Intake of Garlic and Its Bioactive Components
TLDR
The health benefits of garlic likely arise from a wide variety of components, possibly working synergistically, and ample research suggests that several bioavailable components likely contribute to the observed beneficial effects.Abstract:
The health benefits of garlic likely arise from a wide variety of components, possibly working synergistically. The complex chemistry of garlic makes it plausible that variations in processing can yield quite different preparations. Highly unstable thiosulfinates, such as allicin, disappear during processing and are quickly transformed into a variety of organosulfur components. The efficacy and safety of these preparations in preparing dietary supplements based on garlic are also contingent on the processing methods employed. Although there are many garlic supplements commercially available, they fall into one of four categories, i.e., dehydrated garlic powder, garlic oil, garlic oil macerate and aged garlic extract (AGE). Garlic and garlic supplements are consumed in many cultures for their hypolipidemic, antiplatelet and procirculatory effects. In addition to these proclaimed beneficial effects, some garlic preparations also appear to possess hepatoprotective, immune-enhancing, anticancer and chemopreventive activities. Some preparations appear to be antioxidative, whereas others may stimulate oxidation. These additional biological effects attributed to AGE may be due to compounds, such as S-allylcysteine, S-allylmercaptocysteine, N(alpha)-fructosyl arginine and others, formed during the extraction process. Although not all of the active ingredients are known, ample research suggests that several bioavailable components likely contribute to the observed beneficial effects of garlic.read more
Citations
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Biological properties of onions and garlic
TL;DR: Their main biological activities have been reviewed, indicating the compounds responsible for each of them, and the influence of the processing on the bioactivity and the adverse effects and interactions with different medications have been considered.
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Clarifying the Real Bioactive Constituents of Garlic
TL;DR: Although not all of active ingredients of garlic are known, and allicin-like transient components are not directly active, ample research suggests that an S-allylcysteine-free garlic preparation that is standardized with a bioavailable component such as S−allylCysteine, is active and various effects of garlic may be attributed to it as discussed by the authors.
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The pungency of garlic: activation of TRPA1 and TRPV1 in response to allicin.
Lindsey J. Macpherson,Bernhard H. Geierstanger,Veena Viswanath,Michael Bandell,Michael Bandell,Samer R. Eid,Sun Wook Hwang,Sun Wook Hwang,Ardem Patapoutian,Ardem Patapoutian +9 more
TL;DR: It is shown that raw but not baked garlic activates TRPA1 and TRPV1, two temperature-activated ion channels that belong to the transient receptor potential (TRP) family that are present in the pain-sensing neurons that innervate the mouth.
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Herb-drug interactions: a literature review.
Zeping Hu,Xiaoxia Yang,Paul C. Ho,Sui Yung Chan,Paul Wan Sia Heng,Eli Chan,Wei Duan,Hwee-Ling Koh,Shu-Feng Zhou +8 more
TL;DR: An extensive review of the literature identified reported herb-drug interactions with clinical significance, although the underlying mechanisms for the altered drug effects and/or concentrations by concomitant herbal medicines are yet to be determined.
References
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Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action
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Antioxidant and radical scavenging effects of aged garlic extract and its constituents.
TL;DR: Three garlic preparations and organosulfur compounds found in aged garlic extract showed radical scavenging activity in both chemiluminescence and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, indicating that these compounds may play an important role in the antioxidative activity of aged garlic Extract.
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Effect of garlic on total serum cholesterol : a meta-analysis
TL;DR: A meta-analysis of the controlled trials of garlic to reduce hypercholesterolemia showed a significant reduction in total cholesterol levels as discussed by the authors, with the best available evidence suggesting that garlic, in an amount approximating one half to one clove per day, decreased total serum cholesterol levels by about 9% in the groups of patients studied.
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A meta-analysis of the effect of garlic on blood pressure
Christopher Silagy,H. W. Neil +1 more
TL;DR: The results suggest that this garlic powder preparation may be of some clinical use in subjects with mild hypertension, but there is still insufficient evidence to recommend it as a routine clinical therapy for the treatment of hypertensive subjects.