How to Turn the Chemistry of Garlic into a ‘Botanical’ Pesticide

Ali, Anwar; Groom, Murree; Arbach, Miriam; Hamilton, Chris J.

doi:10.1007/978-94-017-8953-0_12

Cited by 7 publications

(7 citation statements)

References 21 publications

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“…While there is extensive evidence that show the various medicinal benefits of garlic polysulfanes, there is a critical need for controlled clinical studies to strictly evaluate the safety and efficacy of these compounds for establishing sufficient application methods before medical use. Furthermore, polysulfanes are emerging as promising, environmentally benign pesticides which are not only safe for humans, but also various non-target species endangered by synthetic chemical pesticides [ 8 , 93 ]. With further work, diallyl polysulfanes could provide the basis for the innovative development of novel antibiotics, fungicides, pesticides, and anticancer agents.…”

Section: Discussionmentioning

confidence: 99%

Redox Modulation at Work: Natural Phytoprotective Polysulfanes From Alliums Based on Redox-Active Sulfur

Ali¹,

Gould

Tinson

et al. 2018

Curr Pharmacol Rep

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Purpose of reviewThis article provides a brief overview of natural phytoprotective products of allium with a special focus on the therapeutic potential of diallyl polysulfanes from garlic, their molecular targets and their fate in the living organisms. A comprehensive overview of antimicrobial and anticancer properties of published literature is presented for the reader to understand the effective concentrations of polysulfanes and their sensitivity towards different human pathogenic microbes, fungi, and cancer cell lines.Recent findingsThe article finds polysulfanes potentials as new generation novel antibiotics and chemo preventive agent. The effective dose rates of polysulfanes for antimicrobial properties are in the range of 0.5–40 mg/L and for anticancer 20–100 μM. The molecular targets for these redox modulators are mainly cellular thiols as well as inhibition and/or activation of certain cellular proteins in cancer cell lines.SummaryAntimicrobial and anticancer activities of polysulfanes published in the literature indicate that with further development, they could be promising candidates for cancer prevention due to their selectivity towards abnormal cells.

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Section: Discussionmentioning

confidence: 99%

Redox Modulation at Work: Natural Phytoprotective Polysulfanes From Alliums Based on Redox-Active Sulfur

Ali¹,

Gould

Tinson

et al. 2018

Curr Pharmacol Rep

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“…Chatterji et al [ 30 ] observed a DNA damage and/or cell apoptosis following the formation of reactive oxygen species by polysulfide compounds. Due to the metal binding capacity of diallyl polysulfides, a disturbance of metal homeostasis has been also suggested [ 31 ]. The GEF investigated in this study did not show any phytotoxic effects on grapevine plants, not affecting aboveground plant biomass and even improving root system development at the highest tested dosage.…”

Section: Discussionmentioning

confidence: 99%

Nematicidal Activity of a Garlic Extract Formulation against the Grapevine Nematode Xiphinema index

D’Addabbo

Ladurner²,

Troccoli

2023

Plants

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The nematicidal activity of garlic extracts is known on root–knot nematodes but never investigated on the grapevine nematode Xiphinema index. In this study, the nematicidal activity of a commercial garlic extract formulate (GEF) was assessed on X. index, both in vitro and in a pot assay. In the in vitro assays, mixed specimens of X. index were exposed to a 0–4 mL L−1 range of GEF concentrations, checking nematode immotility and mortality after 2, 4 or 8 h. In the experiments on potted grapevines, plants cultivated in soil infested by X. index were irrigated twice at a 15-day interval with 0.05, 0.2 and 0.5 mL L−1 solutions of GEF, including nontreated soil as a control. An almost complete mortality of X. index specimens occurred after a 2 h exposure to a 2 mL L−1 GEF concentration, while an 8 h exposure to even the 0.0312 and 0.0156 mL L−1 solutions resulted in about 50% and 30% mortality, respectively. Soil treatment with a 0.5 mL L−1 GEF solution significantly reduced the population of X. index and increased the grapevine root growth compared to nontreated soil or soil treated with the lower dosages. Results of this study indicated that garlic-based nematicides could be an effective tool for X. index management in organic and integrated vineyards.

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“…Cooking garlic quickly destroys any allicin. On heating, allicin spontaneously decomposes to 2-propenesulfenic acid and 2-propenethial (thioacrolein) which react further to produce alkyl disulfides, polysulfanes, vinyl dithiins, and ajoene [ 21 , 22 ]. Many of these compounds are physiologically active in their own right, but when considering garlic in the diet as a source of allicin, only raw garlic counts.…”

Section: Allicin In Medicinementioning

confidence: 99%

“…Unfortunately, the actual vapor pressure of allicin, like its boiling point, is so far not measurable experimentally because upon heating allicin decomposes into a plethora of other VOSCs. For example, heating allicin or garlic, e.g., during cooking, leads to the production of polysulfanes and other physiologically active molecules like ajoene (see Section 4 ) [ 21 , 22 ]. The dynamic chemistry of the low molecular weight sulfur compounds in biological extracts makes their accurate quantitative and qualitative analysis difficult, and the effects of heating are particularly important.…”

Section: Introductionmentioning

confidence: 99%

Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells

et al. 2021

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The volatile organic sulfur compound allicin (diallyl thiosulfinate) is produced as a defense substance when garlic (Allium sativum) tissues are damaged, for example by the activities of pathogens or pests. Allicin gives crushed garlic its characteristic odor, is membrane permeable and readily taken up by exposed cells. It is a reactive thiol-trapping sulfur compound that S-thioallylates accessible cysteine residues in proteins and low molecular weight thiols including the cellular redox buffer glutathione (GSH) in eukaryotes and Gram-negative bacteria, as well as bacillithiol (BSH) in Gram-positive firmicutes. Allicin shows dose-dependent antimicrobial activity. At higher doses in eukaryotes allicin can induce apoptosis or necrosis, whereas lower, biocompatible amounts can modulate the activity of redox-sensitive proteins and affect cellular signaling. This review summarizes our current knowledge of how bacterial and eukaryotic cells are specifically affected by, and respond to, allicin.

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How to Turn the Chemistry of Garlic into a ‘Botanical’ Pesticide

Cited by 7 publications

References 21 publications

Redox Modulation at Work: Natural Phytoprotective Polysulfanes From Alliums Based on Redox-Active Sulfur

Redox Modulation at Work: Natural Phytoprotective Polysulfanes From Alliums Based on Redox-Active Sulfur

Nematicidal Activity of a Garlic Extract Formulation against the Grapevine Nematode Xiphinema index

Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells

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