Antimicrobial effects of Allium sativum L. (garlic), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products

Hughes, Bronwyn G.; Lawson, Larry D.

doi:10.1002/ptr.2650050403

Cited by 165 publications

(91 citation statements)

References 35 publications

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“…Owing to the toxic and stimulative activities of allicin, it seems that this compound should not be present long at the damaged site of the host plant of garlic because if it is generated accidentally inside its tissues, it would be harmful to the host. As the most plausible explanation of the defense mechanism operative in the plant, allicin modifies the alliinase molecule at (9) and S. aureus (2), and inhibition was found to be strong toward S. aureus. The decrease in the amounts of allicin (O) was largely in parallel with that of the antibacterial activities.…”

Section: Discussionmentioning

confidence: 99%

Biological and Chemical Stability of Garlic-Derived Allicin

Fujisawa

Suma

Origuchi

et al. 2008

J. Agric. Food Chem.

152

123

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This study verifies the instability of garlic (Allium sativum L.)-derived allyl 2-propenylthiosulfinate (allicin) in various aqueous and ethanolic solutions as well as in vegetable oil through chemical and biological analyses performed simultaneously. Crushed fresh garlic cloves generated antibacterial activity and chemically detectable allicin, a major antibacterial principle, and both declined on a daily basis in aqueous and ethanolic solutions at room temperature, showing biological and chemical half-lives of about 6 and 11 days, respectively. Allicin was more stable in 20% alcohol than in water, but surprisingly unstable in vegetable oil, with an activity half-life 0.8 h, as estimated from its antibacterial activity toward Escherichia coli, and a chemical half-life of 3.1 h, based on chromatographic quantification. In alcoholic and aqueous extracts, the biological half-life of allicin tended to be longer than the chemical one, suggesting the occurrence of bioactive compounds other than allicin in the extracts.

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Section: Discussionmentioning

confidence: 99%

Biological and Chemical Stability of Garlic-Derived Allicin

Fujisawa

Suma

Origuchi

et al. 2008

J. Agric. Food Chem.

152

123

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“…Aged garlic extract contains significant new, stable, and increased antioxidant properties, such as allixin, selenium, and sallylcysteine. Garlic oil contains more active components such as diallyl, allyl methyl, and dimethyl mono to hexa sulfides [24,25]. …”

Section: Discussionmentioning

confidence: 99%

Effect of garlic supplement in the management of type 2 diabetes mellitus (T2DM): a meta-analysis of randomized controlled trials

Wang

Zhang

HaiLi

et al. 2017

Food & Nutrition Research

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The present study was designed to systematically evaluate the clinical efficacy and safety of garlic supplement in the management of type 2 diabetes mellitus (T2DM). PubMed, EMBASE, the Cochrane Library, and China National Knowledge Internet (CNKI) were searched for relevant randomized controlled trials (RCTs) by using the terms garlic and T2DM up to April 2017. The quality of included RCTs was assessed by the Cochrane tool of risk of bias, and data of outcomes were pooled by REVMAN 5.3. Clinical factors were handled by meta-regression and subgroup analysis, and risk of publication bias was explored by inverted funnel plots. Nine RCTs involving 768 T2DM patients were included in the meta-analysis, and the dose of daily garlic (allicin) supplement ranged from 0.05g to 1.5g. A significant reduction in the level of fasting blood glucose in 1–2 weeks [SMD = −1.61, 95%CI (−2.89, −0.32)], 3–4 weeks [SMD = −2.87, 95%CI (−4.74, −1.00)], 12 weeks [SMD = −9.57, 95%CI (−12.39, −6.75)], and 24 weeks [SMD = −21.02, 95%CI (−32.47, −9.57)] was achieved in favour of the garlic group rather than the control group. Significantly decreased fructosamine and glycated hemoglobin (both in 12 and 24 weeks) were also found in garlic group. Meanwhile, significantly improved blood liquids of total cholesterol [SMD = −1.93, 95%CI (−2.98, −0.87), 3–4 weeks], high density lipoprotein [SMD = −0.41, 95%CI (−0.83, −0.00), 3–4 weeks] and low density lipoprotein [SMD = −3.47, 95%CI (−5.76, −1.18), 12 weeks] were confirmed after garlic administration. There was no significant difference in complications. Current data confirms that garlic supplement plays positive and sustained roles in blood glucose, total cholesterol, and high/low density lipoprotein regulation in the management of T2DM. Abbreviations: T2DM = type 2 diabetes mellitus; RCT = randomized controlled trial; SMD = standard mean difference; CI = confidence interval; FBG = fasting blood glucose; HbA1c = glycated hemoglobin; HDL = high density lipoprotein; LDL = low density lipoprotein.

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“…It has traditional dietary and medicinal applications as an anti-infective agent [14]. A. sativum is an antioxidant [15], antibacterial, antiviral, antifungal and anti-parasitic [16,17] antihypertensive [18], anthelmintic [19] and antidiabetic agent [20]. In veterinary practice, A. sativum is used for promotion of wound healing and treatment of infected wounds in calves [21].…”

Section: Background Of the Studymentioning

confidence: 99%

Effect of Allium sativum on the Motility and Acetylcholinesterase of Haemonchus contortus

2016

IJSR

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Helminths are known to be a major constraint to ruminant's well-being and productive performance. Gastrointestinal helminths are widespread parasitic agents of livestock especially in small ruminants. Helminthiasis plays an important role in the small ruminant production leading to enormous economic losses in areas where extensive grazing is practiced. Haemonchosis is caused by the hematophagous parasite Haemonchus contortus. It is the most important parasites of all the gastrointestinal nematodes that constrain the survival and productivity of sheep and goats owned by rural farmers in the developing countries. In the present investigations anthelmintic effect of Allium sativum on the motility and acetylcholinesterase (AChE) of the nematode Haemonchus contortus were studied in vitro. The worms were exposed to various concentrations of hexane, chloroform, ethyl acetate, ethanol and aqueous extract of Allium sativum and the motility of the parasites were viewed. As ethanol extract was effective, further studies were conducted with various sublethal concentrations 0.005, 0.01, 0.05, 0.1 and 0.5 mg/ml. Quantitative measurement of the motility of the parasites evidently showed the direct impact of the drugs on the parasite. Maximum inhibition in the motility (88.50%) and AChE (90.25%) was remarked in 0.5 mg/ml of AsEE after 8h of exposure. AChE is concerned in muscularly harmonious combination and neurotransmission. The important role of this enzyme can stop cholinergic synaptic communication with immediate hydrolysis of the acetylcholine. Inhibition of AChE in the parasite results in paralysis of musculature and the parasite lose its biochemical holdfast and get expelled from the host. The present study clearly showed that AsEE had killed the parasites by affecting their neurotransmission.

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Antimicrobial effects of Allium sativum L. (garlic), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products

Cited by 165 publications

References 35 publications

Biological and Chemical Stability of Garlic-Derived Allicin

Biological and Chemical Stability of Garlic-Derived Allicin

Effect of garlic supplement in the management of type 2 diabetes mellitus (T2DM): a meta-analysis of randomized controlled trials

Effect of Allium sativum on the Motility and Acetylcholinesterase of Haemonchus contortus

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