Inhibitory action of natural food components on the formation of carcinogenic nitrosamine.

Bulletin of the Korean Fisheries Society (1993) 26(4): 289-295

The present paper was investigated in the inhibitory action of vegetable and seaweed water-soluble extracts on the formation of carcinogenic N-nitrosodimethylamine(NDMA). The vegetable and seaweed extracts obtained from garlic(Allium sativum), onion(Allium cepa), green onion(Allium fistuiosum), chinese pepper(Fagara mandshurica), green pepper (Capsicum annuum), red pepper(Capsicum annuum), ginger(Zingiber officinale), carrot (Daucus carota), laver(Porphyra tenera), sea lettuce(Entero compresa), sea mustard (Undaria pinnatifida) and sea staghorn(Codium fragile) were incubated with sodium nitrite-dimethylamine mixtures at 37 degree C under different pH conditions. The formation of NDMA was reduced to 10 apprx 40% and 25 apprx 50% by the addition of vegetable and seaweed extracts 30mg at pH 1.2, respectively. The inhibition degree by the extracts at pH 1.2 was similar to that at pH 4.2 and to that by ascorbic acid at pH 1.2. The inhibitory action of the extracts against NDMA formation was not decreased by heat treatment at 80 degree C for 10min, but decreased by the treatment of sodium borohydride. It is assumed that reducing powers of the extracts participated in their inhibitory actions.

Ali M Angelo-Khattar M Farid A Hassan RA Thulesius O

Aqueous extracts of garlic (Allium sativum) inhibit prostaglandin synthesis in the ovine ureter.

In: Prostaglandins Leukot Essent Fatty Acids (1993 Nov) 49(5):855-9

The prostaglandins (PGs) synthesized from C-14-arachidonic acid by the homogenized sheep ureter were identified as being prostacyclin (PGI-2), PGF-2 alpha and thromboxane B-2 (TXB-2). The radioimmunoassay (RIA) estimation of 6-keto-PGF-1 alpha, a stable metabolite of PGI-2, confirms that it was the major metabolite or arachidonic acid. Aqueous extracts of fresh garlic (5, 12.5, 25 and 50 mg/ml) were shown to inhibit the synthesis of the prostanoids in a dose dependent manner. Fresh garlic extracts (1, 2.5, 5 and 10 mg/ml) also dose dependently inhibited spontaneous rhythmic contractions of the isolated ureter. Boiled garlic (5, 12.5, 25 and 50 mg/ml) had no effect on either ureteral motility or the PG synthesizing capacity of the sheep ureter.

Ali M Mohammed SY: Selective suppression of platelet thromboxane formation with sparing of vascular prostacyclin synthesis by aqueous extract of garlic in rabbits.

PROSTAGLANDINS LEUKOTRIENES MED 1986 Dec; 25(2-3):139-46

It has been suggested that a drug which selectively inhibits platelet thromboxane synthesis, sparing vascular synthesis of prostacyclin, would be more effective as an anti-thrombotic agent. We studied the effect of an aqueous extract of garlic on the production of thromboxane and prostacyclin by rabbit whole blood and aorta in vitro and ex vivo. A dose-dependent inhibition of thromboxane production was observed during blood clotting. Synthesis of prostacyclin was not affected by any concentration of garlic extract used in the experiment. A slight but insignificant reduction in the vascular synthesis of prostacyclin was observed at the highest concentration of garlic used in in vitro experiments. The synthesis of thromboxane by aorta was completely suppressed at all the concentrations of garlic tested. A similar pattern of results was observed after intraperitoneal administration of garlic (1 ml/kg) for one week on the enzymatic synthesis of thromboxane and prostacyclin of these tissues ex-vivo. Aortic synthesis of prostacyclin was significantly increased in the garlic treated rabbits compared to the controls. The data obtained from these rabbit experiments suggested that it may be possible to achieve a selective suppression of thromboxane formation by platelets with sparing of vascular synthesis of prostacyclin by garlic treatment.

Alnaqeeb MA Ali M Thomson M Khater SH Gomes SA al-Hassan JM

Histopathological evidence of protective action of garlic against collagen and arachidonic acid toxicity in rabbits.

In: Prostaglandins Leukot Essent Fatty Acids (1992 Aug) 46(4):301-6

Amagase H Milner JA

Impact of various sources of garlic and their constituents on 7, 12- dimethylbenz[a]anthracene binding to mammary cell DNA.

In: Carcinogenesis (1993 Aug) 14(8):1627-31

Amagase H Milner JA

Impact of dietary lipids on the ability of garlic to inhibit 7, 12- dimethylbenz(a)anthracene (DMBA) binding to mammary DNA

In: FASEB J (1993) 7(3):A69

Apitz-Castro R Badimon JJ Badimon L

Effect of ajoene, the major antiplatelet compound from garlic, on platelet thrombus formation.< P> In: Thromb Res (1992 Oct 15) 68(2):145-55

Apitz-Castro R Cabrera S Cruz MR Ledezma E Jain MK: Effects of garlic extract and of three pure components isolated from it on human platelet aggregation, arachidonate metabolism, release reaction and platelet ultrastructure.

THROMB RES 1983 Oct 15; 32(2):155-69

We studied the effect of the methanol extract of garlic bulbs (EOG) and of three pure components isolated from it (F1, F2, F3), on human platelet aggregation induced by ADP, epinephrine, collagen, thrombin, arachidonate, PAF, and the ionophore A-23187. Incubation of PRP with EOG, either in methanol or in homologous PPP, inhibits platelet aggregation induced by all of the above mentioned agonists. F1, F2, and F3 also inhibit platelet aggregation, however, F3 was about four times more potent. Addition of EOG or F3 to platelets that have already been irreversibly aggregated by 10 microM ADP, induces rapid deaggregation. Inhibition of aggregation was still present after three hours. The inhibitory effect persisted even after the treated platelets were Gel-Filtered (GFP) or separated from plasma through a metrizamide gradient and resuspended in new homologous PPP. Thrombin- induced release of ATP from GFP was inhibited by 75-80% after EOG or F3 treatment. Incorporation of [3-H]-arachidonate by intact platelets was decreased by 50-60% in treated platelets. However, platelets incubated with the inhibitors after incorporation of radiolabeled arachidonate, although did not aggregate, produced, after thrombin activation similar amounts of radiolabeled TXB2 and lipoxygenase products as the controls. Electron microscopy of inhibited platelets, in the presence of thrombin, showed no degranulation but an increase of spherical forms. Our results suggest that the effects described might be mediate by a perturbation of the physicochemical properties of the plasma membrane rather than by affecting arachidonate or calcium metabolism in the cells. Chemical structures of F1, F2 and F3 have been provisionally assigned: F1 is diallytrisulfide, F2 is 2- vinyl-1, 3-dithiene, and F3 is most probably allyl 1, 5-hexadienyltrisulfide.

Ariga:

Platelet aggregation inhibitor in garlic.

LANCET (1981 Jan 17) 1(8212):150-1

Aro A

[Garlic--a spice or a medicine? (editorial)]

Valkosipuli--mauste vai laake?

In: Duodecim (1992) 108(21):1839-41

Artacho MR Ruiz MD Olea F Olea N

A preliminary study on the action of genus Allium on thyroid 131iodide uptake in rats [letter]

In: Rev Esp Fisiol (1992 Mar) 48(1):59-60

Bakhsh R Chughtai MI: Influence of garlic on serum cholesterol, serum triglycerides, serum total lipids and serum glucose in human subjects. NAHRUNG 1984; 28(2):159-63

Human subjects were used for a garlic experiment. The subjects were given a fat-rich diet for 7 days and on the 8th day the fasting blood was analyzed for serum cholesterol, serum triglycerides, serum total lipids and serum glucose. The human subjects were then given a fat- rich diet with 40 g of garlic for 7 days and on the 15th day the fasting blood was analyzed for the above investigations. On a fat- rich diet the serum cholesterol, serum triglycerides and serum total lipids were significantly increased as compared to normally feddiet. When 40 g of garlic was substituted in fat-rich diet for 7 days, the garlic significantly reduced the serum cholesterol and serum triglycerides.

Bhushan S Sharma SP Singh SP Agrawal S Indrayan A Seth P: Effect of garlic on normal blood cholesterol level.

INDIAN J PHYSIOL PHARMACOL 1979 Jul-Sep; 23(3):211-4

The effect of raw garlic on normal blood cholesterol level in males of the age group of 18-35 years was studied. The subjects, who never ingested garlic before, were given 10 g of garlic daily with their diet for two months. Fasting blood samples were investigated in respect of cholesterol before and after two months of garlic intake. Initially the blood cholesterol level ranged between 160-250 mg% which decreased significantly in all the subjects of experimental group after two months of ingestion of garlic. The slight decrease or increase in the blood cholesterol level of control group was not significant. The raw garlic can be advocated for daily ingestion in order to lower one's blood cholesterol level even if it is within normal limits.

Bilgrami KS Sinha KK Sinha AK

Inhibition of aflatoxin production & growth of Aspergillus flavus by eugenol & onion & garlic extracts.

In: Indian J Med Res (1992 Jun) 96:171-5

Block-E; Thiruvazhi-M

Allium chemistry: Synthesis of alk(en)yl 3, 4-dimethyl-2-thienyl disulfides, components of distilled oils & extracts of Allium species.

Journal of Agricultural and Food Chemistry 1993 41(12): 2235-2237

Bordia A: Effect of garlic on blood lipids in patients with coronary heart disease.

AM J CLIN NUTR 1981 Oct; 34(10):2100-3

The study was conducted on two groups of individuals. Group A consisted of 20 healthy volunteers who were fed garlic for 6 months and then followed for another 2 months without garlic. Garlic administration significantly lowered the serum cholesterol and triglycerides while raising the high-density lipoproteins. Group B consisted of 62 patients with coronary heart disease with elevated serum cholesterol. They were randomly divided into two subgroups: B1 was fed garlic for 10 months while B2 served as a control. Garlic decreased the serum cholesterol (p less than 0.05), triglycerides (p less than 0.05) and low density lipoprotein (p less than 0.05) while increasing the high-density fraction (p less than 0.001). The change reached statistically significant levels at the end of 8 months and persisted for the next 2 months of follow-up. Thus, the essential oil of garlic has shown a distinct hypolipidemic action in both healthy individuals and patients of coronary heart disease.

Boullin:

Garlic as a platelet inhibitor.

LANCET (1981 Apr 4) 1(8223):776-7

Bruce A

[Onion and garlic in medicine--a review. Many effects but doubtful use in health food preparations]

In: Lakartidningen (1992 Apr 1) 89(14):1189-90, 1193

Caldwell SH Jeffers LJ Narula OS Lang EA Reddy KR Schiff ER

Ancient remedies revisited: does Allium sativum (garlic) palliate the hepatopulmonary syndrome?

In: J Clin Gastroenterol (1992 Oct) 15(3):248-50

Calvey EM Roach JA Block E

Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.

In: J Chromatogr Sci (1994 Mar) 32(3):93-6

Chen J

The antimutagenic and anticarcinogenic effects of tea, garlic and other natural foods in China: a review.

In: Biomed Environ Sci (1992 Mar) 5(1):1-17

Croci CA Arguello JA Orioli GA

Biochemical changes in garlic (Allium sativum L.) during storage following gamma-irradiation.