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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.
Naturally Occurring Histone Deacetylase (HDAC) Inhibitors in the Treatment of Cancers
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Sujatha Puttalingaiah, Murthy V. Greeshma, Mahadevaswamy G. Kuruburu, Venugopal R. Bovilla, SubbaRao V. Madhunapantula
Allyl sulphides, which are derived from Allium sativum L. (garlic), are known to inhibit HDAC activity in cancer cells (Nian et al., 2009b). In general, the metabolites of organo-sulphur allyl mercaptan (AM), organo-selenium compound β-methylselenopyruvate (MSP) and α-keto-γ-methylselenobutyrate (KMSB) have been shown to exhibit better HDAC inhibitory activity than the native compounds (Lee et al., 2009). MSP and KMSB are α-keto acid metabolites of Se-methylselenocysteine (MSC) and selenomethionine (SM), respectively. Computational studies suggested that these metabolites fit into the active site of HDAC enzymes and chelate catalytic Zn²⁺ via sulfhydryl group (AM) or keto acid group (MSP and KMSB). Further, these compounds induce cell cycle arrest and apoptosis via p21WAF1-mediated mechanism in human colon cancer cells (Nian et al., 2009a). A study by Nian et al. (2008) reported that allyl mercaptan inhibits the HDAC activity in HT29 human colon adenocarcinoma cell lines (Nian et al., 2008).
Garlic
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Sharon A. Ross, Craig S. Charron
The characteristic odor of garlic arises from allicin (thio-2-propene-1-sulfinic acid S-allyl ester) and oil-soluble sulfur compounds formed when the bulb is crushed or damaged. This membrane destruction yields organosulfur degradation products as a result of the release of the enzyme alliinase, which rapidly converts alliin to form the odiferous alkyl alkane-thiosulfinates, including allicin. Because allicin is unstable, it further decomposes to sulfides, ajoene, and dithiins.23,24 Tamaki and Sonoki25 reported that strong garlic flavor and scent were linked to a higher content of volatile sulfur. Not surprisingly, heating garlic reduced allyl mercaptan (AM), methyl mercaptan, and allyl methyl sulfide (AMS) concentrations and reduced its odor, possibly because of an inactivation of alliinase.25
Metabolism and pharmacokinetics studies of allyl methyl disulfide in rats
Published in Xenobiotica, 2019
Yan Liu, Ang Li, Xiaoyan Jiang, Xiaosong Zhu, Xiuli Feng, Xiao Sun, Zhongxi Zhao
A typical gas chromatogram profile of the metabolites of AMDS in the incubation mixture with rat erythrocytes is given in Figure 1. The retention time of AM and AMDS was identified to be 3.32 and 6.82 min, respectively. Allyl mercaptan (AM) was identified as the main metabolite by comparing its retention time with its standard compound and matching standard mass spectrum with the NIST 08 database.
An Overview of Hepatocellular Carcinoma with Emphasis on Dietary Products and Herbal Remedies
Published in Nutrition and Cancer, 2022
Deepa S. Mandlik, Satish K. Mandlik
Garlic (Allium sativum) intake appears to protect against a variety of cancers, according to epidemiological evidence. Alliin, allicin, diallyl sulfide, diallyl disulfide, S-allyl cysteine and allyl mercaptan were confirmed to be significant anti-tumor ingredients in garlic (80). The comet assay revealed that treatment of rats with garlic powders reduced DNA damage induced by DEN in the liver due to high alliin concentration in the garlic powder (81). Researchers then used HepG2 cells to test the anticancer effects of particular organo-sulphur compounds from garlic against chemically induced DNA damage. All of the organo-sulphur compounds tested, except allyl mercaptan, significantly reduced aflatoxinB1 encouraged DNA breakdown, while allyl mercaptan treatment considerably abridged DEN-induced DNA breakdown. Diallyl disulfide successfully inhibited benzo(α)pyrene genotoxicity. Furthermore, all of the organo-sulphur compounds tested subdued DNA breakdown caused by H2O2 and methyl methanesulfonate (82). In a different research, sodium 2-propenyl thiosulfate was shown to be a strong inducer of quinone reductase in rat hepatoma cells (83). Hexane extracts of garlic increased ROS output and subsequent dysregulation of mitochondrial membrane potential in Hep3B HCC cells, resulting in increased apoptosis in cells (84). Likewise, allicin was able to stimulate apoptosis in Hep3B human HCC cells by overproducing ROS (85). In a metastatic HCC cell line and an in-vivo xenograft liver cancer model, S-allyl cysteine was found to suppress HCC proliferation and metastasis (86). In rats, a team of researchers tested the anticancer effects of an aged garlic extract preparation. DEN-induced preneoplastic lesions in the liver were blocked by the preparation, which slowed the proliferation rate of liver cells (87). Immune functions in advanced cancer patients are well known to be deficient. The aged garlic extract had a beneficial impact on natural-killer cells in a clinical trial of patients with advanced digestive system cancer (88).