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García-Villalón A, Amor S, Monge L, Fernández N, Prodanov M, Muñoz M, Inarejos-García A, Granado M. In vitro studies of an aged black garlic extract enriched in S -allylcysteine and polyphenols with cardioprotective effects. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.062] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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Womack CJ, Lawton DJ, Redmond L, Todd MK, Hargens TA. The effects of acute garlic supplementation on the fibrinolytic and vasoreactive response to exercise. J Int Soc Sports Nutr 2015; 12:23. [PMID: 26019694 PMCID: PMC4446086 DOI: 10.1186/s12970-015-0084-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Accepted: 04/30/2015] [Indexed: 11/21/2022] Open
Abstract
Background The purpose of this project was to examine the effects of acute garlic supplementation on fibrinolysis and vasoreactivity both at rest and following maximal exercise. Methods Eighteen healthy trained males (20.9 ± 2.2 years, 178 ± 7.7 cm, 75.5 ± 9.6 kg, VO2max = 59.8 ± 6.7 ml • kg−1 • min−1) performed a graded treadmill test to volitional exhaustion. Blood samples were taken at rest, within two minutes post-exercise, and one hour post-exercise. Eleven of the subjects also had a brachial vasoreactivity test performed immediately after the blood sample to assess flow-mediated dilation (FMD) of the brachial artery. Participants were randomly assigned to ingest either 900 mg of powdered garlic or a placebo three hours before the exercise session. The supplement was distributed in a double-blind, crossover fashion. Participants repeated the protocol with the other treatment after a 14-day washout period. Paired t-tests were used to compare VO2max between the two trials. A two-factor (treatment and time) repeated measures analysis of variance (ANOVA) was used to assess changes in FMD, tPA activity, tPA antigen, and PAI-1 activity. A priori statistical significance was set at P <0.05. Results VO2max was greater for the garlic treatment trial vs. placebo (Placebo = 59.8 ± 6.7 ml • kg−1 • min−1; Garlic = 61.4 ± 6.6 ml • kg−1 • min−1). There was no main effect for treatment and no treatment x time interaction for FMD or any fibrinolytic variables examined. Conclusion Acute garlic supplementation does not alter vasoreactivity, fibrinolytic potential or the fibrinolytic response to exercise in young healthy trained males. Acute garlic supplementation does, however, cause a small but statistically significant increase in VO2max. It remains unclear if this increase in VO2max is of functional importance.
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Affiliation(s)
- C J Womack
- Human Performance Laboratory, Department of Kinesiology, James Madison University, 261 Bluestone Dr, MSC 2302, Harrisonburg, VA 22807 USA
| | - D J Lawton
- Human Performance Laboratory, Department of Kinesiology, James Madison University, 261 Bluestone Dr, MSC 2302, Harrisonburg, VA 22807 USA
| | - L Redmond
- Human Performance Laboratory, Department of Kinesiology, James Madison University, 261 Bluestone Dr, MSC 2302, Harrisonburg, VA 22807 USA
| | - M K Todd
- Human Performance Laboratory, Department of Kinesiology, James Madison University, 261 Bluestone Dr, MSC 2302, Harrisonburg, VA 22807 USA
| | - T A Hargens
- Human Performance Laboratory, Department of Kinesiology, James Madison University, 261 Bluestone Dr, MSC 2302, Harrisonburg, VA 22807 USA
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Role of garlic usage in cardiovascular disease prevention: an evidence-based approach. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2013; 2013:125649. [PMID: 23690831 PMCID: PMC3652202 DOI: 10.1155/2013/125649] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Accepted: 03/23/2013] [Indexed: 02/05/2023]
Abstract
Introduction. Rapidly growing prevalence of cardiovascular disease is a major threat for the developed as well as developing world warranting urgent need of intervention. Complementary and alternative medicines are gaining popularity among general population because of their safety profile and easy administration. Garlic, in particular, is considered to be one of the best disease-preventive foods because of its potent and widespread effects. This study was done to find out the role of garlic usage in cardiovascular disease prevention. Methodology. Major databases including Google, PubMed, MEDLINE, and Cochrane library view were used for the literature search. Clinical trials conducted on humans assessing role of garlic usage in cardiovascular disease prevention and the possible mechanisms responsible for such therapeutic actions were assessed. Results. Various clinical trials and meta-analyses conducted have shown positive impact of garlic in cardiovascular-disease prevention especially its effects on lipid levels; however, some contradictory results are also reported. Similarly, its effects on hypertension control, and platelet are also mild with limited data availability. The possible reason for these inconsistent results is the difference in preparations with diverse composition, variations in sulphur content present in different garlic preparations used, and methodological variations in subject recruitment, duration of study, dietary control and so forth. Conclusion. Garlic can be used as an adjuvant with lipid-lowering drugs for control of lipids, however, its role as a main therapeutic agent cannot be recommended and it is suggested that more meta-analyses using standardized preparations with a close watch on methodological shortfalls should be conducted to prove its role.
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Deniz M, Şener G, Ercan F, Yeğen BÇ. Garlic extract ameliorates renal and cardiopulmonary injury in the rats with chronic renal failure. Ren Fail 2011; 33:718-25. [PMID: 21787163 DOI: 10.3109/0886022x.2011.589952] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Chronic renal failure (CRF) is associated with oxidative stress that promotes production of reactive oxygen species and cytokine release. We aimed to investigate the possible protective and antioxidant effects of aqueous garlic extract (AGE) in a rat model of CRF. Male Sprague-Dawley rats were randomly assigned as either CRF group with 5/6 reduction in the renal mass or sham-operated control group. CRF group received either saline or AGE (250 mg/kg/day/1 mL) orally for 3 weeks. At the end of the 3 weeks, rats were decapitated and trunk blood was collected. Creatinine, blood urea nitrogen (BUN) and lactate dehydrogenase (LDH) activity, and TNF-α and IL-1β levels were measured in the serum samples, while malondialdehyde (MDA), glutathione (GSH) levels, and myeloperoxidase (MPO) activity were determined in the kidney, lung, and heart samples. CRF caused significant decreases in tissue GSH, which were accompanied with significant increases in MDA levels and MPO activities, while the circulating levels of the LDH activity, creatinine, BUN, TNF-α, and IL-1β were elevated. AGE treatment alleviated CRF-induced oxidative changes in the injured tissues, while CRF-induced elevations in the blood levels of the pro-inflammatory cytokines and LDH were reduced. In conclusion, CRF-induced oxidative tissue injury occurs via the activation of pro-inflammatory mediators and by neutrophil infiltration into tissues and that the protective effects of garlic on CRF-induced injury can be attributed to its ability to inhibit neutrophil infiltration and pro-inflammatory mediators. These findings suggest that garlic, as a supplementary to diet, may have a potential therapeutic use in delimitating the systemic oxidant effects of CRF on remote organs.
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Affiliation(s)
- Mustafa Deniz
- Department of Physiology, School of Medicine, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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Direct effect of khat and garlic extracts on blood lipids contents: Preliminary in vitro study. Obes Res Clin Pract 2010; 4:e247-342. [DOI: 10.1016/j.orcp.2010.07.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 06/30/2010] [Accepted: 07/30/2010] [Indexed: 11/23/2022]
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6
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Sener G, Sakarcan A, Yegen BC. Role of garlic in the prevention of ischemia-reperfusion injury. Mol Nutr Food Res 2008; 51:1345-52. [PMID: 17966137 DOI: 10.1002/mnfr.200700078] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Garlic in different forms has antioxidant properties. These properties are shown to be due to the existence of compounds such as water soluble organosulfur compounds, S-allylcysteine and lipid soluble compounds like diallyl sulfide. The in vivo and in vitro ischemia reperfusion studies showed that prophylactic administration of aqueous garlic prior to ischemia reperfusion inhibit lipid peroxidation and prevent depletion in glutathione through its compounds that led to functional recovery. Its ability to inhibit neutrophil migration could suppress fibrosis formation. These preventive effects are seen in models that studied organs such as kidney and liver with functional recovery. Organ system specific activity such as angiotensin converting enzyme-inhibiting activity contributes to a cardioprotective and blood pressure lowering effect. Future studies should focus on post ischemia reperfusion administration of garlic to explore its rescue potential rather than prophylactic impact. Bench research findings should be translated into clinical use through human studies.
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Affiliation(s)
- Göksel Sener
- Marmara University School of Pharmacy, Department of Pharmacology, Istanbul, Turkey.
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Kojuri J, Vosoughi AR, Akrami M. Effects of anethum graveolens and garlic on lipid profile in hyperlipidemic patients. Lipids Health Dis 2007; 6:5. [PMID: 17328819 PMCID: PMC1821028 DOI: 10.1186/1476-511x-6-5] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2006] [Accepted: 03/01/2007] [Indexed: 11/24/2022] Open
Abstract
Background hyperlipidemia as a major risk factor of atherosclerosis is treated with different drugs. Concerning length of therapy and vast majority of side effects, herbal medication may be suitable substitute for these drugs. Methods In this single-blind, placebo controlled study, lipid profiles of 150 hyperlipidemic patients in cardiology outpatient department of Shiraz University of Medical Sciences were checked at same conditions. They were divided into three equal groups randomly (each composing of 50 patients). They were given enteric-coated garlic powder tablet (equal to 400 mg garlic, 1 mg allicin) twice daily, anethum tablet (650 mg) twice daily, and placebo tablet. All patients were put on NCEP type Π diet and Six weeks later, lipid profiles were checked. Results In garlic group: total cholesterol (decreased by 26.82 mg/dl, 12.1% reduction, and P-value: .000), and LDL-cholesterol (decreased by 22.18 mg/dl, 17.3% reduction, and P-value: .000) dropped. HDL-cholesterol (increased by 10.02 mg/dl, 15.7% increase, and P-value: .000) increased. Although triglyceride dropped by 13.72 mg/dl (6.3%) but this was not significant statistically (P-value: .222). In anethum group: surprisingly, triglyceride increased by 14.74 mg/dl (6.0%). Anethum could reduce total cholesterol by 0.4 % and LDL-cholesterol by 6.3% but these were not significant statistically (P-value: .828, and .210, respectively). Conclusion Anethum has no significant effect on lipid profile, but garlic tablet has significant favorable effect on cholesterol, LDL-cholesterol, and HDL-cholesterol. Garlic may play an important role in therapy of hypercholesterolemia.
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Affiliation(s)
- Javad Kojuri
- Department of Cardiology, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Amir R Vosoughi
- Department of Cardiology, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Majid Akrami
- Department of Cardiology, Shiraz University of Medical Sciences, Shiraz, Iran
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Okada Y, Tanaka K, Fujita I, Sato E, Okajima H. Antioxidant activity of thiosulfinates derived from garlic. Redox Rep 2006; 10:96-102. [PMID: 15949130 DOI: 10.1179/135100005x38851] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
Garlic extract significantly inhibited the oxidation of methyl linoleate in homogeneous acetonitrile solution, whereas the antioxidant effect of allicin-free garlic extract, prepared by removing allicin by prepared by removing allicin by preparative HPLC, was much lower than that of the garlic extract. These results suggest that the antioxidant properties are mostly attributed to the presence of allicin in the garlic extract. Allicin a major component of the thiosulfinates in garlic extract, was found to be effective for inhibiting methyl linoleate oxidation, but its efficiency was less than that of alpha-tocopherol. Next, the reactivity of allicin toward the peroxyl radical, which is a chain-propagating species, was investigated by direct ESR detection. The addition allicin to 2,2'-azobis(2,4-dimethylvaleronitrile)-peroxyl radical solution caused the signal intensity of the peroxyl radical to dose-dependently decrease, indicating that allicin is capable of scavenging the the peroxyl radical and acting as an antioxidant. Finally, we studied the structure-anioxidant activity relationship for thiosulfinates and suggested that the combination of the allyl group (-CH2CH=CH2) and the -S(O)S- group is necessary for the antioxidant action of thiosulfinates in the garlic extract. In addition, one of the two possible combinations, -S(O)S-CH2CH=CH2, was found to make a much larger contribution to the antioxidant activity of the thiosulfinates than the other, CH2=CH-CH2-S(O)S-.
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Affiliation(s)
- Y Okada
- Departments of Analytical Chemistry, School of Health Sciences, Kyorin University, Tokyo, Japan
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Bhagyalakshmi N, Thimmaraju R, Venkatachalam L, Murthy KNC, Sreedhar RV. Nutraceutical Applications of Garlic and the Intervention of Biotechnology. Crit Rev Food Sci Nutr 2005; 45:607-21. [PMID: 16371330 DOI: 10.1080/10408390500455508] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Garlic (Allium sativum L.) is an important and widely cultivated plant with both culinary and medicinal uses stemming from its biological activities, which include antibiotic, anticancer, anti-thrombotic, and lipid-lowering cardiovascular effects. Though such medicinal use of garlic existed for centuries, there was little scientific support for its therapeutic and pharmacological properties. However, there has been a recent upsurge of research on garlic aiming to understand its exact mechanism of action in each case so that garlic and its products may have more judicious future applications. Since garlic is vegetatively propagated, its improvement for desired traits through conventional means is difficult. The intervention of biotechnological methods such as tissue culture and gene transfer protocols developed recently hold great promise for improving this crop. Due to new innovations in instrumentation and processing technologies coupled with more judicious experimental models, better products are foreseen in the market. The objective of this article was to review the recent developments made towards understanding the mechanism by which garlic imparts different therapeutic effects as well as to review what biotechnology can offer to improve this crop and its products.
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Affiliation(s)
- N Bhagyalakshmi
- Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 006, India.
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Banerjee SK, Maulik SK. Effect of garlic on cardiovascular disorders: a review. Nutr J 2002; 1:4. [PMID: 12537594 PMCID: PMC139960 DOI: 10.1186/1475-2891-1-4] [Citation(s) in RCA: 255] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2002] [Accepted: 11/19/2002] [Indexed: 11/15/2022] Open
Abstract
Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidemia, thrombosis, hypertension and diabetes. Effectiveness of garlic in cardiovascular diseases was more encouraging in experimental studies, which prompted several clinical trials. Though many clinical trials showed a positive effect of garlic on almost all cardiovascular conditions mentioned above, however a number of negative studies have recently cast doubt on the efficacy of garlic specially its cholesterol lowering effect of garlic. It is a great challenge for scientists all over the world to make a proper use of garlic and enjoy its maximum beneficial effect as it is the cheapest way to prevent cardiovascular disease. This review has attempted to make a bridge the gap between experimental and clinical study and to discuss the possible mechanisms of such therapeutic actions of garlic.
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Affiliation(s)
- Sanjay K Banerjee
- Departments of Pharmacology, All India Institute of Medical sciences, New Delhi – 110029, India
| | - Subir K Maulik
- Departments of Pharmacology, All India Institute of Medical sciences, New Delhi – 110029, India
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11
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Yeh YY, Liu L. Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies. J Nutr 2001; 131:989S-93S. [PMID: 11238803 DOI: 10.1093/jn/131.3.989s] [Citation(s) in RCA: 198] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The medicinal use of garlic dates back thousands of years, but there was little scientific support of its therapeutic and pharmacologic properties until recently. In the past decade, the cancer-protective effects of garlic have been well established by epidemiologic studies and animal experiments. However, the cardiovascular-protective properties of garlic are less well understood. In particular, despite the reported hypocholesterolemic effect of garlic, the mechanism of the effect is unclear. In a recent randomized, double-blind, placebo-controlled intervention study, we showed that aged garlic extract (AGE) supplementation was effective in lowering plasma concentration of total cholesterol by 7% and LDL cholesterol by 10% in hypercholesterolemic men compared with subjects consuming a placebo. Supplementation of AGE in animal diets similarly reduced plasma concentrations of total cholesterol and triacylglycerol by 15 and 30%, respectively. In subsequent experiments using cultured rat hepatocytes, we found 44--87% inhibition of cholesterol synthesis by the water-extractable fraction (WEF), methanol-extractable fraction (MEF) and petroleum ether-extractable fraction (PEF) of fresh garlic, and Kyolic (liquid form of AGE). These observations suggested that hydrophilic and hydrophobic compounds of garlic are inhibitory to cholesterol synthesis. Because S-allylcysteine (SAC) alone was less potent than Kyolic, which contains SAC and other sulfur compounds, a maximal inhibition appears to require a concerted action of multiple compounds of garlic. In a series of experiments, we further characterized the inhibitory potency of individual water-soluble and lipid-soluble compounds of garlic. Among water-soluble compounds, SAC, S-ethylcysteine (SEC), and S-propylcysteine (SPC) inhibited cholesterol synthesis by 40--60% compared with 20--35% by gamma-glutamyl-S-allylcysteine (GSAC), gamma-glutamyl-S-methylcysteine (GSMC) and gamma-glutamyl-S-propylcysteine (GSPC). Lipid-soluble sulfur compounds (i.e., diallyl sulfide, diallyl disulfide, diallyl trisulfide, dipropyl sulfide and dipropyl trisulfide) at low concentrations (0.05--0.5 mol/L) slightly (10--15%) inhibited cholesterol synthesis but became highly cytotoxic at high concentrations (1.0--4.0 mol/L). All water-soluble compounds, except S-allylmercaptocysteine, were not cytotoxic, judging from the release of cellular lactate dehydrogenase into the culture medium. Taken together, the results of our studies indicate that the cholesterol-lowering effects of garlic extract, such as AGE, stem in part from inhibition of hepatic cholesterol synthesis by water-soluble sulfur compounds, especially SAC.
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Affiliation(s)
- Y Y Yeh
- Department of Nutrition, The Pennsylvania State University, University Park, PA 16802, USA.
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Prasad K, Mantha SV, Kalra J, Lee P. Prevention of Hypercholesterolemic Atherosclerosis by Garlic, an Antixoidant. J Cardiovasc Pharmacol Ther 1997; 2:309-320. [PMID: 10684472 DOI: 10.1177/107424849700200409] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND: Investigations of the effects of high cholesterol diet in the presence and absence of garlic on the genesis of atherosclerosis, the blood lipid profile, aortic tissue lipid peroxidation product malondialdehyde, chemiluminescence, a marker for antioxidant reserve and activity of antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase were made in rabbits. METHODS AND RESULTS: Four groups of 10 rabbits each were studied: group 1 was given regular rabbit chow, group 2 was given rabbit chow diet supplemented with garlic powder (300 mg twice daily orally), group 3 was given 1% cholesterol diet, group 4 was given 1% cholesterol diet supplemented with garlic powder (300 mg twice daily orally). Blood concentration of triglyceride, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and very low-density lipoprotein cholesterol were measured before and after 4 and 10 weeks of experimental diets. The aorta was removed at the end of protocol (10 weeks) for assessment of atherosclerotic changes (gross and microscopic), malondialdehyde concentration, chemiluminescence, and activity of antioxidant enzymes. Total cholesterol, low density-lipoprotein cholesterol and ratio of low-density lipoprotein cholesterol/high-density lipoprotein cholesterol and ratio of low-density lipoprotein cholesterol/high-density lipoprotein cholesterol increaserd in group 3 and 4; the increase was smaller in group 4 than in in group 3 although not significant. Serum high-density lipoprotein cholesterol decreased to a similar extent in groups 3 and 4. Serum triglyceride and very low-density lipoprotein cholesterol remained unchanged in group 3 but increased in group 4. These values were significantly higher than those in group 1. Garlic in rabbits with control diet decreased the levels of triglyceride and very low density lipoprotein but did not affect the levels of total cholesterol, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol and the ratio of low-density lipoprotein cholesterol/high-density lipoprotein cholesterol. There was an increase in aortic tissue malondialdehyde, chemiluminescence, and activities of catalase and glutathione peroxidase in group 3 compared with those in group 1. Levels of aortic malondialdehyde, chemiluminescence, catalase, and glutathione peroxidase were lower in group 4 compared with group 3; however, values for malondialdehyde and chemiluminescence were lower and that of catalase and glutathione peroxidase were higher in group 4 compared with group 1. Superoxide dismutase activity was similar in all the four groups. Malondialdehyde, chemiluminescence, and activity of catalase of aortic tissue decreased while activity of glutathione peroxidase increased in group 2. Atherosclerotic changes were lower in group 4 compared with group 3. Histologic changes were practically similar in groups 3 and 4. CONCLUSIONS: Increased levels of malondialdehyde, chemiluminescence, and antioxidant enzymes associated with development of atherosclerosis suggests a role for oxygen free radicals in the pathogenesis of hypercholesterolemic atherosclerosis. The protection afforded by garlic was associated with decrease in aortic malondialdehyde and chemiluminescence inspite of no change in serum cholesterol. These findings suggest that oxygen free radicals are involved in the genesis and maintenance of hypercholesterolemic atherosclerosis and that use of garlic can be useful in preventing the development of hypercholesterolemic atherosclerosis.
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Affiliation(s)
- K Prasad
- Departments of Physiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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13
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Prasad K, Laxdal VA, Yu M, Raney BL. Evaluation of hydroxyl radical-scavenging property of garlic. Mol Cell Biochem 1996; 154:55-63. [PMID: 8717417 DOI: 10.1007/bf00248461] [Citation(s) in RCA: 89] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Garlic has been reported to provide protection against hypercholesterolemic atherosclerosis and ischemia-reperfusion-induced arrhythmias and infarction. Oxygen free radicals (OFRs) have been implicated as causative factors in these diseases and antioxidants have been shown to be effective against these conditions. The effectiveness of garlic in these disease states could be due to its ability to scavenge OFRs. However, the OFR-scavenging activity of garlic is not known. Also it is not known if its activity is affected by cooking. We therefore investigated, using high pressure liquid chromatography, the ability of garlic extract (heated or unheated) to scavenge exogenously generated hydroxyl radical (.OH). .OH was generated by photolysis of H2O2 (1.2-10 mumoles/ml) with ultraviolet (UV) light and was trapped with salicylic acid (500 nmoles/ml). H2O2 produced .OH in a concentration-dependent manner as estimated by .OH adduct products 2,3-dihydroxybenzoic acid (DHBA) and 2,5-DHBA. Garlic extract (5-100 microliters/ml) produced an inhibition (30-100%) of 2,3-DHBA and 2,5-DHBA generated by photolysis of H2O2 (5.00 pmoles/ml) in a concentration-dependent manner. Its activity is reduced by 10% approximately when heated to 100 degrees C for 20, 40 or 60 min. The extent of reduction in activity was similar for the three heating periods. Garlic extract prevented the .OH-induced formation of malondialdehyde in the rabbit liver homogenate in a concentration-dependent manner. It alone did not affect the MDA levels in the absence of .OH. These results indicate that garlic extract is a powerful scavenger of .OH and that heating reduces its activity slightly.
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Affiliation(s)
- K Prasad
- Department of Physiology, University of Saskatchewan and Royal University Hospital, Saskatoon, Canada
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14
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Prasad K, Laxdal VA, Yu M, Raney BL. Antioxidant activity of allicin, an active principle in garlic. Mol Cell Biochem 1995; 148:183-9. [PMID: 8594422 DOI: 10.1007/bf00928155] [Citation(s) in RCA: 169] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Garlic has been claimed to be effective against diseases, in the pathophysiology of which oxygen free radicals (OFRs) have been implicated. Effectiveness of garlic could be due to its ability to scavenge OFRs. However, its antioxidant activity is not known. We investigated the ability of allicin (active ingredient of garlic) contained in the commercial preparation Garlicin to scavenge hydroxyl radicals (.OH) using high pressure liquid chromatographic (HPLC) method. .OH was generated by photolysis of H2O2 (1.25-10 mumoles/ml) with ultraviolet light and was trapped with salicylic acid which is hydroxylated to produce .OH adduct products 2,3- and 2,5-dihydroxybenzoic acid (DHBA). H2O2 produced a concentration-dependent .OH as estimated by .OH adduct products 2,3-DHBA and 2,5-DHBA. Allicin equivalent in Garlicin (1.8, 3.6, 7.2, 14.4, 21.6, 28.8 and 36 micrograms) produced concentration-dependent decreases in the formation of 2,3-DHBA and 2,5-DHBA. The inhibition of formation of 2,3-DHBA and 2,5-DHBA with 1.8 micrograms/ml was 32.36% and 43.2% respectively while with 36.0 micrograms/ml the inhibition was approximately 94.0% and 90.0% respectively. The decrease in .OH adduct products was due to scavenging of .OH and not by scavenging of formed .OH adduct products. Allicin prevented the lipid peroxidation of liver homogenate in a concentration-dependent manner. These results suggest that allicin scavenges .OH and Garlicin has antioxidant activity.
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Affiliation(s)
- K Prasad
- Department of Physiology, College of Medicine, University of Saskatchewan, Saskatoon, Canada
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15
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Abstracts of Communications. Proc Nutr Soc 1991. [DOI: 10.1079/pns19910018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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16
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Kritchevsky D. The effect of dietary garlic on the development of cardiovascular disease. Trends Food Sci Technol 1991. [DOI: 10.1016/0924-2244(91)90658-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kivirantat J, Huovinen K, Seppänen-Laakso T, Hiltunen R, Karppanen H, Kilpeläinen M. Effects of onion and garlic extracts on spontaneously hypertensive rats. Phytother Res 1989. [DOI: 10.1002/ptr.2650030404] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Superko HR, Franklin BA. The Role of Diet, Exercise, and Medication in Blood Lipid Management of Cardiac Patients. PHYSICIAN SPORTSMED 1988; 16:64-81. [PMID: 27415991 DOI: 10.1080/00913847.1988.11709645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In brief: Results of clinical investigations clearly indicate that aggressive management of blood lipids and lipoproteins can significantly benefit cardiovascular health. This finding is particularly important for patients with diagnosed coronary heart disease and those at risk for developing it. Therapy comprises reduction of excess body fat, a diet low in cholesterol and saturated fats, endurance exercise, and medication. Drugs that affect blood lipid levels include beta-blockers, bile acid binding resins, fibric acid derivatives, hydroxymethylglutaryl-coenzyme A reductase inhibitors, nicotinic acid, and probucol. These can be used singly or in combination to bring about the desired lipid profile.
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Abstract
Garlic and onion have been used for millenia in the traditional medical practice of many cultures to treat cardiovascular and other disorders. Both Allium species, their extracts, and the chemical constituents of these plants have been investigated for possible effects on cardiovascular disease risk factors--both definite (hyperlipidemia, hypertension and hyperglycemia) and suspected (platelet aggregation and blood fibrinolytic activity). Action of these Allium species on blood coagulability is more clearly defined than their effect on the other risk factors. While many of the studies have serious methodological shortcomings, there is some evidence to suggest that use of certain formulations of garlic and/or onion is accompanied by favorable effects on risk factors in normal subjects and in patients with atherosclerotic disease. The possibility of toxicity resulting from acute and chronic ingestion of large amounts of these plants or their extracts is unresolved. Accordingly, further clinical and epidemiological studies are required before the role of these plants in the prevention and control of cardiovascular disorders is understood and can be realized. Additional research in this area is recommended.
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Affiliation(s)
- B S Kendler
- Department of Biology, Manhattan College, Riverdale, New York 10471
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Abstract
Allium is a genus of some 500 species belonging to the family Liliaceae. However only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for the pungency and flavoring value, for their medicinal properties, and, in some parts of the world, their use also has religious connotations. The flavors of members of the genus Alliums, in addition to having certain characteristics, are also complex, being derived enzymically from a number of involatile precursors. In addition to there being variation of flavor between different alliums, there are also considerable changes that occur as a result of cooking and processing. Of course, these are of importance to the consumer and food technologist-processor. The review will introduce the subject by an historical perspective and will set this against data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength", will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been much studied over the last decade and the review will include critical assessment of this area and also will touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertent components of animal diets, tainting of milk and other food products. It is our intention to review the literature up to mid-1984.
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21
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Abstract
Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and processed products. Special emphasis is placed upon the relationship between the organoleptically and biologically active components of onion and garlic. Following a brief historical introduction, current production of commercially important alliums is described and their botanical origins and interrelationships are explained. Following consideration of the major economic diseases and pests of alliums, the agronomic, husbandry, and practices associated with their cultivation are described, particular emphasis being placed upon the storage and processing of onion and garlic. The detailed, overall chemical composition and nutritional value of members of the genus Allium are presented in Section 7; after an outline of the origin and nature of flavor components and precursors, the flavor volatiles of individual members are presented. The effects of agronomic, environmental, and processing practices on chemical and flavor content and quality are considered in Section 9. The following section deals critically with the human and animal studies which have been conducted into the medical and therapeutic properties of alliums, emphasis being placed upon the studies into the antiatherosclerotic effect of onion and garlic and their essential oils. After a study of antimicrobial properties of alliums and their effects on insects and animals, an overview is presented which highlights unexplored or inadequately studied areas and suggests rewarding areas for future research.
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22
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Abstract
Allium is a genus of some 500 species belonging to the family Liliaceae. However, only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for their pungency and flavoring value, for their medicinal properties, and in some parts of the world, their use also has religious connotations. The flavors of members of alliums, in addition to being characteristic, are also complex, being derived enzymically from a number of involatile precursors. As well as there being variation of flavor between different alliums there are also considerable changes that occur as a result of cooking and processing. These are, of course, of importance to the consumer and food technologist/processor. The review will introduce the subject by an historical perspective and will set against this data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength," will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been extensively studied over the last decade and the review will include critical assessment of this area; it will also touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally, mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertant components of animal diets, tainting of milk, and other food products. It is our intention to review the literature up to mid-1984.
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