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Garlic, a very common condiment found in our kitchens has immense therapeutic potential. It has been used since ages in different civilizations and eras for therapy in diverse conditions. However, somewhere down the lane, its health benefits were forgotten with very few researchers doing studies on it and demonstrating its benefits in various disorders of the cardiovascular, respiratory, central, and peripheral nervous systems including dermatological and reproductive disorders. However, with a boom in the Nutraceutical industry in the past few decades, renewed interest has been generated in this age-old remedy with it becoming a very popular health supplement. This review focuses on the health benefits of this wonder food. It also emphasizes the need to find the right therapeutic dose at which it can be therapeutically beneficial and paves the way for future research. © 2015, Asian Journal of Pharmaceutical and Clinical Research. All rights reserved.
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Vol 8, Issue 3, 2015 ISSN - 0974-2441
GARLIC: NATURE’S PANACEA
YASHASVI SUVARNA*, RATHAI RAJAGOPALAN
Department of Pharmacology, MS Ramaiah Medical College, Bangalore - 560 054, Karnataka, India. Email: yashasvisuvarna@gmail.com
Received: 06 February 2015, Revised and Accepted: 04 March 2015
ABSTRACT
Garlic, a very common condiment found in our kitchens has immense therapeutic potential. It has been used since ages in different civilizations
and eras for therapy in diverse conditions. However, somewhere down the lane, its health benefits were forgotten with very few researchers doing
studies on it and demonstrating its benefits in various disorders of the cardiovascular, respiratory, central, and peripheral nervous systems including
dermatological and reproductive disorders. However, with a boom in the Nutraceutical industry in the past few decades, renewed interest has been
generated in this age-old remedy with it becoming a very popular health supplement. This review focuses on the health benefits of this wonder food.
It also emphasizes the need to find the right therapeutic dose at which it can be therapeutically beneficial and paves the way for future research.
Keywords: Garlic, Antioxidant, Dementia, Lipid lowering.
INTRODUCTION
Garlic is a common household kitchen condiment used very often to add
taste to our food. However, what is very interesting to note is that it is
one of the earliest plants documented in the literature for its beneficial
therapeutic effects [1]. In this review, facts about the garlic plant, its
medicinal uses in the bygone eras, present and future implications will
be elaborated.
THE USE OF GARLIC IN ANCIENT CIVILISATIONS AND BYGONE
TIMES
The ideology of garlic having healing properties might have propped up
due to its pungent odor which kept other humans away and thus would
also help to keep diseases and other animals away.
The earliest recordings were recovered from the Egyptian civilization
where garlic was not only found to be a great part of the diet of the
natives, but also of the 875 medicinal preparations contained in the
Egyptian book Codex Ebers, 22 of them contained garlic. Garlic was not
only fed to the working class and laborers to boost their strength but the
use of garlic among the Royal class also came to the limelight when well-
preserved garlic cloves were obtained from the tombs of Tutankhamun.
The Egyptians also used garlic in embalming and mummifications [2].
Even the Talmud, a Jewish religious text also bears writings where
garlic was used for the treatment of parasitic infections, [3] as well as to
promote marital relationships.
Garlic dominated the field of health in ancient Greece which was very
evident from various instances such as composition of spells found in
the Greek magical papyri from the second century, as well as remedies
for problems of eyelids in plays by the Greek writer Aristophanes. Garlic
was fed to the soldiers before the war to improve their performance
in the battlefield. Literature also reveals that athletes were fed garlic
just before the event in order to improve their performance in the early
Olympics [4]. Hippocrates, the father of medicine also advocated the
use of garlic for respiratory complaints [3]. Thus, it is clear that the
Greeks no doubt had very early on recognized the potentials of this
wonder food.
Ancient Rome was also not spared of the splendor of garlic as it formed
a large part of the diet particularly for sailors and soldiers. Dioscorides
was a Greek physician, who served Nero’s army and was the author of
a five volume treatise that postulated that garlic was a blood cleaner.
Garlic was also used for treatment of gastrointestinal and joint
disorders, seizures, and animal bites. Medical care in Rome was greatly
influenced by the writings of Pliny the Elder who wrote an extensive
compilation of remedies, the natural history which was first printed in
77 CE and translated several times. This book listed as many as twenty-
three uses of garlic for a variety of disorders. Galen, the father of galenic
pharmacy named garlic as “rustic’s theriac” for its popularity in folk
medicine.
Initially used as a preservative, garlic in ancient Chinese medicine was
used in combination with other herbs for the treatment of diarrhea, worm
infestation, [5] fatigue, insomnia and headache. There has also been
recordings of it being used to treat depression and male infertility [6].
Garlic was used extensively for its healing properties in Ancient India
with it being mentioned in the Vedas [7]. The ancient systems of
medicine especially Ayurveda and Unani also made use of this wonder
food with writings in the Charaka Samhita recommending the use of
garlic for cardiovascular disorders and arthritis. In ancient Tibet, many
recipes to treat stomach disorders which was grown in the gardens of
Babylon and was referred to as the “rank rose” [7]. The Ancient Israelis
used garlic to stimulate starvation and to kill parasites.
Much of the popularity of garlic in the field of medicine was maintained
by the Arab physicians who used it very frequently as remedies for
various disorders in the middle ages. During these times in Europe,
garlic was predominantly grown in monasteries. The most important
document is the Hortulus script where garlic predominantly featured. It
was used to treat constipation and to prevent heat stroke in workers [6].
During the later-partof the 12th century, the Abbess of Rupertsberg
wrote that eating garlic raw was much better than eating it cooked. In
Salerno, garlic was classified as a hot food that generated heat in the
winters and limited development of breathing disorders. Garlic also
found great use in the Dark periods of Plague [8,9].
The advent of the Renaissance laid importance on medicinal plants with
physic gardens being opened in major cities where garlic was one of
the most common plants grown. Dr. Pietro Mattioli, a great physician
of the 16th century, recommended use of garlic for kidney stones and
expelling after birth. The wealthy English also used garlic for toothache,
constipation, dropsy, and plague [10].
Moving toward modern times, in 1858, Louis Pasteur noted that
garlic killed microbes like bacteria and Helicobacter pylori and his
Review Article
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observations were strengthened by the ability of garlic to keep down
typhoid, diphtheria and cholera in the 19th century [11]. Lekrek, a
French therapist, also used garlic successfully as a prophylactic remedy
to control the “Spanish Fever” pandemic in 1918 [12].
Native Americans used garlic not only in tea and also as a stimulant,
expectorant and tonic. In 1917 and 1918, people wore garlic necklaces
to ward off influenza. In Russia, not only was it an all-time favorite
remedy of Russian physicians, garlic was used to treat the wounded
soldiers of the Russian army not only in the first world war but also in
the second one which was well after the discovery of the world’s first
antibiotic, penicillin. Thus, garlic was also known as Russian penicillin
or natural antibiotic [13].
GARLIC PLANT AND ITS CHEMISTRY
The garlic plant (Allium sativum) is a bulbous plant that belongs to the
kingdom Plantae, order Asparagales, family Amaryllidaceae, subfamily
Alloideae, and genus Allium. There are broadly two subspecies [13] and
hundreds of varieties [14] which include A. sativum var. ophioscorodon
(hard necked garlic) and A. sativum var. sativum (soft-necked garlic).
It has been referred to as camphor of the poor, da suan, lasun, nectar
of the gods, poor man’s treacle, rason, rust treacle, stinking rose in
different parts of the world.
The active principle of garlic which was first discovered by Chester
Cavallito and team in 1948 is allicin which has been demonstrated to have
antimicrobial and antifungal properties [15] (Fig. 1). This compound
is not present in garlic naturally but is formed by the cleaving of alliin
(along with S-allyl cysteine) by the allinase enzyme which occurs only
when a pod of garlic is chopped, crushed or damaged and is responsible
for garlics’ characteristic pungent odour (Fig. 2). This enzyme is heat
unstable [16] and irreversibly deactivated below a ph of 3 and thus
allicin is not generated endogenously in the body from the consumption
of fresh whole garlic [17,18]. Recent studies have also shown that apart
from allicin, many other polar compounds offer health benefits with
advantages of them being heat stable and not generating odour [19].
Including allicin, garlic contains 33 sulfur compounds, several enzymes,
minerals including calcium, copper, iron, and zinc, vitamins A,B1, and C,
flavonoids, and saponins [20]. It is also a factory of essential amino
acids [21]. However, in typical servings of 1-3 cloves per day, initially
proposed by the German E monograph in 1998,garlic has no significant
nutrition value [22] (Table 1). Much debate still arises as to the daily
recommended values of garlic.
GARLIC SUPPLEMENTS
The nutraceutical industry has boomed in the past two decades. Herbal
supplements for every complaint and sigh of a patient are recommended
and it is not surprising that a wonder condiment like garlic was found
to used more than twice of other common 91 supplements [23].
The beneficial effects of garlic has been exploited in the form of oils,
dehydrated powder, oil macerates, and extracts.
Oil capsules: The essential oil content of garlic cloves is 0.2-0.5% which
is obtained by steam distillation of garlic cloves. Vegetable oil is mixed
with garlic oil in small quantities in order to mask the pungent smell in
capsules available in the market to increase palatability.
Dehydrated powder: Garlic powder is mainly produced as a condiment
to flavor food by slicing or crushing, then drying, and pulverizing
into powder. How effective is it from the nutritional aspect is still
controversial as highlighted in the text above.
Oil Macerate: Originally developed for use as condiments, these are
mixtures of whole garlic cloves ground into vegetable oil. This form has
a potent garlic odor which is attributed to allicin. Being high in fat, they
cannot be consumed on a regular or daily basis.
Extract: The garlic used for extract preparation is grown in selected
farms under special organic conditions. Whole or sliced garlic cloves
are soaked either in purified water or diluted ethanol in steel tanks for
varying amounts of time. The solvent is then concentrated and used.
The extract, especially the one that has been aged for as long as up to
20 months and known as aged garlic extract (AGE) contain only water-
soluble constituents and a small amount of oil-soluble compounds.
These water soluble compounds are mild and more beneficial sulfur-
containing, antioxidant rich amino acids such as S-allylcysteine (SAC),
S-allylmercaptocysteine, and non sulphur Maillard reaction products.
SAC has a 98% absorption rate into the blood-making it have great
bioavailability. SAC is the key compound in AGE and is used to standardize
it [24,25]. SAC levels can be easily detected in the plasma, liver and
kidney after oral intake and is at present the only reliable compliance
marker in humans for studies involving garlic supplements [26,27]. It
is also worth mentioning that the entire production process in making
AGE is subject to 250 stringent quality checks to ensure its safety and
efficacy, all of which conforms to international goods manufacturing
Fig. 1: Allicin - the active principle of garlic
Table 1: Important nutrients in 100 g of garlic
Energy 623 kJ
Carbohydrates 33.06 g
Fat 0.5 g
Protein 6.36 g
Vitamins-Thiamine 0.2 mg
Riboflavin 0.11 mg
Niacin 0.7 mg
Pantothenic acid 0.596 mg
Pyridoxin 1.235 mg
Vitamin C 31.2 mg
Calcium 181 mg
Potassium 401 mg
Magnesium 25 mg
Phosphorous 153 mg
Sodium 17 mg
Iron 1.7 mg
Selenium 14.2 mcg
Fig. 2: Formation of allicin from alliin by the alliinase enzyme
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practice guidelines [28]. The US National Cancer Institute tested SAC
toxicity as compared to other typical garlic compounds and found that
SAC is less toxic than allicin and diallyl disulfide (DADS) [29].
HEALTH BENEFITS OF GARLIC
Central nervous system disorders: Research into the pathogenesis of
dementia has revealed that there are links between cardiovascular
disorders and Alzheimer’s dementia [30]. Vascular dementia, which
is the second most common dementia after Alzheimer’s in the elderly
has also been attributed to dyslipidemia [31]. Animal studies have
demonstrated that lipid peroxidation may be responsible for the aging
process and that intake of hypercholesterolemic diets can result in
microglial activation [32] and beta-amyloid plaque deposition [33]
and thus can be implicated in pathogenesis of dementias with mixed
pathology.
Various animal experiments have revealed that garlic extracts lowered
plasma lipid and cholesterol in rats, rabbits, chickens, and swine [34-37]
and to possess antithrombotic [38,39] and fibrinolytic properties. These
results were also observed in human without history of cardiovascular
disease was included and a lowering of low-density lipoprotein-
cholesterol [40-43] reduction in platelet aggregation and a stimulation
of fibrinolysis has been proved [37,44-47]. Apart from this, garlic
has known to be a good antioxidant with remarkable effects on free
radical-induced organ damage [26]. The strong antioxidant properties
of AGE in particular have been proved to modulate neurobehavioral
and neurochemical changes in areas of focal ischemia in a study done
by occlusion of the middle cerebral artery of male Wistar rats [48].
Garlic oil has also been demonstrated to have neuroprotective activity
in ischemia and reperfusion-induced brain injury. Apart from this, the
antioxidant effects of another garlic sulfur compound diallyl tetrasulfide
(DTS) has been demonstrated against cadmium [Cd] induced toxicity in
the brain [49] and kidneys [50]. These effects have however not been
very well-studied in humans and further studies are required.
Antiapoptotic properties have also been attributed to the sulfur
compound DADS [51] present in garlic which has been hypothesized
to produce neuroprotective effects by activating phosphatidylinositol
3kinase (P13 K) and inactivating glycogen synthase kinase-3 (GSK-3)
cytochrome c, caspase - 3 and poly (ADP-ribose) polymerase (PARP).
The amelioration of cognitive decline in animal models of Alzheimer’s
disease (AD) has also been attributed to the antiapoptotic effects of
garlic [52].
Thus, with increasing knowledge on the association between
cardiovascular risk factors, dementia and AD, the antiatherogenic,
antioxidant, and anti-apoptotic effects delivered by garlic may be
extended to its neuroprotective action, helping reduce the risk for
cerebrovascular disease and dementia. However, more well-designed
randomized, larger clinical trials of longer duration using well-
standardized preparations of garlic are needed to be conducted to
support these effects.
Cardiovascular system disorders: In-vitro studies have demonstrated
the cholesterol and lipid lowering, antiatherogenic, antithrombotic,
antiplatelet effects, antioxidant, and fibrinolytic effects as stated above,
which also proves to be beneficial in coronary vessel disease. Garlic
extract also has been found to modulate the production and function of
nitric oxide in rat pulmonary arteries [53] along with beneficial effects
on the heart rate [54] and blood pressure [55]. In human studies, a
decrease in blood pressure was observed in patients with essential
hypertension [56]. Another study revealed that when garlic was given
in injection as 60 mg/day in 10 days to patients with unstable angina
symptoms resolved with lowering of blood glucose level in those having
hyperglycemia [57]. Chronic garlic powder intake has been found to
decrease age-related decrease in aortic stiffness and thus protect the
elasticity of the aorta in the elderly [58]. Garlic has also been found to
increase blood flow in peripheral tissues, which has been hypothesized
to interleukin-6 production [59]. The cardioprotective effects of garlic
have been attributed to hydrogen sulfide generation which are generated
by conversion of studies where patients with or residual polysulfides by
erythrocytes and in turn relax the vascular smooth muscle and causes
vasodilation of blood vessels, and thus decrease blood pressure [60].
AGE when consumed over 1-year reduced calcification of coronary
vessels in patients taking statins [61].
Garlic as the only therapy for cardiovascular disorders is still not
recommended and the supplements should be used only as adjuvants
with lip lowering drugs in hypertension [62].
Respiratory disorders: A study showed that subjects who consumed
raw garlic two or more times in a week had a 44% decreased risk of
developing lung cancer [63]. Garlic has also found to be a wonderful
supplement in cold, [64] acute, and chronic respiratory illnesses and
have antimicrobial, antifungal, and antiparasitic properties. Ajoene,
a sulfur compound present in garlic has been found to interrupt the
communication system in Pseudomonas aeruginosa, which is the cause
of chronic infections in cystic fibrosis [65]. However, garlic allergen has
been demonstrated to be involved in the pathogenesis of occupational
asthma in spice mill workers [66].
Gastrointestinal disorders: The efficacy of garlic as an antihelminthic
has been proven in animals [67,68]. A pilot study in dyspeptic patients
with H. pylori showed that 4 mg garlic oil capsules did not inhibit the
organisms’ growth [69]. In another in-vitro study garlic by virtue of
suppressing inflammatory cytokine production has found to ameliorate
inflammation in inflammatory bowel disease [70]. High intake of raw
or cooked garlic has been found to be associated with lower risk of
stomach and colorectal cancers [71].
Reproductive system disorders: Researchers believe that garlic acts as
a natural contraceptive because it has been found to cause irreversible
sperm mobilization and decrease the viability of sperms [72]. However,
a higher garlic supplementation over a longer period of time caused an
increase in epididymal spermatozoa in adult rats [73]. Garlic has shown
to possess controversial effects on testosterone production [74,75].
Cooked garlic has been found to decrease whereas raw garlic has
been found to hasten the onset of benign prostatic hypertrophy [76].
Garlic extract has been found to decrease the occurrence of prostate
cancer [77].
Endocrine system disorders: Garlic is recognized for its therapeutic
potential for controlling diabetes and its subsequent metabolic
complications. The hypoglycemic effect of garlic has been attributed
to the presence of allicin and the other sulfur compounds. Studies
have shown that the oral administration of raw garlic significantly
reduces blood glucose levels and improves insulin sensitivity in
garlic treated rats. Administration of aqueous garlic in patients with
Type 1 diabetes has been reported to increase insulin sensitivity.
Furthermore, metabolic complications such as increased serum
triglyceride, insulin and uric acid levels usually observed in diabetic
rats were normalized after garlic administration [78]. Decreased
weight gain has also been attributed to garlic in diabetic rats but on
the contrary in a study done in 1-day young cocks revealed that garlic
odor stimulated the appetite center and resulted in increased food
consumption [79].
Dermatological disorders: AGE protects has been found to protect
against free radical and UV-induced skin damage [28]. Garlic powder
causes increased capillary skin perfusion by vasodilatation of
precapillary arterioles [80]. Topical application of garlic extract has
also been proposed to be beneficial in psoriasis, alopecia areata, keloid
scars, cutaneous corn, to aid wound healing, to treat viral and fungal
infections of the skin, cutaneous leishmaniasis, and as an anti-ageing
agent [81].
Infections: The effectiveness of garlic has been highlighted not only
against many species of bacteria, but also against viruses, parasites,
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protozoans, and fungi [82]. Garlic extract has been found to inhibit
both Gram-positive and Gram-negative bacteria like Staphylococcus,
Streptococcus, Lactobacillus, Pseudomonas, Shigella, Salmonella,
Proteus and H. pylori [83]. Amongst the fungi, it has been found to
inhibit the growth of Malassezia furfur, Candida albicans, Aspergillus
and other Candidal species with an efficacy equal to that of
ketoconazole [84]. Interestingly, garlic has been recommended as an
alternative agent for therapy of MRSA [85] and in multidrug-resistant
tuberculosis [86].
ADVERSE EFFECTS AND DRUG INTERACTIONS OF GARLIC
The common adverse effects are the pungent smell reflected in
the breath and body odor, indigestion, and flatulence noticed after
oral administration of garlic cloves. Burns and contact dermatitis
are the most adverse effects of topical administration of raw or
crushed garlic [87]. Allergic reactions are rare, however, contact
dermatitis, rhinoconjunctivitis, asthma, contact dermatitis have been
reported [88].
Studies on drug interactions of garlic have yielded controversial
results. Initially, studies showed that garlic prolongs the action of
anticoagulant drugs and lead to prolonged studies, but this has been
disproved in recent studies [89]. It has also been reported that garlic
powder induces cytochrome 450 enzymes and decreases the efficacy
of protease inhibitors, but this has not been observed with the other
formulations [90].
CONCLUSION
Sufficient evidence is now present that garlic is no doubt a wonder
food useful as an alternative treatment for various disease conditions.
However, before garlic can be considered a safe and effective drug,
further research in humans is mandatory as very well-evident most of
the studies are in-vitro experiments and animal studies. Furthermore,
different formulations, raw, and cooked garlic have differential effects.
Further studies are also required in order to standardize the content
of the active principles in order to determine the most effective dose
and dosage form for availing maximal health benefits with minimal
side effects. Methods to overcome the pungent smell, which directly
affects consumption in patients is required in order to increase
palatability. Furthermore, stringent regulations need to be placed on
the supplements available in the market in order to ensure quality and
safety of the products available.
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Asian J Pharm Clin Res, Vol 8, Issue 3, 2015, 8-13
Suvarna and Rajagopalan
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... It is important to note that garlic is known to cause vasodilation in humans following oral ingestion. [7] Considering this, we hypothesized that the coadministration of garlic as an H 2 S donor could be used to potentiate the effect of tadalafil, a PDE5i in those patients of ED (with normal penile vasculature on penile Doppler study) who show poor erectile response to tadalafil after an initial good response likely due to tachyphylaxis. [4] Based on this hypothesis, we conducted a prospective, randomized, placebo-controlled, two-arm pilot study to evaluate the effect of the coadministration of garlic and tadalafil in patients with ED (with normal penile vasculature on penile Doppler study) who started showing poor response to tadalafil, after an initial good response. ...
... [21] Oral ingestion of garlic was known to have vasodilation in humans as well. [7] Taking a cue from this, we used the strategy of coadministration of tadalafil and garlic, which is commonly used in our kitchen, as an H 2 S donor in our study and found that the erectile function was improved significantly compared to placebo in men with ED who responded poorly to tadalafil alone. In our study, it was important to note that the participants with moderate ED had a better chance of showing the minimal clinically important difference on an IIEF-EF (6 item) scale when tadalafil and garlic juice were co-administered, suggesting a higher chance of success in patients with ED severity of moderate degree or less. ...
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OBJECTIVE The objective is to evaluate the efficacy of coadministration of garlic (as a hydrogen sulfide [H 2 S] donor) and tadalafil for patients with ED using a placebo-controlled, prospective, randomized, two-arm pilot study in patients responding poorly to tadalafil alone. MATERIALS AND METHODS The patients with complaints of ED (with normal penile Doppler) who failed to maintain sustained improvement in erectile function with tadalafil were recruited after excluding those with comorbidities. The study sample was randomized into two groups. Group A received garlic 5 g twice a day orally and Group B received a placebo twice daily orally for 4 weeks. Both groups continued tadalafil 5 mg in the night for 4 weeks. Their erectile function was assessed at the beginning and at the end of 4 weeks using the International Index of Erectile Function (IIEF-EF), erectile function domain and compared. A value of P ≤ 0.05 was considered statistically significant. RESULTS Nineteen patients in Group A (mean age 37.5 ± 10.6 years) and 16 patients in Group B (mean age 39.6 ± 9.6 years) participated in the pilot study conducted from May 2022 to August 2022. The participants treated with garlic (as an H 2 S donor) as a coadministrant had statistically significant improvement in IIEF-EF score ( P ≤ 0.0001) at the end of 4 weeks compared to placebo. CONCLUSIONS Garlic (as an H 2 S donor) as adjunctive therapy was beneficial in our study participants responding poorly to tadalafil alone.
... Garlic's therapeutic uses have an origin in antiquity reflected through archaeological records from ancient Egypt, India, Greece, Rome, China and many cultures (Suru and Ugwu 2016) therefore, intended as a medicinal or nature's panacea (Ankri and Mirelman 1999;Suvarna and Rajagopalan 2015). 'Alliin' is the precursor of 'Allicin'; on crushing the garlic bulb, the enzyme alliinase breaks down alliin to produce 'allicin' an allyl thiosulfinate (Sterling et al. 2001). ...
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‘Garlic’ (Allium sativum L.) is the second most important cultivated Allium known throughout the world. It is known for its versatile use as a spice, condiment, vegetable and an intended medicinal panacea. Its clove contains sulphur-based compound ‘Alliin’ (S-allyl-L-cysteine sulfoxide) predominantly as an active ingredient, which on physical injury to the clove becomes ‘Allicin’. Alliin and allicin both are devoid of lachrymatory factor so, it does not make one tears-up while chopping garlic cloves. Origin, history, phylogeny, different types with classification, propagation, bulbils, flowering potential, studies with fertile clones, germplasm, improvement efforts along with the worth knowing well-researched facts about garlic are consolidated in the present paper. This review aims to convey an amalgamated overview of garlic and necessarily provides a retrospect of garlic’s past to have a rear-view and helps to understand the status quo from the research standpoint further. It is an attempt to speculate garlic’s research dimensions.
... Garlic is known to contain allicin, which is rich in vitamin content (vitamin C, thiamine, riboflavin and niacin), selenium and potassium. 40 For faster growth, vitamin B 1 (thiamine) was the first cofactor that was noted to be involved in influencing microalgal growth. 41 Pigment content, shown in Figs 1 and 2, seemed to be low compared to control because of the high biomass yield in this culture medium. ...
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BACKGROUND This study investigated the feasibility of producing pigments from Scenedesmus dimorphus using different low‐cost synthetic and alternative media. Thus the influence of nitrogen and phosphorus deficiency, different nitrogen sources and alternative culture media (wheat bran, garlic powder, wheat bran supplemented with garlic powder) on pigment and biomass production was evaluated. RESULTS Among the three sources of nitrogen studied (ammonium sulfate, urea and sodium nitrate), urea was the cheapest efficient alternative source of nitrogen for pigment production, especially total chlorophylls (67.38 μg L⁻¹ d⁻¹), by this strain, without strongly affecting biomass yield. Phosphorus deficiency had no negative effect on biomass production, but improved the production of zeaxanthin and chlorophyll b by13.1% and 26.8%, respectively, compared to control. Compared to BG‐11 medium, the alternative garlic powder medium increased the biomass yield of S. dimorphus by 5.2 times, improved the productivity of xanthophylls and contributed to the accumulation of β‐carotene. Wheat bran medium was found to be efficient as a zero‐cost culture medium for the production of pigments, where S. dimorphus accumulated twice the total pigment concentration of the control, with high β‐carotene productivity (38.58 ± 11.94 μg L⁻¹ d⁻¹). The addition of garlic powder to wheat bran increased the biomass (3.14 g L⁻¹) and pigment productivity (216.86 ± 2.06 μg L⁻¹ d⁻¹) by 28.5 and 1.4 times, respectively, but inhibited zeaxanthin biosynthesis. This alternative medium reduced biomass and pigment production costs by 99.80% and 96.21%, respectively. CONCLUSION Wheat bran supplemented with garlic powder showed good application potential for the industrial production of biomass and pigments from S. dimorphus in open cultivation systems where garlic powder might be used simultaneously for biomass and pigment accumulation, and for biological contamination control. © 2021 Society of Chemical Industry (SCI).
... [22,23] Garlic (lahsun) is known as penicillin or natural antibiotics from Russia. [24] Garlic is effective in common cold and acute respiratory infections because it has antimicrobial, antifungal, and antiparasitic properties. Hence, it is effective against all microorganisms. ...
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The 21st-century worldwide scourge is coronavirus disease or coronavirus disease 2019 (COVID-19). It is influencing more than 120 nations universally. This is basically an infection sickness that is transmitting fundamentally by droplet technique. Incubation period fluctuates from 2 days to 14 days. There is no particular treatment or vaccine accessible till now. The aim of this study is to investigate different medicinal measures to improve the resistance of a person. In this study, we followed rules of the World Health Organization and Ministry Ayurveda, Yoga and Naturopathy, Unani, Siddha, and Homeopathy give measures to improve resistance and checked information from databases such as PubMed, Google researcher, Medline, and electronic web indexes that were propelled from January 2020 to March 2021. Evidence suggested that there is a lack of literacy regarding use of the herbal product to boost immunity. Strong compliance to these guideline helps in improving immunity which ultimately leads to strong immunity strong enough to fight off novel COVID-19 infection.
... The difference of vitamin and mineral use by age and sex may be influenced by the recognition that there are different nutritional requirements for different sexes and at during different life stages [3,8,9]. Alternatively, these differences could be due to targeted marketing of specific dietary supplements [8][9][10][11]. ...
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Objective: The aim of this study was to explore the prevalence of food supplement use and the association between foods supplement use and sociodemographic factors among Yogyakarta population.Methods: A cross-sectional online questionnaire was developed and validated. A number of 933 participants completed the survey during September-December 2016. A convenience sampling technique was used. The sociodemographic characteristics and use of dietary supplements were collected. Frequency distributions were used to explore the use of food supplement. The relationship between demographic factors and dietary supplement use was conducted using pearson correlation analysis.Results: Food supplement daily use was reported by 63% of participants. A mean number of the supplement was 2.3 (SD 2.1). The advertisement was commonly the source of information about food supplement. Age, sex, monthly income, excercise, and smoking status were associated with food supplement use.Conclusion: Use of food supplements in this population was relatively high reflects that of other countries. Participants were using unreliable source of information of the benefits and risks associated with supplement consumption. Health professionals should account for dietary supplements when assessing medication. Regulating bodies and public health officers need to be aware to ensure safe practices.
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According to complementary and alternative medicine which is based primarily on traditional or folkloric medicines of different world civilizations there is a constant growing interest on cosmetics and cosmeceuticals using botanical ingredients. Since ancient times, humans used distinctive natural ingredients as medicine or cosmetic products. Cosmetics alone are not sufficient for skin care. Active ingredients from natural or synthetic sources have been added to prevent and/or to treat damaged and ageing of the skin. Herbal cosmetics are more prevalent than synthetic ones. Since synthetic cosmetic products may cause severe skin damage, natural herbs are included directly in the skin care formulations. Usually plant based cosmetics are made using plants well known throughout history to be safe and side-effects free. Aromatic plants and fixed oils were mostly used by different civilizations in religious rituals, and for the care, cleansing and decoration of the skin to enhance beauty and to promote good health. Additionally, in most cases the herbs used in cosmetics contain antioxidants and antiinflammatory ingredient that can alleviate skin problems like rashes or skin itching. Given the emphasis on the trend in the use of natural sources in the cosmetics industry, in this review, effective skin care properties of some herbs and plants and their evidence-based benefits in the skin care, as well as in solving a multitude of skin problems are discussed, the international nomenclature of the cosmetic ingredients of the parts used are also mentioned.
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Plant organosulfur compounds represent one of the main groups of phytochemicals that evidence an ample spectrum of biological activities. There are two major sources of sulfur-containing compounds in plant foods; Allium vegetables, such as garlic, onion, and leek; and cruciferous vegetables, such as broccoli, cabbage, and cauliflower. Among them, garlic is the most studied species, mainly due to the multiple health-enhancing effects attributed to its consumption. Most of these properties have been attributed to organosulfur compounds. Thus, knowledge on the analytical determinations available for the main bioactive sulfur compounds in Allium is of interest. In the present review, an extensive bibliographic survey was performed to compile information regarding the different methodologies that can be used for the determination of alk(en)yl cysteine sulfoxides (ACSOs), S-allyl cysteine (SAC), thiosulfinates (mainly allicin), diallyl, mono- di-, and tri-sulfides, vinyldithiins and (E)- and (Z)-ajoene, as influenced by plant matrices and other factors. The gathered information was analyzed and presented in a systemic and comparative way, describing advantages and disadvantages of the methodologies, considering both extractive and separative techniques, the type of matrices, columns and analytical performance data. In addition, new trends and future prospects for the analysis of sulfur compounds in plants were critically discussed.
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Garlic (Allium sativum L.) is the edible bulb from a plant of the Allium genus, commonly used for flavouring in cooking and for its beneficial effects for human health. Although garlic cloves are usually eaten raw or cooked, different garlic dietary supplements including dried or powdered formulations, oils and liquid extracts have being recently incorporated into the market to satisfy the demand of consumer for garlic bio-active compounds. Despite the numerous therapeutic effects attributed to garlic, the chemistry behind its health-promoting effects is still poorly understood. Garlic is a major source of sulfur-containing compounds, particularly S-alk-(en)yl-L-cysteine sulphoxides (Cs), being alliin the major one. Volatiles such as allicin, and lipid-soluble sulphur compounds such as diallyl sulphide, diallyl disulphide, diallyl trisulphide, dithiins, ajoene and others, are originated from ACSOs by different metabolic pathways after tissue damage of garlic by cutting, crushing or bitting. These compounds provide to garlic its characteristic odour and flavour, as well as most of its biological properties. The effect of garlic on cardiovascular diseases, including hypocholesterolemic, anti-hypertensive, antithrombotic, and anti-hyperglycaemic activities, is one of its most extensively studied benefits. Garlic intake has also been described to reduce the risk for developing several types of cancer, especially those of the gastrointestinal tract (colon and stomach). Other bioactivities previously described in garlic include antimicrobial, antioxidant, antiasthmatic, immunomodulatory and prebiotic effects. Recently, it has been demonstrated that additional garlic constituents such as organo-selenium compounds, steroid saponins and sapogenins (e.g. β-chlorogenin),
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Garlic (Allium sativum L. fam. Alliaceae) is one of the best-researched, best-selling herbal remedies and is also commonly used for treating various health problems. Garlic is widely known for its biological properties and plays an important role as an antioxidant. The purpose of this review is to gather and summarize all dermatologic-oriented in vitro and in-vivo experiments and clinical trials on garlic preparations. Extensive literatures search was carried out and twenty three studies were included. The results suggest that oral administration of garlic is effective on immunologic properties, cutaneous microcirculation, protection against UVB and cancer treatment. Additionally, topical application of garlic extract can potentially be effective on psoriasis, alopecia areata, keloid scar, wound healing, cutaneous corn, viral and fungal infection, leishmaniasis, skin aging and rejuvenation. Clinical effectiveness of oral and topical garlic extract is not sufficiently and meticulously explored as so far.
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Owing to rising incidences of antimicrobial resistance against various chemotherapeutic and antimicrobial agents, the treatment of bacterial infections requires special consideration that may otherwise lead to grave prognosis. Simultaneously, evolution of many a multiple drug resistant (MDR) bacterial strains have further aggravated the present situation. In this scenario, scrutinizing for some alternative yet effective antibacterial therapeutics like herbs, nutritional immunomodulators, bacteriophages, avian egge antibodies and others have become need of the day. Herbs have been a valuable source of medication in virtually all cultures and societies worldwide due to their important antimicrobial principles and phytoconstituents and wider therapeutic potentials. As various extracts of herbs and medicinal plants are being reported with antibacterial activities, much effort should be made in their identification, studying biologically active ingredients, efficacy and potency testing, and scientific validation for their significant and practical multi-beneficial uses. The present review elaborates the potential role and applications of several herbs in treating bacterial infections and various types of bacterial diseases for safeguarding health of humans and their companion animals. It highlights the salient beneficial applications of traditional herbs and novel phytomedicines, from ancient periods to modern usages. Due emphasis has been given regarding scientific approaches to be followed and future perspectives with a vision to counter the emerging antimicrobial resistance. The review will certainly promote and popularize herbs as alternatives to conventional antimicrobials, particularly in the event of emerging MDR bacterial infections. Global usages of herbs as alternative and complementary medicines to various antimicrobials would lead not only to safeguard health issues and obtain optimum production from animals but will also ensure the public health issues including of food safety concerns viz., antibiotic residual effects in animal products (milk, meat) and zoonotic threats.
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The prevalence of natural gastrointestinal nematodes was observed in cattle during the period from June, 2004 to May, 2005 in Sadar upazila of Mymensingh district. The prevalence of gastrointestinal nematodes was 84.1% (rainy seasons-97%, summer-85.5% and winter seasons-69.8%). The prevalence of strongyles (Haemonchus sp., Trichostrongylus sp., Oesophagostomum sp. and Mecistocirrus sp.), Bunostomum sp., Strongyloides sp., Trichuris sp. and Capillaria sp. were 63.9%, 26.3%, 21.5%, 17.3% and 24.5%, respectively. Water extracts of 20 indigenous plants(neem, tobacco plant, barbados lilac, betel leaf, pineapple, jute, turmeric, garlic, devil's tree, papaya, lime tree, dodder, white teak, conessi tree, bitter gourd, sweet basil, white verticillia, pomegranate, sage, chaste tree) showed potential in vitro activities against adult parasites. Out of these, 20 plant extracts, 10 plants (neem, tobacco, barbados lilac, betel leaf, pineapple, jute, turmeric, garlic, dodder and bitter gourd) showed 100% efficacy against adult worms, 4 plants (devil's tree, papaya, white verticillia and chaste tree) showed 90- 98% and others (lime tree, white teak, conessi tree, sweet basil, pomegranate and sage) showed below 90%.
Book
The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown of sulfur-containing compounds which is a characteristic of this family of plants. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Alliums have been featured through the ages in literature, where they are both praised and reviled, as well as in architecture and the decorative arts. Garlic pills are top-selling herbal supplements while garlic-based products show considerable promise as environmentally friendly pesticides. The remarkable properties of the alliums can be understood based on the occurrence of a number of relatively simple sulfur-containing chemical compounds ingeniously packaged by nature in these plants. This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium. Essential reading for anyone with a general interest in science, the book is written at a level accessible to experts and non-experts alike. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agriculture, and organic chemistry.
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Numerous clinical trials with garlic cloves and standardized garlic powder tablets leave little doubt that modest amounts of garlic have significant cardiovascular effects by reducing serum cholesterol, blood pressure, and platelet aggregation. Epidemiological and animal studies strongly indicate significant anticancer effects, particularly for the intestinal tract. Furthermore, its intestinal and topical antimicrobial activities have been its longest recognized effects. Identification of the compounds essential to the activity of garlic, mostly ascribed to its high content of sulfur compounds, has only been partially resolved. So far, the thiosulfinates, of which allicin is 70-80%, are the only compounds with reasonably proven activity at levels representing normal amounts of garlic consumption. They are clearly responsible for the antimicrobial effects. Several evidences also indicate that they are essential to most of the hypolipidemic, antithrombotic, antioxidant, and hypoglycemic effects of garlic, and for some of its anticancer effects. However, because the thiosulfinates are rapidly metabolized and since their active metabolites have not yet been identified, little is known about their mechanism of action. The compounds responsible for the hypotensive effects and much of the anticancer and immune effects of garlic remain unknown. Until they are known, it is best to consume garlic in whole form, fresh or dried.
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The effects of plant constituents on lipid metabolism were examined in swine that had been fed for 4 weeks a standard diet containing, in addition, (per kg diet) 3.15 g of the methanol serial solvent fraction garlic bulbs or 3.5 g of the petroleum ether solubles high-protein barley flour or 5 mg of the plant growth regulator, AMO 1618. All treatments suppressed 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase and cholesterol 7α-hydroxylase activities. Modest increases in serum triglycerides were associated with significantly increased hepatic lipogenic activities in response to all treatments except that of the barley extract.The methanol solubles of a second lot of garlic were fractionated by HPLC and tested in an avian hepatocyte system. One component, an isoprenoid metabolite, MW 358, suppressed HMG-CoA reductase.
Article
Background: Animal and in vitro studies have provided evidence of an anticarcinogenic effect of active ingredients in garlic. Objective: The objective was to conduct meta-analyses of the epidemiologic literature on the association between garlic consumption and risk of stomach, colon, head and neck, lung, breast, and prostate cancers. Design: Meta-analyses were conducted for all cancers mutually and separately for colorectal and stomach cancers in relation to consumption of exclusively raw garlic, cooked garlic, or both (RC garlic). Eighteen studies reported a relative risk estimate for RC garlic consumption and cancer risk. Results: In the meta-analyses of colorectal and stomach cancer, the reference categories ranged from no consumption to consumption of 3.5 g/wk, whereas the highest categories ranged from any consumption to >28.8 g/wk. The average difference between the highest and lowest categories was 16 g/wk. The random-effects relative risk (RR) estimate of colorectal cancer and RC garlic consumption, excluding garlic supplements, was 0.69 (95% CI: 0.55, 0.89). For stomach cancer, the random-effects RR estimate was 0.53 (95% CI: 0.31, 0.92). The heterogeneity among studies for the latter outcome (P = 0.0002) indicates the questionableness of the generalizability of this summary estimate. An indication of publication bias for all cancers combined is evident from a funnel plot of RC garlic consumption and cancer risk and from the results of the Begg and Mazumdar test (P = 0.049). Conclusions: High intake of RC garlic may be associated with a protective effect against stomach and colorectal cancers. Heterogeneity of effect estimates, differences in dose estimation, publication bias, and possible alternative hypotheses (eg, confounding by total vegetable consumption) preclude sole reliance on summary effect estimates.