Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content (original) (raw)
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Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content
Journal of Agricultural and Food Chemistry, 2007
The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200°C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.
Clinical and …, 1995
We read with interest the recent article by Morris et al. (1995) on the effects of a garlic extract on platelet aggregation, serum thromboxane and lyso-platelet activating factor. They found no in vivo effects of the garlic extract that they manufactured. An estimate of the pre-test likelihood of finding an effect with their extract could have been derived using the aggregation inhibition activity calculations given by Lawson et al. (1992). This group determined the platelet inhibitory concentration (I& value for aggregation induced by 0.5-1 .O pg/ mL collagen) for each of the significantly detectable compounds in both aqueous and acetonitrile extracts of garlic products. They
Garlic inhibitory effect on platelet activity induced by different agonists
Revista de la Facultad de Ciencias Agrarias UNCuyo, 2021
Platelets are essential elements of human blood. In addition to their normal role, platelets are involved in causing myocardial infarction, stroke and other thrombotic disorders. Platelet activation in vivo, probably involves a combination of agonists. Garlic has beneficial effects due to its ability to inhibit platelet aggregation and thromboxane formation. The aim of this work was to evaluate the ability of garlic extracts to inhibit platelet aggregation induced by different agonists and their mixtures in different donors. Significant differences were found in platelet aggregation in response to each agonist (P ≤ 0.05). The highest antiaggregatory effect was observed with arachidonic acid and the lowest effect with collagen-arachidonic acid mixture. Interaction effects between donor and agonist (or mixtures) were detected. The study showed the potential of aqueous garlic extracts to prevent platelet aggregation induced by different agonist. Highlights Platelets play a central ro...
Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation
Prostaglandins, Leukotrienes and Essential Fatty Acids, 1999
The effects of aqueous extracts of raw and boiled garlic and onions were studied in vitro on the collageninduced platelet aggregation using rabbit and human platelet-rich plasma. A dose dependant inhibition of rabbit platelet aggregation was observed with garlic. Onion also showed dose-dependent inhibitory effects on the collageninduced platelet aggregation but this inhibition was of a lesser magnitude compared to garlic when related to dose. The concentration required for 50% inhibition of the platelet aggregation for garlic was calculated to be approximately 6.6 mg ml -1 plasma, whereas the concentration for onion was 90 mg ml -1 plasma. Boiled garlic and onion extracts showed a reduced inhibitory effect on platelet aggregation. Garlic but not onion significantly inhibits human platelet aggregation in a dose-dependent fashion. The potency of garlic in inhibiting the collagen-induced platelet aggregation is approximately similar to that of rabbit platelets (8.8 mg ml -1 produced 50% inhibition of platelet aggregation). The results of this study show that garlic is about 13 times more potent than onion in inhibiting platelet aggregation and suggest that garlic and onion could be more potent inhibitors of blood platelet aggregation if consumed in raw than in cooked or boiled form.
Prostagland Leuk Essent Fatty, 2000
We have shown previously that fresh garlic extract is effective in reducing thromboxane formation by platelets both in vivo and in vitro animal models of thrombosis. In the present study, the effect of different concentrations of a single dose of aqueous extracts of garlic and onion were evaluated on serum thromboxane-B2synthesis in rabbits. Different concentrations of garlic and onion were administered as single doses in the ear vein of rabbits. Rabbits were bled before and at different intervals after the infusion of garlic or onion extracts. Venous blood was collected and allowed to clot at 37°C for 1 h. Thromboxane-B2level was measured in the serum by radioimmunoassay. It was observed that garlic inhibits the thrombin-induced platelet synthesis of TXB2in a dose-and time-dependent manner. Maximum inhibition of TXB2occurred between 0.5 h and 6 h at 25 and 100 mg kg−1garlic. At 24 h post-garlic infusion TXB2inhibition was reduced to 15% of the control and TXB2levels were comparable to that of the control values at 72 h pots-garlic infusion. Infusion of 100 mg kg−1onion extract did not elicit any inhibitory effect on TXB2synthesis in the serum of rabbit during the treatment period. The rapid recovery of platelet cyclooxygenase activity after infusion of a single dose of garlic suggests that garlic should be taken more frequently in order to achieve beneficial effects in the prevention of thrombosis.
BioSight, 2021
Backgroung: Garlic (A. sativum) is in use as a traditional medicine for millions of years. It is already establish that A. sativum is nature's best antibacterial, antiviral, antifungal, antiparasitic agent. Its helpful effects for Cardiovascular system, Blood, Immune system, Central Nervous system, Respiratory system, Anti-cancer, Anti-Inflammatory and Antidiabetic properties have already been studied. In this study, we will evaluate the effects of garlic consumption on platelets count of MI Patients along with other blood-thinning medicines. Materials & Methods: This is a cross sectional study, 500 patients were interviewed. Interview questions included demographic information, diet plan, lifestyle, garlic consumption. Results: 412 (82.45%), patients stated that they are using or have used garlic for more than 6 months in raw form to reduce the symptoms of hypertension, along with prescribed medicines such as aspirin and clopidogrel. Platelet count of all patients of the study ...
Prostaglandins, Leukotrienes and Essential Fatty Acids, 1998
Thirty patients with coronary artery disease (CAD) were administered garlic (study group) while another 30 patients received the placebo (control group). Various risk parameters were determined at 1.5 and 3 months of garlic administration. Garlic, administered in a daily dose of 2 x 2 capsules (each capsule containing ethyl acetate extract from 1 g peeled and crushed raw garlic), reduced significantly total serum cholesterol and triglycerides, and increased significantly HDL-cholesterol and fibrinolytic activity. There was no effect on the fibrinogen and glucose levels. In vitro effects of the garlic oil on platelet aggregation (PAg) and eicosanoid metabolism were examined; it inhibited PAg induced by several platelet agonists, and also platelet thromboxane formation. Two important paraffinic polysulphides-diallyl disulphide (DADS) and diallyl trisulphide (DATS)-derived from garlic and are usual constituents of garlic oil, showed antiplatelet activity, and also inhibited platelet thromboxane formation. In this respect DATS was more potent than DADS. The nature of inhibition of PAg by DATS was found to be reversible.
Effect of garlic’s mode of administration on erythrocytes and plasma parameters in Wistar rat
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012
Garlic preparations are recognized as hypolipidemic, cardioprotective and antihypertensive agents. However, there are some discrepancies about the beneficial effects of garlic according to dosage and mode of administration. We aimed to determine the ability of high dosage garlic (5 g/kg bw) to modulate erythrocytes and plasma parameters when administered orally (p.o.) or via intraperitoneal (i.p.) route. With regard to erythrocytes parameters, p.o. garlic treatment was found to have beneficial effects as it increased hemoglobin and hematocrit levels. Garlic i.p. treatment showed detrimental activity as it decreased these parameters. Our results reveal that garlic administered by p.o. does not involve any significant variation on mean cell volume (MCV), mean cell hemoglobin (MCH) and mean cell hemoglobin concentration (MCHC). Nevertheless, garlic i.p. increased MCV but reduced the MCH. The MCHC remained invariable even in intraperitoneal way. Concerning plasma parameters, our data show that garlic did not induce any variation on glycaemia and plasma electrolytes whatever its mode of administration. High garlic dosage was found to be relatively safe when administered orally.