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Anti-Inflammatory, Antimicrobial and Other Beneficial Effects of Allium sativum (Garlic)
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
These compounds can be classified on the basis of sulfur-containing functional groups; a few of them are methionine, dibenzothiophene, lipoic acid, allicin, diphenyl disulfide, sulfanilamide, cysteine and penicillin. Allium is among those vegetables that are really known for their distinct flavours and smell, for which a range of organosulfur constituents are accountable (Brewster, 2008). Allicin is beneficial against a broader spectrum of microbes compared to conventional antibiotics (Borlinghaus et al., 2014). Allicin does not present in garlic until it is cut or crushed (Blackwood & Fulder, 1986). Mashing or cutting the garlic bulb invigorates the enzyme alliinase (Walag et al., 2020), which converts alliin to allicin (Block, 1985). Organosulfur compounds drawn out and separated from garlic are often researched with reference to their in vivo antioxidant properties (Yin & Cheng, 2003).
Naturopathic Medicine and the Prevention and Treatment of Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Garlic as mentioned earlier as a food-based supplement is very helpful for reducing blood pressure. In one meta-analysis of ten trials, participants with hypertension (SBP > 140 mmHg) experienced reductions in SBP and DBP by 16.3 and 9.3 mmHg, respectively. There was no clinically significant drop in SBP or DBP in normotensive participants, however.87 Similar results were found in another meta-analysis of hypertensive participants where reductions in SBP of 8.4 mmHg and in DBP of 7.3 mmHg were observed.88 These findings suggest that garlic supplementation may help reduce blood pressure in hypertensive individuals. It should be noted that many forms of garlic were used in these studies and that the average dose was 600–900 mg a day providing 3.6–5.4 mg of allicin, the active compound in garlic.88 As a side note, garlic cloves generally contain 5–9 mg of allicin, so they may be used in cooking to achieve some hypotensive benefits. Garlic may interact with some pharmaceuticals such as coumadin, so make sure you look up possible herb/drug interactions before initializing treatment.
Nano Delivery of Antiviral Plant Bioactives as Cancer Therapeutics
Published in Devarajan Thangadurai, Saher Islam, Charles Oluwaseun Adetunji, Viral and Antiviral Nanomaterials, 2022
Haripriya Shanmugam, Badma Priya, Manickam Senguttuvan Swetha, Janani Semalaiyappan
Allicin present in garlic cloves is primarily responsible for its unique smell and taste. It is a sulphur-containing bioactive that has various pharmacological activities and is primarily used in the traditional system of medicines. It primarily targets the thiol enzymes and exhibits antiviral activity against a wide class of viruses that includes rhinoviruses, HCM, herpes simplex virus, and vaccinia virus (Ankri and Mirelman 1999). Allicin is involved in inducing apoptosis and prevents cancer cell metastasis in a vast range of cancer cells, especially in colorectal and pancreatic cancer (El-Sabre et al. 2020).
Allium Sativum Methanolic Extract (garlic) Improves Therapeutic Efficacy of Albendazole Against Hydatid Cyst: In Vivo Study
Published in Journal of Investigative Surgery, 2019
K H Haji Mohammadi, M Heidarpour, H Borji
Garlic contains high concentration of sulphur-containing compounds that give the characteristic flavor and potent biological health benefits. The anti-infective properties of garlic are largely due to one particular class of sulphur-containing compounds. Allicin is the most plentiful thiosulfinate found in garlic and is produced when the enzyme alliinase responds with its substrate alliin. Several studies have demonstrated that, allicin and the other sulfur compounds in garlic extract have high binding affinity for the thiol groups. The main mechanism involved in the effect of allicin was supposedly due to the inhibition of certain thiol-containing enzymes in the microorganisms by the reaction of thiosulfinates with thiol groups.12–15 Also, allicin is suggested to apply its activities through causing oxidative damage to the cells.13–15
The beneficial effects of subcutaneous Allium cepa injection on random flap survival in rats
Published in Journal of Plastic Surgery and Hand Surgery, 2019
Dinçer Altınel, Merdan Serin, Havva Erdem, Burcu Biltekin, Mert Celikten, Sevgi Kurt Yazar, Gaye Toplu, Eymen Oruc
Anti-inflammatory effects of A. cepa have been shown in previous studies. Thiosulfinates have been related to these effects. Allicin is one of the well-known thiosulfinates which is an active ingredient of garlic. In onions, thiopropanal S-oxide, thiosulfonates, bis-sulfines, sulfides and cepaenes are the major sulfur-containing compounds instead of allicin. There are some studies showing that these sulfur compounds can inhibit cyclooxygenase (COX) and lipoxygenase activities [16,17]. These, as a result, could be responsible for the anti-inflammatory effects. Contrary to the previous studies in our study, we found that inflammatory findings were more prominent in the A. cepa group. Despite the increase in inflammation, vascular congestion scores were similar between the groups. In some of the earlier studies on flap survival, increased inflammation in the absence of infection has been associated with increased flap survival [18,19]. In addition, immunomodulatory effects of onion and garlic have been shown in previous studies. These effects have been related to an increase in IL2 and IL4 production which can alter T cell function [20]. These changes could alter the healing and inflammatory processes during flap recovery.
A mini review: garlic extract and vascular diseases
Published in Neurological Research, 2018
Yuequan Zhu, Raja Anand, Xiaokun Geng, Yuchuan Ding
Garlic (Allium sativum L.) has historical significance as a traditional medicine in many cultures. Its use was documented over 5000 years ago in Ayurvedic medicine, and over 3000 years ago in ancient Chinese medicine. Its use in treating heart disease was also documented in Africa over 3500 years ago in the ancient Egyptian Codex Ebers [4]. In modern times, garlic has demonstrated effectiveness in improving multiple cardiovascular health markers [5]. Epidemiologic studies have shown that garlic consumption reduces the progression of vascular disease. Unfortunately, the lack of standardization among garlic products has thus far limited the scalability of multi-study meta-analysis [6,7]. Different garlic products have various compounds, so the effects rely on its compositions [8,9]. The active ingredients of garlic include enzymes (e.g. alliinase), sulfur-containing compounds such as alliin, and compounds produced enzymatically from alliin (e.g. allicin). Allicin is the main bioactive component in the aqueous garlic extract and raw garlic products. Another important garlic preparation is aged garlic extract (AGE). AGE has a clear biological effect in the treatment of atherosclerosis and lowering the risk of cardiovascular diseases [10]. During the processing of AGE, the activity of S-allylcysteine (SAC) increased, which is an antioxidant and the key compound of AGE [8]. In this mini review, we summarize the key points regarding the mechanisms underlying garlic’s anti-hypertensive, anti-hyperlipidemic, and hypoglycemic effects.