Hydroethanolic Allium sativum extract accelerates excision wound healing: evidence for roles of mast-cell infiltration and intracytoplasmic carbohydrate ratio

ABSTRACT The present study was designed to evaluate the in vivo effect of Allium sativum (garlic) hydroalcoholic extract on wound healing in rats. For this purpose, 72 mature Wistar rats were divided into four groups (n=18/each) to receive no treatment, placebo, Cicalfate(r), or 2% Allium sativum (AS) extract, administered topically to the wound area, for 21 days. Following the experimental period, tissue samples were dissected out and underwent to histopathological analyses. Fibroblasts, fibrocytes, mast cells, intra-cytoplasmic carbohydrate ratio, neovascularization, collagen deposition, and re-epithelialization were analyzed in all groups. Animals in the treated groups showed significant enhancement in fibroblast, fibrocyte, and mast-cell distribution. Significantly higher neovascularization was observed on day 3 after wound induction in AS-treated animals versus those in the placebo, Cicalfate, and untreated groups (P<0.05). A dose-dependent, significantly higher intra-cytoplasmic carbohydrate storage was observed in treated animals. Our data show that AS promotes wound healing due to its preliminary impact on mast-cell distribution, which enhanced collagen synthesis and upregulated angiogenesis, and shortened the healing process by enhancing the intra-cytoplasmic carbohydrate ratio.

Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n = 6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p < 0.05) increase in MDA levels, and suppression of the antioxidant enzymes system in rat's liver, kidney, heart and brain tissues was observed. Extracts of spices singly or combined administered at 200 mg.kg-1 body weight significantly (p < 0.05) reduced MDA levels and restored activities of antioxidant enzymes. CONCLUSIONS: It is concluded that consumption of garlic, ginger, pepper, or their mixture may help to modulate oxidative stress caused by hypercholesterolemia in rats.

Soluções de alho (Allium sativum L. ) no controle de nematódeos gastrintestinais em bovinos jovens da raça Holandesa / Garlic (Allium sativum L. ) solutions in control of gastrointestinal nematodes in young Holstein cattle

Para avaliar o efeito da atividade anti-helmíntica do alho suplementado, foram utilizadas 24 bezerras e novilhas da raça Holandesa, naturalmente infectadas. As soluções foram preparadas triturando-se o alho, (50%), mais água ou álcool 92º, (50%), administrando-se oralmente aos animais. Os tratamentos (T) foram constituídos pelo grupo controle negativo (T1); extrato alcoólico de alho a 60g e 120g/100Kg de peso vivo (T2) e (T3); extrato aquoso de alho a 60 e 120g/100kg de peso vivo (T4) e (T5); e o grupo controle positivo com albendazol a 10% (T6). Os tratamentos fitoterápicos foram repetidos a cada 14 dias, caso a infecção fosse superior a 400 ovos por grama de fezes (OPG). A técnica de coprocultura quantitativa e qualitativa foi empregada para avaliar a eficácia anti-helmíntica dos tratamentos. Foram observadas diferenças entre os grupos controle e tratados para OPG e na porcentagem relativa de larvas infectantes e desenvolvimento larval. O uso das soluções de alho demonstrou controle parcial de nematódeos gastrintestinais.

Twenty four Holstein calves and heifers naturally infected were used to evaluate the effect of garlic supply on helminth control. The solutions consisted to triturated garlic, (50%), plus water or alcohol 92º, (50%), orally-administrable on the animals. Treatments (T) consisted of a negative control (T1), garlic at 60 (T2) and 120g on alcoholic extract (T3); 60 (T4) and 120g on aqueous extract/100kg of life weight (T5) and the positive control with albendazol at 10% (T6). The phytotherapic treatments were repeated after 14th day if the infection was superior to 400 eggs per gram of faeces (EPG). The quantitative and qualitative coproculture technique was performed to evaluate the anthelmintic efficacy of the treatments. Differences between treated and control groups were observed in EPG and in relative percentage of infective larvae and the larval development. Partial control was found with the garlic solutions on gastrointestinal nematodes.

Avaliação da atividade antimicrobiana do alho (Allium sativum Liliaceae) e de seu extrato aquoso / Evaluation of the antimicrobial activity of garlic (Liliaceae Allium sativum) and its aqueous extract

Objetivou-se avaliar a atividade antimicrobiana do alho (Allium sativum Liliaceae), in natura, e do extrato aquoso, frente à Candida albicans (Ca) e a Estreptococos do grupo B (EGB). O alho in natura e os extratos aquosos 30% e 170%, foram submetidos à avaliação da atividade antimicrobiana usando os métodos de Difusão em Ágar pela técnica do disco e do poço. Os resultados mostraram que o alho, in natura, apresentou halo de inibição de 55,3 ± 2,6 milímetros (mm) frente a Ca e de 27,1 ± 2,6 mm frente à EGB, enquanto o halo de inibição do miconazol foi de 24 ± 0,5 mm e o da Penicilina G de 29,8 ± 0,3 mm. O extrato aquoso de alho a 30% não apresentou atividade antimicrobiana frente à Ca e à EGB Já o extrato aquoso de alho a 170% apresentou halo de inibição frente a Ca, de 11,3 ± 0,7 mm na técnica do disco e de 14,5 ± 0,9 mm na técnica do poço, porém não inibiu o crescimento da EGB Conclui-se que o alho in natura apresentou melhor efeito inibitório frente às cepas de Ca e de EGB.

This study aimed to evaluate the antimicrobial activity of fresh garlic (Liliaceae Allium sativum) and its aqueous extracts against Candida albicans (Ca) and group B Streptococcus (GBS). Fresh garlic and its aqueous extract in concentrations of 30% and 170% were evaluated for their antimicrobial activity using the agar diffusion technique. The results showed that fresh garlic showed a halo of inhibition of 55.3 ± 2.6 millimeters (mm) towards Ca and 27.1 ± 2.6 mm towards GBS while the inhibition halo of miconazole was 24 ± 0.5 mm and the inhibition halo of Penicillin G was 29.8 ± 0.3 mm. The aqueous extract of garlic in the concentration of 30% showed no antimicrobial activity towards Ca and GBS The aqueous extract of garlic at 170%, showed a halo of inhibition towards Ca, of 11.3 ± 0.7 mm in the disk technique and 14.5 ± 0.9 mm in the well technique, but did not inhibit the growth OF GBS We conclude that the fresh garlic showed a better inhibitory effect against the strains of Ca and GBS.

Chemical characterization of the Allium sativum and Origanum vulgare essential oils and their inhibition effect on the growth of some food pathogens / Caracterização química e efeito inibitório dos óleos essenciais de Allium sativum e Origanum vulgare frente ao crescimento de alguns patógenos de alimentos

This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main constituents of the oregano essential oil were 4-terpineol (27.03%), γ-terpinene (20.04%), and β-cymene (6.34%), and the main constituents of the garlic essential oil were diallyl trisulfide (38, 81%), diallyl disulfide (25.23%), and methyl allyl trisulfide (12.52%). Inhibition zones were formed in in vitro tests on the bacteria S. Choleraesuis and P. aeruginosa, except for A. sativum against P. aeruginosa. The inhibition of mycelial growth caused by the oregano essential oil occurred with the concentrations of 0.10, 0.03 and 0.05 mg mL-1 for the A. flavus, A. niger and P. simplicissimum fungi, respectively. The CMI for the garlic oil began at the 0.03 mg mL-1 concentration for all species of fungi. The oils presented an inhibitory effect against the microorganisms studied and constitute an alternative for microbiological control in food.

Objetivou-se avaliar a composição química e o efeito inibitório dos óleos essenciais de Allium sativum e Origanum vulgare frente ao crescimento dos micro-organismos Pseudomonas aeruginosa, Salmonella Choleraesuis, Aspergillus flavus, Aspergillus niger e Penicillium simplicissimum, importantes patógenos causadores de contaminações em alimentos. Para quantificação e identificação dos constituintes químicos dos óleos, utilizou-se cromatógrafo gasoso acoplado a espectrômetro de massas. Os principais constituintes do óleo essencial de orégano foram o 4-terpineol (27,03%), γ-terpineno (20,04%), β-cimeno (6,34%), e do alho, o dialil trissulfeto (38,81%), dialil dissulfeto (25,23%), metil alil trissulfeto (12,52%). Os resultados dos testes in vitro sobre as bactérias S. Choleraesuis e P. aeruginosa indicaram a formação de halo de inibição e revelaram o efeito inibitório para os referidos óleos, exceto para o óleo de A. sativum frente a P. aeruginosa. Para os fungos A. flavus, A. niger e P. simplicissimum a inibição do crescimento micelial provocada pelo óleo essencial de orégano ocorreu a partir das concentrações de 0,10, 0,03 e 0,05 µg mL-1, respectivamente, sendo que a CMI para o óleo de alho iniciou-se a partir da concentração 0,03 µg mL-1 para todas as espécies de fungos. Foi possível verificar que os óleos possuem efeito inibitório sobre os microrganismos estudados, sendo, portanto, uma alternativa no controle microbiológico de alimentos.

Effects of dietary garlic (Allium sativum Linn) supplementation on body weight and gut morphometry of commercial broilers / Efectos de la suplementación dietética de ajo (Allium sativum Linn) sobre el peso corporal y la morfometría intestinal de los pollos de engorde comercial

The effect of garlic on the absorptive surface of the small intestine of broilers was investigated towards elucidating its mechanism of growth promotion. One hundred day-old Arbor acre broilers were reared in 4 separate groups of twenty-five each. Broiler diet was supplemented with graded doses of garlic meal viz: 0 percent - group A; 0.125 percent - group B; 0.25 percent - group C; 0.5 percent - group D. Feed conversion ratio (FCR) was determined at 6 week-old. At 8 week-old, five broilers/group were selected randomly, euthanized and sections of the jejunum were harvested for histological examination. Villi lengths, widths and cryptal depths were determined. Mean body weight at 8 weeks old was highest in group B (1930 +/- 41g) and least in group A (1850 +/- 92g). FCR was highest in group D (4.34) and least in group B (3.8). Mean villi length, villi width and cryptal depth were highest (p<0.05) in group B i.e. 39.3 +/- 2.3 mm, 7.64 +/- 1.6 mm and 23.0 +/- 1.6 mm, respectively, indicating increased absorptive surface area. It was concluded that garlic meal supplementation at 0.125 percent in the diet of commercial broilers improved body weight gain and FCR by increasing villi length, villi width and cryptal depth.

Fue investigado el efecto del ajo sobre la superficie de absorción del intestino delgado de pollos de engorde para dilucidar su mecanismo de promoción del crecimiento. Cien pollos pollos de engorde Arbor acres de cien días de edad fueron criados en 4 grupos. La dieta de los pollos se complementó con dosis graduales de ajo en: 0 por ciento - el grupo A; 0,125 por ciento - el grupo B, 0,25 por ciento - el grupo C y 0,5 por ciento - el grupo de alimentación D. El índice de conversión alimenticia (ICA) se determinó a las 6 semanas de edad. A las 8 semanas de edad, 5 pollos de cada grupo fueron seleccionados al azar, se eutanizaron y secciones del yeyuno fueron preparadas para el examen histológico. Fueron determinadas la longitud y el ancho de las vellosidades, junto a la profundidad de las criptas. La media de peso corporal a las 8 semanas fue mayor en el grupo B (1930 +/- 41 g) y menor en el grupo A (1850 +/- 92 g). El ICA fue mayor en el grupo D (4,34) y menor en el grupo B (3,8). La media de longitud de las vellosidades, ancho de las vellosidades y profundidad de las criptas fueron mayores (p <0,05) en el grupo B es decir, 39,3 +/- 2,3 mm, 7,64 +/- 1,6 mm y 23,0 +/- 1,6 mm, respectivamente, indicando mayor área de superficie de absorción. Se concluyó que los suplementos de ajo en concentración del 0,125 por ciento en la dieta de los pollos de engorde comerciales mejoró la ganancia de peso corporal y el ICA mediante el aumento de longitud y ancho de las vellosidades, junto a la profundidad de las criptas.

Extrato de alho no controle in vitro e in vivo da antracnose da videira / Garlic extract in the in vitro and in vivo control of anthracnose of grapevine

O objetivo deste trabalho foi avaliar a eficiência in vitro e in vivo do extrato bruto de alho no controle da antracnose da videira (Elsinoe ampelina). No primeiro experimento in vitro, adicionaram-se doses de 0, 5, 10, 15, 20, 25 ou 30 mL L-1 de extrato bruto de alho em meio batata-dextrose-ágar (BDA) antes da esterilização em autoclave e em meio fundente. Após 3, 5, 7 e 9 dias de incubação a 24 ± 2ºC e fotoperíodo de 16 horas, mensurou-se o crescimento micelial de E. ampelina. No segundo experimento in vitro, repetiu-se a metodologia de adição de extrato em meio fundente acrescentando 2,5 mL L-1 de óleo vegetal e uma testemunha absoluta somente com BDA. Avaliação da germinação de E. ampelina foi realizada após duas horas e após quatro horas de incubação a 24ºC e luz constante. O delineamento experimental utilizado para os experimentos in vitro foi inteiramente casualizado, com quatro repetições e parcela experimental constituída por uma placa de Petri. No experimento a campo, logo após a poda da videira cv. Isabel pulverizou-se semanalmente, sobre as folhas da planta, as doses de extrato bruto de alho acrescida do óleo, exceto na testemunha absoluta (sem tratamento). A partir dos primeiros sintomas da antracnose da videira, avaliou-se a severidade que foi expressa em área abaixo da curva do progresso da doença (AACPD). O delineamento foi em blocos ao acaso com cinco repetições. Constatou-se que o extrato bruto de alho reduziu o crescimento micelial do patógeno, principalmente ao adicioná-lo em meio de cultura, antes da esterilização, quando expressou o máximo potencial antifúngico. Ao adicionar o óleo vegetal às doses de extrato, constatou-se inibição total nas doses de 25 ou 30 mL L-1. Este efeito aditivo entre esses compostos também foi constato no teste de germinação de E. ampelina. Em condições de campo, o extrato bruto de alho reduziu a AACPD em 83,59% na dose de 25 mL L-1.

The aim of this study was to evaluate the in vitro and in vivo efficacy of the crude extract of garlic in controlling anthracnose of grapevine (Elsinoe ampelina). In the first experiment in vitro, 0, 5, 10, 15, 20, 25 or 30 mL L-1 crude extract of garlic were added to potato-dextrose-agar medium (PDA) before autoclaving for sterilization and to melting media. After 3, 5, 7 and 9 days of incubation at 24 ± 2ºC and photoperiod of 16 hours, the mycelial growth of E. ampelina was measured. In the second experiment in vitro, we repeated the methodology of adding the extract to the melting medium plus 2.5 mL-1 of vegetable oil and an absolute control with PDA only. After two and four hours of incubation at 24ºC and constant light, germination of E. ampelina was assessed. The experimental design for in vitro experiments was completely randomized with four replicates and the experimental plot consisted of a Petri dish. In the field experiment, after pruning of the grapevine cv. Isabel, the levels of crude extract of garlic plus oil were weekly sprayed on the leaves of the plant, except on the absolute control (no treatment). From the first symptoms of anthracnose of grapevine, the severity that was expressed as area under the disease progress curve (AUDPC) was evaluated. The design was in randomized blocks with five replicates. The crude extract of garlic reduced the mycelial growth of the pathogen, especially when added to the culture medium prior to sterilization, when it expressed its maximal antifungal potential. When the vegetable oil was added to the extract levels, there was complete inhibition at the levels 25 or 30 mL L-1. This additive effect of these compounds was also noted for the germination test of E. ampelina. Under field conditions, the crude extract of garlic reduced the AUDPC by 83.59% at 25 mL L-1.

Effects of garlic (Allium sativum) extract on the heart rate, rhythm and force of contraction in frog: a dose-dependent study.

Garlic juice (dose equivalent to 3.3 g to 33 g garlic) mainly caused bradycardia in frog Rana tigerina. The disturbance in ventricular rhythm was observed prior to than that of atria. Rhythm was specially disturbed at higher doses causing bizarre pattern. Force of contraction of the heart also decreased with higher dose of the garlic extract. The results suggest that garlic extract has some beneficial effect on heart rate modulating the rate, rhythm and force of contraction positively but very high doses may exert non-desirable effects as well.

Effect of Garlic on some blood lipids and hmgcoa reductase activity

Triglyceride, total cholesterol, HDL cholesterol, LDL cholesterol, lipoprotein [a], free fatty acids and glucose levels were measured in the serum or plasma of 86 normal male human subjects, aged 25 to 50 years, before and after one month of garlic powder consumption [one 400 mg garlic tablet, 3 times daily]. Levels of total cholesterol, LDL cholesterol and triglycerides were significantly decreased after garlic consumption [by 10.7%, 11.5% and 14.2% respectively, p<0.05]. Furthermore, this decrease was significantly greater [p<0.05] for initial cholesterol levels of >200 mg/dl and triglyceride levels of >150 mg/dl/[14.7% and 15% respectively], and less pronounced for cholesterol levels of%200 mg/dl and triglyceride levels of% 150 mg/dl/[7.3% and 6% respectively]. The reduction in LDL cholesterol was also significantly greater [p<0.05] for initial levels of>135 mg/dl/[16.7%]as compared with levels of%135 mg/dl/[10.0%]. No significant differences existed in the levels of glucose, free fatty acids, lipoprotein [a] and HDL cholesterol measured before and after consumption of garlic. Measurements of cholesterol and triglycerides were also carried out in 15 normal male rats, weighing 250 to 300g, after receiving a diet containing 2.5% garlic powder for 10 days. Total cholesterol and triglyceride levels were significantly lower [p<0.05] in these rats as compared to a control group receiving regular stock powder without garlic. The specific activity of HMGCoA reductase in the liver microsomal fraction of 12 normal male rats receiving the garlic powder [2.5% of the diet] for 10 days,was also significantly decreased [p<0.05] as compared to a control group on the stock diet without garlic

Antibiotics and garlic clove extract--inhibitory agents of cell wall degrading enzymes.

Four antibiotics were tested against Erwinia causing soft rot of onion (Allium cepa var. aggregatum) of which streptomycin sulphate 90% and tetracycline hydrochloride 10% (streptocycline) recorded the maximum inhibition zone of 27.66 mm. In the enzyme studies the maximum inhibition of pectinlyase (PL), polygalacturonase (PG) and protopectinase production was recorded by the same antibiotic. The antibiotics have a significant influence on the production and activity of cell wall degrading enzymes produced by the plant pathogenic microorganisms. Garlic clove extract was equally effective in inhibiting the growth and enzyme production.