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Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions

May 2007
Nutrition & Food Science 37(3):178-183

Authors:

University of Colorado Boulder

Purpose The purpose of this paper is to provide a comprehensive overview of multiple functions and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur compounds. Design/methodology/approach Literature review of chemistry, physiology, molecular biology, clinical studies. Findings Both garlic and onions exert their effects on human health via multiple different functions, including antioxidant, anti‐inflammatory, and antibacterial properties. The organosulphur compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby preventing the formation of pro‐inflammatory messengers, and inhibit bacterial growth, via interaction with sulphur‐containing enzymes. Research limitations/implications Currently available information on the optimal amount for consumption for each spice is insufficient. Originality/value This review is unique in its comprehensive nature, considering multiple different effects of the spices examined as well as multiple studies from molecular to clinical approaches.

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Nutrition & Food Science

Vol. 37 No. 3, 2007

pp. 178-183

#Emerald Group Publishing Limited

0034-6659

DOI 10.1108/00346650710749071

Antioxidant, anti-inflammatory,

and antimicrobial properties of

garlic and onions

Emily A. Wilson and Barbara Demmig-Adams

Department of Ecology and Evolutionary Biology, University of Colorado,

Boulder, Colorado, USA

Abstract

Purpose – The purpose of this paper is to provide a comprehensive overview of multiple functions

and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur

compounds.

Design/methodology/approach – Literature review of chemistry, physiology, molecular biology,

clinical studies.

Findings – Both garlic and onions exert their effects on human health via multiple different

functions, including antioxidant, anti-inflammatory, and antibacterial properties. The organosulphur

compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby

preventing the formation of pro-inflammatory messengers, and inhibit bacterial growth, via

interaction with sulphur-containing enzymes.

Research limitations/implications – Currently available information on the optimal amount for

consumption for each spice is insufficient.

Originality/value – This review is unique in its comprehensive nature, considering multiple

different effects of the spices examined as well as multiple studies from molecular to clinical

approaches.

Keywords Food products, Health foods, Diet

Paper type Literature review

Introduction

The effects of spices and their possible health benefits have been studied for centuries.

Spices are used for medicinal purposes as well as for added flavor and aroma in many

food dishes worldwide. Spices are therefore of considerable economic importance and

account for some 2 billion dollars (and nearly 500,000 tons) annually of United States’

imports alone (Srinivasan, 2005a). The potential medical benefits of spices include

possible roles in lowering the risk for atherosclerosis, cardiovascular disease, cancer,

and diabetes (Ali et al., 2000; Griffiths et al., 2002; Banerjee et al., 2003; Lai and Roy,

2004; Khanum et al., 2004; Ashraf et al., 2005; Srinivasan, 2005b; Rahman and Lowe,

2006). While spices have been used for their presumed health benefits for thousands of

years (that also include purported roles in preventing earaches, hair loss, and treating

warts; Griffiths et al., 2002), new medical research is now uncovering the underlying

physiological and molecular mechanisms of their action as well as providing some

scientific evidence of their effectiveness. While spices have specific beneficial effects,

e.g. in aiding digestion by increasing the production of saliva and gastric juices

(Srinivasan, 2005b), this paper will focus on more general and fundamental features,

i.e. the antioxidant, anti-inflammatory, and antimicrobial properties of spices.

There is promising evidence for antioxidant, anti-inflammatory, and antibacterial

properties of garlic and onion, however, a caveat at this time is that the doses used in

many in vitro studies exceed those typically consumed by humans on a daily basis

The current issue and full text archive of this journal is available at

www.emeraldinsight.com/0034-6659.htm

The authors thank Gayla Buitron for helpful editorial suggestions.

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(Ali et al., 2000). On the other hand, epidemiological studies show an inverse correlation

between garlic consumption and the risk for cardiovascular disease (reviewed in

Rahman and Lowe, 2006). Optimal doses for maximal benefit to human health, while

avoiding toxic effects such as anemia, remain to be defined (Banerjee et al., 2003) and

controlled human trials are needed to address this issue.

Two key spices with organosulphur compounds: garlic and onion

Garlic and onion are both found in the Allium family and contain organosulphur

compounds with antioxidant, anti-inflammatory, and antimicrobial properties. Garlic,

Allium sativum, is a widely studied spice with many purported benefits and a long

medicinal history dating back to Aristotle, Hippocrates, and Aristophane (Ali et al.,

2000). Garlic typically contains three times greater levels of organosulphur compounds

than onion (Benkeblia, 2004). After chopping or crushing, the enzyme allinase converts

alliin (a cysteine-sulphoxide) in garlic to allicin (a thiosulphate) (Benkeblia, 2004;

Banerjee et al., 2003). The latter compound is thought to confer many of garlic’s

medicinal effects, but garlic has also been shown to be metabolized to a number of

additional organosulphur compounds (Khanum et al., 2004).

The effect of cooking on garlic is controversial at this time. Shobana and Naidu

(2000) found that boiling at 100 C for 30 min increased garlic’s overall antioxidant

activity, and Benkeblia (2004) reported increased beneficial effects of garlic after

heating. On the other hand, Lai and Roy (2004) concluded that some garlic antioxidants

are thermally unstable and Banerjee and coworkers (2004) reported that allinase is

inactivated by heat, thus preventing allicin formation.

The onion, Allium cepa, is another food/spice with medicinal properties as well as

uses for flavor and aroma. A major active ingredient of onion is S-propenylcysteine

sulphoxide (Ali et al., 2000). Onion furthermore contains cepaenes that are best known

for their inhibition of pro-inflammatory messengers (Ali et al., 2000). Onions possess

antioxidant and antibacterial properties, but their antioxidant activity is less than that

of garlic (Shobana and Naidu, 2000). The antioxidant activity of onion is reduced after

cooking, and onion is thus most effective in its raw form (Ali et al., 2000). Interestingly,

different types of onions were found to vary in their properties, with highest total

antioxidant activities as well as greatest in vitro tumor cell inhibition seen in shallots

and the onion variety Western Yellow (Yang et al., 2004).

Regulation of metabolism by oxidation/antioxidation and the role of

garlic and onion

Spices contain the classic antioxidant vitamins ascorbic acid (vitamin C) and

tocopherols (vitamin E group) but also other, very potent antioxidants, such as

phenols, thiols (as sulphur compounds), and carotenoids (Sharma, 2005; Yang et al.,

2004). As antioxidants, all of these are compounds able to slow down, stop, or reverse

oxidation processes by scavenging oxidizing agents, such as reactive oxygen species

(ROS), and recycling oxidized lipids, proteins, and nucleic acids. When present in

excess amounts, ROS increase the risk of atherosclerosis and chronic diseases (Sharma

et al., 2005). Oxidation of lipids can cause specific, direct effects, such as destabilization

of (lipid) membranes resulting, e.g. in decreased survival of red blood cells (Yang et al.,

2004; Kempaiah and Srinivasan, 2004). Allicin has been shown to act as an

antioxidant by scavenging ROS and preventing lipid oxidation and production of pro-

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inflammatory messengers (Banerjee et al., 2003), and similar results were obtained for

garlic and onion extracts (Shobana and Naidu, 2000).

A key mechanism for the multiple effects of ROS is the activation of redox-regulated

gene regulatory proteins (Lavrovsky et al., 2000) that turn on genes for pro-

inflammatory enzymes such as cyclooxygenase (COX) and lipoxygenase (LOX). Redox-

regulated genes are controlled by reduction (via antioxidants) and oxidation (via ROS)

of components of the signal transduction pathways that control their expression.

Expression of COX is upregulated by a surplus of ROS and downregulated by

antioxidants (such as those present in garlic and onion).

How much of these pro-inflammatory enzymes (COX and LOX) is synthesized is

regulated by gene regulatory factors (transcription factors). One of these is nuclear

factor kappa B or NFkB, a master control gene of the immune/inflammatory

response (Janssen-Heininger et al., 2000). Under normal conditions, NFkB remains

inactivated by another factor, its inhibitor IkB. When NFkB is stimulated, more COX/

LOX is synthesized and inflammation is triggered. This transcription factor is, in

turn, strongly regulated by dietary factors; it is activated under insufficient

levels of antioxidants, particularly sulphur-containing ones (Janssen-Heininger et al.,

2000).

In a study by Kempaiah and Srinivasan (2004), rats were given a high-fat diet with

or without garlic, and blood levels of triglycerides (lipids with three fatty acids known

to increase atherosclerosis risk) and thiols such as glutathione (amino acids or peptides

with sulphur groups that recycle, or re-reduce, oxidized proteins, scavenge ROS, and

have a potent effect on redox-regulated signaling pathways, such as that involving

NFkB) were assessed. Food intake per se was not affected by garlic in this study. The

high-fat diet increased the levels of blood triglycerides, decreased the levels of thiols

such as glutathione, and increased lipid oxidation. Kempaiah and Srinivasan (2004)

found that all of these adverse effects of the high-fat diet were effectively reduced by

regular addition of garlic to the diet, thus presumably reducing the risk of

atherosclerosis. When garlic was added to the high-fat diet, total endogenous thiols

increased by 16 per cent, glutathione increased by 28 per cent, and the level of an

endogenous antioxidant enzyme, catalase, which is depleted under oxidative stress,

also increased (Kempaiah and Srinivasan, 2004). The sulphur compounds in garlic are

thus able to protect the endogenous thiol pool (by re-reducing thiols that become

oxidized). Other studies (Ali et al., 2000; Ashraf et al., 2005; Srinivasan, 2005b; Rahman

and Lowe, 2006) support the effect of garlic in improving cardiovascular health, e.g. via

decreases in platelet aggregation, a lowering blood pressure and cholesterol levels, and

inhibition of several steps in the inflammation process as described in the present

review.

Further anti-inflammatory effects of garlic and onion

Chronic over-production of either COX or LOX (and also NFkB itself) causes excess

inflammation and contributes to chronic pro-inflammatory diseases such as

cardiovascular disease, diabetes, and others (Goodsell, 2005). The messengers

produced by LOX can also either stimulate or prevent programmed cell death.

Excessive cell death is involved in e.g. neurodegenerative disease, while insufficient cell

death can lead to cancer (Hannun, 1997; Tatton and Olanow, 1999).

In addition to limiting how much of these inflammatory enzymes is manufactured

(see above), spices can also dampen the actual activity of existing the pool of

inflammatory enzymes such as COX and LOX. Both COX and LOX convert oxidized

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lipids, such as arachidonic acid (AA), to pro-inflammatory, hormone-like messengers.

COX produces prostaglandins that signal pain and trigger inflammation and LOX

produces a related group of messengers, leukotrienes (Goodsell, 2005). Spices inhibit

the activity of both COX and LOX (Goodsell, 2005).

Onion, apparently via its thiosulphinate and cepaene content, inhibits the

production of AA as well as its conversion to pro-inflammatory prostaglandins and

leukotrienes (Ali et al., 2000). More specifically, onion cepaenes were shown to inhibit

COX and LOX activity as well as blood platelet aggregation (Ali et al., 2000). The same

study also showed that onion extract can decrease the onset and development of

tumors as well as have antiasthmatic effects (the latter again via COX inhibition).

Allicin inhibited the production of pro-inflammatory cytokine messengers in a

study of inflammatory bowel disease, apparently by inactivating the pro-inflammatory

factor NFkB via its IkB inhibitor (Lang et al., 2004). By virtue of sulphur-based

antioxidants found in garlic, NFkB was maintained in its inactive state, thus

preventing synthesis of excess COX/LOX.

Antimicrobial agents and specific affects of garlic and onion

In addition to being antioxidants and anti-inflammatory agents, spices also have

antibacterial/antimicrobial properties (Lai and Roy, 2004). The antibacterial properties

of garlic can be eliminated by inhibition of the allinase enzyme and prevention of allicin

formation (Jonkers et al., 1999). The antibacterial effect garlic apparently results from

interaction of sulphur compounds, like allicin, with sulphur (thiol) groups of microbial

enzymes (such as trypsin and other proteases), leading to an inhibition of microbial

growth (Jonkers et al., 1999; Bakri and Douglas, 2005). Many bacterial strains, both

gram-positive and gram-negative, can be inhibited with garlic, and some strains were

inhibited much more strongly by allicin or garlic extract compared to antibiotics (Bakri

and Douglas, 2005; Lai and Roy, 2004). The bacterial strain Staphylococcus aureus

causes pus-producing infections, such as boils, as well as pneumonia and urinary tract

infections (Todar, 2005). Cultures of this strain (as well as Salmonella enteritidis, the

bacterium responsible for salmonella food poisoning, and several fungi) are effectively

inhibited by garlic and onion oil or extracts (Benkeblia, 2004). Other microbes inhibited

by garlic include Bacillus subtilis, a gram-positive bacterium found in soil, Escherichia

coli, a common toxin-producing, food-borne bacterium, and Saccharomyces cerevisiae,a

yeast species (Lai and Roy, 2004). Remarkably, mouthwash containing garlic

significantly reduced total salivary bacteria, including Porphyromonas gingivalis, the

bacterium causing gingivitis (Bakri and Douglas, 2005).

Onions possess antibacterial properties as well. Although less research is available

on the antibacterial activity of onion, it is suggested that S-propenylcysteine

sulphoxide is the compound that inhibits antibacterial metabolism by the same

mechanism as garlic (Kyung and Lee, 2001). Onion extract, the activity of which

remained stable for 48 h, inhibited Streptococcus mutans, a bacterium that causes strep

throat, tonsillitis, bacterial pneumonia, as well as other diseases (Ali et al., 2000).

Adverse effects of excessive doses of garlic and onion

Excessive consumption of concentrated formulations of garlic can lead to adverse

effects on health, such as anemia, weight loss, and toxicity to the heart, liver, and

kidney as well as breaks in chromosomes (Banerjee et al., 2003). Doses of 4 ml/kg, for

raw garlic juice, or of 100 mg/kg, for garlic oil, were lethal to rats (Banerjee et al., 2003).

Problems can arise from high doses of onion as well. One study showed that high doses

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(500 mg/kg) given orally caused lung and tissue damage in rats (Ali et al., 2000).

Another issue, as with garlic, are dermatological problems. Contact dermatitis,

irritation of the skin due to allergens, could by induced with garlic (Sahu, 2002). The

specific allergens have not been identified, but both Allium spices can cause burns after

external application (Ali et al., 2000).

Conclusions

Garlic and onion each possess antioxidant, anti-inflammatory, and antibacterial

properties. The effectiveness of these spices in decreasing pro-inflammatory diseases is

rooted in their nature as modulators of metabolism, for example as COX and LOX

inhibitors. While the available evidence is encouraging, controlled human trails are

needed to establish the effectiveness of these spices in disease prevention. Many of the

available studies utilized relatively high doses of the effective compounds in garlic and

onion, and it remains to be seen whether a moderate level of consumption, that avoids

the toxic effects of excessive doses, is effective. Until such trials are available, it seems

safe to conclude that garlic and onion should be included in the human diet as whole

foods and spices, while high-dose extracts should be used with caution.

Spices have been used for thousands of years and will likely continue to be used for

their aroma, flavor, and medicinal purposes. The research summarized here supports

the ancient wisdom of Aristotle and Hippocrates who recommended garlic for

medicinal purposes and generally promoted the use of food as medicine.

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Corresponding author

Emily A. Wilson can be contacted at: Emilyannwilson@gmail.com

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Atualmente busca-se novas descobertas do uso de plantas fitogênicas e seus extratos vegetais como moduladores da função ruminal, uma vez que a proibição da utilização dos antibióticos na produção animal é crescente por países importadores de produtos de origem animal. O principal componente das pimentas é a capsaicina, um composto ativo classificado como terpenoide aromático, que confere aos frutos a pungência, com atividade antimicrobiana. O objetivo do trabalho foi realizar uma compilação de dados através de uma revisão de literatura sobre a utilização de aditivos naturais, como o uso de pimentas do gênero Capsicum spp. nas dietas de ruminantes (estudo in vivo). A revisão abordou as diferentes formas de utilização com inferências sobre o consumo e digestão dos nutrientes, parâmetros da fermentação ruminal, balanço de nitrogênio. Além disso, discorreu sobre o comportamento ingestivo, parâmetros sanguíneos e parâmetros fisiológicos de ovinos. Assim, foi possível produzir um estudo com linguagem técnico-científica sobre o assunto. As pimentas são frutos que podem ser utilizadas na alimentação de ovinos e, em dietas de ruminantes com alto teor de concentrado, o pH ruminal torna-se ácido, em que a molécula de capsaicina é deslocada para um estado hidrofóbico, tornando-se mais ativa no efeito antimicrobiano.

An Overview Of Therapeutic Activities Of Allium Species In India

Article

Full-text available

Sep 2024

Manigandan. T

Onion and garlic are considered one the most important ancient cultivated crops of genus Allium. Large numbers of Allium species have been widely used for various purposes in hilly area of Arunachal Pradesh. Arunachal Pradesh, a state in North east India, harbours a wide range of wild Allium species which are being used by natives as for vegetable, spices, condiment and medicine. Most of the species are locally cultivated and have good market value in areas of occurrence. However, wild Allium species of Arunachal Pradesh is largely threatened by several human activities exerted by natives. The present work mainly highlights information on species diversity, distribution and utilization of Allium species of India for their chemical constituents and pharmacological activities. The genus Allium contains a number of diverse species. Although only a few Allium species are cultivated, there is evidence that several wild species continue to provide for the needs of various communities. Breeders increasingly look for novel traits from the wild Allium. Very few of the wild Allium species have been studied and little information is available on their pharmacological activities. We discuss the contribution of different Indian Allium species to the understanding and improvement of their pharmacological activity. We aimed to study the different allium species in India and the medicinal uses of these.

Tháng 2/2025, tr

Article

Full-text available

Feb 2025

Nghiên cứu này tối ưu hóa quá trình lên men axit lactic sử dụng chủng Lactobacillus plantarum để hướng tới sản xuất chế phẩm sinh học từ hành tím (Allium cepa L.) nhằm cải thiện sức khỏe gia cầm và giảm phụ thuộc vào kháng sinh. Hành tím chứa nhiều hợp chất hoạt tính sinh học như phenolic, flavonoid (quercetin), và hợp chất lưu huỳnh, mang lại đặc tính kháng khuẩn và chống oxy hóa. Quá trình lên men được thực hiện với các thông số tối ưu: nhiệt độ (18°C và 29°C), nồng độ muối (0%, 2%, 4%), và các chủng vi khuẩn khởi đầu được phân lập từ cơ quan tiêu hoá của gà bản địa (L. plantarum 1582 và L. plantarum JDM1). Các yếu tố này được đánh giá dựa trên pH, độ axit chuẩn độ và mật độ vi khuẩn axit lactic (LAB). Điều kiện 29°C và 2% muối đạt kết quả tốt nhất với mật độ LAB 8,5-9 log CFU/mL, pH giảm sâu dưới 3,5 và độ axit cao, tạo ra sản phẩm ổn định và hiệu quả trong việc ức chế vi khuẩn gây bệnh. Nghiên cứu khẳng định tiềm năng của việc kết hợp hành tím và LAB để tạo chế phẩm sinh học từ hành tím lên men sử dụng cho gia cầm. Từ khóa: lên men, hành tím, Lactobacillus plantarum, nhiệt độ, muối, gia cầm ĐẶT VẤN ĐỀ Lên men lactic là một trong những phương pháp bảo quản thực phẩm lâu đời nhất và phổ biến nhất trên thế giới. Trong đó, vi khuẩn Lactobacillus thực hiện lên men lactic bằng cách chuyển glucose thành axit lactic qua glycolysis, sử dụng enzyme lactate dehydrogenase để tái tạo NAD + , từ đó sản xuất ATP và hỗ trợ sự phát triển trong môi trường không có oxy (Madigan và cs., 2018). Quá trình này không chỉ đơn thuần là kéo dài thời gian sử dụng của thực phẩm mà còn tạo ra những sản phẩm có hương vị độc đáo, giàu giá trị dinh dưỡng và an toàn cho sức khỏe. Trong bối cảnh ngành chăn nuôi gia cầm đang đối mặt với những thách thức về an toàn thực phẩm và sức khỏe vật nuôi, việc tìm kiếm các giải pháp thay thế kháng sinh bền vững ngày càng trở nên cấp thiết. Các chế phẩm sinh học từ rau củ lên men, đặc biệt là hành tím, đang thu hút sự quan tâm lớn nhờ tiềm năng ức chế vi khuẩn gây bệnh và cải thiện sức khỏe đường ruột cho gia cầm. Hành tím (Allium cepa L.), một loại nông sản rất phổ biến tại nhiều tỉnh thuộc miền Trung Việt Nam, là nguồn giàu các hợp chất có hoạt tính sinh học có lợi đối với sức khỏe, trong đó có chứa các hợp chất phenolic, đặc biệt là flavonoid và một số hợp chất hữu cơ lưu huỳnh có đặc tính sinh học kháng khuẩn và chống oxy hóa (Wilson và Demmig-Adams, 2007). Bên cạnh đó, quercetin là một flavonoid có mặt trong cây họ hành (Alliaceae) mặc dù quercetin không trực tiếp hoạt động như một tiền sinh học, nhưng nó có thể ảnh hưởng đến hệ vi sinh vật đường ruột và hỗ trợ quá trình lên men của các prebiotic khác như inulin và FOS (Kumar và cs., 2022). Tuy nhiên, dịch chiết từ củ hành tím cũng có thể gây mất cân bằng lợi khuẩn trong ruột (Myers và cs., 2009). Để giảm những hạn chế và phát huy tối đa ưu thế về đặc tính sinh học kháng khuẩn và kháng oxy hoá của dịch hành tím, việc lên men hành tím với lợi khuẩn là cần thiết. Một số nghiên cứu cho thấy lên men thảo dược với men vi sinh có thể cải thiện hoạt tính và năng suất chiết xuất của các thành phần chức năng của chúng nâng cao giá trị sử dụng cho vật nuôi (Wang và cs., 2018; Sunu và cs., 2019). Nghiên cứu gần đây của chúng tôi (Hoàng Thị Anh Phương

SARIMSOQ VA PIYOZ KUKUNINING KIMYOVIY TARKIBI TARKIBI VA DAVOLASH XUSUSIYATLARI: ХИМИЧЕСКИЙ СОСТАВ ЧЕСНОЧНОГО И ЛУКОВОГО ПОРОШКА СОСТАВ И ЛЕЧЕБНЫЕ СВОЙСТВА

Article

Dec 2024

U.O. Mamatkulova

Maqolada sarimsoqpiyoz va piyozning kimyoviy tarkibi, shuningdek vitamin tarkibi va flavanoidlar tarkibi shifobaxsh xususiyatlari asosida turli kasalliklarni oldini olish va davolash to`g`risida ma`lumotlar keltirilgan. Piyoz tarkibidagi vitamin va flavanoidlarni YuQSX taxlili asosida o`rganilgan va taxlil qilingan. Ular tarkibidagi karotin, kversetin, fitontsidlar va vitaminlari shuningdek antiseptik va yalligʼlanishga qarshi taʼsiri, anti-aterosklerotik taʼsiri, diuretik va antioksidantlik xossalari to`g`risida malumotlar keltirilgan В статье приведены сведения о профилактике и лечении различных заболеваний на основе химического состава чеснока и лука, а также содержания витаминов и флавоноидов. На основе анализа YuQSX изучены и проанализированы витамины и флавоноиды, содержащиеся в луке. Приведены сведения о содержащихся в них каротине, кверцетине, фитонцидах и витаминах, а также об их антисептическом и противовоспалительном действии, антиатеросклеротическом действии, мочегонные и антиоксидантные The article provides information on the prevention and treatment of various diseases based on the chemical composition of garlic and onions, as well as the content of vitamins and flavonoids. Based on the YuQSX analysis, vitamins and flavonoids contained in onions were studied and analyzed. Information is provided on the carotene, quercetin, phytoncides and vitamins they contain, as well as on their antiseptic and anti-inflammatory effects, anti-atherosclerotic effects, diuretics and antioxidants

Administration of Garlic Essential Oil Restored the Altered Enzymatic and Non-enzymatic Parameters and Pulmonary Histoarchitecture in Mice Subjected to Lead Nitrate

Article

Full-text available

Aug 2024

The focus of the current research work was to unfold the therapeutic potential of Garlic Essential Oil (GEO) in altered oxidative stress, biochemical parameters and histoarchitecture of pulmonary tissue of mice intoxicated with the inorganic salt of Lead. Thirty six (36) mice were used in the experiment, and they were divided into 6 groups, with 6 mice in each group. The experimental groups were as: control/untreated, Lead Nitrate (LN), LN + low dose of GEO, LN + high dose of GEO, LN with standard drug (silymarin) and LN with vehicle olive oil. The total duration of the experimental study was of 30 days. The outcome of the study showed downstream levels of SOD, CAT, GPx, GSH and TPC and upstream levels of LPO, total level of cholesterol, LDH, ADH and GGT. Toxicant exposure also de-structured the pulmonary tissue and on the other side both low and high doses of GEO, standard compound silymarin and vehicle olive oil improved the altered enzymatic and non-enzymatic parameters and re-structured the distorted pulmonary tissue to a greater extent. Thus, it is concluded that GEO plays a vital role in imparting protection to lung tissue from lead poisoning.

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Article

Full-text available

Apr 2005

Krishnapura Srinivasan

Spices are esoteric food adjuncts that have been used as flavoring and coloring agents, and as preservatives for thousands of years. Spices have also been recognized to possess medicinal properties and their use in traditional systems of medicine has been on record for a long time. With the advancement in the technology of spices and on knowledge of the chemistry and pharmacology of their active principles, their health benefit effects were investigated more thoroughly in recent decades. Many health benefit attributes of these common food adjuncts have been recognized in the past few decades by pioneering experimental research involving both animal studies and human trials. These studies documented digestive stimulant action, hypolipidemic effect, antidiabetic influence, antilithogenic property, antioxidant potential, anti-inflammatory property, antimutagenic, and anticarcinogenic potential of spices. Among these, the hypocholesterolemic and antioxidant properties of a few specific spices have far-reaching nutraceutical value. These beneficial physiological effects also have the potential of possible therapeutic application in a variety of disease conditions. This review presents an overview of experimental evidence for the nutraceutical potential of spices.

Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum)

Article

Full-text available

Mar 2004
LWT-FOOD SCI TECHNOL

Noureddine Benkeblia

Antimicrobial activity of different concentrations (50, 100, 200, 300 and 500 ml/l) of essential oil extracts of three type of onions (green, yellow and red) and garlic against two bacteria, Staphylococcus aureus, Salmomella Enteritidis, and three fungi, Aspergillus niger, Penicillium cyclopium and Fusarium oxysporum, was investigated. The essential oil (EO) extracts of these Allium plants (garlic and onions) exhibited marked antibacterial activity, with garlic showing the highest inhibition and green onion the lowest. Comparatively, 50 and 100 ml/l concentrations of onions extracts were less inhibitory than 200, 300 and 500 ml/l concentrations. However, with garlic extract, high inhibitory activity was observed for all tested concentrations. S. aureus showed less sensitivity towards EO extracts inhibition, however S. Enteritidis was strongly inhibited by red onion and garlic extracts. The fungus F. oxysporum showed the lowest sensitivity towards EO extracts, whereas A. niger and P. cyclopium were significantly inhibited particularly at low concentrations. Conclusively, where seasoning is desired, essential oil extracts of onions and garlic can be used as natural antimicrobial additives for incorporating in various food products.

Apoptosis and the Dilemma of Cancer Chemotherapy

Article

Full-text available

Apr 1997

Yusuf A Hannun

Antibacterial Effect of garlic and omeprazole on Helicobacter pylori

Article

Full-text available

Jul 1999

The antibacterial effect of a home-made raw garlic extract and commercial garlic tablets alone and in combination with antibiotics or omeprazole was determined against clinical isolates of Helicobacter pylori. MIC values of raw garlic extract and three types of commercial garlic tablets ranged from 10,000 to 17,500 mg/L. When MIC values of the commercial tablets were based on the allicin content, no differences between the three types were observed. The combination of garlic and omeprazole, studied with killing curves, showed a synergic effect which was concentration dependent. Further clinical evaluation of garlic in combination with the conventional agents for H. pylori treatment seems warranted.

Antimicrobial activities of sulfur compounds derived from S-Alk(en)yl-L-cysteine sulfoxides in Allium and Brassica

Article

Feb 2001

Allium and Brassica vegetables have long been known for their antimicrobial activity against various microorganisms, including Gram-positive and Gram-negative bacteria and fungi. Most microorganisms tested were sensitive to extracts of the Allium and Brassica vegetables and the degree of sensitivity varied depending on the strain under study and test conditions. Among the vegetables, garlic showed the most potent activity, followed by onion. Brassica, including cabbage, showed the least potent activity. The principal antimicrobial compounds of Allium and Brassica have been elucidated as allicin (S-allyl-L-propenethiosulfinate) and methyl methanethiosulfinate, respectively. Both compounds belong to the same chemical group, thiosulfinate, generated from S-allyl and S-methyl derivatives of L-cysteine sulfoxide, respectively, existing in Allium and Brassica as major non-protein sulfur-containing amino acids. There have been only few applications of garlic as a natural food preservative, in spite of numerous studies on antimicrobial activity of the vegetables. Relative instability of the antimicrobial compounds and the strong odor of their mother plants seem to limit the use of them as a practical food preservative.

Spices as influencers of body metabolism: An overview of three decades of research

Article

Jan 2005
FOOD RES INT

Krishnapura Srinivasan

The safety of the consumption of spices – turmeric, red pepper and black pepper and their respective active principles was established in animal studies by observing the influence on growth, organ weights, nitrogen balance and blood constituents upon feeding at levels close to human intake as well as upto 100-times the normal human intake. Exhaustive animal studies documented the beneficial influence of turmeric/curcumin, red pepper/capsaicin, and garlic on lipid metabolism, especially anti-hypercholesterolemic effect of the three spices and anti-lithogenic effect of curcumin and capsaicin. The anti-diabetic effects of turmeric/curcumin, onion and cumin seeds were also evidenced with particular ameliorative influence of curcumin and onion on diabetic nephropathy. The antioxidant effects of curcumin (of turmeric), capsaicin (of red pepper) and eugenol (of clove) were evidenced both in in vitro and in vivo systems and the consequential health beneficial anti-inflammatory influence in experimentally induced arthritis was documented. The mechanism of digestive stimulant action of common spices examined in experimental animals revealed to be mediated through phenomenal stimulation of bile secretion with an enhanced bile acid concentration (ingredients essential for fat digestion and absorption) and an appropriate stimulation of the activities of digestive enzymes of pancreas and small intestine. The protective influence of hypolipidemic spices – curcumin, capsaicin and garlic on the altered fluidity of erythrocytes under hypercholesterolemic situation was evidenced in experimental animal models. Antioxidant spices were also shown to greatly reduce LDL-oxidation and also modulate the synthesis of prostaglandins and leukotrienes. Several spices or their extracts were also found to beneficially inhibit platelet aggregation. All these observations strongly indicate that many spices and their active principles are excellent nutraceuticals.

Apoptosis in neurodegenerative diseases: The role of mitochondria

Article

Mar 1999
Biochim Biophys Acta

Nerve cell death is the central feature of the human neurodegenerative diseases. It has long been thought that nerve cell death in these disorders occurs by way of necrosis, a process characterized by massive transmembrane ion currents, compromise of mitochondrial ATP production, and the formation of high levels of reactive oxygen species combining to induce rapid disruption of organelles, cell swelling, and plasma membrane rupture with a secondary inflammatory response. Nuclear DNA is relatively preserved. Recent evidence now indicates that the process of apoptosis rather than necrosis primarily contributes to nerve cell death in neurodegeneration. This has opened up new avenues for understanding the pathogenesis of neurodegeneration and may lead to new and more effective therapeutic approaches to these diseases.

Antioxidant activity of selected India spices

Article

Mar 2000
PROSTAG LEUKOTR ESS

Spices and vegetables possess antioxidant activity that can be applied for preservation of lipids and reduce lipid peroxidation in biological systems. The potential antioxidant activities of selected spices extracts (water and alcohol 1:1) were investigated on enzymatic lipid peroxidation. Water and alcoholic extract (1:1) of commonly used spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper) dose-dependently inhibited oxidation of fatty acid, linoleic acid in presence of soybean lipoxygenase. Among the spices tested, cloves exhibited highest while onion showed least antioxidant activity. The relative antioxidant activities decreased in the order of cloves, cinnamon, pepper, ginger, garlic, mint and onion. Spice mix namely ginger, onion and garlic; onion and ginger; ginger and garlic showed cumulative inhibition of lipid peroxidation thus exhibiting their synergistic antioxidant activity. The antioxidant activity of spice extracts were retained even after boiling for 30 min at 100 degrees C, indicating that the spice constituents were resistant to thermal denaturation. The antioxidant activity of these dietary spices suggest that in addition to imparting flavor to the food, they possess potential health benefits by inhibiting the lipid peroxidation.

Garlic and onions: Their effect on eicosanoid metabolism and its clinical relevance

Article

Mar 2000
PROSTAG LEUKOTR ESS

Garlic (Allium sativum) and onion (Allium cepa) are among the oldest of all cultivated plants. Additionally, both plants have been used as medicinal agents for thousands of years. Both garlic and onion have been shown to have applications as antimicrobial, antithrombotic, antitumor, hypolipidaemic, antiarthritic and hypoglycemic agents. In recent years, extensive research has focussed on the beneficial and medicinal properties of garlic and onions. In particular, the use of these agents in the treatment and prevention of cardiovascular disease and cancer is an area of considerable investigation and interest.

Recent advances towards understanding redox mechanisms in the activation of nuclear factor ??B

Article

Jun 2000
FREE RADICAL BIO MED

The transcription factor, nuclear factor-kappaB (NF-kappaB) has been studied extensively due to its prominent role in the regulation of immune and inflammatory genes, apoptosis, and cell proliferation. It has been known for more that a decade that NF-kappaB is a redox-sensitive transcription factor. The contribution of redox regulation and the location of potential redox-sensitive sites within the NF-kappaB activation pathway are subject to intense debate due to many conflicting reports. Redox regulation of NF-kappaB has been extensively addressed in this journal and the reader is referred to two comprehensive reviews on the subject [1,2]. With the identification of signaling intermediates proximal to the degradation of the inhibitor, IkappaB, the number of potential redox-sensitive sites is rapidly increasing. The purpose of this review is to address recent insights into the NF-kappaB signaling cascades that are triggered by proinflammatory cytokines such as TNF-alpha and IL-1beta. In addition, the role of nitrogen monoxide (.NO) in the regulation of NF-kappaB will be reviewed. Opportunities for redox regulation that occur upstream of IkappaB-alpha degradation, as well as the potential for redox control of phosphorylation of NF-kappaB subunits, will be discussed. Redox-sensitive steps are likely to depend on the nature of the NF-kappaB activator, the type of reactive oxygen or nitrogen species involved, the selectivity of signaling pathways activated, as well as the cell type under investigation. Lastly, it is discussed how redox regulation of NF-kappaB activation is likely to involve multiple subcellular compartments.