Garlic and Other Alliums: The Lore and the Science

September 11, 2014

Onions and garlic

You’d be hard pressed to find a dish that doesn’t contain garlic or onions. Even the world’s oldest cookbook has them listed as ingredients. Dr. Eric Block explains the colorful history of alliums as well as the science of why they make us cry, give us horrible breath and taste so wonderful.

*Access to this recording is an exclusive benefit for ACS Members. 

What You Will Learn

  • How sulfur plays a remarkable role in nature, in everyday kitchen and garden chemistry, as well as in the laboratory
  • How the natural defensive properties of Allium organosulfur compounds have been used to develop a potent environmentally benign pesticide
  • How garlic-derived compounds have gone from components of health supplements of questionable value to promising drugs for treatment of deadly cancers

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

Expert

Eric Block
University at Albany