SEARCH · Search PubMed

Results for “Garlic”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

SourceResearch connectionFrom yearThrough year

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 181 records · Page 10Linked to original sources

PubMed1994

Preventive action of garlic on aflatoxin B1-induced carcinogenesis in the toad Bufo regularis.

The action of fresh minced garlic and garlic oil on aflatoxin B1- (AFB1) induced carcinogenesis in the toad Bufo regularis was studied. Feeding toads with AFB1 induced tumors in 19% of the animals. Animals given AFB1 together with fresh garlic or garlic oil showed a significant reduction in tumor incidence. The tumor incidences were 3% and 9% in animals given AFB1 plus garlic and AFB1 plus garlic oil, respectively. In all three groups, the tumors were located in the liver (hepatocellular carcinomas), in addition to the kidney in animals treated with AFB1 alone and together with garlic. The kidney tumors were diagnosed as metastatic deposits from the primary liver tumors. It is speculated that one or more constituents of garlic may be responsible for inhibition of AFB1-induced carcinogenesis in B. regularis.

Aflatoxin B1↗

PubMed2001

Hypocholesterolemic effect of an enteric-coated garlic supplement.

OBJECTIVE: To evaluate the hypocholesterolemic effect of an enteric-coated garlic supplement standardized for allicin-releasing potential in mild to moderate hypercholesterolemic patients. METHODS: A double-blind randomized, placebo-controlled intervention study was conducted in 46 hypercholesterolemic subjects who had failed or were not compliant with drug therapy. Each subject was given dietary counseling to lower fat intake and enteric-coated Australian garlic powder tablets with 9.6 mg allicin-releasing potential or matching placebo tablets. RESULTS: After 12 weeks, the garlic supplement group (n=22) had a significant reduction in total cholesterol (TC, -0.36 mmol/L. -4.2%) and LDL-cholesterol (LDL-C, -0.44 mmol/L, -6.6%) while the placebo group (n=24) had a non-significant increase in TC (0.13 mmol/L, 2.0%) and LDL-C (0.18 mmol/L, 3.7%). HDL-cholesterol was significantly increased in the placebo group (0.09 mmol/L, 9.1%), compared to the garlic group (-0.02 mmol/L, -0.9%). and no significant difference in triglycerides or in LDL/HDL ratio was observed between groups. CONCLUSIONS: The study demonstrates that enteric-coated garlic powder supplements with 9.6 mg allicin-releasing potential may have value in mild to moderate hypercholesterolemic patients when combined with a low fat diet. Taken with other evidence, the efficacy of garlic for lipoprotein metabolism might require allicin bioavailability to be enhanced through the use of, for example, an enteric-coated dose form. If this is the case, the possibility remains that greater hypocholesterolemic efficacy may be evident at a higher allicin dose. Also noteworthy in this study was a small reduction in energy intake with garlic compared with placebo, attributable to reduction in fat, carbohydrate and alcohol intakes. This may also have contributed to the effects on blood lipids. This study suggests that garlic supplementation has a cholesterol-lowering effect, which may be mediated by direct action of a biologically active compound or compounds and in part through the effect on food and nutrient intake.

Administration, Oral↗

PubMed1992

Inhibition of 7,12-dimethylbenz[a]anthracene-induced mammary tumors and DNA adducts by garlic powder.

The present studies determined the influence of dietary supplements of garlic powder (0, 1, 2 or 4%) on 7,12-dimethylbenz[a]anthracene (DMBA)-induced mammary tumors and on the in vivo occurrence of mammary DMBA-DNA adducts in rats. Diets were offered 2 weeks before and 2 weeks following DMBA treatment (25 mg/kg body wt). An additional group was fed the 2% garlic powder diet throughout the 20 week study. Although food intake and weight gain were not influenced, dietary garlic powder supplementation did significantly delay the onset of first tumors (P < 0.01) and did reduce the final mammary tumor incidence (P < 0.01). Consumption of garlic powder also significantly depressed the in vivo binding of DMBA to mammary cell DNA. Binding of both anti- and syn-dihydrodiol epoxides to DNA was depressed in rats fed supplemental garlic powder. The activity of glutathione S-transferase (GST) in mammary and liver tissue from rats fed 2% dietary garlic powder was higher than observed in tissues from rats fed the basal diet. No further increase in GST activity occurred when the dietary garlic content was increased from 2 to 4%. Final mammary tumor incidence was found to correlate positively with total DMBA-DNA binding and the quantities of individual DMBA-DNA adducts. The present studies demonstrate that garlic powder is effective in inhibiting DMBA-induced mammary tumors, possibly by reducing DMBA-DNA binding.

9,10-Dimethyl-1,2-benzanthracene↗

PubMed1993

Impact of various sources of garlic and their constituents on 7,12-dimethylbenz[a]anthracene binding to mammary cell DNA.

The present studies assessed the impact of various sources of garlic and their constituents (water- and ethanol-extracts and S-allylcysteine) on the in vivo binding of the carcinogen 7,12-dimethylbenz[a]anthracene (DMBA) to rat mammary cell DNA. The provision of dietary raw garlic powder (2%) or its water-extract (1.5%) reduced DMBA-DNA binding by 33 and 46% respectively. Dietary supplementation with a commercially available deodorized garlic powder (powder A) at 2 or 4% depressed the occurrence of adducts by 50 and 78% respectively, while providing a commercially available high sulfur garlic preparation (powder B) at 2% reduced binding by 56%. A pair-feeding study revealed that the depression in carcinogen binding was independent of food intake or weight gain. Although 1% raw garlic powder did not significantly influence the occurrence of DMBA-DNA adducts, an equivalent as the water-extract (0.75%), the ethanol-extract (0.015%) or commercially available powders (A and B) reduced DMBA adducts in mammary tissue by 44, 25, 71 and 65% respectively. Dietary fortification with S-allylcysteine (SAC), a water-soluble constituent of processed garlic, caused a progressive decrease in the binding of DMBA to DNA. Studies with SAC suggest the primary effect of garlic and its constituents is on the bioactivation and binding of the carcinogen rather than DNA repair. These data reveal that several forms of garlic are effective, although variable, in altering carcinogen bioactivation and presumably chemically induced carcinogenesis.

9,10-Dimethyl-1,2-benzanthracene↗

PubMed1996

Dietary components modify the ability of garlic to suppress 7,12-dimethylbenz(a)anthracene-induced mammary DNA adducts.

Various dietary components were evaluated as factors influencing garlic's ability to depress rat mammary cell DNA adducts resulting from 7,12-dimethylbenz(a)anthracene (DMBA) treatment. Diets with or without garlic powder (20 g/kg) were provided for 2 wk before DMBA treatment (25 mg/kg body weight). Rats fed diets containing 36 g casein/100 g diet had 31% fewer (P < 0.05) mammary cell DNA adducts than those fed 12 g/100 g. Garlic supplementation significantly (P < 0.05) reduced DNA adducts in rats fed either 12 or 36 g casein/100 g by 35 and 32% respectively. In the absence of dietary garlic, DNA adducts were 23% lower (P < 0.05) in rats provided a diet containing supplemental L-methionine at 0.9 g/100 g than at 0.3 g/100 g. However, adduct inhibition by garlic supplementation was greater in rats fed the lower (P < 0.05) amount of methionine (54 vs. 26% inhibition). Adduct levels in rats fed diets with 20 g corn oil/100 g were twice those occurring in rats fed 5 g/100 g (P < 0.05), regardless of adjustment for energy density. Garlic supplementation prevented the increase in DNA adducts caused by increasing dietary corn oil. Combining dietary supplements of garlic, selenite (0.5 mg/kg diet) and retinyl acetate (328 mg/kg diet) inhibited the occurrence of DNA adducts to a greater degree than when each was supplied individually. These studies demonstrate that while dietary garlic can reduce DNA adduct formation in mammary tissue caused by DMBA, this protection is influenced by several dietary components.

9,10-Dimethyl-1,2-benzanthracene↗

PubMed2001

Garlic and cancer: a critical review of the epidemiologic literature.

Animal and in vitro studies provide evidence of an anticarcinogenic effect of active ingredients in garlic. This review of the epidemiologic literature on garlic consumption addresses cancers of the stomach, colon, head and neck, lung, breast and prostate. Nineteen studies reported relative risk estimates for garlic consumption and cancer incidence. Site-specific case-control studies of stomach and colorectal cancer, in which multiple reports were available, suggest a protective effect of high intake of raw and/or cooked garlic. Cohort studies confirm this inverse association for colorectal cancer. Few cohort and case-control studies for other sites of cancer exist. Garlic supplements, as analyzed in four cohort studies and one case-control report, from two distinct populations, do not appear to be related to risk. Low study power, lack of variability in garlic consumption categorization within studies and poor adjustment for potential cofounders may limit the reliability of any conclusions regarding garlic supplements. However, an indication of publication bias was also found by visual inspection of a funnel plot and in a log-rank test (P = 0.004). Evidence from available studies nevertheless suggests a preventive effect of garlic consumption in stomach and colorectal cancers. The study limitations indicate the need for more definitive research and improved nutritional epidemiologic analyses of dietary data.

Animals↗

PubMed2001

How to distinguish garlic from the other Allium vegetables.

The establishment of international monographs for herbs is in progress. Here, we propose both a marker compound and a method for its analysis for the identification of garlic bulbs and their products. The constituents in 26 kinds of fresh edible parts of Allium vegetables and three types of garlic preparations were analyzed. Sulfur compounds are the most characteristic constituents in garlic, but manufacturing processes of garlic products dramatically affect these constituents. Thus, no sulfur compound could be specified as a universal marker of identification applicable for any type of garlic. On the other hand, garlic contains other characteristic compounds, namely, saponins. After analyzing Allium vegetables and garlic preparations, we concluded that sapogenins, especially beta-chlorogenin, may be a viable candidate for identifying and distinguishing garlic from other Allium vegetables.

Allium↗

PubMed1997

Modulation of cholesterol levels in broiler meat by dietary garlic and copper.

Male Ross x Ross 208 chickens were fed from hatching to 21 d of age either a control diet (based on corn and soybean meal) or the control diet supplemented with 0, 1.5, 3.0, and 4.5% of a commercial garlic powder in Experiments 1 and 2. Once the dose-response relationship was established, 3% garlic powder or 63 or 180 mg/kg copper as cupric citrate or cupric sulfate pentahydrate were supplemented to the diet (Experiments 3, 4, 5, and 6). In the first two experiments, reductions of plasma cholesterol (P = 0.006) and triacylglycerols (P = 0.013) and liver (P = 0.012) and breast muscle (P = 0.165) cholesterol were observed in garlic-supplemented birds. Feeding either garlic powder or copper (63 and 180 mg/kg) resulted in reduced levels of plasma cholesterol, liver cholesterol, blood reduced glutathione, and breast and thigh muscle cholesterol. Differences were significant at P < 0.05 in at least one experiment. 3-Hydroxy-3-methylglutaryl reductase activity was decreased due to dietary garlic (P = 0.0369), but not by pharmacological levels of dietary copper (P = 0.982). The activity of fatty acid synthetase was decreased in birds fed copper (P = 0.035). Both garlic and copper supplements decreased cholesterol 7 alpha-hydroxylase activity (P = 0.024 and P = 0.022, respectively). The results of these trials confirm the findings that garlic and copper alter lipid and cholesterol metabolism. However, they do not work by the same mechanism. Feeding dietary garlic or copper for 21 d reduced cholesterol levels of broiler meat without altering growth of the chickens or feed efficiency.

Animals↗

PubMed2006

[Does garlic influence rheologic properties and blood flow in progressive systemic sclerosis?].

BACKGROUND: According to traditional European naturopathy garlic is an agent that increases perfusion. In studies with healthy subjects and in-vitro research garlic has shown influences on erythrocyte and thrombocyte aggregation as well as on vasoregulation. However, data on its effects in clinical populations are still lacking. Garlic may be useful for systemic sclerosis which is characterised by impaired perfusion that often cannot sufficiently be influenced by standard treatment. We investigated if dried garlic powder can influence rheologic properties and vasomotor function in systemic sclerosis. SUBJECTS AND METHODS: During a randomised, double blind pilot study, 20 female inpatients with systemic sclerosis received a 7 day add-on therapy with either 900 mg dried garlic powder or placebo. Rheologic properties (erythrocyte aggregation, ADP-induced thromboycyte aggregation, plasma viscosity, fibrinogenous plasma level, blood sedimentation rate) were assessed initially as well as after 1 and 7 days of treatment. Vasomotor function was evaluated using near-infrared red photoplethysmography, a new diagnostic tool to assess microcirculation. Furthermore, acral skin temperature was measured. RESULTS: After 7 days, only the verum treatment had induced a significant reduction of ADP-induced thrombocyte aggregation and a decrease in erythrocyte aggregation. Results showed no significant effects on vasomotor function, but an immediate effect of garlic on acral skin temperature. DISCUSSION: According to the 'Qualitatenlehre' of traditional European naturopathy, garlic is classified as a 'heating agent'. Our results suggest that the improvement of rheologic properties could be a possible biological correlate for this. Although further research is required, we conclude garlic could be a rational add-on therapy in the 'Kaltekrankheit' ('cold disease') of systemic sclerosis.

Blood Viscosity↗

PubMed2006

Inhibition of carcinogen-induced DNA damage in rat liver and colon by garlic powders with varying alliin content.

The present study was designed to investigate the protective efficiency of three garlic powders, obtained from bulbs grown in soils with different levels of sulfur fertilization, against DNA damage. Increasing fertilization of soil resulted in an increased alliin content of the powders. Garlic powders were administered to rats for 2 weeks (5% of the diet) and their antigenotoxic effects were examined in the liver and the colon using the comet assay. Consumption of the different garlic powders induced a 35-60% reduction in DNA damage induced by N-nitrosodimethylamine (NDMA) in rat liver. Increased alliin content of the garlic powder was associated strongly with a proportional decrease in NDMA induced DNA alteration. DNA damage induced by aflatoxin B1 in the liver or by 1,2-dimethylhydrazine in the colon were also decreased strongly by the three garlic powders but these decreases were not correlated to the alliin content of the garlic powders. Feeding garlic powders did not modify the genotoxic activity of the direct-acting carcinogen methylnitrosourea in the colon. Part of our results supports evidence that fertilization can have an impact on the protective capacity of garlic bulbs.

1,2-Dimethylhydrazine↗

PubMed1980

[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.

Administration, Oral↗

PubMed1999

Antibacterial activity of garlic powder against Escherichia coli O-157.

The antibacterial activity of garlic powder against O-157 was tested by using garlic bulbs post-harvested 1 y. O-157 at 10(6-7) cfu/mL perished after incubation for 24 h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that from old garlic; the 1% solution of fresh garlic powder eradicating the O-157 in 6 h. The antibacterial activity was resistant to heat treatment of 100 degrees C for 20 min. The water-soluble components of garlic powder were fractionated into three fractions (Fr. 1-3) by Sephadex G-100 column chromatography, among which Fr. 3 showed antibacterial activity against O-157 but the other fractions were scarce in activity. The antibacterial activity was also shown against other types of pathogenic bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis, and Candida albicans. Thus, the practical use of garlic powder is expected to prevent bacteria-caused food poisoning.

Anti-Bacterial Agents↗

PubMed1987

A study on the effect of garlic to the heavy metal poisoning of rat.

When garlic (Allium sativum) was administered to rat per os simultaneously with cadmium, methylmercury and phenylmercury to detect the protective effect against the heavy metal poisoning, accumulation of heavy metals in liver, kidneys, bone and testes were decreased, and histopathological damages and the inhibition of serum alkaline phosphatase activities by heavy metals were reduced. Such effect of garlic was not shown in the 1.7% garlic treated group and most remarkable in the 6.7% garlic treated group. The protective effect of garlic was superior to those of 2,3 dimercapto-1-propanol (BAL) and D-penicillamine (PEN), and nearly similar to those of 2,3-dimercaptosuccinic acid (DMSA) and N-acetyl-DL-penicillamine (APEN), the current remedies, while garlic was not effective as a curative agent for heavy metal poisoning. The excretion of cadmium was enhanced, more through feces than urine by garlic but the effect to the urinary excretion of cadmium was not significant comparing with DMSA or APEN when cadmium was ip injected in the first 3 days during the 12 days of oral administration of DMSA, APEN or garlic.

Animals↗

PubMed1975

[The characteristics of the antibacterial activity of garlic (author's transl)].

It has been found by Cavallito (1944) that garlic (Allium sativum L.) has a strong antibacterial activity and the active principle of garlic is named "Allicin" and it has been confirmed by Stoll et al. (1948) that the allicin is derived from the alliin-alliinase system. Nevertheless, one worker in Japan (1951) stands on another view point which the effective component of garlic is some sugar-proteim because he could not find alliin in the native garlic. We intend to make sure that the alliin is contained in the native garlic, by using Hitachi Amino acid Analyser with Fraction Collecter and compared with garlic of other countrys' production. As the result of examinations, we found that the good amounts of alliin is contained in the native garlic also. The contents of alliin in garlic is varied by the species, the cultivation mode, and the district of production. The form of alliin in the tissue is a free style, and thereupon it is easy to change its chemical conformation by the method of extraction. We compared the relative capacity between 1 allicin unit by Klein (1954) and 1 cup unit by Schmidt et al. (1947). Furthermore we tested the antibiotic spectrum, using the pure crystallized alliin with the sufficient amount of raw alliinase gained by the isoelectric point precipitation and checked upon wide spectrum for Mycobacterium tuberculosis, Gram-positive and negative bacteria, and some fungi.

Allyl Compounds↗

PubMed2001

The protective effect of garlic oil on hepatotoxicity induced by acetaminophen in mice and comparison with N-acetylcysteine.

OBJECTIVE: The aim and purpose of this study was to find out the protective effect of garlic oil in liver toxicity induced by acetaminophen overdose and the comparison of its effect with N-acetylcysteine in albino male mice (18-22 g). METHODS: This study was undertaken during the period from January 1999 through to August 2000, at the School of Pharmacy, Ahwaz University of Medical Sciences, Ahwaz, Iran. All animals were fasted over night and were divided into 8 groups. Each group consisted of 10 mice. Garlic oil was administered intraperitoneally in doses of 100mg/kg, 200mg/kg and 500 mg/kg. Immediately after this, a toxic dose of acetaminophen (500 mg/kg orally) was administered followed by another administration one hour later (500 mg/kg orally). Twenty-four hours after the last administration, blood was withdrawn from the jugular vein of the mice and serum enzyme activities were measured and compared with the control groups. The liver samples were studied for the histopathological examination. RESULTS: The results in group which received 200mg/kg of garlic oil showed good protection activity as compared with the positive control group. The histopathological observations also showed that the area of liver damage was reduced significantly as compared with the positive control group. The severity of injury was variable among the animals and there was less evidence of necrosis in this group. Some protection was observed in other doses of garlic oil but these were not much significant. The results obtained one hour after acetaminophen intoxication (post treatment) showed a less protective effect as compared with the group which received garlic oil simultaneously after acetaminophen intoxication. CONCLUSION: Garlic oil, as similar to N-acetylcysteine, can eliminate electrophilic intermediates and free radicals through conjugation and reduction reactions. Therefore it protects the liver from toxic doses of acetaminophen. In the present study we also observed the protection by the garlic oil. The clearance of the toxic metabolites of the acetaminophen from the liver occurs much faster in immediate treatment with garlic oil (200mg/kg).

Acetaminophen↗

PubMed1995

The radical scavenging ability of garlic examined in various models.

The influence of an intake of garlic powder (1% added to a standard chow for an 8 week period) on the susceptibility to ventricular arrhythmias under radical reperfusion was investigated in the isolated rat heart perfused with a modified Krebs-Henseleit solution and the generating system hypoxanthine/xanthine oxidase. The incidence of ventricular fibrillation (VF) after the reopening of the LAD was significantly reduced in the garlic group as compared to the untreated controls (VF: 50% vs 89%). As this protective effect might relate to radical scavenging capacities, two in vitro radical generating test systems were chosen where the garlic activity could be determined. Dose-dependently, garlic was able to capture the radicals. Interestingly, only the garlic extract, was active. The ethanol extract hardly showed any radical scavenging ability. According to this result, we concluded that an intact alliin-alliinase system is important for the activity of garlic. Further investigations were done with different tissues under oxidative stress conditions. The kinetics of each organ, were measured chemiluminometrically. Especially liver and kidney of garlic fed rats showed inhibiting effects. Finally, an attempt was made to relate these radical scavenging and lipidperoxidation inhibiting effects to respective garlic compounds. Two substances, allylmercaptane and diallyldisulfide, were proposed.

Animals↗

PubMed1994

[Does garlic protect against vampires? An experimental study].

Vampires are feared everywhere, but the Balkan region has been especially haunted. Garlic has been regarded as an effective prophylactic against vampires. We wanted to explore this alleged effect experimentally. Owing to the lack of vampires, we used leeches instead. In strictly standardized research surroundings, the leeches were to attach themselves to either a hand smeared with garlic or to a clean hand. The garlic-smeared hand was preferred in two out of three cases (95% confidence interval 50.4% to 80.4%). When they preferred the garlic the leeches used only 14.9 seconds to attach themselves, compared with 44.9 seconds when going to the non-garlic hand (p < 0.05). The traditional belief that garlic has prophylactic properties is probably wrong. The reverse may in fact be true. This study indicates that garlic possibly attracts vampires. Therefore to avoid a Balkan-like development in Norway, restrictions on the use of garlic should be considered.

Animals↗

PubMed1977

Effect of essential oil of onion and garlic on experimental atherosclerosis in rabbits.

The effects of the essential oils of onion (extracted from 2 g of raw onion per kg body weight) and garlic (extracted from 1 g of raw garlic per kg body weight) have been observed on experimental atherosclerosis produced by cholesterol feeding (0.5 g/kg) in rabbits. The rise in serum cholesterol and serum triglycerides was significantly reduced by both onion and garlic during the 4-month period of study. Cholesterol feeding significantly increased beta-(P less than 0.01) and pre-beta (P less than 0.001) lipoproteins while decreasing the alpha-fraction (P less than 0.001). Onion and garlic both prevented these changes. The beta/alpha ratio, which was initially 1.6 : 1, rose to 4.5 : 1 and 5.7 : 1 at the end of 2 months and 4 months of cholesterol feeding. However, this ratio did not increase significantly, both at the 2-month and 4-month period, when onion and garlic were added. Fibrinolytic activity significantly increased with onion (P less than 0.001) and garlic (P less than 0.001) while feeding only cholesterol actually decreased it (P less than 0.001). Onion and garlic reducec aortic atheroma by about half. It is suggested that the essential oils of onion and garlic protect against experimental atherosclerosis by preventing the fall in the alpha lipoprotein fraction and by enhancing fibrinolytic activity, as well as by lowering the serum cholesterol and triglyceride levels.

Animals↗