garlic
Effect of garlic and garlic-green tea mixture on serum lipids in MNNG-induced experimental gastric carcinoma and precancerous lesion.

Su Q, Luo ZY, Teng H, Yun WD, Li YQ, He XE.

Institute of Oncology,Hengyang Medical College,Hengyang 421001,Hunan Province,China.

INTRODUCTION:To study effect of garlic and garlic-green tea mixture on serum contents of Tch,LDL and HDL in MNNG induced gastric carcinoma (GC) and precancerous lesion (PL) in Wistar rats.METHODS:Serum contents of Tch,LDL and HDL in normal control group (n=10,NG),MNNG group (n=30,MG),prevention group (n=30,PG),treatment group I (n=20,TG I) and treatment group II(n=20,TG II) were detected by PGE 6000/COD.RESULTS:Serum Tch and LDL of rats of MG (6.86+/-1.39 3.72+/-1.10) and its GC(6.95+/-1.37 3.77+/-1.08) and PL(6.42+/-1.04 3.56+/-0.74) were lower than that of NG (8.74+/-1.89 5.89+/-1.61) PG(7.73+/-3.18 4.96+/-2.89) and its GC(8.36+/-3.41 5.93+/-3.31) and PL(7.45+/-3.16 4.55+/-2.71),TGI(8.86+/-1.75 5.38+/-1.76) and its GC (9.10+/-2.27 5.55+/-2.51) and PL (8.61+/-1.17 5.22+/-0.55) and TG II (8.16+/-0.76 5.32+/-0.72) and its GC(8.52+/-0.67 5.96+/-0.48) and PL (8.02+/-0.79 5.09+/-0.65),respectively (P <0.01-0.05).Serum HDL of MG rats (2.76+/-0.48) and its GC(2.79+/-0.48) were remarkably higher than that of MG (2.20+/-0.85) and GC of PG (2.24+/-0.38) (P <0.05).CONCLUSION:Experimental gastric carcinoma and precancerous lesion were associated with hypocholesterolaemia,LDL and HDL.Garlic and garlic-green tea mixture can inhibit and reverse MNNG-induced gastric carcinoma and precancerous lesion in Wistar rats.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11819224&dopt=Abstract garlic



garlic
Effects of dietary garlic on cholesterol metabolism in laying hens.

Chowdhury SR, Chowdhury SD, Smith TK.

Department of Animal and Poultry Science, University of Guelph, Ontario, Canada N1G 2W1.

Experiments were conducted to evaluate the potential for dietary garlic to influence egg yolk cholesterol concentrations and overall performance in different layer strains. Thirty-six, 28-wk-old, Hisex Brown,Isa Brown, Lohmann, Starcross, Babcock, and Starcross-579 strains (six hens per strain) were fed diets supplemented with 0 (control), 2, 4, 6, 8, or 10% sun-dried garlic paste for 6 wk. There were no differences (P > 0.05) among diets or strains in egg weight, egg mass, feed consumption, feed efficiency, and BW gain as averaged over 6 wk. Yolk weight, however, responded quadratically with increasing levels of dietary garlic and differed among strains (P < 0.05). Egg production and yolk weights were significantly higher in the Babcock strain in comparison with other strains. Serum and egg yolk cholesterol concentrations decreased linearly (P < 0.05) with increasing levels of dietary garlic. Serum and egg yolk cholesterol concentrations also differed among different strains (P < 0.05). It was concluded that garlic paste in the diets of laying hens reduced serum and yolk cholesterol concentrations. It was also concluded that dietary garlic paste had no adverse effects on layer performance.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12512577&dopt=Abstract garlic



garlic
Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product.

Paludan-Muller C, Valyasevi R, Huss HH, Gram L.

Danish Institute for Fisheries Research, Technical University of Denmark, Lyngby, Denmark. cpm dfu.min.dk

AIMS: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. pH decreased to 4.5 in 2 days, but omitting garlic resulted in a lack of acidification. LAB were predominant and approximately one third of 234 isolated strains fermented garlic and inulin (the carbohydrate reserve in garlic). These strains were identified as Lactobacillus pentosus and Lact. plantarum. Randomly Amplified Polymorphic DNA (RAPD) analysis revealed one major RAPD type (29 strains) isolated from all stages of fermentation. CONCLUSION: Garlic was essential for acidification of som-fak and garlic-fermenting strains constituted a significant, homogeneous part of the LAB flora. SIGNIFICANCE AND IMPACT OF THE STUDY: The present study indicates the role of fructans (garlic/inulin) as carbohydrate sources for LAB. Fructan fermenters may have several biotechnological applications, for example, as probiotics.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11849359&dopt=Abstract garlic



garlic
Isolation and identification of organosulfur compounds oxidizing canine erythrocytes from garlic (Allium sativum).

Hu Q, Yang Q, Yamato O, Yamasaki M, Maede Y, Yoshihara T.

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.

Five compounds oxidizing canine erythrocytes were isolated from an aqueous ethanol garlic extract by silica gel column chromatography and preparative thin-layer chromatography. On the basis of nuclear magnetic resonance, infrared spectroscopy, and mass spectrometry, they were identified as three known compounds: bis-2-propenyl trisulfide (1), bis-2-propenyl tetrasulfide (2), and bis-2-propenyl pentasulfide (3) as well as two novel compounds, bis-2-propenyl thiosulfonate (4) and trans-sulfuric acid allyl ester 3-allylsulfanyl-allyl ester (5). A mixture of compounds 1-3 and compounds 4 and 5 induced methemoglobin formation in canine erythrocyte suspension in vitro resulting in the oxidation of canine erythrocytes. These groups of characteristic organosulfur compounds contained in garlic probably contribute to oxidations in blood. The constituents of garlic have the potential to oxidize erythrocytes and hemoglobin, suggesting that foods containing quantities of garlic should be avoided for feeding dogs.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11853480&dopt=Abstract garlic



garlic
Effect of garlic on cardiovascular disorders: a review.

Banerjee SK, Maulik SK.

Departments of Pharmacology, All India Institute of Medical sciences, New Delhi - 110029, India. subirmaulik hotmail.com

Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidemia, thrombosis, hypertension and diabetes. Effectiveness of garlic in cardiovascular diseases was more encouraging in experimental studies, which prompted several clinical trials. Though many clinical trials showed a positive effect of garlic on almost all cardiovascular conditions mentioned above, however a number of negative studies have recently cast doubt on the efficary of garlic specially its cholesterol lowering effect of garlic. It is a great challenge for scientists all over the world to make a proper use of garlic and enjoy its maximum beneficial effect as it is the cheapest way to prevent cardiovascular disease. This review has attempted to make a bridge the gap between experimental and clinical study and to discuss the possible mechanisms of such therapeutic actions of garlic.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12537594&dopt=Abstract garlic