Synthesis of hydrogels based on nanocellulose from garlic straw and regulating the release of allicin and its cytotoxicity

GAO, Xudong; JIA, Yanan; CHEN, Zhongqin; SANTHANAM, Ramesh Kumar; ZHANG, Min; HE, Chengwei; CHEN, Haixia

doi:10.1590/fst.43422

Cited by 2 publications

(1 citation statement)

References 39 publications

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“…The composite hydrogels exhibited high stability, cumulative release behavior, and an antifungal effect. Gao et al developed a garlic straw nanocellulose (GSNC) based hydrogel with a particle size of 168.0 ± 0.65 nm, a loading capacity of 166.4 mg/g, and an EE of 83.20% . The cell experiment showed that the GSNC hydrogel could help allicin enter the cell membrane, improve its bioavailability, and significantly enhance its inhibition effect on cell proliferation compared to free allicin in HepG2 cells.…”

Section: Delivery Systemsmentioning

confidence: 99%

Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Deng,

Ho,

Lan

et al. 2023

J. Agric. Food Chem.

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Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been reported to have many potent beneficial biological functions. In this work, allicin formation, stability, bioavailability, and metabolism process are examined and summarized. The biological functions of allicin and potential underlying mechanisms are reviewed and discussed, including antioxidation, anti-inflammation, antidiabetic, cardioprotective, antineurodegenerative, antitumor, and antiobesity effects. Novel delivery systems of allicin with enhanced stability, encapsulation efficiency, and bioavailability are also evaluated, such as nanoparticles, gels, liposomes, and micelles. This study could provide a comprehensive understanding of the physiochemical properties and health benefits of allicin, with great potential for further applications in the food and nutraceutical industries.

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Section: Delivery Systemsmentioning

confidence: 99%

Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Deng,

Ho,

Lan

et al. 2023

J. Agric. Food Chem.

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Evaluation of Starch–Garlic Husk Polymeric Composites through Mechanical, Thermal, and Thermo-Mechanical Tests

Flores-Hernández,

López-Barroso,

Salazar-Cruz

et al. 2024

Polymers

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The present work evaluates the influence of different properties of composite materials from natural sources. Films were prepared using the evaporative casting technique from corn starch reinforced with a waste material such as garlic husk (GH), using glycerin as a plasticizer. The results of the syntheses carried out demonstrated the synergy between these materials. In the morphological analysis, the compatibility and adequate dispersion of the reinforcer in the matrix were confirmed. Using Fourier transform infrared spectroscopy (FTIR), the interaction and formation of bonds between the matrix and the reinforcer were confirmed by the presence of some signals such as S-S and C-S. Similarly, thermogravimetric analysis (TGA) revealed that even at low concentrations, GH can slightly increase the decomposition temperature. Finally, from the results of dynamic mechanical analysis (DMA), it was possible to identify that the storage modulus increases significantly, up to 115%, compared to pure starch, especially at low concentrations of the reinforcer.

show abstract

Synthesis of hydrogels based on nanocellulose from garlic straw and regulating the release of allicin and its cytotoxicity

Cited by 2 publications

References 39 publications

Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Evaluation of Starch–Garlic Husk Polymeric Composites through Mechanical, Thermal, and Thermo-Mechanical Tests

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