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The chemistry of garlic (Allium sativum L.)

Part III. The reserve polysaccharides

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Proceedings / Indian Academy of Sciences

Summary

  1. 1.

    The various forms of carbohydrate in the bulb of Garlic have been determined.

  2. 2.

    In addition to starch, the reserve polysaccharide is made up of mannose, fructose and a non-reducing acid.

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Authors and Affiliations

  1. Department of Biochemistry, Indian Institute of Science, Bangalore

    C. P. Anantakrishnan & P. R. Venkataraman

Authors
  1. C. P. Anantakrishnan
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  2. P. R. Venkataraman
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Additional information

(Communicated by Mr. B. N. Sastri,m.sc., a.i.c.)

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Anantakrishnan, C.P., Venkataraman, P.R. The chemistry of garlic (Allium sativum L.). Proc. Indian Acad. Sci. 13, 129–133 (1941). https://doi.org/10.1007/BF03049116

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  • DOI: https://doi.org/10.1007/BF03049116

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