RESEARCH FINDINGS ON GARLIC BENEFITS
Antioxidant, antihyperglycemic effects and prevention of atherosclerosis?
A few studies have demonstrated that garlic may benefit against
atherosclerosis.
El-Demerdash FM et al from Alexandria University, Egypt studied the
effects of onion (Allium cepa Linn) and garlic (Allium sativum Linn) juices on
biochemical parameters, enzyme activities and lipid peroxidation in
alloxan-induced diabetic rats. They administrated alloxan as a single dose
(120mg/kgBW) to induce diabetes. They then a dose of 1ml of either
onion or garlic juices/100g body weight (equivalent to 0.4g/100gBW) daily
to alloxan-diabetic rats for four weeks. They found that the glucose, urea,
creatinine and bilirubin levels significantly (p<0.05) increased in the
plasma of alloxan-diabetic rats. They also found that aspartate
aminotransferase (AST), alanine aminotransferase (ALT), lactate
dehydrogenase (LDH), and alkaline and acid phosphatases (AlP, AcP)
activities significantly (p<0.05) increased in plasma and testes of
alloxan-diabetic rats. They concluded that garlic and onion juices exerted
antioxidant and antihyperglycemic effects and consequently may alleviate
liver and renal damage caused by alloxan-induced diabetes [1A]
Ide N et al from Loma Linda University, USA, confirmed the antioxidant
effects of fructosyl arginine (Fru-Arg), a MRP from aged garlic extract in
vitro study. They further suggested that Fru-Arg is a potent antioxidant,
and thus may be useful for the prevention of atherosclerosis and other
disorders associated with oxidative stress [2A]
However, Santo SM et al from Gaubius Laboratory, The Netherlands didn't
observe any protective benefits of garlic powder printanor on
atherosclerosis in a 28 week study of APOE*3-Leiden transgenic mouse;
based on atherosclerotic lesion type, area or composition. They also
reported that garlic powder printanor did not display any benefits of
hypolipidemic, anti-inflammatory or anti-atherosclerotic activities. [3A] The
conflicting results indicate the importance of the dosage form preparation
and experimental design.
Garlic may have benefits of pulmonary blood pressure lowering,
research finds.
Garlic's key ingredient-allicin may prevent primary pulmonary hypertension
(a form of high blood pressure) from a study in rats. [4A]
Garlic may prevent cancer.
A host of studies provide compelling evidence that garlic and its organic
allyl sulfur components are effective inhibitors of the cancer process.
These studies reveal that the benefits of garlic are not limited to a specific
species, to a particular tissue, or to a specific carcinogen. Of 37
observational studies in humans using garlic and related allyl sulfur
components, 28 studies showed some cancer preventive effect. The
evidence is particularly strong for a link between garlic and prevention of
prostate and stomach cancers. However, all of the available information
comes from observational studies comparing cancer incidence in
populations who consume or do not consume garlic (epidemiologic
studies), animal models, or observations with cells in culture. These
findings have not yet been fully verified by clinical trials in humans. [1-6]
How might garlic prevent cancer?
Several compounds are involved in garlic's possible anticancer effects.
Garlic contains allyl sulfur and other compounds that slow or prevent the
growth of tumor cells. Allyl sulfur compounds, which occur naturally in
garlic and onions, make cells vulnerable to the stress created by products
of cell division. Because cancer cells divide very quickly, they generate
more stressors than most normal cells. Thus, cancer cells are damaged by
the presence of allyl sufur compounds to a much greater extent than
normal cells. [1-6]
The chemistry of garlic is complicated. As a result, the quality of garlic
products depends on the manufacturing process. Peeling garlic and
processing garlic into oil or powder can increase the number and variety
of active compounds. Peeling garlic releases an enzyme called allinase
and starts a series of chemical reactions that produce diallyl disulfide
(DADS). DADS is also formed when raw garlic is cut or crushed. However, if
garlic is cooked immediately after peeling, the allinase is inactivated and
the cancer-fighting benefit of DADS is lost. Scientists recommend waiting
15 minutes between peeling and cooking garlic to allow the allinase
reaction to occur. [1-6]
What are the side effects of garlic?
Although health benefits of garlic are frequently reported, excessive
intake can have harmful effects. In a rat study, allicin, the main pungent
ingredient in garlic, was found to be an activator of TRPA1. The neurons
released neurotransmitters in the spinal cord to generate pain signals
and released neuropeptides at the site of sensory nerve activation,
resulting in vasodilation as well as inflammation. [2] Other side effects
include headache, itching garlic odor on breath and skin, occasional
allergic reactions, stomach disorders and diarrhea, decrease in serum
protein and calcium levels, association with bronchial asthma, contact
dermatitis and complaints of garlic smell [5A]
Garlic preparations vary in concentration and in the number of active
compounds they contain. Thus, quality control is an important
consideration when foods such as garlic are considered for use as a
cancer-fighting agent.
Does garlic have benefits on lipid profiles?
Garlic powder may benefit high triacylglycerol concentration. Turner B
et al from Dansk Droge, Ishoj, Denmark also found that there was no
significant differences between the garlic and placebo groups in term of
total serum cholesterol concentration, LDL-cholesterol, HDL-cholesterol
and triacylglycerol concentrations, blood pressure and arterial stiffnessin a
12-week randomised, double-blind, placebo-controlled trial. However,
they found that garlic powder was associated with a 12% decrease in
triacylglycerol concentration. I[6A] Tanamai J et al at Lerdsin Hospital,
Thailand also found that there were no significant differences in the total
serum cholesterol levels between the group dosed with garlic tablet
(enteric-coated) and that dosed with placebo tablet. [5A] This may be also
an indication of the importance of the dosage form preparation and study
design.
Is garlic antimicrobial?
A lot of people think that garlic can kill germs... But, Fuselli SR et al from
Universidad Nacional de Mar del Plata, Funes, Argentina have different
opinion after they finished their study on the microbial growth of garlic
(Allium sativum L.) during storage. They found that Penicillium spp., Monilia
spp., Lactobacillus brevis, Leuconostoc mesenteroides subsp.
mesenteroides and yeasts grow from garlic. And they found penicillium
spp., Monilia spp., Lactobacillus brevis and yeasts from dry garlic. [7A]
Conclusion and comments
Garlic' therapeutic effects have been studied extensively in the last few
decades. Garlic may have benefits on certain conditions, such as cancer,
however, its preparation and study design have a significant impact on
the study outcomes.
The inconsistent results of garlic research may be due, at least in part, to
problems standardizing all of the active compounds within garlic
preparations. Some of the garlic compounds currently under investigation
are: allin (responsible for the typical garlic odor), alline (odorless
compound), ajoene (naturally occurring disulfide), diallyl sulfide (DAS),
diallyl disulfide (DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC),
organosulfur compounds and allyl sulfur compounds.
THE INFORMATION ABOVE IS FOR YOUR INFORMATION ONLY.
IF YOU HAVE ANY HEALTH PROBLEM, YOU SHOULD CONSULT WITH YOUR DOCTOR
IMMEDIATELY. ALL RIGHTS RESERVED 2008 DO NOT COPY NOR TRANSFER THIS
ARTICLE TO OTHER WEBSITE(S) NOR BLOG(S)
References: (1) Amagase, H., Petesch, B.L., Matsuura, H. et al. (2001) "Intake of
garlic and its bioactive components." J. Nutr. 131: 955S-926S. (2) Fleischauer, A.T.
and Arab, L. (2001) "Garlic and cancer: a critical review of the epidemiologic
literature." J. Nutrition 131: 1032S-1040S. (3) Milner, J.A. (2001) "Mechanisms by
which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and
carcinogenesis." Adv. Exp. Med. Biol 492: 69-81. (4) Milner, J.A. (2001) "A
historical perspective on garlic and cancer." J. Nutrition 131: 1027S-1031S. (5)
"Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?"
http://ehpnet1.niehs.nih.gov/members/2001/109p893-902bianchini/bianchini-full.ht
ml. (6) "Garlic: Effects on Cardiovascular Risks and Disease, Proliferative Effects
Against Cancer, and Clinical Adverse Effects."
http://ahrq.gov/clinic/epcsums/garlicsum.htm.
Reference:
1 Curr Opin Lipidol. 1994 Feb;5(1):6-10 2. Macpherson IJ. The pungency of garlic:
activation of TRPA1 and TRPV1 in response to allicin. Curr Biol. 2005 May
24;15(10)929-34. [1A] Food Chem Toxicol. 2005 Jan;43(1):57-63].[2A] J Nutr
Biochem. 1999 Jun; 10 (6):372-6].[3A]Atherosclerosis. 2004
Dec;177(2):291-7].[4A] Garlic Boosts Lung Health in Rats, HealthDay, April 3,
2005[5A] J Med Assoc Thai. 2004 Oct; 87 (10):1156-61].[6A] Br J Nutr. 2004 Oct;
92 (4):701-6].[7A] Rev Argent Microbiol. 2004 Jul-Sep; 36 (3):139-44].
Antioxidant, antihyperglycemic effects and prevention of atherosclerosis?
A few studies have demonstrated that garlic may benefit against
atherosclerosis.
El-Demerdash FM et al from Alexandria University, Egypt studied the
effects of onion (Allium cepa Linn) and garlic (Allium sativum Linn) juices on
biochemical parameters, enzyme activities and lipid peroxidation in
alloxan-induced diabetic rats. They administrated alloxan as a single dose
(120mg/kgBW) to induce diabetes. They then a dose of 1ml of either
onion or garlic juices/100g body weight (equivalent to 0.4g/100gBW) daily
to alloxan-diabetic rats for four weeks. They found that the glucose, urea,
creatinine and bilirubin levels significantly (p<0.05) increased in the
plasma of alloxan-diabetic rats. They also found that aspartate
aminotransferase (AST), alanine aminotransferase (ALT), lactate
dehydrogenase (LDH), and alkaline and acid phosphatases (AlP, AcP)
activities significantly (p<0.05) increased in plasma and testes of
alloxan-diabetic rats. They concluded that garlic and onion juices exerted
antioxidant and antihyperglycemic effects and consequently may alleviate
liver and renal damage caused by alloxan-induced diabetes [1A]
Ide N et al from Loma Linda University, USA, confirmed the antioxidant
effects of fructosyl arginine (Fru-Arg), a MRP from aged garlic extract in
vitro study. They further suggested that Fru-Arg is a potent antioxidant,
and thus may be useful for the prevention of atherosclerosis and other
disorders associated with oxidative stress [2A]
However, Santo SM et al from Gaubius Laboratory, The Netherlands didn't
observe any protective benefits of garlic powder printanor on
atherosclerosis in a 28 week study of APOE*3-Leiden transgenic mouse;
based on atherosclerotic lesion type, area or composition. They also
reported that garlic powder printanor did not display any benefits of
hypolipidemic, anti-inflammatory or anti-atherosclerotic activities. [3A] The
conflicting results indicate the importance of the dosage form preparation
and experimental design.
Garlic may have benefits of pulmonary blood pressure lowering,
research finds.
Garlic's key ingredient-allicin may prevent primary pulmonary hypertension
(a form of high blood pressure) from a study in rats. [4A]
Garlic may prevent cancer.
A host of studies provide compelling evidence that garlic and its organic
allyl sulfur components are effective inhibitors of the cancer process.
These studies reveal that the benefits of garlic are not limited to a specific
species, to a particular tissue, or to a specific carcinogen. Of 37
observational studies in humans using garlic and related allyl sulfur
components, 28 studies showed some cancer preventive effect. The
evidence is particularly strong for a link between garlic and prevention of
prostate and stomach cancers. However, all of the available information
comes from observational studies comparing cancer incidence in
populations who consume or do not consume garlic (epidemiologic
studies), animal models, or observations with cells in culture. These
findings have not yet been fully verified by clinical trials in humans. [1-6]
How might garlic prevent cancer?
Several compounds are involved in garlic's possible anticancer effects.
Garlic contains allyl sulfur and other compounds that slow or prevent the
growth of tumor cells. Allyl sulfur compounds, which occur naturally in
garlic and onions, make cells vulnerable to the stress created by products
of cell division. Because cancer cells divide very quickly, they generate
more stressors than most normal cells. Thus, cancer cells are damaged by
the presence of allyl sufur compounds to a much greater extent than
normal cells. [1-6]
The chemistry of garlic is complicated. As a result, the quality of garlic
products depends on the manufacturing process. Peeling garlic and
processing garlic into oil or powder can increase the number and variety
of active compounds. Peeling garlic releases an enzyme called allinase
and starts a series of chemical reactions that produce diallyl disulfide
(DADS). DADS is also formed when raw garlic is cut or crushed. However, if
garlic is cooked immediately after peeling, the allinase is inactivated and
the cancer-fighting benefit of DADS is lost. Scientists recommend waiting
15 minutes between peeling and cooking garlic to allow the allinase
reaction to occur. [1-6]
What are the side effects of garlic?
Although health benefits of garlic are frequently reported, excessive
intake can have harmful effects. In a rat study, allicin, the main pungent
ingredient in garlic, was found to be an activator of TRPA1. The neurons
released neurotransmitters in the spinal cord to generate pain signals
and released neuropeptides at the site of sensory nerve activation,
resulting in vasodilation as well as inflammation. [2] Other side effects
include headache, itching garlic odor on breath and skin, occasional
allergic reactions, stomach disorders and diarrhea, decrease in serum
protein and calcium levels, association with bronchial asthma, contact
dermatitis and complaints of garlic smell [5A]
Garlic preparations vary in concentration and in the number of active
compounds they contain. Thus, quality control is an important
consideration when foods such as garlic are considered for use as a
cancer-fighting agent.
Does garlic have benefits on lipid profiles?
Garlic powder may benefit high triacylglycerol concentration. Turner B
et al from Dansk Droge, Ishoj, Denmark also found that there was no
significant differences between the garlic and placebo groups in term of
total serum cholesterol concentration, LDL-cholesterol, HDL-cholesterol
and triacylglycerol concentrations, blood pressure and arterial stiffnessin a
12-week randomised, double-blind, placebo-controlled trial. However,
they found that garlic powder was associated with a 12% decrease in
triacylglycerol concentration. I[6A] Tanamai J et al at Lerdsin Hospital,
Thailand also found that there were no significant differences in the total
serum cholesterol levels between the group dosed with garlic tablet
(enteric-coated) and that dosed with placebo tablet. [5A] This may be also
an indication of the importance of the dosage form preparation and study
design.
Is garlic antimicrobial?
A lot of people think that garlic can kill germs... But, Fuselli SR et al from
Universidad Nacional de Mar del Plata, Funes, Argentina have different
opinion after they finished their study on the microbial growth of garlic
(Allium sativum L.) during storage. They found that Penicillium spp., Monilia
spp., Lactobacillus brevis, Leuconostoc mesenteroides subsp.
mesenteroides and yeasts grow from garlic. And they found penicillium
spp., Monilia spp., Lactobacillus brevis and yeasts from dry garlic. [7A]
Conclusion and comments
Garlic' therapeutic effects have been studied extensively in the last few
decades. Garlic may have benefits on certain conditions, such as cancer,
however, its preparation and study design have a significant impact on
the study outcomes.
The inconsistent results of garlic research may be due, at least in part, to
problems standardizing all of the active compounds within garlic
preparations. Some of the garlic compounds currently under investigation
are: allin (responsible for the typical garlic odor), alline (odorless
compound), ajoene (naturally occurring disulfide), diallyl sulfide (DAS),
diallyl disulfide (DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC),
organosulfur compounds and allyl sulfur compounds.
THE INFORMATION ABOVE IS FOR YOUR INFORMATION ONLY.
IF YOU HAVE ANY HEALTH PROBLEM, YOU SHOULD CONSULT WITH YOUR DOCTOR
IMMEDIATELY. ALL RIGHTS RESERVED 2008 DO NOT COPY NOR TRANSFER THIS
ARTICLE TO OTHER WEBSITE(S) NOR BLOG(S)
References: (1) Amagase, H., Petesch, B.L., Matsuura, H. et al. (2001) "Intake of
garlic and its bioactive components." J. Nutr. 131: 955S-926S. (2) Fleischauer, A.T.
and Arab, L. (2001) "Garlic and cancer: a critical review of the epidemiologic
literature." J. Nutrition 131: 1032S-1040S. (3) Milner, J.A. (2001) "Mechanisms by
which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and
carcinogenesis." Adv. Exp. Med. Biol 492: 69-81. (4) Milner, J.A. (2001) "A
historical perspective on garlic and cancer." J. Nutrition 131: 1027S-1031S. (5)
"Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?"
http://ehpnet1.niehs.nih.gov/members/2001/109p893-902bianchini/bianchini-full.ht
ml. (6) "Garlic: Effects on Cardiovascular Risks and Disease, Proliferative Effects
Against Cancer, and Clinical Adverse Effects."
http://ahrq.gov/clinic/epcsums/garlicsum.htm.
Reference:
1 Curr Opin Lipidol. 1994 Feb;5(1):6-10 2. Macpherson IJ. The pungency of garlic:
activation of TRPA1 and TRPV1 in response to allicin. Curr Biol. 2005 May
24;15(10)929-34. [1A] Food Chem Toxicol. 2005 Jan;43(1):57-63].[2A] J Nutr
Biochem. 1999 Jun; 10 (6):372-6].[3A]Atherosclerosis. 2004
Dec;177(2):291-7].[4A] Garlic Boosts Lung Health in Rats, HealthDay, April 3,
2005[5A] J Med Assoc Thai. 2004 Oct; 87 (10):1156-61].[6A] Br J Nutr. 2004 Oct;
92 (4):701-6].[7A] Rev Argent Microbiol. 2004 Jul-Sep; 36 (3):139-44].
| GARLIC Health BENEFITS and side effects, Nutrition Values Nov 2008 |
| WHAT IS GARLIC? Garlic is the edible bulb from a plant in the lily family. Garlic, onions, leeks, scallions, shallots and chives are classified as members of the Allium genus. Thus, they are commonly described as Allium vegetables. WHAT ARE THE HEALTH BENEFITS OF GARLIC? Garlic belongs to the plant genus Allium, and is known for its pungency and spiciness. Garlic is thought, in particular, to be linked to various beneficial health effects, from reducing blood pressure and cholesterol to treating cancer. Garlic may also prossess of antifungal, antibacterial, cardio-protective, antioxidant and anti-cancer activities. In cancer studies, a host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that slow or prevent the growth of tumor cells. [1] However, garlic side effects can be serious including skin irritation and swelling of legs. The main ingredient in garlic was already known and called allicin. |
New Findings in 2008
Vidyashankar S Central Food Technological Research Institute, India [Br J Nutr. 2008 Nov 5:1-9] Dietary garlic and onion
reduce the incidence of atherogenic diet-induced cholesterol gallstones in experimental mice.
Zhang Y College of Medicine Zhejiang University [Crit Care Med. 2008 Oct 17.] Allicin, a major component of garlic, inhibits
apoptosis in vital organs in rats with trauma/hemorrhagic shock.
[
Vidyashankar S Central Food Technological Research Institute, India [Br J Nutr. 2008 Nov 5:1-9] Dietary garlic and onion
reduce the incidence of atherogenic diet-induced cholesterol gallstones in experimental mice.
Zhang Y College of Medicine Zhejiang University [Crit Care Med. 2008 Oct 17.] Allicin, a major component of garlic, inhibits
apoptosis in vital organs in rats with trauma/hemorrhagic shock.
[
Popular
Supplements
Acetyl-L Carnitine
Acidophilus
Bladderwrack
Bilberry
Chromium
CLA
Cod Liver Oil
Coenzyme Q
Colostrum
Dandelion
EGCG
Echinacea
Eleuthero
Ellagic Acid
Eve. Primrose Oil
Fish Oil
Flaxseed
Garlic
Ginger
Ginseng
Ginkgo Biloba
Glucosamine
Gotu Kola
Guar Gum
Hyaluronic acid
Lecithin
Lycopene
Milk Thistle
Nattokinase
Passion Flower
Probiotics
Policosanol /
Polycosanol
Pycnogenol
Reishi / Lingzhi
Resveratrol
Rhodiola
Royal Jelly
Stevia
Whey
Xylitol
Supplements
Acetyl-L Carnitine
Acidophilus
Bladderwrack
Bilberry
Chromium
CLA
Cod Liver Oil
Coenzyme Q
Colostrum
Dandelion
EGCG
Echinacea
Eleuthero
Ellagic Acid
Eve. Primrose Oil
Fish Oil
Flaxseed
Garlic
Ginger
Ginseng
Ginkgo Biloba
Glucosamine
Gotu Kola
Guar Gum
Hyaluronic acid
Lecithin
Lycopene
Milk Thistle
Nattokinase
Passion Flower
Probiotics
Policosanol /
Polycosanol
Pycnogenol
Reishi / Lingzhi
Resveratrol
Rhodiola
Royal Jelly
Stevia
Whey
Xylitol
 |  |  |  |
