushing or heating garlic, and the similiar chemistry that occurs upon peeling or chopping onions. Use the links below to check out the rest of the site.
|introduction||alliums: their curious properties||a little bit of chemistry|
|Medicinal properties and|
a bit more chemistry
|references and further information||links|