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allium_sativum_l [2015/03/27 16:19]
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allium_sativum_l [2015/03/27 16:20]
andreas |
| [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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| "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." \\ | "[[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] \\ | [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]] | [[http://www.nutritionj.com/content/1/1/4]] |
