Allicin
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Evaluation of allicin stability in processed garlic of different cultivars
This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the
Food Sci. Technol. Publicado em: 2014-09
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2. Antimicrobial effects of allicin and ketoconazole on trichophyton rubrum under in vitro condition
Dermatophytosis is caused by a group of pathogenic fungi namely, dermatophytes, is among the most prevalent infectious diseases worldwide. Azole drugs are widely used in the treatment of dermatomycosis, but can cause various side effects and drug resistance to the patients. Hence, for solving this problem can be used from the plant extract as alternative for
Brazilian Journal of Microbiology. Publicado em: 2012-06
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3. Allicin, a SUR2 opener: possible mechanism for the treatment of diabetic hypertension in rats
The garlic (Allium sativum L., Amaryllidaceae) has been popularly used in the treatment of diabetes and cardiac complications. In the present work, we have studied the possible mechanisms, sulfonylurea receptor (SUR) selectivity of allicin in diabetic hypertensive rats. Diabetic hypertension was induced by intraperitoneal injection of streptozotocin (50 mg/k
Rev. bras. farmacogn.. Publicado em: 12/04/2012
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4. Propriedades funcionais "in vitro" e "in vivo" de alhos frescos e processados
O alho (Allium sativum L.) possui 33 compostos organossulfurados que variam de acordo com o processamento utilizado e diferentes condições de estocagem. A alicina é o composto ativo mais comum do alho, representando cerca de 70% dos compostos sulfurados presentes neste bulbo. Este estudo teve como objetivo determinar a influência do processamento e armaz
Publicado em: 2009
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5. Extraction of garlic with supercritical CO2 and conventional organic solvents
Garlic (Allium sativum L.) and garlic extracts have therapeutical properties that stem from their sulfur-containing compounds, mainly allicin. The main objective of this work was to compare conventional and "premium" garlic extracts in terms of yield and quality, with the latter being obtained using supercritical carbon dioxide (SC-CO2) as the solvent. Yield
Brazilian Journal of Chemical Engineering. Publicado em: 2008-09
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6. Evaluation of the In Vitro Antifungal Activity of Allicin
Allicin was effective in vitro against Candida, Cryptococcus, Trichophyton, Epidermophyton, and Microsporum. The minimal inhibitory concentrations (MICs) of allicin against these organisms were 3.13 to 6.25 μg/ml by the agar dilution method and 1.57 to 6.25 μg/ml by the broth dilution method, using Sabouraud glucose (SG) medium. However decreased activity
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7. In vitro mechanism of inhibition of bacterial cell growth by allicin.
Diallyl thiosulfinate (allicin) is the agent found in garlic which is responsible for the antibacterial and antifungal activity of extracts of this plant. The effect of bacteriostatic concentrations of allicin (0.2 to 0.5 mM) on the growth of Salmonella typhimurium revealed a pattern of inhibition characterized by: (i) a lag of approximately 15 min between a
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8. Allicin from garlic strongly inhibits cysteine proteinases and cytopathic effects of Entamoeba histolytica.
The ability of Entamoeba histolytica trophozoites to destroy monolayers of baby hamster kidney cells is inhibited by allicin, one of the active principles of garlic. Cysteine proteinases, an important contributor to amebic virulence, as well as alcohol dehydrogenase, are strongly inhibited by allicin.
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9. Pungent products from garlic activate the sensory ion channel TRPA1
Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma. Many health benefits have been ascribed to Allium extracts, including hypotensive and vasorelaxant activities. However, the molecular mechanisms underlying these effects remain unkn
National Academy of Sciences.
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10. Activities of Garlic Oil, Garlic Powder, and Their Diallyl Constituents against Helicobacter pylori
Chronic Helicobacter pylori disease is reduced with Allium vegetable intake. This study was designed to assess the in vivo anti-H. pylori potential of a variety of garlic substances. The garlic materials all showed substantial but widely differing anti-H. pylori effects against all strains and isolates tested. The MICs (range, 8 to 32 μg/ml) and minimum bac
American Society for Microbiology.
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11. Antimicrobial Properties of Garlic Oil against Human Enteric Bacteria: Evaluation of Methodologies and Comparisons with Garlic Oil Sulfides and Garlic Powder
The antimicrobial effects of aqueous garlic extracts are well established but those of garlic oil (GO) are little known. Methodologies for estimating the antimicrobial activity of GO were assessed and GO, GO sulfide constituents, and garlic powder (GP) were compared in tests against human enteric bacteria. Test methodologies were identified as capable of pro
American Society for Microbiology.