An evaluation of garlic and onion as antithrombotic agents

Bordia, Tanuja; Mohammed, Nazar Sh.; Thomson, Martha; Ali, Muslim

doi:10.1016/s0952-3278(96)90014-9

Cited by 94 publications

(56 citation statements)

References 17 publications

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“…Bordia et al (9) reported that feeding rats with 15-min-boiled, uncrushed garlic or onions had no effect on the serum level of TXB 2 , whereas their raw forms significantly reduced TXB 2 levels. The authors attributed the lack of activity in boiled samples to a destruction of antithrombotic compounds by high temperature and concluded that the antithrombotic effect of garlic and onion can only be achieved by ingestion of their raw form.…”

Section: Discussionmentioning

confidence: 99%

Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content

Cavagnaro

Camargo

Galmarini

et al. 2007

J. Agric. Food Chem.

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The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200°C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.

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Section: Discussionmentioning

confidence: 99%

Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content

Cavagnaro

Camargo

Galmarini

et al. 2007

J. Agric. Food Chem.

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“…What is more garlic improves the elasticity of blood vessels. Additionally, epidemiological studies indicate, that in areas where garlic is consumed regularly, the incidence of cardiovascular diseases are lower [4,7,10,32]. It has been well reported that this plant reduces many risk factors, which play a key role in the formation and development of atherosclerosis (anti-inflammatory properties, lowers total and low density lipoproteins cholesterol, increases high density lipoproteins cholesterol, reduces triglycerides and fibrinogen levels) [13,20,21].…”

Section: Introductionmentioning

confidence: 99%

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

Piątkowska¹,

Kopeć²,

Leszczyńska³

2015

zntj

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S t r e s z c z e n i eThe aim of this study was to comparison of chemical components and antioxidant activity in leaves of winter and spring varieties of garlic, obtained from POLAN Company; Krakow, Poland) as well as in leaves of wild (bear's) garlic. The content of basic chemical components were determined according to the AOAC methods. Selected minerals content was determined according to the PN procedure. Vitamin C and polyphenols were determined using the Tillman's and Folin-Ciocalteau's methods, respectively. The ability to scavenging of the ABTS ) between winter and spring varieties, as well as between winter varieties.

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“…Nowadays, the medical use of garlic is widespread and growing (Bordia et al, 1996;Rivlin, 2001; Thomson and Ali, 2003). The effects of garlic extract or its major bioactive component, allicin, have been investigated extensively for human health benefits.…”

Section: Introductionmentioning

confidence: 99%

“…The effects of garlic extract or its major bioactive component, allicin, have been investigated extensively for human health benefits. These benefits include antimicrobial (Cellini et al, 1996), anti-thrombotic (Bordia et al, 1996), anti-hypertensive (Foushee et al, 1982), anti-hyperglycaemic (Chang and Johnson, 1980), anti-hyperlipemic (Yeh and Yeh, 1994;Eilat et al, 1995), antidote (for heavy metal poisoning) and hepatoprotective (Agarwal, 1996;Rivlin, 2001), anti-viral, anti-cancer and chemopreventive activities (Agarwal, 1996;Banerjee and Maulik, 2002;Thomson and Ali, 2003). Thus, allicin is generally viewed as a principal bioactive disease-preventive dietary compound in garlic (reviewed by Amagase et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary allicin on health and growth performance of weanling piglets and reduction in attractiveness of faeces to flies

Huang

Qiu

Shi

et al. 2011

Animal

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To investigate the effect of dietary allicin on health and growth performance of weanling piglets, at 21 days of age. Two hundred and twenty-five piglets were weaned and randomly allocated into five groups. Piglets in the control group were fed diets supplemented with antibiotics. Those in the treatment groups were fed diets without antibiotics, but supplemented with allicin product (25% pure allicin oil) in the proportion of 0.10 g/kg, 0.15 g/kg, 0.20 g/kg and 0.25 g/kg in the diet, respectively. During the 28 days of the experiment, average daily weight gain increased linearly (P , 0.0001) and quadratically (P 5 0.0014) as the level of dietary allicin increased. The feed gain ratio decreased linearly (P , 0.0001) and quadratically (P , 0.0001). As the dietary allicin level increased, the incidence of diarrhoea in the treatment piglets, especially female piglets decreased linearly (P 5 0.0003) and tended to decrease quadratically (P 5 0.0716). The number of flies alighting on the surface of the faeces of the piglets at each counting time point decreased linearly (P , 0.0001), quadratically (P , 0.0001) and cubically (P , 0.0001) as the dietary allicin level increased. In conclusion, supplementation of the diet with allicin may improve growth performance, reduce the incidence of diarrhoea and possibly improve their local environmental conditions by reducing the attractiveness of faeces to flies.

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An evaluation of garlic and onion as antithrombotic agents

Cited by 94 publications

References 17 publications

Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content

Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

Effects of dietary allicin on health and growth performance of weanling piglets and reduction in attractiveness of faeces to flies

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