more details of Garlic Extract Powder (50:1)Allicin from processor
Posted by michael derrida on March 10, 19104 at 22:56:45:
SERIE CODE:R08·Garlic Extract Powder (50:1)Allicin(Allium sativum L. P.E.)·Garlic Extract Powder (100:1)Allicin(Allium sativum L. P.E.).Garlic(Allium sativum L.) is a good aphrodisiac.Garlic could function as antipyretic.Garlic used as diuretic.Garlic show as asthma, bronchitis.Garlic used as duodenal ulcers,hepatitis,lupus.Garlic help hair growth.Garlic(Allium sativum L.) is known to stimulate the lymphatic system to throw off waste material.Garlic Works to relieve pain resulting from insect bites.Garlic Rids the respiratory tract of phlegm and works to rid the bowels of parasites.Garlic Works to combat viruses.Garlic Helps to control disorders in blood.Garlic Strengthens the heart, it also nourishes and has a positive effect on the stomach, spleen and lungs.Garlic Lowers cholesterol and tryglyceride levels.Garlic Lowers blood pressure.Garlic works as Anticoagulant.*Garlic decrease serum cholesterol and lowering of blood pressure.*Garlic act as immune stimulator.*Garlic function as good Antioxidant.*Garlic show Hydroxyl radical-scavenging and antioxidant property.*Garlic is a good natural antibiotic,show good function of bacteriocidal effect,Antifungal.*Garlic shows Antimicrobial Properties and kill against a wide spectrum of pathogens.*Garlic serve as good inhibitor of cardiovascular disease.*Garlic is a good antitumor remedy,and Organosulfur compounds(diallyl sulfides,Allyl compound or Allicin)from garlic inhibit and cancer.*Garlic shows good antithrombotic actions.
Composition&Application:
Properties:Asthma, Blood Pressure/high, Blood Impurities, Bronchitis, Cancer, Candidiasis, Circulation/poor, Colds, Colitis, Coughs, Disease-Infections, Ear Infections, Fevers, Flu, Fungus, Gastric Disorders, Heart Disease, Indigestion, Infection, Liver Disorders, Lung Disorders, Parasites, Poisoning/blood, Prostate Problems, Respiratory Problems, Staph/strep infections.
What is Garlic(Allium sativum L.)?What is Garlic Extract Powder(Garlic P.E.)?Super function and application of magic Garlic and Garlic Extracts From MDidea?
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Plant Description and Basic Data:
Scientific Name:Allium sativum L.
Latin name: Allium sativum Linn.
Allium: Latin for "garlic" ;sativum: sown
Plant: perennial forb
Latin Name:Allium sativum
Common Name:Garlic
Family:Alliaceae
Sanskrit/Indian name: Lasuna
Sumerian name: Sum
Akkadian name: Shūmu.
Name Origin note: Sum, the Sumerian name for garlic, from the Akkadian Shūmu.(ref at rootnote.2.)
The platelet and hypolipidemic activities support coronary function.
The volatile oil contains allicin (diallyl thiosulphinate), an active odorous principle in Garlic.
The extracts of Allium sativum bulb and compound preparation possess pharmacodynamic properties. The extract of garlic was found to have a significant protective action against a fat induced increase in serum cholesterol and plasma fibrinogen and in fibrinolytic activity.
It is used as a carminative, aphrodisiac, expectorant and stimulant. It possesses anti-inflammatory, antiarthritic, hypolipidemic, anticoagulant, hypoproteinemic, hypocholesteremic, antibacterial, antifungal, antihypertensive and hypoglycemic action. It increases prothrombin time and fibrinolytic action. It is used in dermatophytosis, cough, febrifuge, in intermittent fever, earache, dyspepsia, flatulence, colic, reduction of mineralization and antifertility. It is also used as a rubefacient, hepatoprotective and anti-androgenic.
Plant Description and Basic Data:
Narrative History of Garlic(Allium sativum L.)
Narrative Origin of Garlic(Allium sativum L.)
Description of Garlic(Allium sativum L.)
Nutritive Value of Garlic(Allium sativum L.)
Constituents and Phytochemicals of Garlic(Allium sativum L.).
Modern Uses and Application of Garlic(Allium sativum L.).
Narrative History of Garlic(Allium sativum L.).
Garlic has been used for thousands of years as a food additive and as medicine in China (Han 1993). The name is of Anglo-Saxon origin, derived from gar (a spear) and lac (a plant), referring to the shape of its leaves. It belongs to the Liliaceae family and genus Allium, which has more than 600 available species. Included in this family are onions, shallots, leeks, Japanese bunching onions, Chinese and common chives. Mostly all Allium crops originate from the main center of Allium diversity that stretches from the Mediterranean basin to central Asia (Meer et al. 1997. 1997). Garlic has a long history of use throughout Europe as well, being used as a food additive and for various medicinal purposes, and has often been mentioned in folklore.
There is a Mohammedan legend that states: "When Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched". In some parts of Europe, there is a superstition that if a man running a race chews on a morsel of the bulb, it will prevent his competitors from passing him (Grieve 1995).
However, garlic is very important in many cultures for their cuisine. What would Chinese or Italian food be without garlic? And its long history of medicinal uses are now being backed up by numerous studies proving its antibacterial and healing powers.
Narrative Origin of Garlic(Allium sativum L.):
Garlic is believed to have originated in western China from around the Tien Shan Mountains to Kazakhstan and Kirgizstan. Vvedenskv proposed that garlic evolved from the wild species Allium longicuspus (Etoh and Pank 1996, Al-Zahim et al. 1997). The spread of garlic probably was first to the Old World and then to the New World (Bozzini 1991).
If there is one herb that is known the world over, it is garlic. It is revered and despised; revered for its potent health benefits and despised for its potent odor. People have been eating garlic for 5000 years, enough time to develop many myths around it. For instance, we know garlic will repel vampires.
A European legend says if a runner chews a piece of garlic, no other runner will pass him by. A Mohammedan legend states that when Satan left the Garden of Eden, garlic sprang from the place where his left foot stepped and onion from his right foot. In fact, garlic has been in use for so long, it is difficult to pinpoint its place of origin.
It is known that garlic grew wild in southwest Siberia and spread through southern Europe down to Sicily. It is cultivated in most Mediterranean countries today, as well as in herb gardens throughout the world. It prefers rich, moist, sandy soil that is somewhat alkaline and a sunny place. Each clove from a bulb of garlic may be planted separately to grow new bulbs. They are planted about 2 inches deep and 6 inches apart with a 1-foot space between rows. New bulbs may be dug up in early fall when the leaves begin to die.
Description of Garlic(Allium sativum L.):
There are several strains or selections of garlic being grown, some of which are `Creole,' `Italian,' `Tahiti,' `California Late,' and `California Early.' Creole is particularly suggested for trials in southern states. `Italian' is a purple variety with cloves protruding in a cluster at the stem base.
There are at least two odd forms of garlic. One is elephant garlic , and the other is rocambole. Other names for rocambole are Spanish, serpent, Bavarian, sandleek, and top-setting garlic. It forms little bulbils (pea size) at the top of the seed stalk. Both the bulbils and the cloves are used for planting. `German Red' produces very small bulbils.
Garlic is similar to onion, except instead of producing a single bulbous stem or large bulb, it produces a compound bulb consisting of groups of white or purplish scales. Each group is referred to as a clove, and the bulb is enclosed in a purplish membranous covering. The narrow and flat leaves reach 12 inches in height.
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Nutritive Value of Garlic(Allium sativum L.)
While garlic is primarily used as an herb to enhance many food dishes in various cultures, many compounds can be found in its bulbs. It contains vitamins A and C, potassium, phosphorous, selenium, and a number of amino acids (Mayo 1999). Most important are the over 75 sulfur containing compounds including alliin (S-allyl-Lcysteine sulfoxide). If the bulbs are ground or crushed, alliin is transformed into allicin (diallyldisulfide S-oxide), which the typical garlic odor is attributed. A broad spectrum of antibacterial properties is associated with allicin (Dubick 1986).
Part Used: Bulb
Properties: Adaptogen, Alterative, Antibiotic, Anticoagulant, Antifungal, Antineoplastic, Antiseptic, Antispasmodic, Blood Purifier, Diaphoretic, Digestive, Expectorant, Febrifuge, Rebefacient, Stimulant, Vulerary Primary nutrients: Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium, Sulphur, Vitamins A, B-complex and C.
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Constituents and Phytochemicals of Garlic(Allium sativum L.).
Garlic Compounds
Present in this species is S-2-propenyl-L-cysteine sulfoxide, otherwise known as alliin. Damage to the plant results in the breakdown of alliin by the co-occurring enzyme alliinase to produce allicin. The allicin then undergoes a series of disproportionation reactions and also enzymatically catalysed reductions to produce various sulfur-containing oils and allyl alcohol. These products are more or less volatile and are responsible in part for the odour of garlic (Brodnitz et al. 1971, Freeman & Whenham 1976). Diallyl di- and tri- sulfides are the principal constituents of the resulting oil.
Diallyldisulfide is considered to be the major allergen of garlic oil (Hjorth & Roed-Petersen 1976). Garlic oil has also been reported to induce irritation and vesication of the skin (White 1887, Burkill 1935). Nadkarni (1976) notes that the juice from garlic cloves may be used as a rubefacient liniment. Garlic juice produces superficial irritation of the skin which, although it results in rubefaction and vesication, does not penetrate the underlying tissues (Watt & Breyer-Brandwijk 1962). Vohora et al. (1973) also report that garlic applied externally acts as a rubefacient. Strobel et al. (1978) describe dermatitis produced by a poultice containing garlic. Neves (1964) and Martinescu (1981) have also reported contact dermatitis from the plant. In Mexico, garlic appeared to cause photosensitisation after it had been applied to a variety of dermatoses including lichen simplex and acne (Cueva & Duran 1955, Saul 1972). Lesions developed on sun-exposed sites including some to which garlic had not been deliberately applied.
A self-inflicted bullous eruption on the shins produced by garlic in a malingerer resembled pemphigus both histologically and cytologically (Pirogova & Katyukhina 1970).
Inhibition of platelet aggregation has been shown to occur following ingestion of fresh garlic cloves (Boullin 1981). This property has been found to be associated with methylallyltrisulfide, a minor constituent of garlic oil (Ariga et al. 1981).
Chromatogram for INA allicin in garlic method
Differentiation of Allicin and Alliin
Alliin
Alliin (S-allylcysteine sulfoxide), is constructed of an allyl group (green), a sulfoxide group (yellow), and the amino acid cysteine (purple - in its regular form, contains –SH rather than S=O). Alliin is biosynthesized from its parent compound, S-Allylcysteine (deoxyalliin). It is by far the most abundant of the four cysteine sulfoxides known to be present in whole, unbruised Garlic and in properly dried powders. Whole Garlic contains from 6 to 14 milligrams of alliin per gram, fresh weight, and from 18 to 42 mg/g dry weight (a typical fresh Garlic clove weighs 2 - 4 g, and so would contain 12 - 56 mg of alliin; it also contains about 65% water, hence the higher concentration of alliin in dry Garlic).1 Analyses of Garlic powder tablets have revealed a wide range of alliin concentrations: from a low of 0.4 up to 24 mg per gram of tablet. "Allicin-standardized" tablets contain an average of 13 mg/g of alliin, while non-standardized tablets contain, on average, 7 mg/g.
To preserve the maximum amount of alliin in dried products, the cloves should be minimally sliced and carefully freeze-dried. Too much slicing mixes more alliin and alliinase, resulting in increased allicin production prior to dehydration; the unstable allicin soon degrades. Additionally, excess heat during dehydration inactivates the alliinase, destroying the allicin-yield potential of the product. After the powdering process, the remaining alliin and alliinase are quite stable as long as the powder is kept dry and reasonably cool. The average five-year storage loss of allicin-yield is 36%.2
Alliin is quite stable in the absence of active alliinase, and can also be found in cooked Garlic (if it has not been converted to allicin before cooking), Garlic vinegars, and aged extracts.
Alliin has demonstrated antioxidant activity in some studies,3,4 but not in others.5,6 Its parent compound, S-allylcysteine, is a proven antioxidant, as is its derivative, allicin.
Allicin
Allicin (Diallyl thiosulfinate), is constructed from two allyl groups (green), and a thiosulfinate group (yellow). It is biosynthesized from two molecules of alliin (or from its close relative, methiin - methylcysteine sulfoxide) by the enzyme alliinase. Allicin makes up about 60-90% of the total thiosulfinates in crushed Garlic.
The total allicin-yield has been calculated as 2.5 - 5.1 mg/g of fresh, crushed Garlic or about 5 to 20 mg per clove.7 For dried Garlic powder tablets, allicin-yield is determined by subjecting the product to simulated gastrointestinal conditions, including agitation in simulated stomach acid (pH 1.5) followed by agitation in simulated intestinal fluid (pH 7.5). One respected brand of enteric-coated supplement claims to release 3.2 mg of allicin per 350 mg Garlic powder, or 9.1 mg/g of product. This falls within the range of the natural allicin potential in one clove of Garlic.
Once formed, allicin is unstable; pure allicin at room temperature has a half-life of 2-16 hours; in garlic juice or crushed garlic, 2.4 days; in garlic juice diluted 1:10 in water, 22 days.8 Refrigeration increases the life of allicin by a factor of twenty.9 This indicates that while allicin is not stable enough for commercial use, its medicinal properties can be taken advantage of in home herbal preparations.
Allicin has a low solubility in water, around 2%. In air or water, it degrades to sulfides including diallyl disulfide, diallyl trisulfide, and allyl methyl trisulfide. Steam distillation (to make Garlic oil) produces these and at least twenty other sulfides. In oil macerates (such as Garlic minced in olive oil), allicin transforms to sulfides, ajoene, and vinyldithiins. These compounds are physiologically active as well; in many cases, allicin itself is not directly responsible for medicinal effects, but its transformation products are. Synergistic effects are likely.
For more information on the transformation products of allicin and the γ-Glutamylcysteines (including S-allylcysteine), go to the Advanced page.
The constituents in garlic are protein; volatile oil; vitamins A, B1, B2, and C; calcium; copper; germanium; iron; magnesium; manganese; phosphorous; phytoncides; potassium; selenium; sulfur; unsaturated aldehydes; zinc;and enzymes.
The volatile oil is made up of the sulfur-containing compounds allicin, diallyl disulfide, diallyl trisulfide, alliin, and S-methyl-L-cysteine sulfoxide. These sulfur-containing compounds are generally thought to be the active principles that give garlic its health benefits as well as its strong odor, but the trace minerals and vitamins also play an important part.
Probably the most beneficial compound is allicin, which is made by the enzyme alliinase breaking down alliin to allicin. This process is essential to garlic’s potency. Heating or cooking garlic inactivates the enzyme, but if garlic is chopped first and allowed to sit for 10 minutes before cooking, the enzyme has a chance to do its job and enough allicin is formed to maintain the healthful benefits.The same is true when roasting garlic bulbs. The top should be cut off and the bulb stabbed a few times and then left for 10 minutes before roasting. Of course, using garlic raw ensures its health qualities.
Phytochemicals of Garlic:
Bulb Flower Leaf Shoot Content:BETA-CAROTENE,NIACIN,RIBOFLAVIN,THIAMIN
Leaf Content:ORNITHINE
Plant Content: 24-METHYLENE-CYCLOARTENOL,ALLISATIN,BETA-SITOSTEROL,CHLOROGENIC-ACID,GAMMA-L-GLUTAMYL-L-VALINE,GAMMA-L-GLUTAMYL-S-(2-CARBOXY-1-PROPYL)-,CYSTEINEGLYCINE,KAEMPFEROL,LINOLENIC-ACID,OLEANOLIC-ACID,OLEIC-ACID,P-HYDROXY-BENZOIC-ACID,PHLOROGLUCINOL,PHYTIC-ACID,QUERCETIN-3-O-BETA-D-GLUCOSIDE,RUTIN,SINAPIC-ACID,STIGMASTEROL,SUCCINIC-ACID,TAURINE,VIT-U
Bulb Content:GAMMA-L-GLUTAMYL-METHIONINE;1,2-(PROP-2-ENYL)-DISULFANE;1,2-DIMERCAPTOCYCLOPENTANE;1,2-EPITHIOPROPANE;1,3-DITHIANE;1-HEXANOL;1-METHYL-1,2-(PROP-2-ENYL)-DISULFANE;1-METHYL-2-(PROP-2-ENYL)-DISULFANE;1-METHYL-3-(PROP-2-ENYL)-TRISULFANE;2,3,4-TRITHIAPENTANE;2,5-DIMETHYL-TETRAHYDROTHIOPHENE;2-METHYL-BENZALDEHYDE;2-PROPEN-1-OL;2-VINYL-4H-1,3-DITHIIN;3,5-DIETHYL-1,2,4-TRITHIOLANE;3-METHYL-2-CYCLOPENTENE-1-THIONE;3-VINYL-4H-1,2-DITHIIN;4-METHYL-5-VINYLTHIAZOLE;5-BUTYL-CYSTEINE-SULFOXIDE;ADENOSINE;AJOENE;ALANINE;ALLICIN;ALLIIN;ALLIINASE;ALLISTATIN-I;ALLISTATIN-II;ALLIXIN;ALLYL-DISULFIDE;ALLYL-METHYL-DISULFIDE;ALLYL-METHYL-TRISULFIDE;ALLYL-PROPYL-DISULFIDE;ALPHA-PHELLANDRENE;ALPHA-PROSTAGLANDIN-F-1;ALPHA-PROSTAGLANDIN-F-2;ALPHA-TOCOPHEROL;ANILINE;ARACHIDONIC-ACID;ARGININE;BETA-PHELLANDRENE;BETA-TOCOPHEROL;BIOTIN;CAFFEIC-ACID;CHOLINE;CIS-AJOENE;CITRAL;CYCLOALLIIN;CYSTINE;DESGALACTOTIGONIN;DESOXYRIBONUCLEASE;DIALLYL-DISULFIDE;DIALLYL-SULFIDE;DIALLYL-TETRASULFIDE;DIALLYL-TRISULFIDE;DIGALACTOSYL-DIGLYCERIDE;DIMETHYL-DIFURAN;DIMETHYL-DISULFIDE;DIMETHYL-SULFIDE;DIMETHYL-TRISULFIDE;EICOSAPENTAENOIC-ACID;FERULIC-ACID;FOLIACIN;GAMMA-L-GLUTAMYL-ISOLEUCINE;GAMMA-L-GLUTAMYL-L-LEUCINE;GAMMA-L-GLUTAMYL-L-PHENYLALANINE;GAMMA-L-GLUTAMYL-S-ALLYL-CYSTEINE;GAMMA-L-GLUTAMYL-S-ALLYL-MERCAPTO-CYSTEINE;GAMMA-L-GLUTAMYL-S-BETA-CARBOXY-BETA-;METHYL-ETHYL-CYSTEINYL-GLYCINE;GAMMA-L-GLUTAMYL-S-METHYL-L-CYSTEINE- SULFOXIDE;GAMMA-L-GLUTAMYL-S-PROPYL-L-CYSTEINE;GERANIOL;GIBBERELLIN-A-3;GIBBERELLIN-A-7;GITONIN;GLUTATHIONE;GLYCEROL-SULFOQUINOVOSIDE;GLYCINE;GUANOSINE;HEXA-1,5-DIENYL-TRISULFIDE;HEXOKINASE;HISTIDINE;ISOBUTYL-ISOTHIOCYANATE;ISOLEUCINE;LEUCINE;LINALOL;LYSINE;METHIONINE;METHYL-ALLYL-DISULFIDE;METHYL-ALLYL-SULFIDE;METHYL-ALLYL-TRISULFIDE;METHYL-PROPYL-DISULFIDE;MONOGALACTOSYL-DIGLYCERIDE;MYROSINASE;NICOTINIC-ACID;P-COUMARIC-ACID;PHENYLALANINE;PHOSPHATIDYL-CHOLINE;PHOSPHATIDYL-ETHANOLAMINE;PHOSPHATIDYL-INOSITOL;PHOSPHATIDYL-SERINE;PROLINE; PROP-2-ENYL-DISULFANE;PROPENE;PROPENETHIOL;PROSTAGLANDIN-A-1;PROSTAGLANDIN-A-2;PROSTAGLANDIN-B-1;PROSTAGLANDIN-B-2;PROSTAGLANDIN-E-1;PROSTAGLANDIN-E-2;PROTODEGALACTOTIGONIN;PROTOERUBOSIDE-B;PSEUDOSCORIDININE-A;PSEUDOSCORIDININE-B;QUERCETIN;RAFFINOSE;S-(2-CARBOXY-PROPYL)-GLUTATHIONE;S-ALLO-MERCAPTO-CYSTEINE;S-ALLYL-CYSTEINE;S-ALLYL-CYSTEINE-SULFOXIDE;S-ETHYL-CYSTEINE-SULFOXIDE;S-METHYL-CYSTEINE;S-METHYL-CYSTEINE-SULFOXIDE;S-METHYL-L-CYSTEINE-SULFOXIDE;S-PROPENYL-CYSTEINE;S-PROPYL-CYSTEINE-SULFOXIDE;SAPONIN;SATIVOSIDE-B-1;SATIVOSIDE-R-1;SATIVOSIDE-R-2;SCORDINE;SCORDININ-A;SCORODININ-A-1;SCORODININ-A-2;SCORODININ-B;SCORODININE-A-3;SCORODOSE;SERINE;THIAMACORNINE;THIAMAMIDINE;THREONINE;TRANS-1-PROPENYL-METHYL-DISULFIDE;TRANS-AJOENE;TRANS-S-(PROPENYL-1-YL)-CYSTEINE-DISULFIDE;TRYPTOPHAN;TYROSINASE;TYROSINE;VALINE,etc.
Wire frame Representation of Allicin Space fill Representation of Allicin
Allicin - the smell of health
Have you ever wondered what causes the smell of garlic? You guessed it, it's allicin! But, I hear you ask, what is allicin? Well, read on and all will become clear!
Allicin (C6H10OS2) is an oily, yellow liquid, which as you will have probably guessed by now, gives garlic its characteristic odour which is due to the SO group. It also has a range of medical properties.
Reactions and synthesis
Allicin is synthesised from alliin (see above) when garlic is crushed or bruised. The reaction is catalysed by an enzyme, alliinase, and as a result quite complex. Allicin is a very reactive compound. It is slightly soluble in water and soluble in alcohol, which is what would be expected of an organic molecule containing OH. It decomposes on heating. In the body, it oxidises the haemoglobin in the blood to methemoglobin.
Being a strongly oxidising compound, it protects garlic from attack by bacteria and insects by disabling the enzymes that are found in the substrate necessary for infections to occur, thus acting as a natural insecticide. It does so by attacking the SH groups found on their active sites. This is also the case for proteinases and alcohol dehydrogenases, enzymes that promote invasion and infection of bacteria in the human body. It is therefore believed that allicin is a good natural cure-all. Studies show that prolonged exposure to this chemical can have such benefits as: lowering incidence of stomach cancer, lenghtening of blood clotting times and reduction of blood lipid levels.
Allicin also belongs to the family of phytochemicals, which are believed to be useful in cancer treatement and cure. Studies are under way to test their effectiveness. Other studies, however appear to show that it is not the allicin but also other chemicals present in garlic which lead to these properties.
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Modern Uses and Application of Garlic(Allium sativum L.).
Primary Applications: Asthma, Blood Pressure/high, Blood Impurities, Bronchitis, Cancer, Candidiasis, Circulation/poor, Colds, Colitis, Coughs, Disease-Infections, Ear Infections, Fevers, Flu, Fungus, Gastric Disorders, Heart Disease, Indigestion, Infection, Liver Disorders, Lung Disorders, Parasites, Poisoning/blood, Prostate Problems, Respiratory Problems, Staph/strep infections
Secondary Applications: Acne, Allergies, Arthritis, Childhood Diseases, Diabetes, Diarrhea, Edema, Emphysema, Gallbladder problems, Hypoglycemia, Insomnia,, Kidneys, Pneumonia, Sinus Problems, Ulcers, Warts, Worms SHOP FOR AGED GARLIC PRODUCTS
Garlic(Allium sativum L.) is a good aphrodisiac
Garlic could function as antipyretic
Garlic used as diuretic
Garlic show as asthma, bronchitis
Garlic used as duodenal ulcers,hepatitis,lupus
Garlic help hair growth
Garlic(Allium sativum L.) is known to stimulate the lymphatic system to throw off waste material.
Garlic Works to relieve pain resulting from insect bites.
Garlic Rids the respiratory tract of phlegm and works to rid the bowels of parasites.
Garlic Works to combat viruses.
Garlic Helps to control disorders in blood.
Garlic Strengthens the heart, it also nourishes and has a positive effect on the stomach, spleen and lungs.
Garlic Lowers cholesterol and tryglyceride levels
Garlic Lowers blood pressure
Garlic works as Anticoagulant
*Garlic decrease serum cholesterol and lowering of blood pressure.
*Garlic act as immune stimulator.
*Garlic function as good Antioxidant.
*Garlic show Hydroxyl radical-scavenging and antioxidant property.
*Garlic is a good natural antibiotic,show good function of bacteriocidal effect,Antifungal.
*Garlic shows Antimicrobial Properties and kill against a wide spectrum of pathogens.
*Garlic serve as good inhibitor of cardiovascular disease.
*Garlic is a good antitumor remedy,and Organosulfur compounds(diallyl sulfides,Allyl compound or Allicin)from garlic inhibit and cancer.
*Garlic shows good antithrombotic actions.
For more details, please check Uses and application of Garlic in more details:
*Garlic(Allium sativum L.) decrease serum cholesterol and lowering of blood pressure:
In the 1970's many epidemiological and experimental studies provided evidence that garlic influences risk factors associated with heart disease, Feeding garlic to patients with coronary heart disease decreased serum cholesterol, triglycerides, LDL and VLDL and increased HDL levels (Dubick 1986). A 1993 study showed garlic can lower serum cholesterol by as much as 9 percent (Mayo 1999) by stimulating the release of bile by the gallbladder and by decreasing the production of cholesterol in the liver. Garlic may also aid in the lowering of blood pressure by slowing the production of the body's pressure raising hormones (Holladay 1995). Another benefit of garlic is its ability to relax vascular smooth muscle, which prevents the acute hypoxic increase in pulmonary pressure (Fallon et al. 1998).
*Garlic(Allium sativum L.) serve as immune stimulator.
Garlic is also able to stimulate the immune system's macrophages, white blood cells that destroy foreign organisms. It also increases the activity of T-helper cells, and can be used to treat upper respiratory viral infections because of its ability to clear mucous from lungs (Holladay 1995), and help asthma patients (Grieve 1995). During WWI garlic was used as an antiseptic for wounds (Grieve 1995) and to treat typhus and dysentery. Researchers have found that garlic blocks the action of certain enzymes that help infectious microbes survive in host tissue (Mayo 1999).
*Garlic(Allium sativum L.) function as good Antioxidant.
Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study done on 22 vegetables and tea found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight (Cao et al. 1996). It also stimulates the production of the liver's detoxifying enzymes that neutralize carcinogens (Holladay 1995). Nitrosomes are carcinogens absorbed from food and water and can be blocked in a test tube by garlic. This is evidence that higher intake of garlic may reduce some cancer type risks (Mayo 1999). Dietary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown diallyl sulfide to be the major active compound of garlic (Han 1993).
*Hydroxyl radical-scavenging and antioxidant property of Garlic(Allium sativum L.):
Garlic(Allium sativum L.) has been reported to provide protection against hypercholesterolemic atherosclerosis and ischemia-reperfusion-induced arrhythmias and infarction.
Oxygen free radicals (OFRs) have been implicated as causative factors in these diseases and antioxidants have been shown to be effective against these conditions. The effectiveness of garlic in these disease states could be due to its ability to scavenge OFRs. However, the OFR-scavenging activity of garlic is not known. Also it is not known if its activity is affected by cooking. some researchers investigated, using high pressure liquid chromatography, the ability of garlic extract (heated or unheated) to scavenge exogenously generated hydroxyl radical (.OH). .OH was generated by photolysis of H2O2 (1.2-10 micromoles/ml) with ultraviolet (UV) light and was trapped with salicylic acid (500 nmoles/ml). H2O2 produced .OH in a concentration-dependent manner as estimated by .OH adduct products 2,3-dihydroxybenzoic acid (DHBA) and 2,5-DHBA. Garlic extract (5 - 100 microl/ml) produced an inhibition (30 -100%) of 2,3-DHBA and 2,5-DHBA generated by photolysis of H2O2 (5.00 pmoles/ml) in concentration-dependent manner. Its activity is reduced by 10% approximately when heated to 100degreeC for 20, 40 or 60 min. The extent of reduction in activity was similar for the three heating periods. Garlic extract prevented the .OH-induced formation of malondialdehyde in the rabbit liver homogenate in a concentration-dependent manner. It alone did not affect the MDA levels in the absence of .OH.
These results indicate that garlic extract is a powerful scavenger of .OH and that heating reduces its activity slightly.
*Garlic(Allium sativum L.) proved good natural antibiotic.
The bacteriocidal effect of garlic (Allium sativum) has been well reported in the literature. Garlic is natures antibiotic. It is effective against bacteria that may be resistant to other antibiotics, and it stimulates the lymphatic system to throw off waste material. Unlike other antibiotics, garlic does not destroy the body's natural flora. Instead, it has the ability to stimulate cell growth and activity, thus rejuvenating all body functions.
Research has discovered many benefits of garlic. Louis Pasteur found that garlic contains antibiotic properties. Albert Schweitzer used garlic when in Africa for treating amebic dysentery and as an antiseptic in preventing infections.
Garlic is known to be effective in inhibiting bacterial growth and many different strains of Mycobacterium, viruses, worms and fungi.
Potent Antifungal Activity of Garlic (Allium Sativum) Against Experimental Murine Dissemenated Cryptococcosis
Some Scientists made an effort to evaluate fresh extracts of garlic (Allium sativum L.) to assess potential therapeutic use of this herb as an anticryptococcal agent. The in vitroantifungal activity in broth showed greatest activity in the aqueous extract (MIC 125-250 /ml; MFC 250 to =500 /ml) compared to the alcoholic, crude or commercial extracts. Treatment of Balb/c mice with garlic extracts in mice (orally) showed that alcoholic extracts (5 mg/kg, q.i.d.) provided 100% protection of mice against disseminated cryptococcosis. A concomitant increase in MST (> 35 days) was observed, along with a significant reduction in cfu (log 10 ) burden of cryptococci in visceral (liver, spleen, kidney, lung and heart) tissues, especially brain (> 4.5 log 10 ). The efficacy of extracts was also evident in the sera of mice. Thus, alcoholic extracts of fresh garlic elicit potential anticryptococcal activity against murine disseminated cryptococcosis.
A study with aqueous garlic extract demonstrated significant in vitro inhibition of a number of drug-resistant bacterial strains, and promising in vivo activity when tested again Shigella flexneri in rabbits.
Other researchers screened 132 extracts of plants used in folk medicine, and reported Allium sativum extract was among those exhibiting the most potent antibacterial activity. When challenged with 16 clinical isolates of Helicobacter pylori, aqueous garlic extract again showed significant activity. Antiviral activity of garlic has also been reported. A 1992 study demonstrated potent anti-viral activity again various herpes viruses4. In addition, garlic has long been utilised for its anti-parasitic properties. It has been successfully employed against dermatophytes, Trypanosoma spp. and Hymenolepis and Giardia13. The antifungal potential of garlic has also been suggested14. In this study, garlic extract was shown to have significant success in treating cryptococcal meningitis (a systemic fungal infection).
*Antimicrobial Properties in Allium sativum L(Garlic)
Allium sativum L proved to be effective in killing all 4 pathogens. Against one pathogen (Staph epi) 100% garlic produced larger zones of inhibition than any antibiotic, and against the rest of the pathogens Garlic was able to cause zones of inhibition larger than at least one antibiotic, and relatively close in size to the others. Noteworthy is Allium sativum L#s performance against staph aureus. The staph aureus strain used was resistant to both ampicillin and tetracycline, but 100% garlic was able to produce zones of inhibition.
Allium sativum L does indeed display antimicrobial properties effective against a wide spectrum of pathogens. As seen in other strains of Allium roots, the chemical allacin may be responsible for these antimicrobial properties. These data suggest that after in vivo trials Allium sativum L might have feasible clinical applications.
*Garlic(Allium sativum L.) acts as inhibitor of cardiovascular disease
Most studies on garlic during the past 15 years have been primarily in the fields of cardiovascular and ctherosclerosis, where effects were examined on serum cholesterol, LDL, HDL, and triglycerides. Although the studies were not consistent in relation to the dosage, standardization of garlic preparations, and period of treatment, most findings suggest that garlic decreases cholesterol and triglycerides levels in patients with increased levels of these lipids. Lowering of serum lipids by garlic ingestion may decrease the atherosclerosis process.
Garlic is linked to lower incidence of cardiovascular disease. It has been found to reduce cholesterol and triglyceride levels in the blood, lower blood pressure, increase immunity and reduce blood's clotting ability. Garlic was able to benefit individuals suffering from peripheral arterial occlusive disease, blood clots in the legs.
Garlic and onion have been used for millenia in the traditional medical practice of many cultures to treat cardiovascular and other disorders. Both Allium species, their extracts, and the chemical constituents of these plants have been investigated for possible effects on cardiovascular disease risk factors--both definite (hyperlipidemia, hypertension and hyperglycemia) and suspected (platelet aggregation and blood fibrinolytic activity).
Action of these Allium species on blood coagulability is more clearly defined than their effect on the other risk factors. While many of the studies have serious methodological shortcomings, there is some evidence to suggest that use of certain formulations of garlic and/or onion is accompanied by favorable effects on risk factors in normal subjects and in patients with atherosclerotic disease.
The possibility of toxicity resulting from acute and chronic ingestion of large amounts of these plants or their extracts is unresolved. Accordingly, further clinical and epidemiological studies are required before the role of these plants in the prevention and control of cardiovascular disorders is understood and can be realized. Additional research in this area is recommended.
*Garlic(Allium sativum L.) act as good antitumor remedy.Organosulfur compounds and cancer
Antitumor properties are found in garlic and studies have shown it has the ability to inhibit the growth of cancer causing nitrosamine.
There is evidence that organosulfur compounds can inhibit the induction and growth of cancer.
Several organosulfur compounds are dietary constituents and Allium species are a rich source of such molecules. Some but not all epidemiological studies have suggested that consumption of garlic can decrease cancer incidence. There is substantial evidence that constituents of garlic including diallyl sulfides can inhibit the induction of cancer in experimental animals.
Effects on both tumor initiation and promotion have been documented. Some effects may be mediated by modulation of carcinogen metabolism involving altered ratios of phase I and phase II drug metabolizing enzymes. Inhibitory actions on the growth of tumor cells have been documented and, for some tumor cells, differentiating effects of diallyl sulfides can occur. A definitive mechanism of action has not been established and evidence exists for effects at several sites in carcinogen metabolism and regulation of tumor growth. It is not always clear that laboratory studies can be extrapolated to reasonable levels of consumption by humans of garlic or other Allium species.
*Therapeutic actions of garlic constituents
The other major beneficial effect of garlic is due to its antithrombotic actions. This field of garlic research has been extensively studied. Garlic extracts and several garlic constituents demonstrate significant antithrombotic actions both in vitro and in vivo systems. Allicin and adenosine are the most potent antiplatelet constituents of garlic because of their in vitro effects. Since both allicin and adenosine are rapidly metabolized in human blood and other tissues, it is doubtful that these compounds contribute to any antithrombotic actions in the body. In addition, ajoene also seems not to be an active antiplatelet principle, because it is not naturally present in garlic, garlic powders, or other commercial garlic preparations. Only a small amount of ajoene can be found in garlic oil-macerates; however, ajoene is being developed as a drug for treatment of thromboembolic disorders. Recent findings on the identification of potent enzyme inhibiting activities of adenosine deaminase and cyclic AMP phosphodiesterase in garlic extracts are interesting, and may have a significant role in the pharmacological actions in the body. Presence of such enzyme inhibitors in garlic may perhaps explain several clinical effects in the body, including the antithrombotic, vasodilatory, and anticancer actions. Epidemiological studies have suggested that garlic plays a significant role in the reduction of deaths caused by malignant diseases. This had led many investigators to examine garlic and garlic constituents for their antitumor and cytotoxic actions both in vitro and in laboratory animals. The data from these investigations suggest that garlic contains several potentially important agents that possess antitumor and anticarcinogenic properties.
Toxicology
In 1980, a clinical study was performed in which 200 people ingested 15 grams of raw Garlic daily for 3 1/2 weeks. No side effects were noted.10 Another study in 1991, with 50 participants ingesting 10 grams daily for 8 weeks, also noted no side effects.11 Several smaller studies have recorded similar results.
There is one case recorded of a person who regularly ingested four cloves of raw Garlic daily and suffered platelet dysfunction and spinal epidural hematoma.12 Surgeons often recommend cessation of Garlic or Garlic supplement consumption prior to surgery, in order to decrease blood clotting times.
Chronic exposure to raw (i.e., among food industry workers) Garlic or Garlic juice has resulted in allicin-initiated allergic contact eczema. There have been a few cases of allergic asthma reported in workers exposed to Garlic dust and powders.
Purified allicin is strongly hepatotoxic to rats in large, long-term doses (equivalent to the amount in 1750 g of raw Garlic).13 Many other animal studies have demonstrated hepatotoxicity with ingestion of excessive amounts of Garlic and Onions.
Various blood cell (leukocytes and erythrocytes) changes have been observed in animals given very large amounts of Garlic or Garlic extracts; including anemias, reduced phagocytic activity, and hemolysis.
It has been noted that, in patients taking the blood thinner warfarin, intake of Garlic supplements can lead to significantly increased blood clotting times.14 Some of this potentially dangerous drug interaction effect may be due to allicin or its transformation products.
In summary, the epidemiological, clinical, and laboratory data have proved that garlic contains many biologically and pharmacologically important compounds, which are beneficial to human health from cardiovascular, neoplastic, and several other diseases. Numerous studies are in progress all over the world to develop effective and odorless garlic preparations, as well as to isolate the active principles that may be therapeutically useful.
Scientific References:
1.What is Garlic(Allium sativum L.)?What is Garlic Extract Powder(Garlic P.E.)?Super function and application of magic Garlic and Garlic Extracts From MDidea? Via Michael Derrida
2.Name Origin note:"Sum, the Sumerian name for garlic, from the Akkadian Shūmu." Identified by Michael Derrida,dated 30th,Jan,2004.Origin from archeology literature:Originally published as L’Orient ancient et nouns: L’écriture, la raison, les dieux ? 1996 Editions Albin Michel S.A. and English version as name:Ancestor of the West---Writing,Reasoning,and religion in Mesopotamia,Elam, and Greece(Author; Jean Bottero, Clarisse Herrenschmidt, and Jean-Pierre Vernant.)The University of Chicago Press, Ltd., London ? 2000by The University of Chicago, Chapter One:The Birth of Civilization,page11,paragraph 3 about religion.Akkadians and Sumerians are 2 oldest civilization in the Mesopotamia Area.
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