Abstract
Garlic (Allium sativum L.) is grown all over the world as seasoning and medicinal vegetable since 3,000 BC. Allicin is the main component of garlic, being attributed to it the most of its biological activities, such as bactericidal, antifungal and antiviral actions. However, other compounds of garlic present antioxidant, hypocholesterolemic, vasodilator activities, protective action against different types of cancer, and immunomodulatory. Fungal infections are important causes of morbidity and mortality in people mainly in immunosuppressed ones. Sporothrix schenckii, the causing agent of Sporotrichosis (most common subcutaneous mycosis in Latin America), is dimorphic fungus, of saprophytic life in soil or plants, infecting people and animals mainly through skin injuries and bruises. The main of this work was to evaluate the influence of garlic consuming on immune modulation of healthy and infected Swiss mice in induced way by S. schenckii, since these animals functioning of peritoneal macrophages as well as the nitric oxide and cytokines' production (IL-1β, IL-10 and IL-12) and to evaluate the antifungal potential of garlic with S. schenckii through minimum inhibitory concentration test and colony-forming units. The results showed that garlic offers antifungal potential with S. schenckii. The oral taking of garlic extracts influences the releasing of cytokines by macrophages, regular consuming shows anti-inflammatory effect, and its acute use may take to an inflammatory response. Mice that consumed garlic responded more effectively to fight against the infection.
Highlights
Garlic (Allium sativum L.) is grown all over the world as seasoning and medicinal vegetable since 3,000 BC by the Sumerians and East Indians (García Gómez and Sánchez‐Muniz, 2000; Abreu-Matos, 2000; Holub et al, 2002)
The nitric oxide (NO) production by Peritoneal exudate’s cells (PECs) revealed that healthy animals of the AG have a significantly lower production (p
Animals not previously exposed to extracts (CG), when stimulated by the extracts, show more NO production, compared to the negative control, what does not occurs in animals that receive the garlic extract orally (AG)
Summary
Garlic (Allium sativum L.) is grown all over the world as seasoning and medicinal vegetable since 3,000 BC by the Sumerians and East Indians (García Gómez and Sánchez‐Muniz, 2000; Abreu-Matos, 2000; Holub et al, 2002). Among its ingredients with biological activity, perhaps the most important are the organosulfur compounds that are present in 11-35 mg per gram of fresh garlic. Garlic contains three times more sulfur than onion, in addition to arginine, oligosaccharides, flavonoids and selenium (Holub et al, 2002; Milner and Donato, 2010). The alliin (S-alilcisteína S-oxide) is the main organsulfur ingredient identified in intact garlic bulbs, as when they are cut or grinded, the alliin is changed to allicin by alliinase. The chemical changing of allicin by the heat it yields other sulfur compounds such as ajoenos, vinilditiina and methyl allyl trisulfide (Ankri and Mirelman, 1999)
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