BACKGROUND: In ancient times, plants were recognized for their medicinal properties. Later, the arrival of synthetic drugs pushed it to the backstage. However, from being merely used for food, plants are now been widely explored for their therapeutic value. The current study explores the potential of skin and flesh extracts from a hard-necked Rocambole variety of purple garlic in preventing cardiomyocyte hypertrophy and cell death. METHODS: Norepinephrine (NE) was used to induce hypertrophy in adult rat cardiomyocytes pretreated with garlic skin and flesh extracts. Cell death was measured as ratio of rod to round shaped cardiomyocytes. Fluorescent probes were used to measure apoptosis and oxidative stress in cardiomyocytes treated with and without extracts and NE. Pharmacological blockade of nitric oxide (NO) and hydrogen sulfide (H2S) were used to elucidate the mechanism of action of garlic extracts. Garlic extract samples were also tested for alliin and allicin concentrations. RESULTS: Exposure of cardiomyocytes to NE induced an increase in cell size and cell death; this increase was significantly prevented upon treatment with garlic skin and flesh extracts. Norepinephrine increased apoptosis and oxidative stress in cardiomyocytes which was prevented upon pretreatment with skin and flesh extracts; NO, and H2S blockers significantly inhibited this beneficial effect. Allicin and alliin concentration were significantly higher in garlic flesh extract when compared to the skin extract. CONCLUSION: These results suggest that both skin and flesh garlic extracts are effective in preventing NE induced cardiomyocyte hypertrophy and cell death. Reduction in oxidative stress may also play an important role in the anti-hypertrophic and anti-apoptotic properties of garlic extracts. These beneficial effects may in part be mediated by NO and H2S.
The odor of human breast milk after ingestion of raw garlic at food-relevant concentrations by breastfeeding mothers was investigated for the first time chemo-analytically using gas chromatography-mass spectrometry/olfactometry (GC-MS/O), as well as sensorially using a trained human sensory panel. Sensory evaluation revealed a clear garlic/cabbage-like odor that appeared in breast milk about 2.5 h after consumption of garlic. GC-MS/O analyses confirmed the occurrence of garlic-derived metabolites in breast milk, namely allyl methyl sulfide (AMS), allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO₂). Of these, only AMS had a garlic-like odor whereas the other two metabolites were odorless. This demonstrates that the odor change in human milk is not related to a direct transfer of garlic odorants, as is currently believed, but rather derives from a single metabolite. The formation of these metabolites is not fully understood, but AMSO and AMSO₂ are most likely formed by the oxidation of AMS in the human body. The excretion rates of these metabolites into breast milk were strongly time-dependent with large inter-individual differences.
Onion and garlic are renowned for their roles as functional foods. The health benefits of garlic are attributed to di-2-propenyl thiosulfinate (allicin), a sulfur compound found in disrupted garlic but not found in disrupted onion. Recently, onions have been grown with repressed lachrymatory factor synthase (LFS) activity, which causes these onions to produce increased amounts of di-1-propenyl thiosulfinate, an isomer of allicin. This investigation into the key health attributes of LFS-silenced (tearless) onions demonstrates that they have some attributes more similar to garlic and that this is likely due to the production of novel thiosulfinate or metabolites. The key finding was that collagen-induced in vitro platelet aggregation was significantly reduced by tearless onion extract over normal onion extract. Thiosulfinate or derived compounds were shown not to be responsible for the observed changes in the inflammatory response of AGS (stomach adenocarcinoma) cells to tumor necrosis factor alpha (TNFα) when pretreated with model onion juices. A preliminary rat feeding trial indicated that the tearless onions may also play a key role in reducing weight gain.
Onion (Allium cepa L.) is found in various regions of Europe, North America, Asia, and Africa. It is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes. Onion with a variety of purposes is often used as a raw material in many dishes and accepts almost all of the traditions and culture. Owing to its storage characteristics and durability of shipping, onions have been traded more widely than most vegetables. The pungent fractions of garlic are mostly sulfur-containing moieties while its two chemical groups have marked effect on human health. These are flavonoids and ALK (EN)-based cysteine sulfoxides (ACSOs). Compounds in onions have been reported with a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects.
The phenolic compounds were extracted from green and yellow leaves, stalks, and seeds of garlic ( Allium ursinum L.). The extracts were analyzed by liquid chromatography-photodiode array detector-electrospray ionization-tandem mass spectrometry (LC-PDA-ESI-MS/MS). In total, 21 compounds were detected. The flavonol derivatives were identified on the basis of their ultraviolet (UV) spectra and fragmentation patterns in collision-induced dissociation experiments. On the basis of accurate MS and MS/MS data, six compounds were newly identified in bear’s garlic, mainly the kaempferol derivatives. As far as the investigated parts of garlic are concerned, the kaempferol derivatives were found to be predominant in yellow leaves [2362.96 mg/100 g of dry matter (dm)], followed by green leaves (1856.31 mg/100 g of dm). Seeds contained the minimal phenolic compounds, less than stalks. The yellow leaves of A. ursinum possessed a much larger content of compounds acylated with p-coumaric acid than green leaves (1299.97 versus 855.67 mg/100 g of dm, respectively). The stalks and seeds contained much more non-acetylated than acetylated flavonoid glycosides with p-coumaric acid compounds (162.4 versus 62.82 mg/100 g of dm and 105.49 versus 24.18 mg/100 g of dm, respectively).
Onions (Allium cepa L.) are plagued by a number of bacterial pathogens including Pantoea ananatis, P. agglomerans, Burkholderia cepacia, Enterobacter cloacae, Pectobacterium carotovorum subsp. carotovorum, Xanthomonas axonopodis pv. axonopodis and several Pseudomonas spp. We developed a semi-selective medium, termed onion extract medium (OEM), to selectively and rapidly isolate bacteria pathogenic to and associated with onions and onion-related samples including bulbs, seeds, sets, transplant seedlings, soil and water. Most strains of interest grow sufficiently on OEM in 24h at 28°C for tentative identification based on colony morphology, facilitating further characterization by microbiological and/or molecular means.
Abstract Advanced glycation endproducts and oxidative stress contribute to the pathogenesis of diabetic complications. The total phenolic content (TPC), antioxidant, and antiglycation properties of crude ethanolic extracts of 10 common culinary herbs and spices from Mauritius were investigated in vitro. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. Allium sativum had the highest TPC (3.1 mg GAE/mL), whereas Allium cepa L. showed the highest radical scavenging capacity (72%) and Zingiber officinale had the most potent ferric-reducing antioxidant power (FRAP) (2.99 mg AAE/mL). In contrast, Thymus vulgaris and Petroselinum crispum had the most potent antiglycation activity with IC(50) values of 21.8 and 200 mg/mL, respectively. There was no significant correlation between TPC (r=0.001), FRAP (r=0.161), and the antiglycation activity (r=0.034) for the extracts studied. Therefore, the results showed that antiglycation properties of plant-derived extracts cannot always be attributed to their phenolic content or antioxidant potential.
The disposal of municipal waste in landfills may pose an environmental problem because the product of the decomposition of these residues generates large volumes of leachate, which may present high toxicity. The aim of this study was to assess the toxic and genotoxic effects of a sample of untreated leachate in fish (Leporinus obtusidens) and onions (Allium cepa). The leachate was collected in a landfill located in the region of Vale do Rio dos Sinos, southern Brazil. The fish were exposed to raw leachate, at concentrations of 0.5%, 1.0%, 5%, 10% and 20% for 6 days, while the bulbs of A. cepa were exposed to concentrations of 5%, 10%, 25%, 50% and 100% for 48 h. For fish, the concentrations of 5%, 10% and 20% were lethal, thus indicating high toxicity; however, sublethal concentrations (0.5% and 1.0%) showed no genotoxicity by micronucleus test when compared with the control group. In the bioassays involving onions, high toxicity was observed, with significant reduction of root growth and mitotic index in bulbs exposed to the 100% concentration of the leachate. An increase in the frequency of chromosome abnormalities in the A. cepa root cells in anaphase-telophase was observed in accordance with the increase in the concentration of leachate (5%, 10%, 25% and 50%), with values significantly greater than the control, at the highest concentration. The results showed that the leachate contains toxic and genotoxic substances, thus representing a major source of environmental pollution if not handled properly.
Intercropping and rotating banana (Musa spp.) with Chinese chive (Allium tuberosum Rottler) has been used as an effective method to control Panama disease (Fusarium wilt) of banana in South China. However, the underlying mechanism is unknown. In this study, we used aqueous leachates and volatiles from Chinese chive to evaluate their antimicrobial activity on Fusarium oxysporum f. sp. cubense race 4 (FOC), the causal agent of Panama disease in banana, and identified the antifungal compounds. Both leaf and root leachates of Chinese chive displayed strong inhibition against FOC, but the concentrated leachates showed lower inhibition than the original leachates. In a sealed system volatiles emitted from the leaves and roots of Chinese chive inhibited mycelial growth of FOC. Volatile compounds emitted from the intact growing roots mimicking natural environment inhibited spore germination of FOC. We identified five volatiles including 2-methyl-2-pentenal and four organosulfur compounds (dimethyl trisulfide, dimethyl disulfide, dipropyl disulfide, and dipropyl trisulfide) from the leaves and roots of Chinese chive. All these compounds exhibited inhibitory effects on FOC, but 2-methyl-2-pentenal and dimethyl trisulfide showed stronger inhibition than the other three compounds. 2-Methyl-2-pentenal at 50-100 μl/l completely inhibited the mycelial growth of FOC. Our results demonstrate that antifungal volatiles released from Chinese chive help control Panama disease in banana. We conclude that intercropping and rotating banana with Chinese chive can control Panama disease and increase cropland biodiversity.
Monosodium glutamate-induced exitotoxicity causes oxidative stress in many brain areas, including the medial prefrontal cortex. The ethanolic garlic (Allium sativum) extract is considered as a neuroprotective substance. The present study aimed at investigating the effects of the ethanolic fermented garlic extract on the working memory and the pyramidal cell number of the medial prefrontal cortex of adolescent male Wistar rats exposed to monosodium glutamate (MSG). Twenty-five rats were randomly divided into five groups. The C- group was given 0.9% NaCl solution. The C + group was given 2 mg/g bw of MSG. The T1, T2, and T3 groups were given MSG and garlic extract (0.0125, 0.025, and 0.05 mg/g bw, respectively). All treatments were conducted for 10 days. The working memory capability of the rats was measured using Y-maze test. The total number of pyramidal cells of the medial prefrontal cortex was estimated using physical fractionator method. The working memory performances of the T1, T2, and T3 groups were significantly better than that of the C + group. There were no significant differences between groups in the estimated total number of pyramidal cell of medial prefrontal cortex. The MSG may not cause the death of neurons, but it may modify neuronal architectures that are sufficient to disrupt memory functions. Black garlic may play a role as an antioxidant agent that prevents the prefrontal cortex from glutamate-induced oxidative stress. It is concluded that the ethanolic fermented garlic extract prevented the working memory impairment following MSG administration.