Thiolsulfinate Allicin from Garlic: Inspiration for a New Antimicrobial Agent

Hunter, Roger; Caira, Mino R.; Stellenboom, Nashia

doi:10.1196/annals.1352.011

Cited by 45 publications

(23 citation statements)

References 24 publications

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“…Garlic (Allium sativum L.) is one of the world's oldest medicines and has been employed not only for flavouring but also as a medical herb for its diverse biological activities, including anticarcinogenic, antiatherosclerotic, antithrombotic, antimicrobial, antiinflammatory and antioxidant (Augusti, 1996;Wargovich et al, 1996;Hunter et al, 2005;Brace, 2002;Leelarungrayub et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidative properties of Allium species growing wild in Italy

Nencini

Cavallo

Capasso

et al. 2007

Phytotherapy Research

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The genus Allium (Alliaceae) is an important dietary source of antioxidant phytochemical products. The antioxidant activity of some Allium species is well known but no information is available on the in vitro antioxidant activities of Italian Allium species growing wild. The aim of this study was to examine the in vitro antioxidant activity of aqueous extracts of different parts belonging to three Allium species growing wild, endemic to Italian flora: Allium neapolitanum Cyr., Allium subhirsutum L. and Allium roseum L., compared with the in vitro antioxidant activity of aqueous extracts of bulbs and leaves of the greatly studied garlic (Allium sativum L.). The antioxidant potential of extracts was evaluated using two different spectrophotometric assays: the DPPH test and FRAP assay. Furthermore the polyphenolic content was determined in all Allium species. The flowers of species growing wild showed the higher antioxidant power. Interesting results were shown even by the leaves, while the antioxidant capacity of the bulbs was lower. A correlation between the phenolic contents and the antioxidant activity was discovered. The differences in antioxidant capacity reflect the variability in the Allium species and the parts of the plant used and that the bulb of Allium sativum did not show higher antioxidant power.

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Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidative properties of Allium species growing wild in Italy

Nencini

Cavallo

Capasso

et al. 2007

Phytotherapy Research

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“…Although there have been many papers describing the stability of allicin (22,23), there is little information that has verified its stability from both chemical and biological viewpoints using ordinary prepared garlic extracts.…”

Section: Introductionmentioning

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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“…The antibacterial effects of the individual extracts were significantly different in just four of the organisms, (p<0.05) but for P.auroginosa and S. pyogenes [19,20] . Allicin from A.sativum in its pure form or coupled with thiosulfinate [21] has been found to exhibit, antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, antifungal activity particularly against Candida albicans, antiparasitic activity against the protozoans Entamoeba histolytica and Gardia lamblia, antiviral activity [22] and anti cancer activity [23] . From the results of our study, extracts from the two plants showed strong antibacterial activity on some respiratory pathogens.…”

Section: Discussionmentioning

confidence: 99%