Hypolipidemic action of onion and garlic unsaturated oils in sucrose fed rats over a two-month period

Adamu, I. A.; Joseph, P. K.; Augusti, K. T.

doi:10.1007/bf01953641

Cited by 53 publications

(20 citation statements)

References 19 publications

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“…The results suggest that garlic extract possesses this property and the inhibitory effect is probably due to its sulphur compounds which are good acceptors of hydrogen and the corresponding activity may be due to their reaction with thiol group substances and NADPH. Similar views were earlier expressed by Adamu et al (20). The present results are akin to the findings of Srivastava and Afaq (11 )that garlic extract inhibits the increase in water content in rat eyelens cultured in a medium containing glucose and xylose but differs in response to galactose.…”

Section: Resultssupporting

confidence: 93%

Effect of garlic (Allium sativum L.) extract on degree of hydration, fructose, sulphur and phosphorus contents of rat eyelens and intestinal absorption of nutrients

Sood

Chhokar

Shilpa

2003

Indian J Clin Biochem

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Influence of aqueous garlic extract on degree of hydration, fructose, sulphur and phosphorus contents of rat eyelens and intestinal absorption of nutrients were assessed. Inclusion of garlic extract in culture medium containing glucose and xylose inhibited the hydration of rat eyelens, whereas galactose evinced the reverse trend. Aqueous garlic extract in general decreased the concentration of fructose and phosphorus, whereas sulphur concentration increased when rat eyelenses, were incubated with galactose and xylose. Garlic extract inhibited intestinal absorption of glutamic acid, sucrose and glucose to different extents. The rate of absorption of glutamic acid was found to be considerably higher than that of glucose and sucrose. KEY WORDSGarlic, allium, medicinal value, degree of hydration, rat eyelens, nutrients absorption, drug equivalents.Garlic (Alfium sativum L) is an important and commercial bulbous crop that is popularly available both at immature and mature stages, but consumed to a limited extent due to reserved and unreserved preferences of the population. Garlic possesses higher nutritive value than other bulbous crops and rich source of carbohydrates, proteins and ascorbic acid (1). Critical appraisal of antioxidant and lipid oxidation of foods reviewed recently showed antioxidant capacity of 232 to garlic (2). Therapeutic properties of garlic have been recognized in processing of garlic capsules, tablets and other formulations related to human health (3). it has been also valued since long for its characteristic pungency, flavour and wide ranging medicinal properties due to accumulation of high concentration of different metabolites that constitute the basis for drug equivalents (3-5). Aqueous garlic extract contains the water soluble thiosulfinates and have strong antimicrobial activity (6, 7). Studies on phenols, structural carbohydrates and levels of peroxidase and acid phosphatase were also carried out during garlic bulb development (8). The

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Section: Resultssupporting

confidence: 93%

Effect of garlic (Allium sativum L.) extract on degree of hydration, fructose, sulphur and phosphorus contents of rat eyelens and intestinal absorption of nutrients

Sood

Chhokar

Shilpa

2003

Indian J Clin Biochem

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“…Similarly, decreased cholesterol concentration both in blood as well as in liver has been reported in rats maintained on high-sucrose diet and treated with essential oil of onion (Adamu et al 1982) and in rats maintained on highfat diet and treated with allylpropyl disulfi de (Wilcox et al 1984). Decreased blood cholesterol has been evidenced in rabbits maintained on high-cholesterol diet and treated with onion (Sharma et al 1975a, Sainani et al 1979a, onion juice (Jain 1976) or essential oil of onion (Bordia et al 1975).…”

Section: Resultsmentioning

confidence: 80%

Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

et al. 2010

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Hypolipidemic and antioxidant potency of a dehydrated onion product was evaluated in experimental rats maintained for 6 weeks at 5 and 10% dietary levels. Serum cholesterol especially low-density lipoprotein was signifi cantly reduced by dietary dehydrated onion in hypercholesterolemic rats. This was associated with an increase in high density lipoprotein cholesterol. Blood triglyceride concentration in hypercholesterolemic rats was lower in onion supplemented diet group. Glutathione, ascorbic acid and α-tocopherol in the blood of hypercholesterolemic rats were higher in onion treatment, while lipid peroxides were lower. Hepatic α-tocopherol concentration was higher in rats maintained on onion diets, while lipid peroxides were reduced. Thus, this study has proved signifi cant cholesterol lowering and antioxidant effect of dehydrated onion product.

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“…It was recognized that volatile unsaturated oils of garlic, diallyl disulfide and ally) propyl disulfide, have hypolipodemic and hypo cholestermic effects in both serum and liver (6). Ariga et al (11) noticed that methyl allyl trisulfide, which has been isolated from garlic oil as a minor component, showed strong inhibitory effect on platelet aggregation in vitro, and the main constituents of garlic oil, dially disulfide and diallyl trisulfide, had less effect than methyl allyl trisulfide.…”

Section: Discussionmentioning

confidence: 99%

“…Although the mechanism is not clearly defined, its hypo cholestermic (3)(4)(5)(6) and hypolipidemic (4,6,7) actions have been observed. The addition of garlic to a cholesterol diet lowers plasma lipoprotein levels (3), and garlic also reduces the incorporation of 14C-U-acetate and 14C U-sucrose into the lipid fraction of liver and plasma (8).…”

mentioning

confidence: 99%

Garlic Extract Inhibits the Enhanced Peroxidation and Production of Lipids in Carbon Tetrachloride-Induced Liver Injury

Kagawa

Matsutaka

Yamaguchi

et al. 1986

Japanese Journal of Pharmacology

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Abstract-Carbon tetrachloride (CC14) enhances lipid peroxidation, resulting in triglyceride accumulation in the liver. In this report, we studied the therapeutic, but not the preventive, effect of garlic extract on CC14-intoxicated liver, in comparison to the effect of vitamin E. Garlic extract was given orally to mice in the dose of 10, 100 or 500 mg/kg at 6 hr after CC14 administration.The increased conjugated diene level was diminished significantly to 82% by the 100 mg/kg extract, and also thiobarbituric acid-reactivity was inhibited by all the doses of the extract. In addition to the above mentioned effects, the high doses of garlic extract lowered hepatic triglyceride and lipid contents.Highly significant and positive correlation was observed between hepatic triglyceride content and conjugated-diene level in the lipid fraction of the liver. Besides, vitamin E at the dose of 25 mg/kg inhibited only lipid peroxidation.We, therefore, conclude that not only is garlic extract effective on diminution of lipid peroxide and on alteration of peroxidative status to more reductive condition like the effect of vitamin E, but it also inhibits hepatic triglyceride accumulation in injured liver.

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Hypolipidemic action of onion and garlic unsaturated oils in sucrose fed rats over a two-month period

Cited by 53 publications

References 19 publications

Effect of garlic (Allium sativum L.) extract on degree of hydration, fructose, sulphur and phosphorus contents of rat eyelens and intestinal absorption of nutrients

Effect of garlic (Allium sativum L.) extract on degree of hydration, fructose, sulphur and phosphorus contents of rat eyelens and intestinal absorption of nutrients

Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

Garlic Extract Inhibits the Enhanced Peroxidation and Production of Lipids in Carbon Tetrachloride-Induced Liver Injury

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