Garlic Juice Research Articles

377 Differential Human Antiplatelet Activity of Selected Allium Thiosulfinates

The acute syndromes associated with many human diseases of the cardiovascular system such as myocardial infarction, angina, and some forms of stroke are caused by thrombosis. Platelet aggregation plays a central role in thrombus formation. Dietary intake of inhibitors of aggregation may provide protection against these disorders, which effect millions of Americans. Previous research in our laboratory has shown that juice from onion (Allium cepa) inhibits platelet aggregation ex vivo. Various sulfur-containing compounds are largely responsible for the distinctive aromas, flavors, and platelet inhibitory actions of onion. Among these is the thiosulfinate (TS) family of compounds formed upon maceration of the vegetable. In this study, several pure Allium compounds were evaluated for antiplatelet activity. TSs were synthesized in model reaction mixtures containing the enzyme allinase and S-alk(en)yl-L-cysteine sulfoxides (ACSOs), their natural precursors, or purified from garlic juice. Antiplatelet activity of each compound was determined by dose response using whole blood from human donors. A minimum of 0.4 mM methyl methaneTS, a compound found in freshly cut onion and garlic (Allium sativum), was needed to significantly inhibit aggregation relative to a non-TS control. By contrast, a lower concentration (0.05 mM) of 2-propenyl 2-propeneTS (allicin) and propyl propraneTS, compounds found in garlic but not onion, was required. The garlic compound methyl 2-propeneTS significantly inhibited at 0.2 mM. These data imply a role of alk(en)yl groups in TS antiplatelet efficacy. Variability in ACSO-derived TS composition in cut onion tissue may explain differential antiplatelet activity of onion cultivars. Results from this investigation suggest that ACSO and TS composition profiles may be useful for evaluating the medicinal value of Alliums.

Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity

Prepeeled garlic carried 106-108cfu g−1micro-organisms; 103-105times more than freshly peeled garlic. Scanning electron micrographs revealed the presence of various types of micro-organisms on the surface of the garlic. Fifty-one lactic acid bacteria, 40 non-lactic acid bacteria and 15 yeasts were isolated from prepeeled garlic with heterofermentative lactic acid bacteria predominating among the lactic acid bacteria, andLeuconostococcurring most frequently. Twenty-six isolates of lactic acid bacteria grown in MRS broth with 20% garlic juice or higher were extremely resistant to garlic. Gram negative rod-shaped bacteria were the most frequently occurring non-lactic acid bacteria, with a predominance of the generalPseudomonasandEnterobacter. Cryptococcus neoformanswas the only species of yeast isolated. The inhibitory action of methyl methanethiosulfonate, but not of iodoacetate, appeared similar to that of garlic.

Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals

Garlic ( Allium sativum L.) juice and 2,4-decadienals were heated in a microwave oven at the full power of 700 W. The volatile compounds of heated samples were isolated using diethyl ether solvent extraction and analysed using gas chromatography and gas chromatography–mass spectrometry. A total of 23 compounds were identified from these samples, among which 14 sulfide compounds, five aldehydes, two alcohols, one acid and one furan were identified. Three tentatively identified compounds, dithio(1-propenyl)propionate, dihydro-2(3 H)-thiophenthione and n-hexanethiol were newly found in deep-fried garlic flavor. During microwave heating, levels of most volatiles decreased as the heating time continued. 2-Pentylfuran, isopropyl alcohol, hexanal and ( E)-2-octenal were formed from the degradation of 2,4-decadienals. Sulfur dioxide was generated predominantly from the degradation and oxidation of sulfide compounds.

Protective effects of garlic juice against embryotoxicity of methylmercuric chloride administered to pregnant Fischer 344 rats.

In order to investigate the beneficial effects of 0.5 or 1.0 g/kg Korean garlic juice against the embryotoxicity of 20 mg/kg methylmercury chloride (MMC, CH3HgCl), pregnant Fisher 344 rats were simultaneously orally administered on day 7 of gestation. On day 20 of gestation the dams were laparotomized under ether anesthesia, and the fetuses were removed and examined for toxicity of methylmercury. Garlic juice depressed the toxicity in terms of some parameters. In the case of simultaneous treatment with 0.1 g/kg garlic juice and MMC, rates of increase were 17.5% in maternal body weight, 13.2% and 41.9% in fetal and litters' weight respectively, and 37.0% in fetal survival rate. Decreasing rates were 10.0% in maternal death rate, and 6.9% and 31.3% in pre- and post-implantation loss respectively. Decreasing rates of mercury levels in dams were 67.2% in liver, 57.6% in brain, 47.2% in kidney, 42.1% in spleen and 40.9% in blood. As well, decreasing rates of mercury level in fetuses were 54.9% in all body burden, 55.9% in liver, 46.7% in kidney and 37% in brain, respectively. The number of fetal ossification centers were reduced by 23.8% to 58.0% following simultaneous treatment with 1.0 g/kg garlic juice. These findings indicated that garlic juice effectively inhibited the embryotoxicity of methylmercury in pregnant Fischer 344 rats.

Combined effects of ethanol and garlic on hepatic ethanol metabolism in mice.

The combined effects of ethanol and components in fresh garlic on ethanol metabolism were investigated in the livers of mice. Male, 11-wk-old C3H/HeNCrj mice were intragastrically administered 2 g ethanol/kg body weight after being administered fresh garlic juice for 8 d (garlic group), and changes in the concentrations of ethanol, acetaldehyde and acetate in the serum, and changes in the activity of hepatic enzymes related to ethanol metabolism in mice were examined. The increases in the concentrations of acetaldehyde and acetate in the serum after ethanol administration tended to be diminished following garlic administration. The microsomal ethanol-oxidizing system (MEOS) in the livers of the garlic groups was significantly lower than that of the control microsomes at 2 h after ethanol administration. It therefore seems that the decrease of MEOS in hepatic microsomes caused a smaller increase in the acetaldehyde concentration in the serum of the garlic groups because cytosolic alcohol dehydrogenase showed no significant difference between the control and garlic groups. After ethanol administration, the content of cytochrome P-450 in the hepatic microsomes of the control groups increased, while that of the garlic groups did not change although cytochrome P-450 (CYP) 2E1 and 1A2 in the hepatic microsomes of the garlic groups increased. These results indicate that the induction of isozymes of cytochrome P-450 other than CYP 2E1 and 1A2 was inhibited following garlic administration. Cytosolic high Km and total aldehyde dehydrogenase (AIDH) in the liver of the garlic groups tended to be lower than those activities of the control groups at 1 and 2 h after ethanol administration. It therefore seems that the decreases of AIDH in the hepatic cytosols diminished the increase of acetate in the serum of the garlic groups after ethanol administration. These results suggest that the ethanol metabolism in the mouse liver is controlled by components in fresh garlic juice.

Effect of garlic and garlic preparations on physiological and psychological stress in mice

The effect of several kinds of garlic preparations such as raw garlic juice (RGJ), heated garlic juice (HGJ), processed garlic powder (PGP) and aged garlic extract (AGE) on both physiological and psychological stress were investigated using four stress models in mice: forced swimming test, mechanical treadmill running, immobilization stress test, and a cooling rewarming test. RGJ was shown to be effective only at a low dose in the forced swimming test, whereas the effect was reduced at a high dosage. HGJ and PGP demonstrated no antistress effects. In contrast, AGE was shown to be effective in all of the stress tests. © 1997 by John Wiley & Sons, Ltd.

Effect of garlic, onion and sodium benzoate on the mycoflora of pepper, cinnamon and rosemary in Egypt

Some 44 genera appertaining to 111 species and 2 varieties were recovered from pepper, cinnamon and rosemary on three types of media at 28°C. Despite its narrower spectrum of genera and species, pepper was more contaminated with fungi than cinnamon or rosemary. Aspergillus species were the major contaminants of both pepper and cinnamon while members of Cladosporium and Mycosphaerella of rosemary, Aspergillus flavus, A. flavus var. columnaris and A. niger, were the most prevalent species on the three spices. Also, it could be concluded that mould numbers were higher than 10 4g −1 in all three spices on all media used and thus they were of unacceptable quality according to the International Commission on Microbiological Specifications for foods. Hence, attempts for controlling fungi in spices were made, and showed that sodium benzoate and garlic juice in the isolation medium exerted a significant depressive effect at all or most doses used on glucophilic, osmophilic or osmotolerant and cellulose-decomposing fungi. Several fungi were not significantly affected by onion juice, but on some other species, it had a promoting effect. Therefore, garlic or sodium benzoate could be added to suitable spices at effective levels to prevent mould growth.

Otomycosis--a clinico-mycological study and efficacy of mercurochrome in its treatment.

A total of 110 patients of symptomatic otomycosis was investigated, prospectively. Aural swabs were collected on 1st, 7th and 14th day and examined by direct microscopy and culture for fungi. Of these, 80 patients found to be having pure fungal infection, were taken up for mycological and therapeutic study. Fungi belonging to genus Aspergillus were isolated in 76 (95.0%) patients of which Aspergillus niger was the commonest isolate in 46 (57.5%), followed by A. flavus in 27 (33.7%), A. fumigatus in 3 (3.7%), Candida species in 3 (3.7%) and Mucor in 1 (1.2%). The patients were of all age groups but majority were between 21 and 30 years and the male-female ratio was equal. Of the total of 40 male patients, twenty-one were Sikhs using turban. Before developing the symptoms, forty five patients used oil, mixture of oil and garlic juice, antibiotics, steroids, antiseptics or wax solvent as ear drops. Only two patients were diabetic. No patient had fungal infection elsewhere in the body. The patients were called for regular follow-up for three weeks. In forty cases mercurochrome was applied as the antifungal agent after cleaning the external auditory canal, in twenty-three clotrimazole and in rest of the seventeen patients miconazole was used. On 7th day, only 11 (13.7%) patients grew different fungi in culture. They became symptom-free on 14th day and no fungal material could be seen on otoscopy, direct microscopy or culture. Mercurochrome was found to be most effective in these patients.

Analytical strategy by coupling headspace gas chromatography, atomic emission spectrometric detection and mass spectrometry application to sulfur compounds from garlic

Numerous sulfur-containing molecules are present in garlic cloves, alliine being the most important. The characteristic aroma of garlic is obtained after the reaction of the enzyme alliinase which converts alliine into allicine. This very unstable molecule is rapidly converted into a series of numerous other odorous sulfur-containing molecules. This complex mixture of volatile compounds was analysed using GC-atomic emission spectrometric detection and GC-MS after introduction with a headspace device. The analysed products were non-peeled and peeled whole garlic cloves, peeled and crushed garlic cloves and garlic juice obtained by crushing the cloves. A comparison was made between the heating times of the headspace device (5 and 45 min). The two-stage analytical strategy used for this kind of analysis is described: (i) location of the sulfur-containing compounds from the specific sulfur chromatograms obtained by monitoring the sulfur atomic emission line with an atomic emission spectrometer coupled to a gas chromatograph and (ii) structural analysis of the located and selected compounds by mass spectrometry after transposing the chromatographic method to GC-MS.

Breaking Bud Dormancy in Grapevines with Garlic Paste

Four dormant grapevine (Vitis spp.) cultivars grown under forced conditions were treated immediately after pruning with a paste of fresh garlic, the supernatant of a 20% suspension of CaCN2, and 50% `Merit' solution a foliar fertilizer, to break bud dormancy. Garlic paste significantly accelerated budbreak and increased the rate of budbreak in three cultivars, but for `Delaware,' CaCN2 was more effective. Garlic also affected budbreak of cuttings with a single bud of `Kyoho,' `Neo Muscat,' or `Muscat Bailey A' grapes in a deep stage of dormancy. Garlic paste applied to cool `Muscat of Alexandria' vines immediately after they were pruned in various stages of dormancy (from November to March) accelerated budbreak in the spring when application was made by January. The rate of budbreak was steady, but earlier CaCN2 treatments resulted in a rate of budbreak that was not uniform, although the first budbreak was accelerated. Low concentrations of garlic juice did not promote budbreak of cuttings of `Muscat of Alexandria'. When garlic paste was applied to various parts of cuttings with two buds, budbreak was accelerated when the upper cross-section was treated, but the overall rate of budbreak was highest when the lower half of the cutting was treated. Chemical name used: calcium cyanamide (CaCN2).

Inhibitory effect of diet related sulphydryl compounds on the formation of carcinogenic nitrosamines

N-Nitroso compounds (NOCs) are known to be strong carcinogens in various animals including primates (Preussman and Stewart, (1984) N-Nitroso Compounds). Human exposure to these compounds can be by ingestion or inhalation of preformed NOCs or by endogenous nitrosation from naturally occurring precursors (Bartsch and Montesano, Carcinogenesis, 5 (1984) 1381–1393; Tannebaum (1979) Naturally Occuring Carcinogens, Mutagens and Modulators of Carcinogenesis; Shephard et al., Food Chem. Toxicol., 25 (1987) 91–108). Several factors present in the diet can modify levels of endogenously formed nitrosamines by acting as catalysts or inhibitors. Compounds in the human diet that alter nitrosamine formation would thus play an important role in carcinogenesis study. Earlier researchers have reported the nitrite scavenging nature of sulphydryl compounds (Williams, Chem. Soc. Rev., 15 (1983) 171–196). We therefore studied the modifying effect of sulphydryl compounds viz., cysteine (CE), cystine (CI), glutathione (GU), cysteamine (CEA), cystamine (CEI), cysteic acid (CIA) and thioglycolic acid (TGA) on the nitrosation of model amines viz., pyrrolidine (PYR), piperidine (NPIP) and morpholine (NMOR). Many of these compounds are present in the food we consume. The present work also describes the inhibitory effect of onion and garlic juices on the nitrosation reactions. Both onion and garlic are known to contain sulphur compounds (Block, Sci. Am., 252 (1985) 114–119). Most of these compounds behave as antinitrosating agents and their inhibitory activity towards formation of carcinogenic nitrosamines, under different conditions is described.

Direct relaxant effects of garlic juice on smooth and cardiac muscles

The effects of garlic juice on smooth and cardiac muscles of rabbit and guinea pig were tested in vitro using isolated segments of aorta, trachea and intestines and isolated rabbit hearts. Garlic juice inhibited the contractions of rabbit and guinea pig aortic rings induced by norepinephrine in Ca 2+-free and Ca 2+-containing Krebs-Henseleit solutions. Also, garlic juice inhibited the contractions of rabbit and guinea pig tracheal smooth muscles induced by acetylcholine and histamine, respectively, in both Ca 2+-free and Ca 2+-containing Krebs-Henseleit solutions. Furthermore, garlic juice inhibited the spontaneous movements of rabbit jejunum and guinea pig ileum and inhibited the force of contraction of isolated rabbit hearts in a concentration-dependent manner. All inhibitions were reversible. These data suggest that the hypotensive action of garlic juice may be due, at least in part, to a direct relaxant effect on smooth muscles.

Contact dermatitis due to topical treatment with garlic in Hong Kong

Contact dermatitis due to garlic is usually due to handling of garlic for cooking. Among the Chinese, garlic is also used as a form of topical medicament. 8 patients developed contact dermatitis after rubbing the cut end of a fresh garlic bulb onto the skin to treat fungal and other infections at the groin, neck, lower limb, hand or face. The distribution and morphology of the lesions were different from the classical form as described in the literature. Repeated open application tests with fresh garlic were all positive and patch tests with garlic extract were all negative. 5 controls tested by repeated open application with fresh garlic juice were also positive and patch tests in 10 controls with garlic extract were also negative. The results confirmed that the contact dermatitis was due to irritation. The patients were treated successfully with topical fluorinated steroid. For prevention, the practice of direct application of fresh garlic onto the skin for treating infections should be discouraged.

Stability of Allicin in Garlic Juice

ABSTRACTStability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin but not 3‐vinyl‐l,2‐dithi‐4‐ene as reported by other investigators. Unheated garlic juice did not contain detectable amounts of 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin as shown by HPLC analysis.

INFLUENCE OF CERTAIN DIETARY PLANT CONSTITUENTS ON PLATELET AGGREGATION

ABSTRACTThe effect of seven dietary constituents, (i) cuminaldehyde, (2) eugenol, (3) ferulic acid, (4) linalool, (5) piperine, (6) vanillin and (7) zingerone on human and rat platelet aggregation has been studied. Cuminaldehyde and eugenol both at 2mM caused a significant stimulation of aggregation of washed platelets while zingerone exerted a similar but moderate effect at 4 mM. The other compounds were without any effect. Cuminaldehyde and eugenol showed essentially the same effect on both human and rat platelets. Their effect on platelet aggregation increased with concentration up to 2 mM, beyond which a decrease was observed. The effect was less pronounced in platelet rich plasma (PRP). This aggregatory effect of the two compounds was almost additive at low concentrations. Pre‐treatment with aspirin or salicyclic acid (0.1 mM) inhibited the effect of the above compounds on platelet aggregation. Treatment with onion juice (20 μL/mL) as well as garlic juice (5 μ/mL) countered to a large extent the effect of the two compounds. These studies are of significance in hemostasis and thrombosis.

Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb

The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.

Effect of garlic on the hepatic glutathione S-transferase and glutathione peroxidase activity in rat

It was attempted to observe the effect of garlic on the hepatic glutathione s-transferase and glutathione peroxidase activity in this study. Glutathione s-transferase (EC 2.5.1.18) are thought to play a physiological role in initiating the detoxication of potential alkylating agents, inclnding pharmacologically active compounds. Glutathione peroxidase (EC 1.11.1.9) might play an important role in the protection of cellular structures against oxidative challenge. The activities of glutathione s-transferase and glutathione peroxidase in rat liver were increased by the treatment of garlic juice. Allicin fraction, heat-treated allicin fraction and garlic butanol fraction markedly inhibited glutathione s-transferase activityin vitro, whereas glutathione peroxidase activity was significantly increased in heat-treated allicin fraction and garlic butanol fraction.

Mutagenicity and cytotoxicity tests of garlic

Mutagenicity and cytotoxicity of fresh juice and alcohol extract from garlic were studied by Ames' test, Rec assay, Micronucleus test and the check of the influence to HEp 2 and chinese hamster embryo (CHE) primary cultured cells. No evidence of mutagenicity of these samples were observed in Ames' test and Rec assay, while there was dose dependent increase of micronucleated cells and polychromatocytes on the bone marrow cells of mice and chinese hamsters treated with garlic juice. There were severe damages, e.g. growth inhibition and morphological changes of both cultured cells due to garlic juice, but no or slightly cytotoxic signs were observed even in high concentration of garlic extract. A higher sensitivity to the cytotoxic effects of garlic was seen by the present findings with CHE primary cells than HEp 2 cell line.

Effect of raw and extracted-aged garlic juice on growth of young rats and their organs after peroral administration (author's transl)

The effects of peroral administration of raw garlic juice and extracted-aged garlic juice (garlic extract) were studied with female Wistar strain rats. For the examination, 5, 5 and 10 rats were sacrificed after 3, 8 and 21 days respectively. In the group to which raw garlic juice (5 ml/kg) was administered 5 rats died of the serious stomach injury in 21 days and body weight of still living rats was down at the beginning as food and water intake were decreased. The growth of rats to which raw garlic juice administered group was retarded. The retardation of growth was thought to be caused by the stomach injury due to raw garlic, which limited in fundus. The injured section of stomach was not far gone by the longer administration, however, the mucous secretion of the surface and neck area were stimulated. Swelling of the liver, hypertrophy of the spleen and adrenal glands, and the decrease of erythrocytes with various morphological changes were clearly observed after 3 and 8 days on the group dosed high raw garlic juice, but almost these changes were not observed at any time on extracted-aged garlic juice administration.

Onion, Garlic, and Experimental Atherosclerosis

Forty-two healthy male albino rabbits weighing around 1 Kg were divided into 4 groups. Group I (8)- fed on normal stock diet, Group II (8)- fed on stock diet plus cholesterol (0.5 gm in 5 ml of olive oil). Group III (15)- received stock diet plus cholesterol plus garlic (0.25 gm) juice. Group IV (11)- received stock diet plus cholesterol plus onion (2.5 gm) juice. The animals were closely observed and followed for 16 weeks. Approximately every 4 weeks, blood samples were collected for estimation of various parameters (S. cholesterol, S. triglycerides, S. lipoproteins, S. phospolipids, and fibrinolytic activity). At the end of experiment, animals were sacrificed and degree of aortic atherosclerosis was graded (grade 0 to 4) in different groups and compared. Experimental study revealed that both garlic and onion (garlic more than onion) had significant effect in inhibiting the rise in S. cholesterol, S. triglycerides, S. beta lipoproteins, and S. phospolipids and significant effect in enhancing the fibrinolytic activity. The beta: alpha ratio was altered favourably and the ratio was kept close to normal. As regards the degree of aortic atherosclerosis as seen on post mortem, it was significantly less in garlic and onion group when compared with pure cholesterol group.