Effect of Garlic’s Active Constituents in Inflammation, Obesity and Cardiovascular Disease

Quesada, Isabel; Paola, Matilde de; Torres‐Palazzolo, Carolina; Camargo, Alejandra Beatríz; Ferder, León; Manucha, Walter; Castro, Claudia

doi:10.1007/s11906-019-1009-9

Cited by 46 publications

(31 citation statements)

References 97 publications

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“…Depending on the processing status of the garlic, different OSCs can be present: alliin and sulfur amino acids from whole cloves, allicin from crushed cloves, ajoene and vinyldithiines from stir-fried garlic, and (poly)sulfides from steam-distilled garlic oil. However, the main active metabolite responsible for most of the biological activities of garlic is allicin [ 251 ].…”

Section: Nutrients (Well-being Through Feeding)mentioning

confidence: 99%

Nutrition, Bioenergetics, and Metabolic Syndrome

et al. 2020

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According to the World Health Organization (WHO), the global nutrition report shows that whilst part of the world’s population starves, the other part suffers from obesity and associated complications. A balanced diet counterparts these extreme conditions with the proper proportion, composition, quantity, and presence of macronutrients, micronutrients, and bioactive compounds. However, little is known on the way these components exert any influence on our health. These nutrients aiming to feed our bodies, our tissues, and our cells, first need to reach mitochondria, where they are decomposed into CO2 and H2O to obtain energy. Mitochondria are the powerhouse of the cell and mainly responsible for nutrients metabolism, but they are also the main source of oxidative stress and cell death by apoptosis. Unappropriated nutrients may support mitochondrial to become the Trojan horse in the cell. This review aims to provide an approach to the role that some nutrients exert on mitochondria as a major contributor to high prevalent Western conditions including metabolic syndrome (MetS), a constellation of pathologic conditions which promotes type II diabetes and cardiovascular risk. Clinical and experimental data extracted from in vitro animal and cell models further demonstrated in patients, support the idea that a balanced diet, in a healthy lifestyle context, promotes proper bioenergetic and mitochondrial function, becoming the best medicine to prevent the onset and progression of MetS. Any advance in the prevention and management of these prevalent complications help to face these challenging global health problems, by ameliorating the quality of life of patients and reducing the associated sociosanitary burden.

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Section: Nutrients (Well-being Through Feeding)mentioning

confidence: 99%

Nutrition, Bioenergetics, and Metabolic Syndrome

et al. 2020

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“…Nevertheless, the most important bioactive compounds in the Alliaceae family are organosulfur compounds, mainly allyl cysteine derivatives, S-alk(en)yl-L-cysteine sulfoxides, thiosulfinates, thiosulfonates and sulfides, which are biosynthesized during tissue damage and confer useful biological properties, such as antimicrobial, anti-inflammatory, immunomodulatory, antioxidant, hepatoprotective and neuroprotective properties [ 3 , 4 , 5 ]. In fact, it is well described that these plants have cardioprotective effects that are associated with a positive effect on obesity and its associated metabolic disorders, including dyslipidemia, mild hypertension, hyperlipidemia, high blood glucose levels, impaired insulin sensitivity and liver lipotoxicity [ 6 ]. Thus, garlic was shown to reduce plasma lipid levels while increasing HDL cholesterol levels [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Allium-Derived Compound Propyl Propane Thiosulfonate (PTSO) Attenuates Metabolic Alterations in Mice Fed a High-Fat Diet through Its Anti-Inflammatory and Prebiotic Properties

et al. 2021

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Background: Propyl propane thiosulfonate (PTSO) is an organosulfur compound from Allium spp. that has shown interesting antimicrobial properties and immunomodulatory effects in different experimental models. In this sense, our aim was to evaluate its effect on an experimental model of obesity, focusing on inflammatory and metabolic markers and the gut microbiota. Methods and results: Mice were fed a high-fat diet and orally treated with different doses of PTSO (0.1, 0.5 and 1 mg/kg/day) for 5 weeks. PTSO lessened the weight gain and improved the plasma markers associated with glucose and lipid metabolisms. PTSO also attenuated obesity-associated systemic inflammation, reducing the immune cell infiltration and, thus, the expression of pro-inflammatory cytokines in adipose and hepatic tissues (Il-1ẞ, Il-6, Tnf-α, Mcp-1, Jnk-1, Jnk-2, Leptin, Leptin R, Adiponectin, Ampk, Ppar-α, Ppar-γ, Glut-4 and Tlr-4) and improving the expression of different key elements for gut barrier integrity (Muc-2, Muc-3, Occludin, Zo-1 and Tff-3). Additionally, these effects were connected to a regulation of the gut microbiome, which was altered by the high-fat diet. Conclusion: Allium-derived PTSO can be considered a potential new tool for the treatment of metabolic syndrome.

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“…Green leaves from garlic foliage (Yoshimoto et al, 2015) Reduce the blood pressure and prevent oxidative stress GPH-P (pepsin) y GPH-T (trypsin) Garlic residuals (Gao et al, 2020) Vasomotoric Organic sulfides nitroso-sulfide Garlic juice (Berenyiova et al, 2020) Inflammation, Obesity and Cardiovascular Disease Organosulfur compounds, alk(en)yl-Lcysteine sulfoxides (ACSOs), alliin, alliinase Garlic bulbs (Quesada et al, 2020) Inhibited excessive adipogenesis obesity…”

Section: Sulfurmentioning

confidence: 99%

Garlic (Allium sativum L) and Its beneficial properties for health: A Review

Espinoza¹,

Valencia²,

Albarrán³

et al. 2020

Agroind. sci.

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Generally, chefs use garlic as an ingredient that enhances the sensory qualities of foods. However, recent studies have shown that garlic contains Sulphur compounds, which provide a health benefit. This review identifies and describes those constituents in garlic responsible for their anti-microbial, antioxidant, anti-inflammatory, and in some cases anti-cancer properties. Also, this review reports the chemical and nutritional contents of garlic (Allium sativum L.) and shows its health benefits for humans. A large variability and diversity in the nutritional content of garlic was found in the literature, including functional properties (antioxidant, antimicrobial, antifungal, and immunological), and many health benefit components, such as antihypertensive, hypolipidemic, antiatherogenic, anticarcinogenic, antitumor, antiaggregant, fibrinolytic, immunomodulatory, and antianemic. Allicin and ajoene were identified among some of the compounds in garlic which are beneficial for human health. Quantity varies depending on bulb maturity and harvest location, and values range between approximately 1mg/g and 9mg/g for allicin and 0.12 mg/g to 0.22 mg/g of garlic oil macerate for ajoene.

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Effect of Garlic’s Active Constituents in Inflammation, Obesity and Cardiovascular Disease

Cited by 46 publications

References 97 publications

Nutrition, Bioenergetics, and Metabolic Syndrome

Nutrition, Bioenergetics, and Metabolic Syndrome

Allium-Derived Compound Propyl Propane Thiosulfonate (PTSO) Attenuates Metabolic Alterations in Mice Fed a High-Fat Diet through Its Anti-Inflammatory and Prebiotic Properties

Garlic (Allium sativum L) and Its beneficial properties for health: A Review

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