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allium_sativum_l [2015/03/27 16:13]
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allium_sativum_l [2015/03/27 16:20]
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| "Allicin, one of the active principles of freshly crushed garlic homogenates, has a variety of antimicrobial activities. Allicin in its pure form was found to exhibit i) antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of Escherichia coli; ii) antifungal activity, particularly against Candida albicans; iii) antiparasitic activity, including some major human intestinal protozoan parasites such as Entamoeba histolytica and Giardia lamblia; and iv) antiviral activity. The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica." \\ | "Allicin, one of the active principles of freshly crushed garlic homogenates, has a variety of antimicrobial activities. Allicin in its pure form was found to exhibit i) antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of Escherichia coli; ii) antifungal activity, particularly against Candida albicans; iii) antiparasitic activity, including some major human intestinal protozoan parasites such as Entamoeba histolytica and Giardia lamblia; and iv) antiviral activity. The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica." \\ |
| [Antimicrobial properties of allicin from garlic., Ankri, S., Mirelman, D., Microbes and infection, Vol.1(2), 1999, 125-129] | [Antimicrobial properties of allicin from garlic., Ankri, S., Mirelman, D., Microbes and infection, Vol.1(2), 1999, 125-129] |
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| | "[[https://en.wikipedia.org/wiki/Ajoene|Ajoene]], a constituent of essential oil of garlic, has been shown to inhibit in vitro platelet aggregation in different species of animals i.e., cow, dog, guinea-pig, horse, monkey, pig, rabbit and rat. Under in vivo flow conditions and in the presence of physiological calcium levels, ajoene prevented thrombus formation induced by severe vascular damage, mainly in arterial sites with local low shear stress. Makheja and Bailey (1990) identified three main antiplatelet constituents, namely adenosine, allicin and polysulfides in garlic. Adenosine and allicin both inhibited platelet aggregation without affecting cyclooxygenase and lipoxygenase metabolites of arachidonic acid. The polysulfides inhibited platelet aggregation as well as thromboxane synthesis. The observed in vivo antiplatelet effects of ingesting garlic are attributable more to adenosine than to allicin and polysulfide constituents." \\ |
| | [Effect of garlic on cardiovascular disorders: a review., Banerjee, S.K., Maulik, S.K., Nutrition journal, 1(1), 2002, 4] \\ |
| | [[http://www.nutritionj.com/content/1/1/4]] |
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| {{:knoblauch.jpg?500}} \\ | {{:knoblauch.jpg?500}} \\ |
| Woodville, W., Medical botany, vol.3, t.168 (1793) \\ | Woodville, W., Medical botany, vol.3, t.168 (1793) \\ |
| [[http://plantgenera.org/species.php?id_species=41121]] | [[http://plantgenera.org/species.php?id_species=41121]] |
