Antibacterial Activity of Garlic and Onions

Farbman, Karen S.; Barnett, Elizabeth D.; Bolduc, Gilles R.; Klein, Jerome O.

doi:10.1097/00006454-199307000-00013

Cited by 56 publications

(19 citation statements)

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“…This imbalance can cause the excessive concentration of free radicals in body, leading to the oxidative damage of cell membranes, lipids, nucleic acids and proteins, which results in the cell structure and function destruction and occurrence and development of diseases (Blokhina et al, 2003). Garlic has the antibacterial (Farbman et al, 1993), antiviral (Tsai et al, 1985), anti-inflammatory (Kim et al, 2013b), insecticidal (Yang et al, 2009), blood lipid regulating (Bordia et al, 1998), blood glucose decreasing (Bordia et al, 1998), detoxification (Sheen et al, 1996), atherosclerosis preventing (Bordia et al, 1977) and immunity improving (Qiu et al, 2014) functions. It is reported that, the pharmacological effects of garlic are closely related to its antioxidant properties (El-Din et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

Wang

Sun

2017

Food Sci. Technol

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This study investigated the in vitro and in vivo antioxidant activities of polyphenol extracted from black garlic. Black garlic polyphenol (BGP) was extracted from black garlic. The in vitro antioxidant activities of BGP were determined using DPPH·, OH and O 2-radical scavenging assays. The in vivo antioxidant activities were determined by detecting the malondialdehyde (MDA) content and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in mice. Results showed that, the DPPH· radical inhibition rate of 200 and 250 μg/mL BGP was equivalent with Vc (P > 0.05). With concentration of 400 and 500 μg/mL, the OH radical inhibition rate of BGP was slightly lower than Vc (P > 0.05). The O 2-radical inhibition rates of 200, 400, 600, 800 and 1000 μg/mL BGP were significantly lower than Vc (P < 0.05). In the groups treated with BGP with suitable dose, the serum MDA content was significantly decreased compared with model group (P < 0.05), and the serum SOD and GSH-Px activities were significantly increased (P < 0.05). BGP has obvious DPPH· and ·OH radical scavenging activities, and can significantly decrease the serum MDA content in mice with oxidative damage, and increase the serum SOD and GSH-Px activities.

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Section: Discussionmentioning

confidence: 99%

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

Wang

Sun

2017

Food Sci. Technol

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“…As a result, the number of studies on the use of natural products instead of synthetic materials for the disinfection of hatching eggs has increased (Copur et al, 2010;Copur et al, 2011; Studies performed to determine the antibiotic effects of garlic have focused on the use of unprocessed garlic, garlic extract, or on its active ingredient, allicin, as tablets. Garlic contains two powerful antibiotics: allicin and garlicin (Makaklı, 1980), which have antibacterial actions against Gram-positive and Gram-negative bacteria (Farbman et al, 1993). The antibacterial properties of garlic against Helicobacter pylori have been established invitro (Salih & Abasıyanık, 2003).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Using Garlic Extract for Quail Hatching Egg Disinfection on Hatching Results and Performance

Baylan

Akpınar

Canogullari

et al. 2018

Braz. J. Poult. Sci.

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This experiment was carried out to determine the effects of using garlic extract (Allium sativum) as an alternative to formaldehyde for the disinfection of hatching eggs on hatching traits and growth performance of quails. Four treatments, with 240 hatching eggs each, were evaluated: egg immersion in two different levels (2.5% and 5.0%) of garlic extract (garlic-1, garlic-2), formaldehyde fumigation (positive control), and eggs not submitted to disinfection (negative control). Mid-term and late embryomortality, pipped egg, and culled chick rates were not influenced by the (p>0.05). The highest (p<0.05) early embryo mortality rate was detected in the formaldehyde treatment (9.99%), and the lowest in garlic-2 treatment (2.68%). Hatchability of fertile eggs was the lowest in the formaldehyde group (83.78%), followed by the control (85.20%), garlic-1 (87.11%) and garlic-2 (88.72%) groups, respectively. The highest final body weight (5 weeks of age) was obtained in the garlic-2 group (304.1 g), followed by the control (294.13 g), formaldehyde (290.56 g), and garlic-1 (288.44 g), respectively, and the differences were statistically significant (p<0.05). Feed intake and feed conversion ratio were not influenced by the treatments (p>0.05). The results obtained for hatching traits and live performance parameters indicated that the immersion of eggs in garlic extract may be used as an alternative to formaldehyde fumigation for the disinfection of hatching quail eggs.

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“…They all have strong, characteristic odor and taste and have been used since ancient times both in human diet and folk medicine. Garlic and onion are thought to have anticancer, anticoagulant and antibacterial effects (Dorant et al, 1993;Stavric, 1994;Wattenberg, 1990;Dorant et al, 1994;Mansell and Reckless, 1991;Farbman et al, 1993), which are probably due to specific organosulfur compounds (Block, 1985;Focke et al, 1990;Sendl et al, 1992) such as ajoene, alliine and allicin. It is notable that United States Pharmacopoeia has included a monograph of garlic powder for years.…”

Section: Introductionmentioning

confidence: 99%