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PubMed1992

Characterization of the formation of allicin and other thiosulfinates from garlic.

The effects of pH, neutralization after acidification, time, and temperature on the yield of dialkyl thiosulfinates released from garlic powder and garlic cloves were determined. All dipropenyl thiosulfinates (allicin, 1-propenyl allyl, and allyl 1-propenyl) were formed at an optimum pH of 4.5-5.0. The methyl propenyl thiosulfinates (allyl methyl + methyl allyl and 1-propenyl methyl + methyl 1-propenyl) and dimethyl thiosulfinate were optimally formed at pH 6.5-7.0 and pH 5.5, respectively. Below pH 3.6 no thiosulfinates were formed. Neutralization of the pH failed to restore thiosulfinate generation from garlic previously incubated at pH 3 or below. Thus, alliinase is completely and irreversibly inhibited by the acidic conditions found in the stomach. The dipropenyl thiosulfinates were completely formed in 0.3 min at 37 degrees C, while the methyl thiosulfinates were not completely formed until 3.5 min. Allyl 1-propenyl thiosulfinate was the most rapidly formed, and the most unstable, thiosulfinate. The stability of the dipropenyl thiosulfinates was improved at pH 4.5 or lower. Drying garlic at 60 degrees C had no effect on alliin or the rate of formation of the dipropenyl thiosulfinates, but decreased trans-1-propenylcysteine sulfoxide (isoalliin) and the rate of formation of the methyl thiosulfinates. The results demonstrate that there are two alliinase activities in garlic, that a stomach acid-resistant coating on garlic powder tablets is necessary for thiosulfinate release, and that carefully prepared garlic powder can release similar amounts of total thiosulfinates to whole garlic cloves.

Journal Article↗
PubMed1995

Enhanced effectiveness of dimethyl-4,4'-dimethoxy-5,6,5',6'-dimethylene dioxybiphenyl-2,2'-dicarboxylate in combination with garlic oil against experimental hepatic injury in rats and mice.

The present study was designed to evaluate the effects of dimethyl-4,4'-dimethoxy-5,6,5',6'-dimethylene dioxybiphenyl-2,2'-dicarboxylate (PMC) in combination with garlic oil against chemical-induced hepatic injury in rats and mice. Rats insulted with carbon tetrachloride were concomitantly treated with PMC and/or garlic oil (50 and 100 mg kg-1, respectively) for four weeks. Whereas treatment of animals with garlic oil alone was ineffective in suppressing carbon tetrachloride-induced hepatotoxicity, administration of PMC in combination with garlic oil more effectively protected the liver against the carbon tetrachloride-induced insult than PMC alone, as monitored by serum aminotransferase activity. Hepatoprotective effects of the formulation were further supported by the changes in the numbers of Kupffer cells and dead hepatocytes. Although prior treatment of rats with PMC for three days failed to protect hepatotoxicity elicited by allyl alcohol, the formulation of PMC and garlic oil was capable of blocking allyl alcohol-induced hepatotoxicity by approximately 40%. To further examine the effect of the agents on lipid metabolism in the liver, hepatic triglycerides and cholesterol contents were assessed in mice after a diet containing PMC and/or garlic oil for one week followed by a single dose of carbon tetrachloride. Garlic oil appeared to be more effective in bringing hepatic lipid levels to those of control than PMC alone. Treatment of animals with PMC in combination with garlic oil synergistically improved chemical-induced impairment of hepatic triglycerides and cholesterol.(ABSTRACT TRUNCATED AT 250 WORDS)

1-Propanol↗
PubMed2002

Inhibitory Effects of Heated Garlic on N-Ethyl-N'-nitro-N-nitrosoguanidine-induced Carcinogenesis in the Duodenum and Jejunum of C57BL/6 Mice.

We examined the modifying effects of heated garlic (Allium sativum L.) on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced duodenal and jejunal carcinogenesis in mice. Heated garlic powder used in this study was prepared as follows: unpeeled garlic bulbs were blanched in boiling water for 6 min, and then peeled, the cloves being crushed, homogenized, and finally freeze-dried. The garlic powder had almost undetectable alliinase activity and was rich in alliin (the main sulfur compound of heated garlic; 22.1 &mgr;/g dry weight). Male C57BL/6 mice were given ENNG (100 &mgr;/l) in drinking water for the first 4 weeks, and then basal diet (Group 1), or 10% (Group 2), 3% (Group 3) or 1% (Group 4) heated garlic in the diet for 30 weeks. At the termination of the experiment, the incidences of duodenal tumors in Groups 1-3 were significantly lower than those in Group 1, and the multiplicities in Group 2 were significantly lower than those in Group 1. Additionally, the incidences and/or multiplicities of the jejunal tumors in Groups 2 and 4 were also significantly lower than those in Group 1. In this study, we also examined changes in erythrocyte polyamine levels. Values for Group 1 were significantly greater than those in the control group, and this elevation in Group 1 were significantly inhibited by dietary heated garlic (10% in the diet; Group 2). These results indicated that the post-initiation-stage feeding of heated garlic, especially at 10% in the diet, inhibits ENNG-induced duodenal and jejunal carcinogenesis in mice.

Journal Article↗
PubMed2000

Protection by garlic against adriamycin induced alterations in the oxido-reductive status of mouse red blood cells.

The effects of oral garlic supplementation on the activities of (a) the antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GPX) and (b) lipid peroxidation, as assessed by malondialdehyde (MDA) production in red blood cells of normal mice and those subject to oxidative stress by chronic administration of the anti-tumour drug adriamycin has been investigated. As expected, adria-mycin administration resulted in a significant increase in MDA generation (by 105.4%) and a decrease in GPX activity (by 23.8%) in the red blood cells. Although garlic had no significant effects on the basal levels of the antioxidant enzymes or MDA generation in red blood cells of normal mice (untreated with adriamycin), at doses of 20 mg/kg or 100 mg/kg, garlic was able to decrease significantly the adriamycin induced changes in the oxido-reductive status of the red blood cells. Thus, on administration of adriamycin to mice fed diets containing 20 mg/kg or 100 mg/kg garlic, the drug-induced increase in MDA generation was 38.2% and 22.5% respectively, less than that produced by adriamycin in mice fed normal diets, containing no garlic (105.4%). Similarly, in mice fed diets providing 20 mg/kg and 100 mg/kg garlic, adriamycin was able to decrease GPX activity by only 15.1% and 7.6% respectively, less than that produced by adriamycin in rats fed normal diets, containing no garlic (23.9%).

Animals↗
PubMed2000

Garlic for peripheral arterial occlusive disease.

BACKGROUND: Commercially available preparations of garlic have been reported to have beneficial effects on some of the risk factors associated with atherosclerosis. OBJECTIVES: The objective of this review was to assess the effects of garlic (both dried and non-powdered preparations) for the treatment of peripheral arterial occlusive disease. SEARCH STRATEGY: The reviewers searched the Cochrane Peripheral Vascular Diseases Group trials register, AMED, EMBASE, BIDS ISI, abstracts of relevant symposia and reference lists of relevant articles up to August 1998. The reviewers also contacted pharmaceutical companies, investigators and experts in garlic therapies. SELECTION CRITERIA: Randomised trials of garlic therapy in patients with lower limb atherosclerosis. The main outcomes were objective measures of progression of underlying atherosclerosis (e.g. ankle pressure measurements, treadmill testing) and subjective measures (e.g. symptom progression). DATA COLLECTION AND ANALYSIS: At least two reviewers extracted data and assessed trial quality independently. The reviewers contacted investigators to obtain information needed for the review that could not be found in published reports. MAIN RESULTS: One eligible trial with 78 participants was found. Both men and women (aged 40-75) were included. The follow-up period was short, 12 weeks only. After twelve weeks of treatment, pain free walking distance increased from 161 to 207 m in the group on garlic and from 172 to 203 m in the placebo group. This was not a statistically significant difference. There was no difference in change of systolic or diastolic blood pressure, heart rate, ankle and brachial pressures. No severe side effects were observed and nine patients taking garlic (28%) and four patients taking placebo (12%) complained of a noticeable garlic smell. REVIEWER'S CONCLUSIONS: One small trial of short duration found no effect on walking distance.

Arterial Occlusive Diseases↗
PubMed2001

Garlic prevents ultrastructural alterations caused by dehydration in mouse cerebral microvessels.

Dehydration is known to significantly reduce both the time required for the first platelet aggregate and the time to full occlusion in photochemically-induced thrombosis, in vivo. Ultrastructural changes that contribute to such events remain unknown. Therefore, the effect of water deprivation for 24 hr, (as a model for dehydration) on the ultrastructure of mouse pial microvessels was investigated. The possible beneficial effect of garlic in preventing such ultrastructural changes was also investigated. Four groups of TO strain: control, control-garlic treated, dehydrated, and dehydrated-garlic treated male mice, 10/group, were used. Dehydration was induced by water deprivation for 24 hr. Garlic solution was i.p. injected at 0.1 ml/10g body weight. In urethane-anesthetized (2 mg/g, i.p.) mice, topical and transvessel bimodal fixation of pial microvessels was done with a phosphate buffered mixture of glutaraldehyde and paraformaldehyde, followed by a conventional electron microscopy procedure. Examination of control cerebral pial microvessels showed no evidence of cellular damage. Membranes of endothelial cells were intact. Within pial microvessels there was no evidence of platelet aggregation. Garlic treatments did not cause any ultrastructure abnormalities in control mice. Compared with control, dehydration caused the appearance of thrombi that consisted of platelet aggregates. Discoid platelets containing granules, spheroid degranulated platelets, and those with large pseudopodia were present in 80% of dehydrated mice. The venular endothelial surface of dehydrated mice revealed dilated profiles of endoplasmic reticulum and variously shaped vacuoles. Swelling of nuclear envelopes and mitochondrial distension were also present in dehydrated mice. Concomitant garlic treatment prevented most of these ultrastructural changes. These findings demonstrated the extent of damage to the pial microvessels in response to water deprivation and demonstrated the beneficial effect of garlic as a possible mean of protection against oncoming vascular pathology.

Animals↗
PubMed2006

Antithrombotic and anticancer effects of garlic-derived sulfur compounds: a review.

Garlic (Allium sativum L.) has a long history as being a food having a unique taste and odor along with some medicinal qualities. Modern scientific research has revealed that the wide variety of dietary and medicinal functions of garlic can be attributed to the sulfur compounds present in or generated from garlic. Although garlic produces more than 20 kinds of sulfide compounds from a few sulfur-containing amino acids, their functions are different from one another; e.g., allicin, methyl allyl trisulfide, and diallyl trisulfide have antibacterial, antithrombotic, and anticancer activities, respectively. The present paper reviews the physiological functions of garlic in the limited study fields of its antithrombotic and anticancer effects. Before describing these effects, however, we will discuss briefly some characteristics of garlic as a plant and some modes of absorption of orally-administered sulfur compounds from garlic.

Allyl Compounds↗
PubMed1986

Inhibition of tumor growth with possible immunity by Egyptian garlic extracts.

Garlic bulbs (Allium sativum) were extracted with distilled water or ethanol. The extracts were then incubated with Ehrlich ascites carcinoma cells at 37 degrees C for 1 h. These pretreated cells were injected into swiss albino mice which survived over 12 weeks. To the contrary, tumor cells which were pretreated with garlic extracts, produced ascites tumor in all mice that died 2 or 4 weeks after intraperitoneal injection. When mice were treated twice at intervals of 7 days with freshly prepared tumor cells exposed to watery or ethanolic extracts of fresh garlic, they acquired resistance against a challenge with Ehrlich ascites tumor cells. Administration of garlic extracts to mice for at least 2 weeks before tumor transplantation, caused a slight delay of 10-20 days in tumor growth and animal death. Generally, the ethanolic extract of garlic gave more pronounced effect as tumor inhibitor as well as immunity induction than watery extract. No change in serum electrophoretic pattern was detected in mice, whether the tumor cells injected were incubated or not with garlic extract. In animals treated with unincubated tumor cells, albumin and globulin percentages as well as albumin: globulin ratios (A/G) were decreased as compared to normal mice. A/G ratio was also decreased in immunized mice, pretreated with garlic extract, due to the increase of gamma globulin and unchanging of albumin.

Animals↗
PubMed2005

Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis.

The composition of 19 garlic natural health products (NHPs) and fresh garlic extracts were determined, as was their antibacterial activity. The 19 NHPs and 5 fresh garlic extract standards were analysed for their principal active constituents. They were also extracted for 5, 10 or 15 min in water to fresh garlic equivalents of 200 mg/mL. The extract's minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) against three indicator microorganisms (Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis) were determined by the broth microdilution method. While 47% of the aqueous garlic NHP extracts exhibited activity against N. gonorrhoeae, only 16% of the aqueous extracts inhibited S. aureus or E. faecalis at all three timepoints. Generally, products with high antimicrobial activity contained higher levels of garlic constituents with comparable activity to fresh garlic extracts, while products with marginal antibacterial activity often contained lower concentrations of constituents than their product labels indicated. Different extraction times affected antibacterial activity only against N. gonorrhoeae and tended to be correlated with levels of allicin. Thus, many extracts showed discrepancies in both composition, allicin:alliin ratio and antimicrobial activity, raising concerns as to standards of preparation and quality control for these products.

Anti-Bacterial Agents↗
PubMed1996

Evaluation of hydroxyl radical-scavenging property of garlic.

Garlic has been reported to provide protection against hypercholesterolemic atherosclerosis and ischemia-reperfusion-induced arrhythmias and infarction. Oxygen free radicals (OFRs) have been implicated as causative factors in these diseases and antioxidants have been shown to be effective against these conditions. The effectiveness of garlic in these disease states could be due to its ability to scavenge OFRs. However, the OFR-scavenging activity of garlic is not known. Also it is not known if its activity is affected by cooking. We therefore investigated, using high pressure liquid chromatography, the ability of garlic extract (heated or unheated) to scavenge exogenously generated hydroxyl radical (.OH). .OH was generated by photolysis of H2O2 (1.2-10 mumoles/ml) with ultraviolet (UV) light and was trapped with salicylic acid (500 nmoles/ml). H2O2 produced .OH in a concentration-dependent manner as estimated by .OH adduct products 2,3-dihydroxybenzoic acid (DHBA) and 2,5-DHBA. Garlic extract (5-100 microliters/ml) produced an inhibition (30-100%) of 2,3-DHBA and 2,5-DHBA generated by photolysis of H2O2 (5.00 pmoles/ml) in a concentration-dependent manner. Its activity is reduced by 10% approximately when heated to 100 degrees C for 20, 40 or 60 min. The extent of reduction in activity was similar for the three heating periods. Garlic extract prevented the .OH-induced formation of malondialdehyde in the rabbit liver homogenate in a concentration-dependent manner. It alone did not affect the MDA levels in the absence of .OH. These results indicate that garlic extract is a powerful scavenger of .OH and that heating reduces its activity slightly.

Animals↗
PubMed1996

Coat protein gene sequences of garlic and onion isolates of the onion yellow dwarf potyvirus (OYDV).

Partial genomic sequences from an unknown garlic potyvirus and from an onion isolate of the onion yellow dwarf potyvirus (OYDV) were obtained. Comparison of the deduced amino acid sequences showed a similarity of 88% between the respective viral coat proteins. The garlic potyvirus coat protein was expressed in E. coli cells, purified, and subjected to Western blot analysis using antibodies raised against different garlic-infecting viruses. The expression protein was consistently recognised by anti-OYDV antibodies and did not react with antibodies specific for leek yellow stripe potyvirus (LYSV), garlic common latent carlavirus (GCLV) and shallot latent carlavirus (SLV). Besides, the garlic potyvirus coat protein was obtained as a fusion protein and used as antigen to produce polyclonal antibodies. These antibodies reacted with purified OYDV virions, but failed to recognise LYSV particles. In the light of this evidence the garlic potyvirus was identified as the garlic strain of OYDV.

Amino Acid Sequence↗
PubMed1982

Effect of garlic (Allium sativum linn) on serum lipoproteins and lipoprotein cholesterol levels in albino rats rendered hypercholesteremic by feeding cholesterol.

The hypocholesteremic activity of garlic was tested by incorporation freeze-dried garlic powder at 0.5, 1.0, 2.0 and 3.0% levels in an atherogenic diet fed to rats. It was observed that 0.5 and 1.0% levels were not effective whereas the other 2 levels were. The group fed 2.0% garlic powder had much lower serum cholesterol level than the one fed 3%. The increased levels of low density lipoproteins (LDL) and LDL-cholesterol in rats fed the atherogenic diet were partly reversed in rats receiving a supplement of 2% garlic powder. On a cholesterol-containing diet, high density lipoprotein (HDL) and HDL-cholesterol levels were decreased. Inclusion of garlic powder in the atherogenic diet enhanced the percentage of HDL whereas no change was observed in HDL cholesterol levels. Commercial garlic pearls (equivalent to 0.15% garlic powder in the diet) produced a significant decrease in serum and liver cholesterol levels in rats fed the atherogenic diet. On the other hand, asafoetida at 1.5% level failed to reduce the serum cholesterol levels in the cholesterol-fed rats.

Animals↗
PubMed1994

Garlic reduces plasma lipids by inhibiting hepatic cholesterol and triacylglycerol synthesis.

Prompted by the reported hypolipidemic activity of garlic, the present study was undertaken to elucidate the mechanism(s) underlying the cholesterol-lowering effects of garlic. Rat hepatocytes in primary culture were used to determine the short-term effects of garlic preparations on [1-14C]acetate and [2-3H]glycerol incorporation into cholesterol, fatty acids and glycerol lipids. When compared with the control group, cells treated with a high concentration of garlic extracts [i.e., petroleum ether- (PEF), methanol- (MEF) and water-extractable (WEF) fractions from fresh garlic] showed decreased rates of [1-14C]acetate incorporation into cholesterol (by 37-64%) and into fatty acids (by 28-64%). Kyolic containing S-allyl cysteine and organosulfur compounds inhibited cholesterogenesis in a concentration dependent manner with a maximum inhibition of 87% at 0.4 mM. At this concentration, Kyolic decreased [1-14C]acetate incorporation into fatty acids by 67%. S-allyl cysteine at 2.0 and 4.0 mM inhibited cholesterogenesis by 20-25%. PEF, MEF and WEF depressed the rates of [2-3H]glycerol incorporation into triacylglycerol, diacylglycerol and phospholipids in the presence of acetate, but not in the presence of oleate. The results suggest that the hypocholesterolemic effect of garlic stems, in part, from decreased hepatic cholesterogenesis, whereas the triacylglycerol-lowering effect appears to be due to inhibition of fatty acid synthesis. Primary hepatocyte cultures as used in the present study have been proven useful as tools for screening the anticholesterogenic properties of garlic principles.

Acetates↗
PubMed2004

Demonstration of linkage and development of the first low-density genetic map of garlic, based on AFLP markers.

Garlic (Allium sativum L.) is a long-cultivated, clonally propagated diploid plant (2n=2x=16). With routine seed production now underway, we used populations (MP1 and MP2) generated by self-pollination of unrelated plants to generate two low-density genetic maps of garlic, consisting of amplified fragment length polymorphism (AFLP) and gene-specific markers. We did not observe any two plants with identical marker patterns in either population, indicating that they were the result of amphimixis rather than apomixis. This is an important finding, since several Alliums are facultative apomicts. A total of 360 markers segregated in MP1 (12.8 AFLP markers per primer combination) and 321 markers segregated in MP2 (13.9 per primer combination) to indicate a fairly high level of genetic heterozygosity in the garlic nuclear genome. Of these markers, 15.3% in MP1 and 24.3% in MP2 had segregation ratios distorted from the expected 3:1. Interestingly, 94.7% of those distorted segregations fit a 15:1 segregation ratio for duplicated loci, suggesting extensive levels of duplication in the garlic genome and supporting similar observations for onion. The genetic map for the MP1 family with 216 markers spanned 1,166 cM of the garlic genome (5.4 cM average), while 143 markers of MP2 spanned 862 cM (6.0 cM average). Gene-specific markers for alliinase, chitinase, sucrose 1-fructosyltransferase (SST-1), and chalcone synthase (CHS) were mapped, demonstrating the immediate utility of the garlic genetic map. These two garlic families had relatively few segregating AFLP markers in common, which supports their relatively distant relationship based on diversity analysis. Of those markers that were conserved, linkages were also conserved.

Chromosome Mapping↗
PubMed1986

Selective suppression of platelet thromboxane formation with sparing of vascular prostacyclin synthesis by aqueous extract of garlic in rabbits.

It has been suggested that a drug which selectively inhibits platelet thromboxane synthesis, sparing vascular synthesis of prostacyclin, would be more effective as an anti-thrombotic agent. We studied the effect of an aqueous extract of garlic on the production of thromboxane and prostacyclin by rabbit whole blood and aorta in vitro and ex vivo. A dose-dependent inhibition of thromboxane production was observed during blood clotting. Synthesis of prostacyclin was not affected by any concentration of garlic extract used in the experiment. A slight but insignificant reduction in the vascular synthesis of prostacyclin was observed at the highest concentration of garlic used in in vitro experiments. The synthesis of thromboxane by aorta was completely suppressed at all the concentrations of garlic tested. A similar pattern of results was observed after intraperitoneal administration of garlic (1 ml/kg) for one week on the enzymatic synthesis of thromboxane and prostacyclin of these tissues ex-vivo. Aortic synthesis of prostacyclin was significantly increased in the garlic treated rabbits compared to the controls. The data obtained from these rabbit experiments suggested that it may be possible to achieve a selective suppression of thromboxane formation by platelets with sparing of vascular synthesis of prostacyclin by garlic treatment.

6-Ketoprostaglandin F1 alpha↗
PubMed2005

Effects of garlic oil and diallyl trisulfide on glycemic control in diabetic rats.

We investigated the effects of garlic oil and diallyl trisulfide on glycemic control in rats with streptozotocin-induced diabetes. Diabetic rats received by gavage garlic oil (100 mg/kg body weight), diallyl trisulfide (40 mg/kg body weight), or corn oil every other day for 3 weeks. Control rats received corn oil only. Both garlic compounds significantly raised the basal insulin concentration. The insulin resistance index as assessed by homeostasis model assessment and the first-order rate constant for glucose disappearance were significantly improved by both garlic compounds (P<0.05). Oral glucose tolerance was also improved by both garlic compounds and was accompanied by a significantly increased rate of insulin secretion (P<0.05). Glycogen formation (but not that of lactate or carbon dioxide) from glucose by the soleus muscle in the presence of 10 or 100 microU/ml of insulin was significantly better after treatment with both garlic compounds. Both garlic oil and diallyl trisulfide improve glycemic control in diabetic rats through increased insulin secretion and increased insulin sensitivity.

Allyl Compounds↗
PubMed2003

Chemopreventive effect of garlic powder diet in diethylnitrosamine-induced rat hepatocarcinogenesis.

This study was conducted to examine the effects of dietary garlic powder at the different levels on preneoplastic foci formation and glutathione (GSH)-dependent detoxifying enzyme activities in rat hepatocarcinogenesis. Male Sprague-Dawley rats were fed with garlic powder supplemented diets (0, 0.5, 2.0 or 5.0%) for 11 weeks, and induced hepatocarcinogenesis by diethylnitrosamine (DEN) and two-thirds partial hepatectomy in medium-term bioassay system. The 2.0 and 5.0% garlic powder diets suppressed the formation of placental GSH S-transferase positive (GST-P(+)) foci in number (49.7 and 63.1% of DEN-treated control group, respectively) and area (44.2 and 63.9% of DEN-treated control group, respectively). Total GSH content in 2.0% garlic powder diet group was 1.2 fold higher than that in DEN-treated control group. GSH S-transferase activity of 2.0% garlic powder diet group was lower than that in DEN-treated control group, and GSH peroxidase (GPx) activity was significantly increased by garlic powder diets (83 and 164% of DEN-treated control group, respectively). GSH reductase activity, however, did not show a noticeable difference among groups. Therefore, the suppression of GST-P(+) foci formation by garlic powder diets could be partly affected by the increase of total GSH content and GPx activity.

Animals↗
PubMed2002

Suppressive effects of garlic extract on Helicobacter pylori-induced gastritis in Mongolian gerbils.

Helicobacter pylori infection is intimately involved in stomach cancer development and recent epidemiological studies have indicated that the consumption of allium vegetables reduces the risk of gastric neoplasia. Therefore, in the present study, we investigated the effect of a garlic extract on H. pylori-induced gastritis in Mongolian gerbils. Garlic extract was fed to animals at doses of 1, 2 and 4% in the diet from 4 h after H. pylori inoculation until the end of the experiment, at week 6. With the administration of garlic extract, H. pylori-induced gastritis in animals was decreased in a dose-dependent manner, and significantly so at 4%. The numbers of hemorrhagic spots in the glandular stomach and the microscopic score for gastritis were significantly reduced from 19.2+/-15.6 and 5.9+/-0.8 in control gerbils to 8.1+/-11.2 and 4.2+/-1.5, respectively, by 4% garlic extract treatment. The stomach wet weight (1.04+/-0.22 g) of control gerbils was also reduced by 4% garlic extract (0.86+/-0.18 g). However, the number of viable H. pylori was not changed by the garlic extract treatment. The above observations indicated that garlic extract might be useful as an agent for prevention of H. pylori-induced gastritis, leading to reduction in the risk of gastric cancer.

Animals↗