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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
Garlic cloves are stated to have hundreds of plant chemicals, including sulfur constituents, such as allicin, ajoenes, diallyl disulfide, vinyldithiins, diallyl trisulfide and others that comprised 82% of the total sulfur content of garlic (El-Saber Batiha et al., 2020). Allicin, the most organically dynamic sulfur-holding constituent of garlic, is accountable for its taste and smell (Rahman, 2007; Slusarenko et al., 2008), while alliin is the chief allicin precursor, which contains around 70% of overall thiosulfinates found in the compressed cloves (Kaye et al., 2000). One of the odorant compounds, allyl mercaptan, is accountable for garlic breath and arises from the reciprocal action of diallyl disulfide or allicin with cysteine in the existence of S-ally-mercaptocysteine (Kaye et al., 2000; Lawson & Gardner, 2005). However, allicin, PCSO (S-propyl-cysteine-sulfoxide) and MCSO (S-methyl cysteine sulfoxide) are the chief smelly constituents of freshly ground homogenates of garlic (Zeng et al., 2017) (Figure 16.2).Chemical structure of allicin.
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Sulfur-containing secondary metabolites include glucosinolates (GSL), glutathione (GSH), alliin, thionin, and defensins, which have been linked directly or indirectly with the defense of plants against microbial pathogens (35). Glucosinolates are plant organic compounds containing sulfur (S) and nitrogen (N) and are derived from glucose and an amino acid. In plants, glucosinolates belong to the glucosides and act as natural pesticides and as a defense against herbivores and parasites because their break down products release volatile defensive substances exhibiting toxic or repellent effects (33, 35). They are found in red radish, horseradish, cabbage, Brussels sprouts, cauliflower, broccoli, and mustard (33). Glutathione (GSH) is sulfur tripeptide and antioxidant in plants, animals, fungi. Alliin is a cysteine sulfoxide in fresh garlic and is rapidly broken down to form different organosulfur compounds such as allicin when garlic is broken down. Allicin is responsible for the heady, pungent garlic smell. Thionin is a protein with disulfide bonds. Plant defensins are proteins rich in cysteine, a sulfur amino acid, and are used to defend plants against parasites.
Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
Some xenobiotic compounds contain sulfur atoms which may contribute to their mechanism of action with regard to potential cancer chemoprotective properties. Such compounds are commonly found in cruciferous vegetables including cabbages, broccoli, and watercress, and those (e.g., allicin) derived from the alliin-alliinase system are present within Allium crops, such as garlic, onions, and leeks. In higher concentrations (e.g., as in crude petroleum-based products), organosulfur compounds are often associated with strong or foul odors; however, in trace amounts some organosulfur compounds contribute to the subtle aromas and flavors of wines, cheeses, coffee, chocolate, and tropical fruits. Several epidemiological studies claim to have found an inversely proportional relationship between the ingestion of organosulfur compounds such as sulforaphane, allicin, and ergothioneine, and the frequency of occurrence of various types of cancer. Other studies have suggested a variety of potential mechanisms of action for compounds of this type including anti-inflammatory effects, the promotion of apoptosis, cell-cycle arrest, and the modulation of metabolism of carcinogens, a reduction in proliferation, and the modulation of estrogen levels. The three examples of sulforaphane, allicin, and ergothioneine are described below in more detail.
Diallyl disulphide-loaded spherical gold nanoparticles and acorn-like silver nanoparticles synthesised using onion extract: catalytic activity and cytotoxicity
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2020
You Jeong Lee, Song-Hyun Cha, Hyunjo Kim, Sung Eun Choi, Seonho Cho, Youmie Park
Vegetables in the Allium genus, which includes onion, garlic, leeks and chives, have been reported to have cancer preventive effects [13]. Onion (Allium cepa L.) is a widely consumed vegetable worldwide and is known for its characteristic taste. A. cepa has been reported to possess diverse biological activities [14]. Interestingly, epidemiological studies on Allium vegetables showed that there was some relationship between increased consumption of onion and/or garlic and decreased risk of certain cancers such as stomach, colorectal, oesophageal and prostate cancers [13]. Allium genus vegetables possess diverse primary and secondary metabolites including flavonoids, oligosaccharides, arginine, selenium and bioactive organosulfur compounds [13]. Most of the functional and biological activities in the Allium genus are associated with organosulfur compounds [15]. Organosulfur compounds in Allium species include allicin, alliin, diallyl monosulphide, diallyl disulphide (DADS), diallyl trisulphide, S-allyl-L-cysteine, ajoene and N-acetylcysteine [16]. The induction of apoptosis by diallyl monosulphide, DADS and diallyl trisulphide has been reported in malignant tumour cells [16].
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 aqueous extract of aged black garlic ameliorates colistin-induced acute kidney injury in rats
Published in Renal Failure, 2019
Tae Won Lee, Eunjin Bae, Jin Hyun Kim, Ha Nee Jang, Hyun Seop Cho, Se-Ho Chang, Dong Jun Park
It is known that phytochemical compounds such as phenolic compounds, flavonoids, pyruvate and thiosulfate and the major organosulfur compounds such as SAC and S-allylmercaptocysteine are the main components of ABG which have antioxidant capacity although the overall composition of ABGE has not yet been analyzed [18,40]. It has not been known as a standard marker of ABGE. ABGE is produced by aging whole garlic at high temperature and high humidity. During the aging process, unstable compounds of fresh garlic including alliin are converted into stable compounds including SAC, the water-soluble compound with potent antioxidant effect. It is known that an increase in SAC during aging could be responsible for the stronger antioxidant activity of aged black garlic than that of garlic [41–43]. To measure SAC compounds or its metabolites in blood and/or urine might be used as a biomarker of ABGE [44].