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Metallopharmaceuticals
Published in Varma H. Rambaran, Nalini K. Singh, Alternative Medicines for Diabetes Management, 2023
Varma H. Rambaran, Nalini K. Singh
In another study, the Sakurai group used the potent complex: bis(maltolato)zinc(II) (Figure 4.10a) as the lead compound in their investigations of the structure–activity relationships (SARs) of its family of complexes. The in vitro insulin-mimetic activities of these complexes were determined by the inhibition of free fatty acid release and the enhancement of glucose uptake in isolated rat adipocytes treated with epinephrine. The group reported that the new Zn(II) complex, Zn(alx)2 (Figure 4.10b), which was created from the allixin isolate (from garlic) exhibited the highest insulin-mimetic activity among all the complexes analyzed (Adachi, Yoshida et al. 2004).Structural formulae of zinc complexes: (a) bis(maltolato)zinc(II) complex; (b) bis(allixinato)Zn(II) complex: Zn(alx)2; and (c) Zn(II)-thioallixin-N-methyl: Zn(tanm)2.
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
Garlic (Allium sativum, family Liliaceae) has been used both as a food flavoring and as a prophylactic as well as a therapeutic medicinal plant for several thousand years (171, 174–176). The bulb of the garlic plant is the most commonly used part, and each bulb contains many white fleshy cloves. Garlic cloves have a pungent and spicy flavor when cut or chewed, and are eaten raw or cooked as a seasoning or condiment. They are also processed in the form of garlic extracts, garlic oil and garlic powder with differences in chemical composition and bioactive compound content between the various forms (174). Garlic is important due to its use in therapeutic and preventive purposes in both traditional and modern medicine. The chemical composition of garlic is similar to that of onion (171). Like onion, garlic is considered one of the richest vegetable sources of total phenolic compounds, but its bioactive properties are attributed to its organosulfur compounds. The two main classes of organosulfur compounds found in whole garlic cloves are L-cysteine sulfoxides and γ-glutamyl-L-cysteine peptides. About 80% of cysteine sulfoxide in fresh garlic is alliin or S-allyl-L-cysteine sulfoxide. Alliin is a strong antioxidant and immunostimulant (175). Crushing or chopping garlic releases an enzyme called alliinase that catalyzes the formation of allicin from alliin. Therefore, allicin is not present in fresh and intact garlic cloves. It is instantaneously formed when garlic clove is broken in the mouth or cut by a knife. Allicin (diallyl-thiosulfinate) is one of the major organosulfur compounds in garlic considered to be biologically active. Allicin is a powerful anti-infective, and is also responsible for the heady, pungent garlic smell. Making garlic odorless by different processing treatments can also diminish its health benefits (174–176). However, allicin is very unstable. It is rapidly broken down in the body in about one hour, forming different active and inactive organosulfur compounds. Apart from its sulfur compounds, garlic is also rich in vitamins (vitamin B complex and vitamin C), antioxidants, flavonoids, minerals (phosphorous, potassium, selenium), saponins, and allixin (175). Numerous preclinical and clinical studies have reported that organosulfur compounds from garlic could exert antioxidant, antimicrobial, anticancer, anti-inflammatory, and cardio-protective activities (174–176). Research suggests that eating garlic can reduce the risk of developing colon or rectal cancer and can reduce high blood glucose levels. However, the mechanisms of all phytochemicals of garlic and their long-term effects are still ambiguous (175).
The effects of black garlic on the working memory and pyramidal cell number of medial prefrontal cortex of rats exposed to monosodium glutamate
Published in Drug and Chemical Toxicology, 2018
Titis Nurmasitoh, Dwi Cahyani Ratna Sari, Ginus Partadiredja
In the present study, the fact that the black garlic-treated groups performed remarkably better than the MSG-treated group in the working memory task suggests that black garlic may be able to prevent the prefrontal cortex from glutamate excitotoxicity-induced oxidative stress. The ethanolic fermented garlic extract contains various components, covering sulfur and non-sulfur components. These components possess considerable antioxidant potentials as well as high bioavailability. The sulfur components include SAC (S-allyl cystein), GSAC (gamma glutamyl S allyl cysteine), S-allyl mercaptocystein and allixin. The non-sulfur components include saponin, polyphenol compounds, and selenium (Amagase 2006, Sato et al.2006, Mathew and Biju 2008). Amongst all of these components, SAC is considered to be the most predominant and stable component, as well as having the highest bioavailability (Amagase 2006).