ABSTRACT
Introduction : En peu de temps, une flambée épidémique localisée de COVID 19 s'est transformée en une pandémie mondiale avec un taux brut de létalité supérieur à 3 %. L'objectif de notre travail était d'observer l'effet de l'ail (Allium sativum L.) chez les malades atteints du coronavirus COVID 19. Matériel et Méthodes : Il s'agit d'une étude d'intervention avant et après menée chez des personnes déclarées PCR positive ayant développées des formes plus ou moins sévères de la maladie et ont mal réagi au schéma thérapeutique reçu à domicile. La dose administrée est de 6 caïeux moyens (24g) d'ail écrasés trois fois par jour pendant trois jours. Résultats : une amélioration de l'état général avec disparition de la plupart des symptômes (fièvre, céphalées, asthénie, agueusie, anosmie et diarrhées) a été observée dès le deuxième jour du traitement chez tous les patients. Conclusion : Les résultats obtenus après utilisation de l'ail chez les malades atteints du SARS-CoV-2 nous encouragent à lancer une étude en milieu hospitalier sur un échantillon plus important afin de renforcer les résultats de cette étude préliminaire par des tests statistiques appropriés.
Introduction: In a short time, a localized outbreak of COVID 19 has evolved into a global pandemic with a crude case fatality rate of over 3%. The objective of our work was to observe the effect of garlic (Allium sativum L.) in patients with the COVID 19 coronavirus. Material and Methods: This is an intervention study before and after carried out in people declared PCR positive who have developed more or less severe forms of the disease and have reacted badly to the treatment regimen received at home. The administered dose is 6 medium cloves (24g) of crushed garlic three times a day for three days. Results: An improvement in the general condition with resolution of most of the symptoms (fever, headache, asthenia, ageusia, anosmia and diarrhea) was observed from the second day of treatment in all patients. Conclusion: The results obtained after using garlic in patients with SARS-CoV-2 encourage us to initiate a study in a hospital setting on a larger sample in order to strengthen the results of this preliminary study with appropriate statistical tests.
Subject(s)
Humans , Male , Female , Adult , Middle Aged , Therapeutics , Garlic , SARS-CoV-2 , COVID-19 , AlgeriaABSTRACT
Garlic has been investigated extensively for health benefits; resulting in more than one thousand publications over the last decade alone. It is considered one of the best disease preventive foods; based on its potent and varied effects. Midlife risk factors for cardiovascular diseases; such as high serum total cholesterol; raised LDL; increased LDL oxidation; increased platelet aggregation; impaired fibrinolysis; hypertension and homocystinemia are important risk factors for dementia in later years. These risk factors play a major role in the genesis of atherosclerosis of vital arteries causing both cardiovascular and cerebrovascular disease. Garlic is best known for its lipid lowering and anti-atherogenic effects. Possible mechanisms of action include inhibition of the hepatic activities of lipogenic and cholesterogenic enzymes that are thought to be the genesis for dyslipidemias; increased excretion of cholesterol and suppression of LDL-oxidation. Oxidative stress caused by increased accumulation of reactive oxygen species (ROS) in cells has been implicated in the pathophysiology of several neurodegenerative diseases including Alzheimer's disease (AD). Several studies have demonstrated the antioxidant properties of garlic and its different preparations including Aged Garlic Extract (AGE). AGE and S-allyl-cysteines (SAC); a bioactive and bioavailable component in garlic preparations have been shown in a number of in vitro studies to protect neuronal cells against beta-amyloid (A ) toxicity and apoptosis. Thus the broad range of anti-atherogenic; antioxidant and anti-apoptotic protection afforded by garlic may be extended to its neuroprotective action; helping to reduce the risk of dementia; including vascular dementia and AD
Subject(s)
Antioxidants , Apoptosis Regulatory Proteins , Diet , Garlic , Neuroprotective Agents , ReviewABSTRACT
Garlic has been investigated extensively for health benefits; resulting in more than one thousand publications over the last decade alone. It is considered one of the best disease preventive foods; based on its potent and varied effects. Midlife risk factors for cardiovascular diseases; such as high serum total cholesterol; raised LDL; increased LDL oxidation; increased platelet aggregation; impaired fibrinolysis; hypertension and homocystinemia are important risk factors for dementia in later years. These risk factors play a major role in the genesis of atherosclerosis of vital arteries causing both cardiovascular and cerebrovascular disease. Garlic is best known for its lipid lowering and anti-atherogenic effects. Possible mechanisms of action include inhibition of the hepatic activities of lipogenic and cholesterogenic enzymes that are thought to be the genesis for dyslipidemias; increased excretion of cholesterol and suppression of LDL-oxidation. Oxidative stress caused by increased accumulation of reactive oxygen species (ROS) in cells has been implicated in the pathophysiology of several neurodegenerative diseases including Alzheimer's disease (AD). Several studies have demonstrated the antioxidant properties of garlic and its different preparations including Aged Garlic Extract (AGE). AGE and S-allyl-cysteines (SAC); a bioactive and bioavailable component in garlic preparations have been shown in a number of in vitro studies to protect neuronal cells against beta-amyloid (A ) toxicity and apoptosis. Thus the broad range of anti-atherogenic; antioxidant and anti-apoptotic protection afforded by garlic may be extended to its neuroprotective action; helping to reduce the risk of dementia; including vascular dementia and AD