Cardioprotective actions of wild garlic (Allium ursinum) in ischemia and reperfusion

Abstract

The susceptibility to ventricular arrhythmias under the conditions of cardiac ischemia and reperfusion was investigated in the Langendorff heart preparation of rats fed for eight weeks a standard chow enriched with 2% of pulverized wild garlic leaves. The isolated hearts were perfused with a modified Krebs-Henseleit solution. The incidence of ventricular fibrillation (VF) during 20 min occlusion of the descending branch of the left coronary artery (LAD) was significantly reduced in the wild garlic group as compared to untreated controls (20% vs 88%). The same holds for the size of the ischemic zone (33.6% vs 40.9% of heart weight). In the reperfusion experiments (5 min after 10 min ischemia), ventricular tachycardia (VT) occurred in 70% of the wild garlic group vs 100% in untreated controls and VF in 50% vs 90%. The time until occurrence of extrasystoles, VT or VR was prolonged. No significant alterations in cardiac fatty acid composition could be observed. Although the prostacyclin production was slightly increased in hearts of the wild garlic group, inhibition of cyclooxygenase by acetylsalicylic acid (ASA; aspirin) could not completely prevent the cardioprotective effects suggesting that the prostaglandin system does not play a decisive role in the cardioprotective action of wild garlic. Furthermore, a moderate angiotensin converting enzyme (ACE) inhibiting action of wild garlic was found in vitro as well as in vivo that could contribute to the cardioprotective and blood pressure lowering action of wild garlic. Whether a free radical scavenging activity of wild garlic is involved in its cardioprotective effects remains to be established.

Antiplatelet Activity of <i>Allium ursinum</i> and <i>Allium sativum</i>

“…In the Middle Ages it was named 'herba salutaris' for its health-promoting effects and was highly recommended by well-known physicians of that age such as Ibn Butlan, who lived in Bagdad from 1000 to 1066. More recently, in our days, a cardioprotective action of A. ursinum was described in vitro [14] . As many of the compounds are degraded if the plant is dried, the fresh plant should be used or alternatively it should be lyophilized.…”

“…As many of the compounds are degraded if the plant is dried, the fresh plant should be used or alternatively it should be lyophilized. The fresh leaves of A. urisinum contain 0.005% allicin and 0.07% methyl-L -cysteinsulfoxide as well as ␥ -glutamylpeptides such as ␥ -glutamylallylcysteinsulfoxide [15,16] ; the latter have been reported to inhibit the angiotensin-converting enzyme [14,17] . Moreover, flavonoids and lectins have been found as well [18,19] .…”

Aqueous garlic extract protects against sepsis induced toxicity in pulmonary and ileal tissues

“…sativum' has been widely used as a foodstuff and also a traditional medicine for many centuries throughout the world (6). The antibacterial effects of garlic against a wide range of bacteria (7) and the intrinsic antioxidant activity of garlic, garlic extracts and some garlic constituents (8)(9)(10) have been widely documented in vivo (11,12) and in vitro (8,13). Furthermore, garlic acts as an enhancer of cellular antioxidant enzymes; superoxide dismutase (SOD), catalase, and glutathione (GSH) peroxidase, in addition to increasing cellular GSH levels (14)(15)(16).…”

Garlic Extract Ameliorates Renal and Cardiopulmonary Injury in the Rats with Chronic Renal Failure

“…16 The intrinsic antioxidant activity of garlic extracts and its constituents has been widely documented using in vivo and in vitro experimental models. [17][18][19] Garlic extracts increased superoxide dismutase (SOD), GPx, and catalase (CAT) activities in cultured vascular cells, 20,21 while a garlic compound, alliin, prevented the decrease in hepatic SOD and CAT activities in diabetic rats. 19,21 Garlic extract and its various components were postulated to have an important cytoprotective role in the setting of ischemia/reperfusion (I/R) injury through their antioxidant and anti-inflammatory properties.…”