Lipid lowering effect of allicin (diallyl disulphide-oxide) on long term feeding to normal rats

Augusti, K. T.; Mathew, P. M.

doi:10.1007/bf01926297

Cited by 119 publications

(51 citation statements)

References 13 publications

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“…Extracts of garlic have lowered plasma lipids in rats fed on a diet with or without cholesterol, suggesting that the effect was attributable in part to the depressed synthesis of cholesterol and fatty acid. [1][2][3] The results concerning the hypolipidemic effects of onion on animal models have not been so consistent. A hypolipidemic effect of onion was both found 1) and not found 2) in animals fed with a cholesterol-added diet.…”

mentioning

confidence: 97%

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Welsh Onion Attenuates Hyperlipidemia in Rats Fed on High-Fat High-Sucrose Diet

Yamamoto

Yasuoka

2010

Bioscience, Biotechnology, and Biochemistry

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mentioning

confidence: 97%

“…The hypolipidemic effect of garlic and onion has been well studied. [1][2][3][4] Welsh onion (Allium fistulosum L.) is one of the Allium families that is a popular vegetable in Asian countries and often used for flavoring. Like other Allium vegetables, Welsh onion can be expected as a good source of flavonoids and of many kinds of sulfur compounds.…”

mentioning

confidence: 99%

Welsh Onion Attenuates Hyperlipidemia in Rats Fed on High-Fat High-Sucrose Diet

Yamamoto

Yasuoka

2010

Bioscience, Biotechnology, and Biochemistry

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“…마늘은 특유의 냄새와 독특한 맛으로 인하여 예로부터 향신 료와 민간약으로 널리 사용되어 왔으며 최근 들어 높은 사망 률을 나타내는 여러 종류의 암 [1,9]이나 고혈압 [8], 동맥경화 [6], 혈중지질 및 콜레스테롤 저하효과 [3,4,37], 항혈전 [18]의 예 방과 치료에 효능이 있다고 알려지면서 많은 연구가 진행되고 있다. 마늘의 유효성분인 allicin은 마늘 특유의 휘발성 향기 성분으로 마늘조직이 파괴될 때 allinase에 의하여 생성되며 allicin이 분해되면 diallyl sulfide, diallyl disulfide, dithiin, ajoene 등의 휘발성 성분과 S-allylcysteine (SAC), S-allylmercaptocysteine 등의 수용성 유황화합물로 분해되어 효능을 나 타낸다 [23].…”

Section: 서 론unclassified

Effects of Aged Black Garlic Extract on Lipid Improvement in Rats Fed with High Fat-Cholesterol Diet

이현숙¹,

양승택²,

류병호³

2011

Journal of Life Science

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This study was performed to investigate the increase of S-allylcysteine content, a biomarker of black garlic, during its aging period, as well as the serum lipid-lowering effects of black garlic extract in high fat diet fed rats. The highest content of S-allylcysteine was observed on the 15th day of the aging period. Sensory evaluation was also estimated to be extremely good on the 15th day of the aging period. High fat diet rats with induced hyperlipidemia were fed diets containing black garlic extract of low, medium, and high doses for 6 weeks. No significant difference in body weight gain and food efficiency was observed between normal, placebo and black garlic fed groups. Liver weight was significantly higher in black garlic fed groups than in the normal group. Total serum cholesterol and triglyceride were significantly lower in low, medium, and high dose groups than in the normal group. Also, HDL-cholesterol was significantly higher and LDL-cholesterol was significantly lower in black garlic diet fed groups than in the normal group. Hepatic levels including total lipid and cholesterol were especially decreased in the black garlic diet fed group than in the placebo group. These results suggest that black garlic intake reduces the levels of serum and hepatic cholesterol in high fat diet fed rats. In conclusion, black garlic has a potential to be used as a functional health food ingredient with beneficial effects on lowering cholesterol and triglyceride levels.

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“…These include S-propenyl-L-cysteine sulphoxide, S-allyl cysteine sulphoxide, and cycloalin, and allyl propyl disulphide present in onions and garlic (Augusti 1974, Augusti & Mathew 1974, Schwimmer & Friedman 1972, Carson & Boggs 1966, lenthionine, present in mushrooms (Kyoden et al 1971), cystathionine sulphoxide, present in animal tissues (Datko et al 1975), and ergothioneine, present in Neurospora crassa (Ishikawa et al 1974). …”

Section: Interactions With Quinonesmentioning

confidence: 99%

Chemical Basis for Pharmacological and Therapeutic Actions of Penicillamine

Friedman

1977

Protein Crosslinking

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The SH group in penicillamine is therefore much more sterically hindered than the corresponding group in cysteine. D-penicillamine is usually or always more active pharmacologically, while the L-isomer occurs 'naturally'. The three functional groups in penicillamine undergo characteristic chemical reactions. These include acid-base equilibria, nucleophilic addition and displacement, combination with various metals, oxidation, and free radical transformations induced by ultraviolet and gamma radiation and by free radicals such as hydrogen and hydroxyl radicals.

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Lipid lowering effect of allicin (diallyl disulphide-oxide) on long term feeding to normal rats

Cited by 119 publications

References 13 publications

Welsh Onion Attenuates Hyperlipidemia in Rats Fed on High-Fat High-Sucrose Diet

Welsh Onion Attenuates Hyperlipidemia in Rats Fed on High-Fat High-Sucrose Diet

Effects of Aged Black Garlic Extract on Lipid Improvement in Rats Fed with High Fat-Cholesterol Diet

Chemical Basis for Pharmacological and Therapeutic Actions of Penicillamine

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