Garlic is a plant with bulbous flowers and is a member of the genus Allium. It is closely related to onions, chives, leeks and Welsh and Chinese onions. It is widely used in cooking and is an essential component in many recipes. Also used in medicines and cosmetics.
Allicin
Garlic allicin is a compound that gives garlic its characteristic smell. This compound is produced when the enzyme alliinase rapidly degrades the sulfur-containing alliin component . It has a solubility of about 2% in water and is very soluble in a polar organic solvent such as hexane. Allicin yield is often used as a measure of garlic quality. However, due to its instability, it is necessary to produce a pure standard.
Garlic is the main source of allicin. It is also present in onions, Chinese chives, leeks and shallots. It is a powerful organosulfur compound but has no pungency when garlic is fresh. Crushing or chopping garlic, however, causes an alteration in the garlic tissue, releasing the enzyme allinase, which interacts with allicin to cause the garlic to release its pungency.
Allicin is an amino acid that is a thiosulfinate that accounts for 80% of the cysteine sulfoxides in garlic. Alline is synthesized using an enzyme called allinase, which catalyzes the production of sulfenic acid from L-cysteine sulfoxides. The allicin is then degraded to form diallyl disulfide and dehydroalanine.
The degradation of allicin in the aqueous extract depended stoichiometrically on temperature. At 4 °C, allicin degraded from 1.8 mg/ml to 0.9 mg/ml in just 30 minutes. By contrast, at fifteen and forty-two degrees C, allicin remained undetectable for at least five days.
Diallyl sulfide
Diallyl sulfide, present in garlic, is a powerful antimicrobial agent. It has been found to be 100 times more effective than antibiotics at eliminating foodborne pathogens. In one study, diallyl sulfide inhibited the growth of T larvae. grinder by causing progressive necrosis in various parts of the insect’s body. This property makes garlic essential oil a potentially effective pest control agent.
Diallyl sulfide and garlic essential oils are effective in controlling T. grinder in laboratory tests. The compounds were found to repel larvae and adults alike. These results indicate that diallyl sulfide and garlic essential oil hold promise as insect pest control agents for stored products.
The active compounds present in garlic inhibit cancer cell proliferation and inhibit NF-kB, a central regulator of pro-inflammatory gene expression. These effects suggest that garlic may act as an immune modulator, adjusting the balance of the body’s immune response between a pro-inflammatory environment and an immunosuppressive environment.
In some laboratory studies, garlic essential oil has been found to have insecticidal and insect repellent properties. Exposure to garlic essential oil induced substantial mortality in larvae and reduced food intake. This compound also induced paralysis and necrosis in pupae and adult states of the insect. However, these effects have been linked to low concentrations.
S-allylcysteine
Garlic contains an important component known as S-allylcysteine. This is an organosulfur compound derived from the amino acid cysteine and has an allyl group that replaces the proton in the sulfur atom. This compound is similar to other sulfur-containing compounds, such as allyl-mercaptocystein and glutamyl-S-allylcysteine.
In animal studies, S-allylcysteine has been found to be a powerful antioxidant. It is also a neurotrophic agent. It reduces the production of certain enzymes that are linked to neurodegenerative diseases and may improve the functioning of neurons in the brain.
Aged garlic extract (AGE) is a concentrated form of garlic. It is a natural source of S-allylcysteine and may provide health benefits. It contains S-allylcysteine, N-a-fructosyl-arginine and saponins. These compounds have antioxidant activity under both in vitro and in vivo conditions. They are also known to prevent oxidative stress.
SAC is a water-soluble organosulfur compound found in garlic. It is rapidly absorbed by the gastrointestinal tract and has a bioavailability of almost 100%. It is metabolized by the body to N-acetyl-SAC, which is excreted within 30 hours.
Studies have shown that the S-allylcysteine in fresh garlic can boost the immune system, improve digestion, and promote heart health. It can also support normal blood pressure and circulation. It is a safe and effective herbal medicine used by 80% of the world’s population.
Anti-inflammatory properties in garlic
Garlic contains anti-inflammatory and antioxidant properties. It also has immunomodulatory effects. It has been studied in vitro in several studies to help with inflammatory conditions. The bioactive compounds in garlic are allicin and diallyl sulfide. In one study, was found to inhibit the release of inflammatory cytokines and reduce the inflammatory response in RAW 264.7 cells.
A double-blind randomized clinical trial evaluated garlic pain relief in women with rheumatoid arthritis. The researchers found that the garlic group had less pain after daily activities compared to the placebo group. They attributed this effect to reduced oxidative stress, which is a feature of rheumatoid arthritis. However, the mechanism by which garlic reduces oxidative stress is unclear.
Studies have also shown that is effective against osteoporosis and cardiovascular disease. Its antioxidant properties help cleanse the body of harmful toxins and reduce oxidative stress, which can cause DNA mutations and alter cell function. Can also boost immunity. Consuming 1-2 raw cloves a day can stimulate your body’s immune cells.
Also helps fight dandruff, which is caused by a lot of inflammation under the scalp. Garlic oil is a good remedy for dandruff because it has anti-inflammatory properties and sulfur, which soothes inflamed skin. Applying it to the scalp overnight helps prevent itching. Then, rinse with shampoo the next day.
Side effects on garlic
It is an excellent flavoring agent, but it has some disadvantages. For one, it can cause digestive problems, such as heartburn and bloating. Some people also experience nausea. It can also increase the risk of bleeding, which can be serious in severe cases. If you suffer from GERD, it is essential to consult a doctor before adding garlic to your diet.
Studies have shown that it can help fight common bacterial and fungal infections. A review in the Ulster Medical Journal found that it can kill 10 different species of fungi, including the common Candida ailment. It has also been used as an adjunct to antifungal medications to treat fungal infections. However, it is not recommended as a standalone remedy until further research is conducted.
It can affect the blood and interact with other drugs. You should consult a doctor before taking garlic, especially if you take certain AIDS or HIV medications. Taking garlic in large doses can cause serious side effects that can make the medications ineffective. It also contains a component that thins the blood, so it is best not to take significant amounts when taking certain blood-thinning medications. It can also affect certain conditions, such as acute inflammation or pain.
Studies have also shown that it can decrease the level of HIV medicines in the blood. It may also reduce the effectiveness of protease inhibitors. It can also reduce the concentration of cyclosporine, an immunosuppressive drug used to prevent organ transplant rejection. In addition, it may reduce the effectiveness of anti-inflammatory drugs, such as ioniazid and isoniazid. It may also increase the risk of gastric bleeding in some patients.
