garlic
Occupational asthma induced by garlic dust.

Anibarro B, Fontela JL, De La Hoz F.

Hospital Virgen de la Luz, Cuenca, Spain.

BACKGROUND: Garlic dust has not been a frequently encountered cause of IgE-mediated disease. OBJECTIVE: We report on 12 patients (all of them garlic workers) with the clinical criteria for occupational asthma. METHODS: Skin prick tests and serum-specific IgE determinations were performed with common inhalants, garlic, and other members of the Liliaceae family (onion, leek, and asparagus). Bronchial challenge test with garlic powder was performed in all patients. Garlic and onion extract proteins were separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis. Immunoblot and IgE immunoblot inhibition analyses were performed with patients' sera on extracts of garlic, onion, and pollens of Phleum pratense and Chenopodium album. RESULTS: Garlic sensitization was demonstrated by bronchial challenge test in seven patients (group 1) and ruled out in the remaining five (group 2). Clinical data were similar in both groups. The patients with garlic allergy had a mean age of 27 years, and all of them had pollen allergy; sensitization to other members of the Liliaceae family was also common. Electrophoresis of garlic extract revealed two major protein bands at approximately 12 and 54 kd. During IgE immunoblotting, the pool of sera reacted with garlic proteins mainly at 54 kd. Preincubation with onion, Phleum, and Chenopodium partially abolished the IgE binding to several allergens of garlic. CONCLUSION: We report on seven patients in whom an occupational garlic allergy was demonstrated. Garlic allergy is relatively rare but seems to affect young subjects with pollen allergy, and sensitization to other members of the Liliaceae family is common. The results of this study confirm the presence of some structurally similar allergens in garlic, onion, and certain pollens.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9438479&dopt=Abstract garlic



garlic
Garlic prevents hypertension induced by chronic inhibition of nitric oxide synthesis.

Pedraza-Chaverri J, Tapia E, Medina-Campos ON, de los Angeles Granados M, Franco M.

Department of Biology, Faculty of Chemistry, National Autonomous University of Mexico, DF. pedraza servidor.unam.mx

It has been reported that garlic activates nitric oxide synthase in vitro and that chronic inhibition of nitric oxide (NO) synthesis by N omega-nitro-L-arginine-methyl-ester (L-NAME) induces arterial hypertension in rats. In this work, we studied the effect of oral administration of L-NAME for 4 weeks on control and garlic-fed rats. Basal systolic blood pressure was recorded 4 weeks after garlic supplementation, and on weeks 1, 2, 3, and 4 after L-NAME treatment. At the end of the study, the in vivo NO production was evaluated indirectly by measuring the urinary excretion of the stable end products of NO metabolism, nitrite (NO2-) and nitrate (NO3-). It was found that L-NAME induced arterial hypertension on weeks 1-4 in control rats but not in garlic-fed rats, whose blood pressure remained essentially as the basal values. Also, during this time period, blood pressure remained unchanged in garlic-fed rats without L-NAME treatment. Urinary excretion of NO2-/NO3- decreased in L-NAME-treated rats, increased in garlic-fed rats, and remained unchanged in garlic-fed rats treated with L-NAME. It was concluded that garlic blocks the L-NAME-induced hypertension by antagonizing in vivo the inhibitory effect of L-NAME on NO production.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9464471&dopt=Abstract garlic



garlic
Biochemical studies on combined effects of garlic (Allium sativum Linn) and ginger (Zingiber officinale Rosc) in albino rats.

Ahmed RS, Sharma SB.

Biochemistry Department, University College of Medical Sciences, Delhi, India.

Adult male rats of wistar strain were fed diets containing (w/w) 2% garlic (group II), 0.5% ginger (group III) and a combination of garlic plus ginger (group IV) for 4 weeks to study their effects on serum biochemical parameters. A significant increase in body weight was observed in all groups except that fed ginger (group III). A significant decrease in blood glucose, serum total cholesterol and serum alkaline phosphatase were found in all groups, whereas serum triglycerides were decreased significantly only in group IV. Serum HDL-cholesterol was significantly increased only in groups III and IV. However, HDL-cholesterol, VLDL-cholesterol and atherogenic index were significantly decreased in animals fed with combination of the two, compared to garlic/ginger alone. Hence, a combination of garlic and ginger is much more effective in reducing blood glucose and serum lipids.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9475058&dopt=Abstract garlic



garlic
Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese.

Leuschner RG, Ielsch V.

Department for Environment, Food and Rural Affairs, Central Science Laboratory, Sand Hutton, York YO41 1LZ, UK.

Antimicrobial activity of 1% (w/v) fresh garlic, ground clove and red dried chilli on Listeria monocytogenes was tested in broth systems at 37 degrees C and at 4 degrees C for 7 h. The initial cell concentration in the broth systems was between 2 x 10(6) and 4 x 10(6) CFU/ml. At 37 degrees C, growth to viable numbers of 3 x 10(8) CFU/ml in 7 h was measured. Clove had bacteriocidal activity and reduced the count to 1 CFU/ml. Garlic displayed bacteriostatic properties, and a count of 4 x 10(6) CFU/ml was maintained. Red chilli displayed an inhibitory effect and resulted in 50% lower counts than the control. L. monocytogenes had a slow growth rate at 4 degrees C and increased from an initial value of 3 x 10(6) to 5 x 10(6) CFU/ml during 7 h. The addition of garlic resulted in 3 x 10(6) CFU/ml, and clove reduced the viable cell concentration to 1 x 10(3) CFU/ml after 7 h. Two batches of soft cheese were produced in the laboratory using milk that was supplemented with L. monocytogenes. The final cheese containing L. monocytogenes with about 1 x 10(5) CFU/g. Half of each cheese batch was supplemented with either 1% garlic or 1% clove, whereby the other half served as a control. After 7 or 11 days incubation at 4 degrees C, the cheese was incubated at abuse temperature of 25 degrees C for 7 or 3 days, respectively. No antimicrobial effects of 1% (w/w) fresh garlic or clove powder on L. monocytogenes were observed in cheese after 1 or 2 weeks at the lower or higher temperature.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12701369&dopt=Abstract garlic



garlic
Ajoene, a compound of garlic, induces apoptosis in human promyeloleukemic cells, accompanied by generation of reactive oxygen species and activation of nuclear factor kappaB.

Dirsch VM, Gerbes AL, Vollmar AM.

Institute of Pharmacology, Toxicology, and Pharmacy, Koniginstrasse 16, D-80539 Munich, Germany.

The pharmacological role of garlic in prevention and treatment of cancer has received increasing attention, but thorough investigations into the molecular mechanisms of action of garlic compounds are rare. The present study demonstrates that ajoene, a major compound of garlic induces apoptosis in human leukemic cells, but not in peripheral mononuclear blood cells of healthy donors. The effect was dose and time dependent. Apoptosis was judged by three criteria, morphology of cells, quantification of subdiploid DNA content by flow cytometry, and detection of DNA fragmentation by gel electrophoresis. Ajoene increased the production of intracellular peroxide in a dose- and time-dependent fashion, which could be partially blocked by preincubation of the human leukemic cells with the antioxidant N-acetylcysteine. Interestingly, N-acetylcysteine-treated cells showed a 50% loss of ajoene-induced apoptosis. Moreover, ajoene was demonstrated to activate nuclear translocation of the transcription factor nuclear factor kappaB, an effect that was abrogated in N-acetylcysteine-loaded cells. These results suggested that ajoene might induce apoptosis in human leukemic cells via stimulation of peroxide production and activation of nuclear factor kappaB. This is a novel aspect in the biological profile of this garlic compound and an important step in elucidating the underlying molecular mechanisms of its antitumor action.

Online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9495804&dopt=Abstract garlic