garlic
Antibacterial effect of garlic and omeprazole on Helicobacter pylori.

Jonkers D, van den Broek E, van Dooren I, Thijs C, Dorant E, Hageman G, Stobberingh E.

Department of Medical Microbiology, University Hospital Maastricht, The Netherlands.

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

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10404325&dopt=Abstract garlic



garlic
The antihypertensive effect of garlic (Allium sativum) in the rat two-kidney--one-clip Goldblatt model.

Al-Qattan KK, Alnaqeeb MA, Ali M.

Department of Biological Sciences, Faculty of Science, University of Kuwait, Safat.

A study was designed to elucidate the antihypertensive effect of garlic in the two-kidney--one-clip (2K-1C) Goldblatt model. Since the hypertension in this model depends largely on the increasing concentrations of vasopressor agents (prostaglandins and angiotensin II) there is a strong indication that reducing these factors could contribute in controlling the pathological rise in blood pressure. In this study, single or multiple doses of 0.5 ml of aqueous extract of garlic were given orally to 2K-1C rats. The data shows that the single dose of garlic used had a maximum antihypertensive effect 2-6 h after administration. The residual effect of this single dose continued for up to 24 h. The multiple dose of garlic appeared to be effective in restraining the expected rise in blood pressure that normally occurs in 2K-1C rats. Switching multiple-dose treatments halfway through the experiment further strengthened the findings. The study suggests that garlic does have an effective antihypertensive ability, and may be used as a supplementary and natural remedy in cases of unilateral renovascular hypertension.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10433481&dopt=Abstract garlic



garlic
Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.

Tamaki T, Sonoki S.

Tokyo Bunka Junior College, Japan.

Volatile sulfur compounds arising from grated raw or heat-treated garlic in both in-vitro and in-vivo tests were gas-chromatographically analyzed. In in-vitro tests, the head-space vapor gas from garlic in a vial was analyzed. It was clarified that allyl mercaptan arising from raw garlic decreased with the passage of time and other volatile low-molecular sulfur compounds (LMSC) did not show remarkable changes. The change of LMSC from heat-treated garlic was also studied. Methyl mercaptan and allyl mercaptan from heat-treated garlic gradually increased to some extent. On the other hand, the quantities of somewhat high-molecular sulfur compounds (HMSC) were much less in heat-treated garlic compared to those of raw garlic. These compounds increased till approx. 60 min and then decreased gradually. In in-vivo tests, human expiration after eating garlic was analyzed. Allyl mercaptan, methyl mercaptan and allyl methyl sulfide in LMSC were detected in significant amounts. The quantities of these compounds arising from heat-treated garlic were smaller than those from raw garlic. These compounds had the tendency of decreasing with the passage of time. On the other hand, almost no HMSC was detected in both raw and heat-treated garlic. By sensory testing, raw garlic showed a stronger smell than heat-treated garlic in both in-vitro and in-vivo tests. GC analysis exhibited higher values of volatile sulfur compounds in raw garlic. That is, the higher the volatile sulfur compound level, the stronger the garlic flavor or malodor.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10450562&dopt=Abstract garlic



garlic
Antimicrobial activity of spices.

Arora DS, Kaur J.

Department of Microbiology, Guru Nanak Dev University, Amritsar, India. daljit_arora goplay.com

Spices have been shown to possess medicinal value, in particular, antimicrobial activity. This study compares the sensitivity of some human pathogenic bacteria and yeasts to various spice extracts and commonly employed chemotherapeutic substances. Of the different spices tested only garlic and clove were found to possess antimicrobial activity. The bactericidal effect of garlic extract was apparent within 1 h of incubation and 93% killing of Staphylococcus epidermidis and Salmonella typhi was achieved within 3 h. Yeasts were totally killed in 1 h by garlic extract but in 5 h with clove. Some bacteria showing resistance to certain antibiotics were sensitive to extracts of both garlic and clove. Greater anti-candidal activity was shown by garlic than by nystatin. Spices might have a great potential to be used as antimicrobial agents.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10461845&dopt=Abstract garlic



garlic
Antioxidant role of oils isolated from garlic (Allium sativum Linn) and onion (Allium cepa Linn) on nicotine-induced lipid peroxidation.

Helen A, Rajasree CR, Krishnakumar K, Augusti KT, Vijayammal PL.

Department of Biochemistry, University of Kerala, Kariavattom, India.

Nicotine, a major component of tobacco, is partly responsible for the development of atherosclerosis. It has been suggested that antioxidant nutrients are protective against degenerative diseases. So we have studied the antioxidant effect of oils isolated from onion and garlic on nicotine-induced lipid peroxidation in rat tissues. The lipid peroxidation products and scavenging enzymes were assessed in liver, lungs, heart and kidney. The rats were treated with 0.6 mg nicotine/kg bw and simultaneously given 100 mg garlic or onion oils/kg bw for 21 d. Thiobarbituric acid reactive substances, conjugated dienes and hydroperoxides concentrations were significantly increased in the tissues of nicotine-treated rats. Both the garlic oil and onion oil supplementation to nicotine-treated rats increased resistance to lipid peroxidation. The activities of catalase, superoxide dismutase and glutathione peroxidase decreased in nicotine-treated rats, but there was a trend to increased glutathione content. With garlic oil or onion oil supplementation, nicotine-treated rats had increased activities of antioxidant enzymes and increased concentrations of glutathione. These results indicate that oils of garlic and onion are effective antioxidants against the oxidative damage caused by nicotine.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10509436&dopt=Abstract garlic