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Health Benefits of Garlic (Allium sativum) in Gastrointestinal Disorders
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Yaw Duah Boakye, Daniel Obeng Mensah, Eugene Kusi Agyei, Richard Agyen, Doreen Kwankyewaa Adjei, Christian Agyare
Garlic oil, which is obtained from a steam distillation process, consists of the lipid-soluble allyl-sulfur compounds, which includes diallyl, allylmethyl, and dimethyl mono to hexa sufides. Aged garlic extract (AGE) (obtained by storing sliced raw garlic in ethanol at a concentration of 15%–20% for more than a year) is another garlic preparation that has been widely used. The long period of storage causes significant breakdown of allicin and increases the activity of newly generated compounds, such as, N-0-(Ideoxy-D-fructose-1-yl)-L-arginine, allixin, S-allylcysteine, and sallylmercaptocysteine, which are relatively stable and possess significant antioxidant properties.24
Reviewing the Available Herbal Resources for Treating Psoriasis: Safe and Alternative Way for Therapeutics
Published in Debarshi Kar Mahapatra, Cristóbal Noé Aguilar, A. K. Haghi, Applied Pharmaceutical Practice and Nutraceuticals, 2021
Shruti Dongare, Vaibhav Shende, Debarshi Kar Mahapatra
Garlic oil can be applied to the skin to treat a multitude of skin ailments, including psoriasis due to its high anti-inflammatory properties. It can also relief itchy psoriasis and outbreaks on the skin.29
Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arnia Sari Mukaromah, Fitria Susilowati
Garlic extract offers anti-diabetic and hypoglycemic activities due to the enhancement of insulin-like activity in plasma. It influences the secretion of insulin from (3-cells, the release of bound insulin or increases insulin sensitivity. These processes liberate fixed insulin. The effect of garlic oil from fresh cloves has been studied on diabetic rats and mice (streptozotocin-induced and alloxan-induced) [73]. Treated animals group and control were administrated (intra-gastrically) @ 50 mg per kg of body weight daily of garlic oil supplement for 28 days. Treated animal group exhibited a significant alleviation in red cell acid phosphatase (p<0.001), serum acid phosphatase and alkaline phosphatase (p<0.001), aminotransferases (p<0.001) and amylase (p>0.002) levels compared to the diabetic control rats.
The potential agents from food for preventing leukopenia induced by benzene: garlic preparations
Published in Toxicology Mechanisms and Methods, 2019
Wenting Han, Ruogu Liu, Xiaoshuai Zhang, Peng Lv, Ming Li, Xujing Wang
For thousands of years garlic has been used both for food flavoring and traditional medicine. Recent animal studies also reveal the chemopreventive effects of garlic or its preparations against xenobiotic toxicity (Zeng et al. 2012; Wang et al. 2017). Numerous contemporary studies indicate that cysteine-derived organosulfur compounds present in garlic are responsible for most of its pharmacological effects. Pharmacological studies have shown that garlic has various biological activity organosulfur compounds(OSCs), including allicin, diallyl sulfide (DAS), diallyl disulfide(DADS), allylmethylsulfide (AMS), S-allyl cysteine (SAC) and S-allylmercapto cysteine (SAMC) (Guo et al. 2005). The research of Tao Zeng et al. showed that garlic oil can inhibited leukopenia induced by chemotherapy and radiotherapy in tumor-bearing mice (Zeng et al. 2013). Our previous research also indicated that garlic oil can inhibit benzene-induced leukopenia. However, the effective compounds in garlic responsible for the protective effect against leukopenia and its underlying mechanism remain unclear. The present study aimed to reveal that the preventive effect of raw garlic homogenate, garlic oil and DATS on leukopenia induced by benzene, and the protective effect on liver, spleen and thymus. Although garlic preparations have been regarded as safe food in a wide range of does, the weight gains, food intakes, and organ indexes were calculated to evaluate the adverse effects.
A mini review: garlic extract and vascular diseases
Published in Neurological Research, 2018
Yuequan Zhu, Raja Anand, Xiaokun Geng, Yuchuan Ding
In vitro, AGE (250 μg/mL) could reduce the expression of NO, TNF-α and prostaglandin (PG)-E2 in LPS-stimulated RAW 264.7 macrophages, a mouse macrophage cell line. Furthermore, AGE inhibited mitogen-activated protein kinase (MAPK) proteins (ERK1/2, JNK and p38 MAPK) and NF-κB induced by LPS stimulation [23]. Besides AGE, alliin (100 μmol/L) could negatively modulate inflammatory factors, such as TNF-α, IL-1β, IL-6, MCP-1 and IL-12 in 3T3-L1 adipocytes [25]. Garlic oil (100 mg/kg) also inhibits inflammation responses by shifting Th1-Th2 balance toward the Th2 type. Th1 cells are responsible for the production of IFN-γ and Interleukin-2 (IL-2), consequently promoting macrophage pro-inflammatory activity. Th2 cells, however, attenuate the macrophage response by inhibiting Th1 cell activity [26].
An update on the safety of nutraceuticals and effects on lipid parameters
Published in Expert Opinion on Drug Safety, 2018
Arrigo F. G. Cicero, Alessandro Colletti
Garlic (Allium sativum) contains allicine that is an inhibitor of HMG-CoA reductase and reduces the acetyl-CoA levels available and therefore the endogenous cholesterol synthesis. In a meta-analysis of 39 RCTs (2298 hypercholesterolemic subjects), the consumption of garlic extracts for at least 2 months resulted in a significant reduction in LDL-C (−9 mg/dL), associated to blood pressure-lowering effect [65]. The majority of trials investigated garlic powder (600–5600 mg/day), while six trials used garlic oil (9–18mg/day), six used aged garlic extract (1000–7200 mg/day), and three used raw garlic (4–10 g/day). As reported by the meta-analysis, dosages of garlic preparations are not directly comparable, as active ingredients and bioavailability vary considerably between different types of preparations (powder, oil, aged extract, raw). The greater cholesterol-lowering effect was obtained with aged garlic extract, better respect to garlic powder and garlic oil. Enteric coating of garlic powder tablets may influence the bioavailability and effectiveness of garlic [65].