X: 5.880473 Y: 12.259832title: A review on the effects of Allium sativum (Garlic) in metabolic syndrome publish year: 2015 keyword: Allium_sativum content: The metabolic syndrome is a common problem world-wide and includes abdominal obesity, hypertension, dyslipidemia, and hyperglycemia disorders. It leads to insulin resistance and the development of diabetes mellitus or cardiovascular disease. Allium sativum (garlic) has been documented to exhibit anti-diabetic, hypotensive, and hypolipidemic properties. This suggests a potential role of A. sativum in the management of metabolic syndrome; however, more studies should be conducted to evaluate its effectiveness. In this review, we discussed the most relevant articles to find out the role of A. sativum in different components of metabolic syndrome and cardiovascular disease risk factors. Because human reports are rare, further studies are required to establish the clinical value of A. sativum in metabolic syndrome.


X: 6.201707 Y: 12.534587title: Garlic (Allium sativumL.): Adverse effects and drug interactions in humans publish year: 2007 keyword: Allium_sativum content: Garlic (Alllium sativum L., Fam Liliaceae) is used medicinally mainly for the treatment of hypercholesterolemia and prevention of arteriosclerosis. Clinical trials have consistently shown that "garlic breath" and body odor are the most common (and well-documented) complaints associated to garlic intake. Case reports have highlighted the possibility that garlic use may cause allergic reactions (allergic contact dermatitis, generalized urticaria, angiedema, pemphigus, anaphylaxis and photoallergy), alteration of platelet function and coagulation (with a possible risk of bleeding), and burns (when fresh garlic is applied on the skin, particularly under occlusive dressings). Consumption of garlic by nursing mothers modifies their infant's behavior during breast-feeding. Finally, garlic may enhance the pharmacological effect of anticoagulants (e. g. warfarin, fluindione) and reduce the efficacy of anti-AIDS drugs (i. e. saquinavir).


X: 6.416506 Y: 12.511298title: Medicinal values of garlic: A review publish year: 2017 keyword: Allium_sativum content: Garlic products are used as sources of medicine in many ways in human beings in their day today life. As a result, researchers from various disciplines are now directing their efforts towards discovering the medicinal values of garlic on human health. The main interest of researchers in the medicinal values of garlic is its broad-spectrum therapeutic effect with minimal toxicity. Garlic extract has antimicrobial activity against many genera of bacteria, fungi and viruses. Garlic contains a higher concentration of sulfur compounds which are responsible for its medicinal effects. The chemical constituents of garlic have also been investigated for treatment of cardiovascular disease, cancer, diabetes, blood pressure, atherosclerosis and hyperlipidaemia and highly praised by several authors. Therefore, this paper is reviewed to inspire and impress the young researchers about the medicinal values of garlic.


X: 6.1124787 Y: 12.454185title: Antiplatelet Activity of Allium ursinum and Allium sativum publish year: 2009 keyword: Allium_sativum content: Garlic (Allium sativum) has a well-established reputation as a protective agent against cardiovascular disease, while nearly nothing is known about its cousin Allium ursinum. The aim of this study was to evaluate the antiaggregatory mechanism of garlic and to compare the effects of A. ursinum and A. sativum.
In a prospective study, extracts were prepared from A. sativum powder made from fresh A. sativum bulbs and fresh A. ursinum leaves by maceration. The extracts were characterized by thin layer chromatography. Their in vitro effects on human platelet aggregation were examined by light transmission aggregometry after induction by adenosine diphosphate (ADP), collagen, A23187, epinephrine and arachidonic acid (ARA) in platelets from healthy volunteers.
A. ursinum and A. sativum exert similar antiaggregatory effects: they inhibit platelet aggregation induced via the ADP pathway and to a lesser extent aggregation induced by epinephrine, whereas ARA-, collagen- and A23187-induced aggregation was not affected. It became clear that the alcoholic extract of A. ursinum is the potent form, while the aqueous extract exerted an unspecific activity. The effects were strictly dose related. A. ursinum and A. sativum extracts exhibited similar potencies.
Both A. ursinum and A. sativum exert antiaggregatory effects. Garlic extracts are acting by inhibition of the ADP pathway; their mechanisms of action are comparable to that of the clinically used drug clopidogrel. The pharmacologically active component of the extracts appears to be lipophilic rather than hydrophilic, but the precise chemical substance is still unknown. This is the first report on the antiplatelet activity of A. ursinum.


X: 7.1237884 Y: 12.898559title: Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) publish year: 2004 keyword: Allium_sativum content: Antimicrobial activity of different concentrations (50, 100, 200, 300 and 500 ml/l) of essential oil extracts of three type of onions (green, yellow and red) and garlic against two bacteria, Staphylococcus aureus, Salmomella Enteritidis, and three fungi, Aspergillus niger, Penicillium cyclopium and Fusarium oxysporum, was investigated. The essential oil (EO) extracts of these Allium plants (garlic and onions) exhibited marked antibacterial activity, with garlic showing the highest inhibition and green onion the lowest. Comparatively, 50 and 100 ml/l concentrations of onions extracts were less inhibitory than 200, 300 and 500 ml/l concentrations. However, with garlic extract, high inhibitory activity was observed for all tested concentrations. S. aureus showed less sensitivity towards EO extracts inhibition, however S. Enteritidis was strongly inhibited by red onion and garlic extracts. The fungus F. oxysporum showed the lowest sensitivity towards EO extracts, whereas A. niger and P. cyclopium were significantly inhibited particularly at low concentrations. Conclusively, where seasoning is desired, essential oil extracts of onions and garlic can be used as natural antimicrobial additives for incorporating in various food products.


X: 6.797901 Y: 11.868705title: Physicochemical Characteristics of Black Garlic (Allium sativum L.) publish year: 2008 keyword: Allium_sativum content: Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic (/g and 0.07 OD/g for each) and the highest in black garlic (/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.


X: 6.840693 Y: 12.719166title: Antimycobacterial and Antibacterial Activity of Allium sativum Bulbs publish year: 2014 keyword: Allium_sativum content: Tuberculosis is one of the major public health problems faced globally. Resistance of Mycobacterium tuberculosis to antitubercular agents has called for an urgent need to investigate newer drugs to combat tuberculosis. Garlic (Allium sativum) is an edible plant which has generated a lot of curiosity throughout human history as a medicinal plant. Garlic contains sulfur compounds like allicin, ajoene, allylmethyltrisulfide, diallyltrisulfide, diallyldisulphide and others which exhibit various biological properties like antimicrobial, anticancer, antioxidant, immunomodulatory, antiinflammatory, hypoglycemic, and cardiovascular effects. According to various traditional systems of medicine, garlic is one of the established remedies for tuberculosis. The objective of the current study was to investigate in vitro antimycobacterial activity as well as anti-bacterial activity of various extracts rich in specific phytoconstituents from garlic. Preparation of garlic extracts was done based on the chemistry of the constituents and their stability. The estimation of in vitro antimycobacterial activity of different garlic extracts was done using Resazurin microtire plate assay technique whereas activity of garlic oil was evaluated by colony count method. The antibacterial activity of extracts and oil was estimated by zone of inhibition method. Extracts of garlic rich in allicin and ajoene showed appreciable antimycobacterial activity as compared to standard drugs. Garlic oil demonstrated significant antibacterial activity, particularly against methicillin-resistant Staphylococcus aureus.


X: 7.029177 Y: 12.49281title: Insecticidal, antimicrobial and antioxidant activities of bulb extracts of Allium sativum publish year: 2012 keyword: Allium_sativum content: To evaluate the insecticidal, antimicrobial and antioxidant activities of bulb extracts of Allium sativum (A. sativum).
Dried bulbs of A. sativum were extracted with different solvents and evaluated for insecticidal, antimicrobial and antioxidant activities.
Aqueous and methanol extracts showed highest insecticidal activity (mortality rate of 81% and 64% respectively) against the larvae of Spodoptera litura (S. litura) at a concentration of 1 000 ppm. With regard to antimicrobial activity, aqueous extract exhibited antibacterial activity against gram positive (Bacillus subtilis, Staphylococcus aureu,) and gram negative (Escherichia coli and Klebsiella pneumonia) strains and antifungal activity against Candida albicans. While methanol extract showed antimicrobial activity against all the tested micro organisms except two (Staphylococcus aureus and Candida albicans), the extracts of hexane, chloroform and ethyl acetate did not show any anti microbial activity. Minimum inhibitory concentration of aqueous and methanol extracts against tested bacterial and fungal strains was 100-150 μg/mL. Antioxidant activity of the bulb extracts was evaluated in terms of inhibition of free radicals by 2, 2'-diphenly-1-picrylhydrazyl. Aqueous and methanol extracts exhibited strong antioxidant activity (80%-90% of the standard).
Antioxidant and antimicrobial activity of A. sativum against the tested organisms therefore, provides scientific basis for its utilization in traditional and folk medicine. Also, our results demonstrated the insecticidal efficacy of A. sativum against S. litura, a polyphagous insect.


X: 6.51606 Y: 12.739322title: Garlic as Mosquito repellant publish year: 2023 keyword: Allium_sativum content: This research delves into the various studies and findings related to the use of garlic for mosquito control, providing valuable insights into its potential as a natural repellent. his review synthesizes and evaluates the empirical evidence, shedding light on the effectiveness and potential drawbacks of utilizing garlic for mosquito control.


X: 6.2583055 Y: 12.54712title: Garlic (Allium sativum L.): Its Chemistry, Nutritional Composition, Toxicity and Anticancer Properties publish year: 2021 keyword: Allium_sativum content: The current review discuss the chemistry, nutritional composition, toxicity, and biological functions of garlic and its bioactive compounds against various types of cancers via different anticancer mechanisms. Several scientific documents were found in reliable literature and searched in databases viz Science Direct, PubMed, Web of Science, Scopus and Research Gate were carried out using keywords such as “garlic”, “garlic bioactive compounds”, “anticancer mechanisms of garlic”, “nutritional composition of garlic”, and others. Garlic contains several phytoconstituents with activities against cancer, and these compounds such as diallyl trisulfide (DATS), allicin, and diallyl disulfide (DADS), diallyl sulfide (DAS), and allyl mercaptan (AM). The influence of numerous garlic-derived products, phytochemicals, and nanoformulations on the liver, oral, prostate, breast, gastric, colorectal, skin, and pancreatic cancers has been studied. Based on our search, the bioactive molecules in garlic were found to inhibit the various phases of cancer. Moreover, the compounds in this plant also abrogate the peroxidation of lipids, activity of nitric oxide synthase, epidermal growth factor (EGF) receptor, nuclear factor-kappa B (NF-κB), protein kinase C, and regulate cell cycle and survival signaling cascades. Hence, garlic and its bioactive molecules exhibit the aforementioned mechanistic actions and thus, they could be used to inhibit the induction, development and progression of cancer. The review describes the nutritional Composition of garlic, its bioactive molecules, and nanoformulations against various types of cancers, as well as the potential for developing these agents as antitumor drugs.


X: 6.824352 Y: 12.887217title: A comparative assessinent of the antimicrobial effects of Garlic (Allium sativum) and Antibiotics on diarrheagenic organisms publish year: 2007 keyword: Allium_sativum content: Antimicrobial sensitivity tests were carried out on Escherichia coli, Shigella sp, Salmonella sp, and Proteus mirabilis using standard procedures. Significant differences (p < 0.01) were seen in the effect of the antimicrobial agents (garlic, ciprofloxacin and ampicillin), and in the sensitivities of the microbial species (p < 0.01) to the antimicrobial agents were observed. The gram-negative diarrheagenic pathogens from the stool samples were highly sensitive to garlic, while ciprofloxacin (CPX) was most effective against E. coli. The differences were inferred to result from genetic differences among the organisms and differences in the modes of action of the antibiotics. No isolates were resistant to garlic, making it a promising antimicrobial agent. It appears that antibiotics that interfere with DNA and RNA syntheses, such as garlic does, could constitute an effective partner in the synergic effect of garlic currently being investigated worldwide.


X: 6.4575825 Y: 12.04526title: Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods publish year: 2009 keyword: Allium_sativum content: This study describes the antioxidant activities and antigenotoxic effects of garlic extracts prepared by different processing methods. Aged-garlic extract (AGE) showed a significantly higher total phenolic content (562.6 +/- 1.92 mg/100 g garlic acid equivalents) than those of raw garlic extract (RGE) or heated garlic extract (HGE). The SC(50) for DPPH RSA in HGE was significantly the highest at 2.1 mg/ml. The SC(50) for SOD-like activity in garlic extracts was, in decreasing order, RGE (7.3 mg/ml) > AGE (8.5 mg/ml) > HGE (9.2 mg /ml). The ED(50) of AGE was the highest (19.3 microg/ml) regarding H2O2 induced DNA damage and its inhibition rate was 70.8%. The ED(50) of RGE for 4-hydroxynonenal (a lipid peroxidation product) induced DNA damage was 38.6 microg/ml, followed by AGE > HGE. Although the heat treatment of garlic tended to decrease the TPC and SOD-like activity and increased DPPH RSA, garlic, in general, has significant antioxidant activity and protective effects against oxidative DNA damage regardless of processing method.


X: 5.887798 Y: 12.153888title: Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats publish year: 2006 keyword: Allium_sativum content: The antidiabetic effect of garlic ethanolic extract (Allium sativum L.) was investigated in normal and streptozotocin-induced diabetic rats.
In the present study, oral administration of garlic extract (0.1, 0.25 and 0.5 g/kg body wt.) for 14 days on the level of serum glucose, total cholesterol, triglycerides, urea, uric acid, creatinine, aspartate amino transferase (AST) and alanine amino transferase (ALT) in normal and streptozotocin-induced diabetic rats were evaluated.
Oral administrations of the garlic extract significantly decreased serum glucose, total cholesterol, triglycerides, urea, uric acid, creatinine, AST and ALT levels, while increased serum insulin in diabetic rats but not in normal rats (p<0.05). A comparison was made between the action of garlic extract and glibenclamide (600 microg/kg), the known antidiabetic drug. The antidiabetic effect of the extract was more effective than that observed with glibenclamide.
It is concluded that the plant must be considered as excellent candidate for future studies on diabetes mellitus.


X: 6.5417657 Y: 12.198145title: A review on garlic (Allium sativum L.) as a functional food publish year: 2017 keyword: Allium_sativum content: Garlic (Allium sativum L.) botanically a member of the Lillaceae family and Allium genus, is considered to be rich in medicinal properties. The undamaged bulbs contain allin which will be enzymatically converted to allicin during cutting. Allicin, is the major bioactive compound found in garlic followed by other organosulfur compounds. Preparation of garlic extractions can be done in liquid form and solid form. The composition and bioactivity of the extraction depend on the strain, age, method of preparation and consumption method. When extracted and isolated, the bioactive compounds of garlic show a wide range of beneficial health effects to treat various infectious diseases, non-communicable diseases as well as metabolic and genetic disorders. An overview is provided on the numerous clinical and experimental investigations done on the reduction of LDL cholesterol level, cardiovascular disease, blood glucose levels by garlic derivative compounds. Furthermore, anti-carcinogenic effect, anti-microbial effect and antioxidant property of garlic are also reviewed.


X: 6.7871633 Y: 12.823813title: Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum) publish year: 2021 keyword: Allium_sativum content: Garlic ( Allium sativum ), a popular food spice and flavoring agent, has also been used traditionally to treat various ailments especially bacterial infections for centuries in various cultures around the world. The principal phytochemicals that exhibit antibacterial activity are oil-soluble organosulfur compounds that include allicin, ajoenes, and allyl sulfides. The organosulfur compounds of garlic exhibit a range of antibacterial properties such as bactericidal, antibiofilm, antitoxin, and anti-quorum sensing activity against a wide range of bacteria including multi-drug resistant (MDR) strains. The reactive organosulfur compounds form disulfide bonds with free sulfhydryl groups of enzymes and compromise the integrity of the bacterial membrane. The World Health Organization (WHO) has recognized the development of antibiotic resistance as a global health concern and emphasizes antibiotic stewardship along with the urgent need to develop novel antibiotics. Multiple antibacterial effects of organosulfur compounds provide an excellent framework to develop them into novel antibiotics. The review provides a focused and comprehensive portrait of the status of garlic and its compounds as antibacterial agents. In addition, the emerging role of new technologies to harness the potential of garlic as a novel antibacterial agent is discussed.


X: 5.9750876 Y: 12.520182title: A Review: Anti-microbial, Anti-inflammatory effect and Cardiovascular effects of Garlic: Allium sativum publish year: 2017 keyword: Allium_sativum content: DOI No: 10.5958/0974-360X.2017.00738.7

ABSTRACT:
________________________________________
Allium sativum is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Allium chinense. With a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. Herbs such as garlic with the potential to significantly modulate the activity of drug-metabolizing enzymes (notably cytochrome p450 isozymes) and/or the drug transporter P-glycoprotein participate in potential pharmacokinetic interactions with anticancer drugs. Among the active compounds present in the plant, DTS and DDS are the most active against yeasts and ajoene is the main compound responsible for the antiviral activity of garlic. A great deal of low quality clinical research has been conducted to determine the effect of garlic on preventing cardiovascular diseases and on various biomarkers of cardiovascular health, but as of 2015, the results were contradictory and it was not known if there are any effects. Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming garlic. Meta-analysis found decreased rates of gastric cancer associated with garlic intake, but cited confounding factors as limitations for interpreting these studies. Further meta-analyses found similar results on the incidence of gastric cancer by consuming allium vegetables including garlic. Garlic is known to cause bad breath (halitosis) and body odor, described as a pungent "garlicky" smell to sweat. This is caused by allyl methyl sulfide (AMS).
KEYWORDS:
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A review, Anti-microbial, Anti-inflammatory, Cardiovascular, Allium sativum.


X: 6.1907873 Y: 12.787985title: Effect of Allium Cepa and Allium Sativum on Some Immunological Cells in Rats publish year: 2012 keyword: Allium_sativum content: Extracts of some spices have been reported to play a contributory role in enhancing immune function. We evaluated and compared the effect(s) of single and combined oral administration of fresh aqueous onion (Allium cepa) and garlic (Allium sativum) extracts at different concentrations on some immunological determinants in rats. CD4 cells of the rats were estimated using Partec flow cytometric technique, while total and differential white blood cell (WBC) counts were estimated using the Sysmsex® automated haematology analyzing technique. Our findings revealed that, CD4 and total WBC counts were significantly increased (P≤0.05) in a dose-dependent manner in both onion (250mg/Kg/d: 349±11cell/ul and 2.75±0.15X10(3)cell/l; 500mg/Kg/d: 389±10cells/µl and 3.05±0.05 X10(3)cell/l; 750mg/Kg/d: 600±11cell/µl and 3.25±0.05X10(3)cells/l) and garlic (250mg/Kg/d: 410±10cell/ul and 2.85±0.15X10(3)cell/l; 500mg/Kg/d: 494±32cells/µl and 3.30±0.10 X10(3)cell/l; 750mg/Kg/d: 684±11cell/µl and 3.55±0.05X10(3)cells/l) treated rats when compared to the zero control (200±11cells/µl and 1.55±0.05X10(3)cells/l, respectively). Extract of garlic at 750mg/Kg/d had significantly increased the CD4 cells and total white cell count when compared to other concentrations (P≤0.05). However, no significant effect was observed on these parameters when extracts were combined (250mg/Kg/d: 252±21cell/µl and 1.80±0.10X10(3)cells/l; 500mg/Kg/d: 315±21cells/ul and 2.10±0.10X10(3)cells/l; 750mg/Kg/d: 368±10cells/µl and 2.35±0.05X10(3)cells/l, respectively), the differential WBC count showed a significant increase in the proportion of cell types (lymphocytes, neutophils and monocytes) (P≤0.05). The results from this study revealed the immune boosting capabilities of Allium cepa and Allium sativum, but underscored their synergistic activities.


X: 6.608538 Y: 12.252664title: Biologically valuable substances in garlic (Allium sativum L.) – A review publish year: 2019 keyword: Allium_sativum content: Garlic (Allium sativum L.) is one of the most valuable plants in the world because it contains important substances with protective and healing effects on human health. Its health-promoting effects have been already known in ancient Egypt, China, Greece and also the Romans used it. Many studies have shown that garlic can help from colds, coughs, flu, pulmonary diseases, clean blood vessels, lowers blood pressure and cholesterol and has antibacterial, antiviral, anti-carcinogenic, anti-mutagenic and antioxidant properties. Garlic contains antioxidant that support the body´s defense mechanism against oxidative damage. The physiological effect of garlic can be affected by sulphur – containing compounds as well as other biologically active compounds such as polyphenols (mainly flavonoids), minerals (Ca, Fe, I, K, Mg, Na, Zn) and vitamins (A, B1, B2, B6, C). The main sulphur compound in garlic is alliin, converted to allicin by the enzyme alliinase, which results in a characteristic garlic aroma and taste.


X: 7.0985503 Y: 11.292709title: Evaluation of allicin content and botanical traits in Iranian garlic (Allium satimm L.) ecotypes publish year: 2005 keyword: Allium_sativum content: Twenty-four garlic ecotypes collected from the main cultivation areas of Iran were analyzed to evaluate their genetic diversity. Pre-culture evaluation of phytomedical (allicin content) and botanical traits are discussed in this paper. The studied morphological characters were: bulb mean weight, clove mean weight and clove number per bulb. We found a significant positive correlation between clove and bulb mean weight as well, negative correlation between clove mean weight and clove number. Phytomedical evaluation by HPLC showed that all samples are rich in allicin and their recorded values were higher than pharmaceutical grade. Statistical analysis showed that the allicin content in Ge5, a local selected clone from northeast, was at least two times higher than other ecotypes. There was no significant correlation between the ecological condition and the allicin content. Cluster analysis on morphological and phytomedical characters arranged the ecotypes in six main groups. The ecotype of group A showed the highest botanical and pharmaceutical potential which could be considered in future breeding programs. In general we did not detect significant relationship between genetic diversity and geographical origins, so probably the genetic factors have more influence than ecology.


X: 6.281168 Y: 11.965649title: Effect of garlic (Allium sativum L.) extract on tissue lead level in rats publish year: 2001 keyword: Allium_sativum content: The prophylactic efficacy of garlic (Allium sativum L.) extract to reduce tissue lead (Pb) concentration was evaluated experimentally in rats. Thirty female rats were divided into five groups, keeping group A as a healthy control. Rats of groups B, C, D and E received lead acetate orally at the rate of 5 mg per kg body weight daily for 6 weeks. The garlic extract was tried in three doses, viz. 100 (low), 200 (medium) and 400 mg (high) per kg body weight orally and given simultaneously with lead salt to the rats of group C, D and E, respectively. Mean blood lead concentrations in lead-exposed rats ranged between 0.13+/-0.02 and 0.96+/-0.06 microg/ml, whereas in garlic-treated rats, the range was between 0.16+/-0.01 and 0.80+/-0.05; 0.13+/-0.01 and 0.71+/-0.06 and 0.14+/-0.01 and 0.60+/-0.05 microg per ml in low, medium and high dose groups, respectively. The mean lead concentration in liver, kidneys, brain and bone of lead exposed rats was 2.943+/-0.206, 4.780+/-0.609, 1.019+/-0.100 and 44.075+/-2.60 microg per ml, respectively. Concomitant use of garlic extract at the three different doses was found to reduce lead concentration considerably indicating the potential therapeutic activity of garlic against lead.


X: 6.8407803 Y: 12.324144title: The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale) publish year: 2017 keyword: Allium_sativum content: Garlic, Alliumsativum, is broadly used around the world for its numerous culinary and medicinal uses. Wild garlic, Allium vineale, has been used as a substitute for garlic, both in food as well as in herbal medicine. The present study investigated the chemical compositions of A. sativum and A. vineale essential oils. The essential oils from the bulbs of A. sativum, cultivated in Spain, were obtained by three different methods: laboratory hydrodistillation, industrial hydrodistillation, and industrial steam distillation. The essential oils of wild-growing A. vineale from north Alabama were obtained by hydrodistillation. The resulting essential oils were analyzed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Both A. sativum and A. vineale oils were dominated by allyl polysulfides. There were minor quantitative differences between the A. sativum oils owing to the distillation methods employed, as well as differences from previously reported garlic oils from other geographical locations. Allium vineale oil showed a qualitative similarity to Allium ursinum essential oil. The compositions of garlic and wild garlic are consistent with their use as flavoring agents in foods as well as their uses as herbal medicines. However, quantitative differences are likely to affect the flavor and bioactivity profiles of these Allium species.


X: 6.628014 Y: 12.014895title: Garlic ( Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity publish year: 2009 keyword: Allium_sativum content: Garlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without salt (CG), fried (FRG) and mixed garlic (FG with dehydrated garlic; MG) antioxidant activity was evaluated by three different methods: DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, β-carotene/linoleic acid assay and Rancimat® method. Amongst all the analysed products, fried garlic presented the highest antioxidant activity. The free radical-scavenging activity decreased during the shelf life of all analysed products that correlated with the decrease in the total polyphenol content. Our findings suggest that some compounds other than phenol may have contributed towards this outcome.


X: 7.2174835 Y: 11.068958title: Morphological characteristics of garlic (Allium sativum L.) genetic resources collection - Information publish year: 2008 keyword: Allium_sativum content: Maintenance of garlic (Allium sativum L.) genetic resources has had a long tradition in the Czech Republic. The collection was founded in 1951 and its current holder is the Crop Research Institute, Department of Vegetables and Special Crops in Olomouc. The collection consists of 613 genotypes. The oldest genotype was acquired in 1954. The collection has been evaluated according to the Descriptor list for Allium spp. (IPGRI 2001). 17 characters of the Descriptor list were supplemented with 5 additional characters. The photos of all garlic genotypes were taken. The genotypes were divided into the three main morphological groups according to the ability to produce the scape: the first group with the scape (bolting) - 300 genotypes, the second part without the scape (non-bolting garlic) 205 genotypes and the third part presents semi-bolting garlic - 108 genotypes. The last morphological type has bulbils in the different parts of the pseudostem.


X: 6.589671 Y: 12.181938title: Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars publish year: 2018 keyword: Allium_sativum content: Garlic (Allium sativum L.) has a reputation as a therapeutic agent for many different diseases such as microbial infections, hypertension, hypercholesterolaemia, diabetes, atherosclerosis and cancer. Health benefits of garlic depend on its content of biologically-active compounds, which differs between cultivars and geographical regions. The aim of this study was to evaluate and compare the biological activity of aqueous extracts from nine garlic varieties from different countries (Poland, Spain, China, Portugal, Burma, Thailand and Uzbekistan). Antioxidant properties were evaluated through free radical scavenging (DPPH•, ABTS•+) and ion chelation (Fe2+, Cu2+) activities. The cytotoxicity of garlic extracts was evaluated in vitro using Neutral Red Uptake assay in normal human skin fibroblasts. The obtained results revealed that garlic extracts contained the highest amount of syringic and p-hydroxybenzoic acids derivates. The lowest IC50 values for DPPH•, ABTS•+ scavenging and Cu2+ chelating ability were determined in Chinese garlic extracts (4.63, 0.043 and 14.90 µg/mL, respectively). Extracts from Spanish cultivar Morado and Chinese garlic were highly cytotoxic to human skin fibroblasts as they reduced cellular proliferation by 70-90%. We showed diverse contents of proteins and phenolic components in garlic bulbs from different varieties. The obtained results could help to choose the varieties of garlic which contain significant amounts of active compounds, have important antioxidant properties and display low antiproliferative effect and/or low cytotoxicity against normal human skin fibroblast BJ.


X: 6.45418 Y: 12.64907title: Garlic (Allium sativum), and its Associated Molecules as Medicine publish year: 2017 keyword: Allium_sativum content: Allium sativum (garlic) is well-known plant throughout the world as a food or flavour additive, but also for its medicinal properties. Validating ethnobotanical uses of a plant is vital in understanding the mechanism of the plant extract and compounds, it is also important in the development of the plant into medicinal products. Multiple in vitro and in vivo studies have been conducted. In this chapter, the authors summarise some of the various results obtained, related to the biological activities associated with garlic. These studies are linked to all kinds of diseases and ailments. Garlic is chemically diverse with many compounds being isolated from it and tested. Allicin, Diallyl sulfides and Ajoene are probably the most studied compounds from garlic. These compounds have shown great antibacterial activities against gram-positive and gram-negative bacteria. This chapter discusses the beneficial effect of garlic’s nutritional value, antibacterial activity, cardiovascular effect, immune stimulation as well as its effect on cancer.


X: 6.3800383 Y: 12.759667title: The Effects of Allium Sativum on Immunity within the Scope of COVID-19 Infection publish year: 2020 keyword: Allium_sativum content: The severity of coronavirus disease 2019 (COVID‐19) infection is quite variable and the manifestations varies from asymptomatic disease to severe acute respiratory infection. Fever, dry cough, dyspnea, myalgia, fatigue, loss of appetite, olfactory and gustatory dysfunctions are the most prevalent general symptoms. Decreased immune system cells such as suppressed regulatory T cells, cytotoxic and helper T cells, natural killer cells, monocytes/macrophages and increased proinflammatory cytokines are the characteristic features. Compounds derived from Allium sativum (garlic) have the potential to decrease the expression of proinflammatory cytokines and to reverse the immunological abnormalities to more acceptable levels. Allium sativum is suggested as a beneficial preventive measure before being infected with SARS‐CoV‐2 virus.
Allium sativum is a functional food well-known for its immunomodulatory, antimicrobial, antiinflammatory, antimutagenic, antitumor properties. Its antiviral efficiency was also demonstrated. Some constituents of this plant were found to be active against protozoan parasites. Within this context, it appears to reverse most immune system dysfunctions observed in patients with COVID-19 infection. The relations among immune system parameters, leptin, leptin receptor, adenosin mono phosphate-activated protein kinase, peroxisome proliferator activated receptor-gamma have also been interpreted. Leptin’s role in boosting proinflammatory cytokines and in appetite decreasing suggest the possible beneficial effect of decreasing the concentration of this proinflammatory adipose tissue hormone in relieving some symptoms detected during COVID-19 infection.
In conclusion, Allium sativum may be an acceptable preventive measure against COVID-19 infection to boost immune system cells and to repress the production and secretion of proinflammatory cytokines as well as an adipose tissue derived hormone leptin having the proinflammatory nature.


X: 6.7286677 Y: 12.755757title: Antimicrobial Effect of Garlic (Allium sativum) and Traditional Medicine publish year: 2010 keyword: Allium_sativum content: Medicinal plants like pumpkin seed, thyme, onion, nigella sativa, lemon balm, stinging nettle are used extensively today. One of these plants used most intensively and widespread is garlic. In this context, fresh shape, powder state and oil of garlic have been used all around the world especially in Far East for centuries. In conclusion it is observed that the information transferred between generations and studies made scientifically that garlic is effectively used in cardiovascular diseases as regulator of blood pressure and with dropper effects of it on glycaemia and cholesterol, against bacterial, viral, mycosis and parasitic infections. It's also known that garlic is a wonderful plant having the properties of empowering immune system, anti-tumour and antioxidant. Garlic shows its this effect thanks to >200 components it involves. Garlic includes to >200 components such as volatile oils (allicin, alliin and ajoene) consisting of sulphur, enzymes (alliinase, peroxidase and miracynase), carbohydrates (sucrose, glucose), minerals (germanium, selenium, zinc), amino acids like cysteme, glutamine, isoleucine and methiomne, bioflavonoids like quercetin and cyanidin and alhstatin I and allistatin II, C, E and A vitamins and niacin, B1, B2 vitamins and beta carotene. In this study, it will be given a summary about properties of garlic and its areas of use against bacterial diseases.


X: 6.2643037 Y: 12.284488title: A Review on Anticancer Activities of Garlic (Allium sativum L.) publish year: 2015 keyword: Allium_sativum content: Garlic (Allium sativum L.) is amongst the oldest plants cultivated for its utilization as food and medicine. It is an incredible plant with numerous useful impacts such as antithrombotic, antimicrobial, antiarthritic, antitumor, hypoglycemic and hypolipidemic activities. The present review will focus on large preclinical utilization of garlic in the prevention and cure of cancer. Various studies have showed the chemo-preventive action of this agent by means of various garlic mixtures together with garlic oil, garlic extract and various organosulfur compounds. The chemo-preventive action has been ascribed to the existence of these organosulfur compounds in garlic. It is not fully stated that how this is accomplished, yet a number of methods of action have been projected. These comprise its impact on antioxidant properties, inhibition of tumor growth and drug metabolizing enzymes. The majority of these studies were conducted in the animal models. Moreover, current investigations have concentrated on the antimutagenic action of garlic. Newly, it has been noticed that mature garlic extract displays the scavenging activities with the help of two compounds as S-allylmercapto-L-cysteine and S-allylcystine. Furthermore, various organosulfur compounds obtained from garlic, together with S-allylcystine have been found to hinder the intensification of transplantable and tumors induced chemically in animal models. Thus, the use of garlic may give an assurance of protection from cancer advancement.


X: 5.8365903 Y: 12.742354title: Garlic (Allium sativum) supplementation in poultry diets: Effect on production and physiology publish year: 2012 keyword: Allium_sativum content: Poultry researchers and nutritionists are looking for viable alternative feed additives since conventional supplements have been criticised for their potential negative impact on the food chain. Among the currently available poultry feed additives, natural herbs and plants have been widely advocated due to their reported widespread beneficial effects. Garlic (Allium sativum) is one such potential feed supplement which has recently been reported as having a wide range of beneficial effects on the production performance and physiological biochemistry of broilers and laying hens. Notable beneficial effects have been seen on growth, feed efficiency, egg production and quality, as well as stimulation of immune system and lowering blood cholesterol levels in poultry birds. The results reported vary from author to author probably due to variations in the dose of the product fed, the duration of feeding and processing techniques employed.


X: 5.706548 Y: 12.783769title: Effect of garlic (Allium sativum L.) in fattening chicks nutrition publish year: 2011 keyword: Allium_sativum content: The paper examines the effects of garlic (Allium sativum L.) and Cu separately as well as their combined effects on the production parameters and carcass quality in broiler chicks. Garlic has antimicrobial, antihypertensive and antioxidative properties, while high copper levels in feed (100 ppm) displays stimulating and bacterial effects, which may be an alternative to antibiotics whose use is prohibited by the EU. Bearing in mind the aforementioned, the objective of this study was to prove the effects of garlic in broiler feed on production parameters, health status and carcass quality. The testing was carried out under production conditions with one-day-old Hubbard broilers of the same weight divided in 4 groups, each consisting of 75 birds, in 4 repetitions. Treatment groups were given: 2% of commercial garlic in group II, 2% garlic and 100 ppm Cu in group III, and 100 ppm Cu in group IV. At the end of the experiment which lasted 42 days it was found that the addition of garlic led to a significant (P < 0.05) increase of body mass in group II (2055.55 g) and group III (2038.65 g) in comparison to the control group (1964.52 g). The feed exploitation was found to be better in groups treated with garlic.


X: 7.1292267 Y: 10.987396title: Classification of Iranian garlic (Allium sativum L.) using RAPD marker. Journal of Medicinal Plants publish year: 2009 keyword: Allium_sativum content: Background: Garlic is a valuable medicinal plant with variability in desirable
morphological and physiological characteristics. The analysis of genetic diversity plays an
important role in breeding programs. The RAPD technique could be very effective in
detecting genetic variation in garlic.
Objective: The objective of the present work was to detect molecular polymorphism
among Iranian garlic ecotypes by RAPD technique.
Methods: Random Amplified Polymorphic DNA (RAPD) marker utilized to assess the
genetic diversity among twenty-two different ecotypes of the Iranian garlic. Genomic
DNA was extracted from young leaves using Dellaporta method. RAPD amplification was
performed using ten 10-mers arbitrary primers.
Results: Results indicated that five out of ten pair primers had no amplification. A total
of 35 RAPD bands were produced, 31 of which (88.5%) were polymorphic. The similarity
matrices and dendrogram were obtained using UPGMA algorithms.
Conclusion: In conclusion the entire population was grouped into four clusters with 3,
9, 1 and 9 ecotypes. No significant relationship between genetic diversity detected by
RAPD technique and geographical origins.
Keywords: Allium sativum L., Ecotype, Genetic diversity, Polymorphism, RAPD
marker, UPGMA


X: 6.1026917 Y: 12.428368title: The potential application of Allium Sativum (garlic) for the treatment of bladder cancer publish year: 2000 keyword: Allium_sativum content: Additional studies are needed to identify the active ingredients in Allium Sativum (garlic) that are responsible for the observed antitumor activity and immune stimulation. Garlic seems to detoxify chemical carcinogens and prevent carcinogenesis and can also directly inhibit the growth of cancer cells. Current data suggest that low molecular weight sulfur compounds and protein F4 have immune-stimulation properties. Garlic is reported to stimulate immunity, including macrophage activity, natural killer and killer cells, and LAK cells, and to increase the production of IL-2, TNF, and interferon-gamma. These cytokines are associated with the beneficial Th1 antitumor response, which is characteristic of effective cancer immunotherapies. As is true of BCG, garlic stimulates the proliferation of macrophages and lymphocytes and protects against the suppression of immunity by chemotherapy and ultraviolet radiation. Garlic is clearly not a panacea for cancer, but its broad range of beneficial effects are worthy of serious consideration in clinical trials for the prevention and treatment of cancer.


X: 6.476956 Y: 12.359661title: Allium sativum, a potential phytopharmacological source of natural medicine for better health publish year: 2021 keyword: Allium_sativum content: Allium sativum, is a perennial flowering bulb which has been consumed worldwide as a functional food and known from thousands of years for its medicinal and culinary properties. Therapeutic potential of garlic is attributed to presence of its vital phytoconstituents. In present review, a complete therapeutic profile of drug is summarized by discussing its potential benefits highlighting the bioactive constituents. Phytoconstituents of crude drugs are used as antiviral, antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardioprotective, anticancer, hepatoprotective, anti-diabetic, anti-obesity, neuroprotective, etc. Thus, it could conclude that garlic is one of the superior natural sources of bioactive compounds and has promising applications in the development of functional foods and nutraceuticals to improve health, and to prevent chronic diseases in the human.


X: 5.950526 Y: 12.318851title: Cardiovascular Benefits of Garlic (Allium sativum L) publish year: 2002 keyword: Allium_sativum content: Although garlic is believed to have health-promoting benefits, many of the claimed benefits are not supported by good scientific studies. This review critically examined current scientific literature concerning claims of cardiovascular benefits from regular consumption of garlic or garlic preparations. The vast majority of recent randomized, placebo-controlled studies do not support a role for garlic in lowering blood lipids. There also is insufficient evidence to support a role in reducing blood pressure. While there have been indications of antiatherosclerotic effects associated with garlic consumption, there are insufficient data in humans. Investigation of antithrombotic effects of garlic consumption appears to hold promise, but too few data exist to draw firm conclusions.


X: 6.922611 Y: 11.505516title: Review of Management Strategies of Constraints in Garlic (Allium sativum L.) Production publish year: 2016 keyword: Allium_sativum content: The main aim of this review is to provide an overview of the garlic crop productivity and its production management requirements like soil, climate and fertilization in general and specifically in Ethiopia, comparing them with current research trends and to indicate future benefits of soil nutrient management investigations and their importance for agronomic and cultural practices. This paper reviewed that application of balanced nutrients under optimum moisture availability in different soil types is an important crop management strategy, which may help maximizing crop yield and quality. Also, lack of optimum nutrients and moisture in the soil has been the major bottlenecks of garlic production and productivity; since the crop has a very shallow root system that requires frequent irrigation and fertilization with different types of fertilizers under various soil types. Low soil fertility is one of the principal and pervasive constraints to garlic production in Ethiopia; thus, there are differences among soil types in yielding ability under different nutrients and soil characteristics. Most smallholder farmers in Ethiopia appreciate the value of fertilizers, but they are seldom able to apply them at the recommended rates and at the appropriate time according to the soil characteristics. These are because of high cost, lack of credit, delivery delays, and low and variable returns. In addition, the traditional organic inputs, crop residues and animal manures, identified that it cannot meet crop nutrient demand over large areas because of the limited quantities available, the low nutrient content of the materials, and the high labor demands for processing and application. However, there was felt that could exist an opportunity to increase garlic crop yields through identification/selection of soil type and balanced nutrients application or searching for other nutrients sources beyond Urea and Diammonium phosphate especially in Ethiopian condition. Therefore, the integrated use of both the organic and inorganic fertilizers continuum inputs was felt the best option to increase both yield potential and quality of garlic crop and environment-friendly sustainable farming systems and increase of profit margins for growers.


X: 6.7397327 Y: 12.946682title: Inhibition of Helicobacter pylori by garlic extract (Allium sativum) publish year: 1996 keyword: Allium_sativum content: The antibacterial effect of aqueous garlic extract (AGE) was investigated against Helicobacter pylori. Sixteen clinical isolates and three reference strains of H. pylori were studied. Two different varieties of garlic were used. The concentration of AGE required to inhibit the bacterial growth was between 2-5 mg ml-1. The concentration, for both AGE types, to inhibit 90% (MIC90) of isolates was 5 mg ml-1. The minimum bactericidal concentration (MBC) was usually equal to, or two-fold higher than, minimum inhibitory concentration (MIC). Heat treatment of extracts reduced the inhibitory or bactericidal activity against H. pylori; the boiled garlic extract showed a loss of efficacy from two- to four-fold the values of MIC and the MBC obtained with fresh AGE. The antibacterial activity of garlic was also studied after combination with a proton pump-inhibitor (omeprazole) in a ratio of 250:1. A synergistic effect was found in 47% of strains studied; an antagonistic effect was not observed.


X: 6.340706 Y: 12.52664title: Traditional Uses, Phytochemistry and Pharmacological Properties of Garlic (Allium Sativum) and its Biological Active Compounds publish year: 2015 keyword: Allium_sativum content: Garlic has a tremendous pharmacological effects due to its biological active constituent (Allicin and its derivatives) organosulfur compounds. Studies carried out on the chemical composition of the plant show that the most important constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl trisulfide which contribute a vital role in its nutraceutical applications. Garlic is one of the most important bulb vegetables, which is used as spice and flavoring agent for foods Garlic adds to taste of foods as well as it helps to make them digestible. Garlic contains different useful minerals, vitamins and many other substances used for health of human beings. It is rich in sugar, protein, fat, calcium, potassium, phosphorous, sulfur, iodine fiber and silicon in addition to vitamins. It possesses high nutritive value. Furthermore, garlic has pharmaceutical effects and used to cure a vast conditions including blood pressure and cholesterol, cancer, hepatoprotective, antihelmentics, antiinflammatory, antioxidant, antifungal and wound healing, asthma, arthritis, sciatica, lumbago, backache, bronchitis, chronic fever, tuberculosis, rhinitis, malaria, obstinate skin disease including leprosy, leucoderma, discolouration of the skin and itches, indigestion, colic pain, enlargement of spleen, piles, fistula, fracture of bone, gout, urinary diseases, diabetes, kidney stone, anemia, jaundice, epilepsy, cataract and night blindness.


X: 6.5088253 Y: 11.814914title: Cadmium accumulation and oxidative burst in garlic (Allium sativum) publish year: 2005 keyword: Allium_sativum content: To investigate the temporal sequence of physiological reactions of garlic (Allium sativum) to cadmium (Cd) treatment, seedlings developed from cloves were grown in increasing concentrations of CdCl2, ranging from 1-10 mM, for up to 8 days in sand. Analysis of Cd uptake indicated that most Cd accumulated in roots, but some was also translocated and accumulated in leaves at longer exposure time (after 12h) and higher concentrations (5 and 10mM) of CdCl2. Changes in activities of antioxidative enzymes, including superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), were characterized in leaves of garlic seedlings. Cd (5 and 10 mM) initially inhibited the activities of SOD and CAT but thereafter recovered or even increased compared with control plants. POD activities at 5 and 10 mM of Cd increased more than 3-4 times over control plants within 12 h and then dropped, but were still higher than controls at the end of the experiment. Otherwise lipid peroxidation enhanced with the increasing of incubation time and concentrations of external Cd. Leaves exposed to 1 mM CdCl2 showed a less pronounced response and only a small reduction in shoot growth. These results suggested that in leaves of garlic seedlings challenged by CdCl2 at higher concentrations, induction of these various enzymes is part of a general defense strategy to cope with overproduction of reactive oxygen. The possible mechanism of antioxidative enzymes changing before Cd accumulation in leaves of garlic seedlings is discussed.


X: 6.545836 Y: 11.698209title: Hyperaccumulation of cadmium by roots, bulbs and shoots of garlic (Allium sativum L.) publish year: 2001 keyword: Allium_sativum content: The effects of cadmium chloride concentration on root, bulb and shoot growth of garlic (Allium sativum L.), and the uptake and accumulation of Cd2+ by garlic roots, bulbs and shoots were investigated. The range of cadmium chloride (CdCl2 x 2.5H2O) concentrations was 10(-6) - 10(-2) M. Cadmium stimulated root length at lower concentrations (10(-6) - 10(-5) M) significantly (P < 0.005) during the entire treatment period. The seedlings exposed to 10(-3) - 10(-2) M Cd exhibited substantial growth reduction (P < 0.005), but did not develop chlorosis. Garlic has considerable ability to remove Cd from solutions and accumulate it. The Cd content in roots of garlic increased with increasing solution concentration of Cd2+. The roots in plants exposed to 10(-2) M Cd accumulated a large amount of Cd. approximately 1,826 times the control. The Cd contents in roots of plants treated with 10(-3), 10(-4), 10(-5) and 10(-6) M Cd were approximately 114, 59, 24 and 4 times the control, respectively. However, the plants transported only a small amount of Cd to their bulbs and shoots and concentrations in these tissues were low.


X: 7.1403475 Y: 11.061541title: Genetic evaluation of cultivated garlic germplasm (
Allium sativum
L. and
A. ampeloprasum
L.) publish year: 2001 keyword: Allium_sativum content: Garlic cultivated in rural farms of South Italy is often a heterogeneous clone population, which can comprise different cytotypes.
A collection of cultivated garlic from the University of Basilicata gene-bank, was evaluated for ploidy level, and 16 different
morphological traits. Out of50 accessions, 7 were hexaploids (Allium ampeloprasum L.) and43 diploids (Allium sativum L.). Significant differences in yield were observed within and between ploidy levels. The heritable traits most correlated
with yield were plant height (h2 = 0.62) within diploid types and neck diameter (h2 = 0.75) within hexaploids. Discriminant analysis did show that four characters (leaf basal width, total n° of leaves, clove diameter and neck height) were able to correctly discriminate all germ plasm accessions between the two
species.


X: 6.809915 Y: 11.812983title: Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth publish year: 2011 keyword: Allium_sativum content: The contents of total phenolic compounds, flavonoids, and phenolic acids were determined in selected garlic cultivars grown at four locations. The total phenolic content varied from 3.4 mg gallic acid equivalents (GAE)/g of dry matter (dm) to 10.8 mg GAE/g of dm with a mean value of 6.5 mg GAE/g of dm. The myricetin, quercetin, kaempferol, and apigenin flavonoids were not detected in any of the samples. Caffeic acid and ferulic acid were the major phenolic acids found with mean values of 2.9 mg/kg of dm and 2.6 mg/kg of dm, respectively. The mean contents of vanillic, p-hydroxybenzoic, and p-coumaric acids were comparable (0.4-0.8 mg/kg of dm), and the level of sinapic acid was negligible (< 0.1 mg/kg of dm). There was a significant effect of location but an insignificant effect of genotype on contents of caffeic, vanillic, p-hydroxybenzoic, and p-coumaric acids. However, genotype but not location affected the contents of total phenolics and ferulic acid. On average, the white garlic cultivars and Chinese garlic cultivars contained higher contents of total phenolics and ferulic acid than the purple garlic cultivars. However, the differences in the total phenolic content between the purple and white garlic cultivars were not significant.


X: 5.990834 Y: 12.293845title: Potential of garlic (Allium sativum) in lowering high blood pressure: Mechanisms of action and clinical relevance publish year: 2014 keyword: Allium_sativum content: Garlic supplements have shown promise in the treatment of uncontrolled hypertension, lowering blood pressure (BP) by about 10 mmHg systolic and 8 mmHg diastolic, similar to standard BP medication. Aged garlic extract, which contains S-allylcysteine as the bioactive sulfur compound, in particular is standardizable and highly tolerable, with little or no known harmful interaction when taken with other BP-reducing or blood-thinning medication. Here we describe biologically plausible mechanisms of garlic's BP-lowering effect. Garlic-derived polysulfides stimulate the production of the vascular gasotransmitter hydrogen sulfide (H2S) and enhance the regulation of endothelial nitric oxide (NO), which induce smooth muscle cell relaxation, vasodilation, and BP reduction. Several dietary and genetic factors influence the efficiency of the H2S and NO signaling pathways and may contribute to the development of hypertension. Sulfur deficiency might play a part in the etiology of hypertension, and could be alleviated with supplementation of organosulfur compounds derived from garlic.


X: 7.0069847 Y: 12.873599title: Anti-Dermatophytic Activity of Garlic ( Allium sativum ) Extracts on some Dermatophytic Fungi publish year: 2014 keyword: Allium_sativum content: Dermatophytic infection is a common infection that constitutes public health problem among children. Anti dermatophytic activity of aqueous, ethanolic and methanolic extracts of garlic (Allium sativum) was investigated against isolates of dermatophytic fungi obtained from sixty primary school children in Aba. The well in agar diffusion technique was used to determine the sensitivity patterns of the test organisms. The results were compared with the activity of a known antifungal drug nystatin. The isolates included Trichophyton mentagrophytes, Trichophyton rubrum, Microsporum gypseum, Trichophyton verrucosum and Epidermophyton floccosum. The result of the antifungal activity of garlic showed high but varied levels of antifungal effectiveness on the different species of the dermatophytes at four different concentrations of 12.5 %, 25 %, 50 % and 100 % used. T. rubrum was the most susceptible followed by M. gypseum, T. mentagrophytes, T. verrucosum and E. floccosum respectivey. The diameter zones of inhibition exhibited by the extracts against test fungal species ranged between 4.50 mm and 30.67 mm. Further purification and extraction of active principle of garlic would give an antidermatophytic activity comparable to standard antifungal drugs


X: 6.860865 Y: 12.954051title: Antibacterial Effect of Garlic ( Allium sativum L.) on Staphylococcus aureus publish year: 2006 keyword: Allium_sativum content: Garlic ( Allium sativum L.) has an important dietary and medicinal role for centuries. It is a large annual plant of the Liliaceae family, which grows in most of Europe and in northern Iran. Iranian garlic is used in traditional medicine for infectious diseases, flu and as an anti-febrile. The present study tested the aqueous extract of garlic in vitro for its antibacterial activity. The extract showed concentration-dependent antibacterial activity against Staphylococcus aureus 8327. This activity was heat resistant, but the activity of freeze-dried extract gradually diminished during a 90 days period. The traditional use of Iranian garlic for infectious diseases and for controlling fever appears to be justified.


X: 6.744178 Y: 12.1688385title: Extraction, characterisation and antioxidant activity of Allium sativum polysaccharide publish year: 2018 keyword: Allium_sativum content: Extraction and antioxidant activity of polysaccharide from Allium sativum were investigated. The crude polysaccharide was obtained by the hot-water extraction method. The molecular weight of polysaccharide deproteinized with CaCl2was 7.35 × 103. It indicated that polysaccharide from Allium sativum consisted of three monosaccharides, namely fructose, glucose, and galactose by HPLC. The polysaccharide had the β-glycosidic bond. Moreover, it was proved that the polysaccharide had the potential scavenging ability to superoxide anions and hydroxyl radicals. So, it should be a potential antioxidant.


X: 6.0509896 Y: 12.936288title: Effects of Garlic (Allium sativum) on Some Antioxidant Activities in Tilapia Nilotica (Oreochromis niloticus) publish year: 2009 keyword: Allium_sativum content: This study was carried out to show the effects garlic (Allium sativum) on antioxidant system in Tilapia nilotica (Oreochromis niloticus). A total number of 120 fish (20-21g in weight) was used. Fish were divided into four groups fed on diets containing garlic in different forms; natural garlic (40g/kg diet), garlic oil capsules (Strongus®, pure garlic oil capsules; 250 mg/kg diet) and garlic powder tablets (32 g/kg diet), with three replicates for each treatment. Treatment groups had a different sources of garlic added to their diets; the control group diet was free from garlic. The experiment extended for three months. The results showed that, weight gain and growth performance of O. niloticus significantly (P


X: 7.0025673 Y: 11.124514title: Chromosome studies in Allium sativum publish year: 2009 keyword: Allium_sativum content: The chromosomes were studied in 4 strains of garlic, Allium sativum, belonging to 2 different morphologic types, 3 strains to the so-called H type and 1 strain to the U type. Since Allium sativum never sets any seed, each strain can be regarded as a clone. One aim of the study was to define whether their genetic isolation had resulted in the accumulation of chromosomal differences between the clones. It was demonstrated by measurements of all chromosomes of 55 root mitoses that the karyotypes of the clones, although generally maintaining their differentiation in 2 homologous sets, exhibited a significantly higher variation between clones than between cells within clones, the parameters studied being total chromosome length, arm ratio and 2 satellite indices. The differences were especially pronounced in the 2 satellite-carrying chromosome pairs. The results of the measurements were born out by observations on meiosis: even though normal bivalent formation characterized the 2 clones of the H type studied (the U type could not be studied, because it very rarely forms flowers), meiotic disturbances were frequent, indicating small structural differences between the homologues. In one of the clones a large structural change, a ring of 4 chromosomes, was observed regularly at first meiosis. The implications of our observations for karyotypic evolution in Allium are discussed.


X: 7.1916394 Y: 10.921276title: Classification of Genetic Variation in Garlic (Allium sativum L.) Revealed by RAPD publish year: 1997 keyword: Allium_sativum content: RAPD analysis was employed to assess genetic variation in named cultivars of garlic (Allium sativum L.), and to examine the relationships between cultivated garlic varieties and the wild progenitor Allium longicuspis. Twenty-seven accessions were subjected to RAPD analysis using 26 oligonucleotide primers. Of a total of 292 bands, 63 (21%) were polymorphic. Cluster analysis revealed groupings that in part reflected patterns of morphological variation. All bolting forms (including wild and cultivated) grouped separately from the nonbolting cultivars. A. longicuspis and var. ophioscorodon grouped together, indicating close taxonomic affinity. Based upon relative levels of variation within different groups, we suggest potential relationships within the A. sativum/A. longicuspis complex.


X: 6.459428 Y: 12.661124title: Antimicrobial evaluation, acute and sub-acute toxicity studies of Allium sativum publish year: 2016 keyword: Allium_sativum content: Objective: To evaluate the antimicrobial and toxicological effects of aqueous garlic (Allium sativum) bulbs extract in wister rat using biochemical and hematological parameters.
Methods: A total of 20 wister rats were assigned into four (A–D) groups of five animals each. Group A served as the control and was administered 1 mL of distilled water. Groups B–C were given 300, 600 and 1200 mg/kg body weight of garlic (Allium sativum) bulbs extract for 5 weeks.
Results: Garlic bulbs extract produced significant inhibitory activities against all bacteria tested at concentrations of 120 and 160 mg/mL. However, at concentration of 80 mg/mL, the extract had no inhibitory activities against Klebsiella pneumoniae and Salmonella typhi. The minimal inhibitory concentration and minimal bactericidal concentration ranged between 80–120 mg/mL and 120–160 mg/mL respectively. Toxicological study revealed that the extract did not cause any significant (P > 0.05) alteration to serum aspartate transaminase, alkaline phosphatase activities, total bilirubins, Na, K, creatinine, red blood cell, hematocrit, hemoglobin, mean corpuscular hemoglobin concentration, granulocyte and organs-body weight ratio. However, serum alanine transaminase activities, total proteins, direct bilirubins, Cl− concentrations and body weight gain were significantly (P


X: 6.755906 Y: 12.976673title: Inhibition of Helicobacter pylori by garlic extract (Allium sativum) publish year: 1996 keyword: Allium_sativum content: The antibacterial effect of aqueous garlic extract (AGE) was investigated against Helicobacter pylori. Sixteen clinical isolates and three reference strains of H. pylori were studied. Two different varieties of garlic were used. The concentration of AGE required to inhibit the bacterial growth was between 2-5 mg ml-1. The concentration, for both AGE types, to inhibit 90% (MIC90) of isolates was 5 mg ml-1. The minimum bactericidal concentration (MBC) was usually equal to, or two-fold higher than, minimum inhibitory concentration (MIC). Heat treatment of extracts reduced the inhibitory or bactericidal activity against H. pylori; the boiled garlic extract showed a loss of efficacy from two- to four-fold the values of MIC and the MBC obtained with fresh AGE. The antibacterial activity of garlic was also studied after combination with a proton pump-inhibitor (omeprazole) in a ratio of 250:1. A synergistic effect was found in 47% of strains studied; an antagonistic effect was not observed.


X: 6.340404 Y: 12.263336title: Garlic [Allium sativum]: A Review of its Potential Use as an Anti-Cancer Agent publish year: 2003 keyword: Allium_sativum content: Garlic [Allium sativum] is among the oldest of all cultivated plants. It has been used as a medicinal agent for thousands of years. It is a remarkable plant, which has multiple beneficial effects such as antimicrobial, antithrombotic, hypolipidemic, antiarthritic, hypoglycemic and antitumor activity. In this review, we will discuss particularly the largely preclinical use of this agent in the treatment and prevention of cancer. A number of studies have demonstrated the chemopreventive activity of garlic by using different garlic preparations including fresh garlic extract, aged garlic, garlic oil and a number of organosulfur compounds derived from garlic. The chemopreventive activity has been attributed to the presence of organosulfur compounds in garlic. How this is achieved is not fully understood, but several modes of action have been proposed. These include its effect on drug metabolizing enzymes, antioxidant properties and tumor growth inhibition. Most of these studies were carried out in the animal models. Also, recent research has focused on the antimutagenic activity of garlic. Recently, it has been observed that aged garlic extract, but not the fresh garlic extract, exhibited radical scavenging activity. The two major compounds in aged garlic, S-allylcysteine and S-allylmercapto-L-cysteine, had the highest radical scavenging activity. In addition, some organosulfur compounds derived from garlic, including S-allylcysteine, have been found to retard the growth of chemically induced and transplantable tumors in several animal models. Therefore, the consumption of garlic may provide some kind of protection from cancer development.


X: 6.487581 Y: 11.951681title: Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract publish year: 2008 keyword: Allium_sativum content: In this study, black garlic was produced by aging under high temperature (70°C) and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the 1,000 μg/mL concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.


X: 7.0180545 Y: 12.76021title: Isolation, Purification, Identification, Synthesis, and Kinetics of Activity of the Anticandidal Component of Allium sativum, and a Hypothesis for Its Mode of Action publish year: 1977 keyword: Allium_sativum content: Aqueous extracts of bulbs of garlic (Allium sativum L). were fungicidal for 39 of 41 recent clinical isolates of Candida albicans at 68 μg total dry weight of crude extract per ml of 2% (w/v) malt extract broth in standing culture; the remaining two isolates gave variable or moderate growth at 68 μg/ml. In shake culture in a chemically defined medium which maintained yeast morphology, the crude extract was fungistatic between 50 and 300 μg/ml and fungicidal above 400 μg/ml. Gradual loss of anticandidal activity occurred when crude extract was stored at 37 C before being assayed; loss of activity was proportional to duration of heat treatment. Activity was stable in acid and unstable in base. Column chromatography of garlic extract using Sephadex G-10 gel implicated an anticandidal component having a molecular weight of less than 700. These characteristics correspond with those of the known antibacterial principle of garlic, allicin (diallyl thiosulfinate). Allicin was chemically synthesized. Extraction procedures which select for allicin were performed on aqueous extracts of garlic, and on anticandidal fractions obtained from rechromatography on a G-10 column. The anticandidal components in aqueous extracts of garlic, in G-10 fractions, and in solutions of synthetic allicin had similar chemical and biological characteristics. Anticandidal activity of all preparations was destroyed by thiols such as L-cysteine or glutathione. Activity was also destroyed by the reducing agent dithioerythritol, but not by the disulfide cystine. Thin layer chromatography produced a spot, common to extracts of garlic and to synthesized allicin, that inhibited growth of C. albicans on biochromatograms. This spot was absent from extracts of the L-cysteine-aqueous garlic reaction mixture, and these extracts lacked anticandidal activity. Biochromatograms of an extract of aqueous garlic suggest that allicin is the major anticandidal component, and that other thiosulfinates in garlic extracts may have some anticandidal activity. Anticandidal activity was only slightly antagonized by serum concentrations of 5 and 10%. A hypothesis is proposed which explains the basis for the anticandidal activity of allicin.


X: 7.004032 Y: 12.944631title: Antimicrobial effects of garlic (Allium sativum L.) publish year: 2016 keyword: Allium_sativum content: Garlic has been used as a source of food and medicine for thousands of years.
Given that the garlic contains different biologically active materials and acts as an
antibiotic and a fungicide, the purpose of this research was to estimate the degree of
sensitivity of three different Gram-positive bacteria: Staphylococcus aureus, methicillinresistent
Staphylococcus aures (MRSA) and Bacillus subtilis; two types of Gram-negative
bacteria: Escherichia coli and Salmonella enteritidis; as well as the fungus Candida
albicans. The degree of sensitivity of tested microbes with regards to the agency of fresh
and thermally processed local and imported garlic was determined using the disc-diffusion
method. Examined antimicrobial-test substances exhibited antibacterial effect on all tested
gram-positive bacteria and gram-negative bacteria, as well as the fungistatic agency upon
fungus C. albicans. The strongest antimicrobial effect on all tested species was exhibited
by fresh local garlic. Preparates based on A. sativum could be introduced in clinical
practice for the treatment of infections caused by C. albicans


X: 6.905141 Y: 12.18524title: Purification, characterization, and crystallization of alliinase from garlic publish year: 2002 keyword: Allium_sativum content: Glycosylated dimeric alliinase (EC 4.4.1.4) was purified to homogeneity from its natural source, garlic. With 660 units/mg, the specific enzymatic activity of the pure enzyme is the highest reported to date. Based on both CD spectroscopy data and sequence-derived secondary structure prediction, the alpha-helix content of alliinase was estimated to be about 30%. Comparisons of all available amino acid sequences of alliinases revealed a common cysteine pattern of the type C-x18-19-C-x-C-x2-C-x5-C-x6-C in the N-terminal part of the sequences. This pattern is conserved in alliinases but absent in other pyridoxal 5'-phosphate-dependent enzymes. It suggests the presence of an epidermal growth factor-like domain in the three-dimensional structures of alliinases, making them unique among the various families of pyridoxal 5'-phosphate-dependent enzymes. Well-ordered three-dimensional crystals of garlic alliinase were obtained in four different forms. The best diffraction was observed with crystal form IV (space group P2(1)2(1)2(1), a=68.4, b=101.1, c=155.7 A) grown from an ammonium sulfate solution. These crystals diffract to at least 1.5 A resolution at a synchrotron source and are suitable for structure determination.


X: 6.362539 Y: 12.530494title: In vitro Effectiveness of Garlic (Allium sativum) Extract on Scolices of Hydatid Cyst publish year: 2010 keyword: Allium_sativum content: Surgery is still the main treatment for hydatid disease. Recurrence of the infection is one of the end points of surgery in treating the hydatid cyst which results from the dissemination of protoscolices-rich fluid. Installation of a scolicidal agent into the cyst is the most commonly employed measure to prevent recurrence. Many scolicidal agents have been used for inactivation of the cyst's content, but most of them are not safe due to their undesired side effects. In the present study, the scolicidal effect of methanolic extract of Allium sativum is investigated.
Protoscolices were aseptically collected from sheep livers containing hydatid cysts. Two concentrations (25 and 50 mg ml(-1)) of garlic extract were used for 10, 20, 30, 40, 50, and 60 min. Viability of protoscolices was confirmed by 0.1% eosin staining.
Allium sativum extract at the concentration of 25 mg ml(-1) killed 87.9, 95.6, 96.8, 98.7, 99.6, and 100% of protoscolices following 10, 20, 30, 40, 50, and 60 min of application, respectively. Moreover, the scolicidal activity of Allium sativum extract at the concentration of 50 mg ml(-1) was 100% after 10 min of application.
Methanolic extract of Allium sativum had a high scolicidal activity in vitro and thus might be used as a scolicidal agent in the surgical treatment of the hydatid cyst. However, further investigation on the in vivo efficacy of Allium sativum extract and its possible side effects is proposed.


X: 6.4110866 Y: 12.394827title: Revealing the Therapeutic Uses of Garlic (Allium sativum) and Its Potential for Drug Discovery publish year: 2021 keyword: Allium_sativum content: Background:
Garlic is a common bulb vegetable that is used to flavor and flavor food. The plant contains biologically active components that contribute to its pharmacological properties. This paper attempts to examine the therapeutic uses and potential role in the drug development of garlic for various human diseases.

Methods:
To obtain crucial data and scientific knowledge about the therapeutic uses of garlic, systematic literature searches were conducted using key terms on well-known indexed platforms such as PubMed, Scopus, Web of Science, Medline, Embase, and popular search engines.

Results:
Garlic, which is utilized as a spice and flavoring ingredient, is found to have fundamental nutritional components. Carbohydrates, protein, fat, minerals, water, and vitamins are all found in abundance in this plant. The plant also has a high medicinal value and is used to cure a variety of human diseases. It has anti-inflammatory, rheumatological, ulcer inhibiting, anticholinergic, analgesic, antimicrobial, antistress, antidiabetes, anticancer, liver protection, anthelmintics, antioxidants, antifungal, and wound healing properties, as well as properties that help with asthma, arthritis, chronic fever, tuberculosis, runny nose, malaria, leprosy, skin discoloration, and itching, indigestion, colic, enlarged spleen, hemorrhoids, fistula, bone fracture, gout, urinary tract disease, diabetes, kidney stones, anemia, jaundice, epilepsy, cataract, and night blindness.

Conclusions:
The nutritional content of the plant is significant, and it has incredible therapeutic potential. The findings of this study are needed to investigate the therapeutic potential, as it may be a promising option for drug development.


X: 7.1964335 Y: 11.119681title: Diversity Analysis of Garlic (Allium sativum L.) Germplasms Available in Nepal Based on Morphological Characters publish year: 2006 keyword: Allium_sativum content: A total of 179 garlic (Allium sativum L.) accessions were collected from various parts of Nepal in 2000. Each accession was planted in each of a plot of 2.25m2 at the Institute of Agriculture and Animal Science (IAAS) Horticulture farm (225m asl) and at the Agriculture Research Station,
Dailekh (1400m asl) of Nepal Agriculture Research Council (NARC) in the first week of November 2000. All accessions were
characterized for leaf erectness, leaf color, leaf wax, leaf cross section, bulb regularity, bulb skin color, bulb outer scales
number, days to emergence, bulbing period, number of green leaves at 135days after planting, days to maturity, plant height,
bulb weight, bulb diameter, number of cloves per bulb, clove diameter and bulb yield. Data were analyzed by using principal
component and cluster analysis procedures to reveal three major clusters. Four principal components were identified explaining
more than 86% of total variation. Major characters included in the principal components were bulb weight, diameter, yield,
number of cloves per bulb, maturity, plant height, number of green leaves at 135days after planting, and bulbing period.
The level of variation found in the collection showed the great potentiality of improving agronomic characters in garlic.


X: 6.9881616 Y: 12.751922title: Broad-spectrum antimicrobial activity, chemical composition and mechanism of action of garlic ( Allium sativum ) extracts publish year: 2017 keyword: Allium_sativum content: In many cultures, garlic (Allium sativum) has a reputation as a therapeutic panacea. In this work, a range of plant pathogenic bacteria and fungi were inhibited by garlic bulb extracts that were obtained under various conditions. The conditions included different solvents (distilled water, methanol and ethanol), and water at different pH values (pH 3.0, 5.0, 7.0, 9.0 and 10.7). Water extraction produced the best antimicrobial activity, compared to methanol and ethanol, and the greatest activity was obtained by extraction under strongly acidic condition (pH 3.0). Subsequent analysis using HPLC and GC–MS revealed that the major active ingredients were 3-vinyl-1,2-dithiacyclohex-5-ene and 3-vinyl-1,2-dithiacyclohex-4-ene. In addition, changes observed in membrane permeability, protein leakage and by scanning electron microscopy suggested that the antimicrobial activity of garlic extracts may be due to destruction of the structural integrity of cell membranes, leading to cell death.


X: 6.8918843 Y: 12.922647title: Inhibitory activity of garlic (Allium Sativum) extract on multidrug-resistant Streptococcus mutans publish year: 2007 keyword: Allium_sativum content: Garlic (Allium sativum) extract has been known to have inhibitory activity on various pathogenic bacteria, viruses and fungi. The objective of present investigation was to study in vitro inhibitory activity of garlic extract on multidrug-resistant (MDR) strains of Streptococcus mutans isolated from human carious teeth. Filter sterilized aqueous extract of garlic was prepared and used in the present study. For isolation of S. mutans, extracted human carious teeth were cultured in Todd-Hewit broth and Mitis-Salivarius-Bacitracin agar. S. mutans was characterized by colony morphology, biochemical tests and other conventional bacteriological procedures. Disk sensitivity tests and broth dilution methods were used to determine antibiotic sensitivity profile and inhibitory activity of garlic extract on S. mutans isolated from carious teeth. Of 105 carious teeth tested, 92 (87.6%) isolates of S. mutans were recovered, among which 28 (30.4%) were MDR since they were resistant to four or more antibiotics. The highest rate of resistance was observed for tetracycline (30.4%) and least resistance (0%) to teichoplanin and vancomycin while 22.8% and 23.9% of the isolates were resistant to penicillin and amoxicillin, respectively. Chlorhexidine minimum inhibitory concentration (MIC) for MDR and non-MDR S. mutans varied from 2 to 16 microg ml(-1) and from 0.25 to 1 microg ml(-1), respectively (P<0.05). All isolates, MDR and non-MDR of S. mutans were sensitive to garlic extract with the MIC ranging from 4 to 32 microg ml(-1). Considering in vitro data obtained in the present study, mouthwashes or toothpaste containing optimum concentration of garlic extract could be used for prevention of dental caries.


X: 6.3939314 Y: 11.736993title: Uptake and accumulation and oxidative stress in garlic (Allium sativum L.) under lead phytotoxicity publish year: 2008 keyword: Allium_sativum content: The effects of different concentrations of Pb on growth of Allium sativum L, Pb uptake and accumulation, antioxidant enzyme activity and malondialdehyde content were investigated. The results indicated that shoot growth at high concentration of Pb (10(-3) M) and roots growth at 10(-3) M and 10(-4) M Pb were significantly inhibited. Lead ions were accumulated mainly in the roots and only small amounts were translocated to bulbs and shoots. SOD activities in shoot and roots exposed to 10(-3) M Pb were observed to be high. Plants exposed to 10(-3) M Pb showed a significant increase in POD activity in roots versus the control and other Pb treatments. In roots, CAT activity and MDA concentration at 10(-3) M Pb is high significantly. The mechanisms of Pb toxicity and tolerance in garlic are briefly discussed.


X: 6.0744514 Y: 12.576043title: Effect of Cooking on Garlic ( Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content publish year: 2007 keyword: Allium_sativum content: The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200 degrees C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.


X: 5.9354506 Y: 12.278722title: Antidiabetic and hypolipidaemic properties of garlic (Allium sativum) in streptozotocin-induced diabetic rats publish year: 2007 keyword: Allium_sativum content: In this study the hypoglycaemic, hypocholesterolaemic and hypotriglyceridaemic effects of garlic were studied in streptozotocin (STZ)-induced diabetic rats. Compared to normal (non-diabetic) rats, STZ-induced diabetic rats had approximately 200% higher serum glucose, 50% higher serum cholesterol and 30% higher serum triglyceride levels as well as 86% higher urinary protein levels. Daily treatment of STZ-induced diabetic rats with an extract of raw garlic (500mg/kg intraperitoneally) for seven weeks significantly lowered serum glucose, cholesterol and triglyceride levels. Compared to control diabetic rats, garlic-treated rats had 57% less serum glucose, 40% lower serum cholesterol levels and 35% lower triglyceride. In addition, urinary protein levels in garlic-treated diabetic animals were 50% lower compared to the diabetic controls. In contrast, the increased urine output and water intake of diabetic rats were not affected by garlic treatment. These results indicate that raw garlic possesses a beneficial potential in reversing proteinuria in addition to reducing blood sugar, cholesterol and triglycerides in diabetic rats. Therefore, garlic could be of great value in managing the effects and complications of diabetes in affected individuals.


X: 6.07908 Y: 12.429411title: Effect of Cooking on Garlic ( Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content publish year: 2007 keyword: Allium_sativum content: The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200 degrees C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.


X: 6.0327954 Y: 12.189978title: Effect of garlic (Allium sativum) on lipid peroxidant in experimental myocardial infarction in rats publish year: 2004 keyword: Allium_sativum content: The present study was conducted to elucidate the antioxidant role of garlic oil in isoproterenol (IPL)-induced myocardial infarction in rats. In myocardial necrosis induced by isoproterenol, a significant increase in serum iron content with a significant decrease in plasma iron binding capacity, ceruloplasmin activity and glutathione (GSH) level were observed. There was also a significant increase in lipid peroxides levels on isoproterenol administration. Activities of antioxidant enzymes like superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), glutathione-S-transferase (GST) and glutathione reductase (GRD) were decreased significantly in heart with isoproterenol-induced myocardial necrosis. Garlic oil produced a marked reversal of these metabolic changes related to myocardial infarction induced by isoproterenol. In conclusion, garlic oil exerts its effects by modulating lipid peroxidation and enhancing antioxidant and detoxifying enzyme systems.


X: 7.1766357 Y: 11.438221title: A novel and efficient tissue culture method-" stem-disc dome culture"-for producing virus-free garlic (Allium sativum L.) publish year: 2001 keyword: Allium_sativum content: Using our previously reported stem-disc culture method as a basis, we have developed an efficient tissue culture method, "stem-disc dome (SD-Dome) culture", to eliminate viruses from infected garlic plants. Fifteen to 25 dome-shaped structures that formed on stem-disc explants from a single garlic clove were excised and maintained on phytohormone-free Linsmaier and Skoog medium, as in the usual shoot-tip culture. These excised dome-shaped structures grew independently into more than 5-cm-long shoots, rooted after 8 weeks, and were successfully transplanted to soil. The resulting plants showed no viral symptoms on their leaves, even when cloves of garlic plants with severe mosaic and yellow streak symptoms were used for the cultures. Examinations of virus infection in three generations of the progenies using the direct tissue blotting immunoassay and reverse transcription polymerase chain reaction showed that viruses were excluded during culture. Microscopic observations of transverse sections of tissues in different developmental stages during stem-disc culture - dome-shaped structures, shoot buds, and shoots - suggested that the elimination of viruses may be correlated with the stage of development and organization of vascular-bundle structures.


X: 7.071995 Y: 11.266787title: Traditional and Novel Approaches in Garlic (Allium sativum L.) Breeding publish year: 2021 keyword: Allium_sativum content: Garlic is an important vegetable, aromatic and nutraceutical crop. The constant increase in garlic production and the demand for garlic products with specific characteristics require breeding and selection of this crop and its adaptation to different climatic conditions. Commercial garlic varieties are completely sterile and are propagated vegetatively. For ages new varieties have been selected only from existing living collections, natural or induced mutations. In the last 20 years, garlic fertility has been restored and research and breeding have undergone rapid progress. Currently, breeding in garlic is developing in three main directions: conventional vegetative selection from variable germplasm collections, breeding and selection from sexually- reproduced populations and employment of biotechnological tools. Cleaning from viruses and diseases and micropropagation of outstanding varieties can improve the existing garlic cultivars. However, novel methods of genome editing and marker-assisted breeding are not yet available due to the extremely large and repetitive garlic genome. Fertility restoration, hybridization and seed production are the most important goals in future breeding. The variability of seed-producing garlic lines is already available, but breeding and propagation from seed is still far from the commercial stage. Large investments are involved in the developing of seed-propagated garlic and breeding via hybridization, but the advantages of this approach for the future improvement of modern garlic are evident. The status of garlic research and breeding and possible ways for future research and practices are discussed.


X: 6.4725432 Y: 12.495633title: Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies publish year: 2021 keyword: Allium_sativum content: Garlic (Allium sativa L.) is a bulbous flowering plant belongs to the family of Amaryllidaceae and is a predominant horticulture crop originated from Central Asia. Garlic and its products are chiefly used for culinary and therapeutic purposes in many countries. Bulbs of raw garlic have been investigated for their role in oral health, which are ascribed to a myriad of biologically active compounds such as alliin, allicin, methiin, S-allylcysteine (SAC), diallyl sulfide (DAS), S-ally-mercapto cysteine (SAMC), diallyl disulphide (DADS), diallyl trisulfide (DATS) and methyl allyl disulphide. A systematic review was conducted following the PRISMA statement. Scopus, PubMed, Clinicaltrials.gov, Science direct database were searched between 12 April 2021 to 4 September 2021. A total of 145 studies were included and the qualitative synthesis phytochemical proﬁle of GE, biological activities, therapeutic applications of garlic extract (GE) in oral health care system, and its mechanism of action in curing various oral pathologies have been discussed. Further, the safety of incorporation of GE as food supplements is also critically discussed. To conclude, GE could conceivably make a treatment recourse for the patients suffering from the diverse oral diseases.


X: 6.4714937 Y: 12.473092title: Medicinal plant Allium sativum = A Review publish year: 2016 keyword: Allium_sativum content: Garlic Allium sativum the Liliaceae family, is among the oldest of all cultivated plants. It has been used as a medicinal agent for thousands of years. Garlic is one of the most important bulb vegetables, which is used as spice and flavoring agent for foods Garlic adds to taste of foods as well as it helps to make them digestible. Garlic contains different useful minerals, vitamins and many other substances used for health of human beings. It is rich in sugar, protein, fat, calcium, potassium, phosphorous, sulfur, iodine fiber and silicon in addition to vitamins. It possesses high nutritive value. Furthermore, garlic has pharmaceutical effects and used to cure a vast conditions including blood pressure and cholesterol, cancer, hepatoprotective, anthelmintics, anti-inflammatory, antioxidant, antifungal and wound healing, asthma, arthritis, sciatica, lumbago, backache, bronchitis, chronic fever, tuberculosis, rhinitis, malaria, obstinate skin disease including leprosy, leucoderma, discoloration of the skin and itches, indigestion, colic pain, enlargement of spleen, piles, fistula, fracture of bone, gout, urinary diseases, diabetes, kidney stone, anemia, jaundice, epilepsy, cataract and night blindness. Garlic products are used as sources of medicine in many ways in human beings in their day today life. As a result, researchers from various disciplines are now directing their efforts towards discovering the medicinal values of garlic on human health. The main interest of researchers in the medicinal values of garlic is its broad-spectrum therapeutic effect with minimal toxicity.