Garlic (Allium sativum)

Jangam, Ganesh B.; Badole, Sachin L.

doi:10.1016/b978-0-12-398456-2.00046-3

Cited by 9 publications

(3 citation statements)

References 12 publications

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“…Many polyphenols are discussed in the context of reducing blood glucose levels. High concentrations of polyphenolic compounds, such as anthocyanins, have shown a potential for reducing hyperglycemia [3,4,5]. Furthermore, polyphenols inhibited enzymes involved in the glucose metabolism, for example α-glucosidase and α-amylase [6].…”

Section: Introductionmentioning

confidence: 99%

Activity-Guided Fractionation of Red Fruit Extracts for the Identification of Compounds Influencing Glucose Metabolism

et al. 2019

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An activity-guided search for compounds influencing glucose metabolism in extracts from aronia (Aronia melanocarpa, A.), pomegranate (Punica granatum L., P.), and red grape (Vitis vinifera, RG) was carried out. The three extracts were fractionated by means of membrane chromatography to separate the anthocyanins from other noncolored phenolic compounds (copigments). In addition, precipitation with hexane was performed to isolate the polymers (PF). The anthocyanin and copigment fractions (AF, CF) of aronia, pomegranate, and red grape were furthermore fractionated with high-performance countercurrent chromatography (HPCCC) and the subfractions were characterized by HPLC-PDA-MS/MS analyses. Each of the (sub-)fractions was examined by in vitro-tests, i.e., the inhibition of the activity of α-amylase and α-glucosidase. On the basis of this screening, several potent inhibitors of the two enzymes could be identified, which included flavonols (e.g., quercetin), ellagitannins (e.g., pedunculagin), and anthocyanins (e.g., delphinidin-3-glucoside and petunidin-3-glucoside). In the α-glucosidase assay all of the examined fractions and subfractions of the fruit extracts were more active than the positive control acarbose.

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Section: Introductionmentioning

confidence: 99%

Activity-Guided Fractionation of Red Fruit Extracts for the Identification of Compounds Influencing Glucose Metabolism

et al. 2019

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“…The main allyl cysteine sulfoxides of garlic are methiin (S-methyl-l-cysteine sulfoxide), alliin (S-2-propenyl-l-cysteine sulfoxide) and isoalliin (S-trans-1-propenyl-l-cysteine sulfoxide). The main γ-glutamyl peptides of garlic are γ-glutamyl-S-trans-1-propenyl-cysteine and γ-glutamyl-S-methyl cysteine (Jabbes et al, 2012;Lu et al, 2013;Jangam and Badole, 2014).…”

Section: Thiosulfinates and Other Sulphur Compounds In Garlicmentioning

confidence: 99%

“…The chemical structure of allicin was identified in 1944. Allicin has been reported to possess various biological activities, antifungal, antiviral, antiparasitic, including antibacterial and anticancer activities, in addition to the capacity to inhibit platelet aggregation and decrease serum lipid levels (Miron et al, 2002;Arnault and Auger, 2006;Jabbes et al, 2012;Lu et al, 2013;Jangam and Badole, 2014;Chen et al, 2016). It is also important to note that allicin is very unstable chemical compound and is rapidly degraded into diallyl disulfide, 2-vinyl-(4H)-1,3-dithiin, 3-vinyl-(4H)-1,3-dithiin and ajoene.…”

Section: Thiosulfinates and Other Sulphur Compounds In Garlicmentioning

confidence: 99%

Biologically valuable substances in garlic (Allium sativum L.) – A review

Kovarovič

Bystrická

Vollmannová

et al. 2019

j. cent. eur. agric.

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Garlic (Allium sativum L.) is one of the most valuable plants in the world because it contains important substances with protective and healing effects on human health. Its health-promoting effects have been already known in ancient Egypt, China, Greece and also the Romans used it. Many studies have shown that garlic can help from colds, coughs, flu, pulmonary diseases, clean blood vessels, lowers blood pressure and cholesterol and has antibacterial, antiviral, anti-carcinogenic, antimutagenic and antioxidant properties. Garlic contains antioxidant that support the body´s defence mechanism against oxidative damage. The physiological effect of garlic can be affected by sulphur-containing compounds as well as other biologically active compounds such as polyphenols (mainly flavonoids), minerals (Ca, Fe, I, K, Mg, Na, Zn) and vitamins (A, B1, B2, B6, C). The main sulphur compound in garlic is alliin, converted to allicin by the enzyme alliinase, which results in a characteristic garlic aroma and taste.

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