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Página 1 a partir de 524 resultados
Identification and expression analysis of S-alk(en)yl-L-cysteine sulfoxide lyase isoform genes and determination of allicin contents in Allium species.
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Alliinase is the key enzyme in allicin biosynthesis pathway. In the current study, the identification and sequencing of alliinase genes along with determination of allicin contents were reported for Allium species with a novel report for Iranian endemic species. The presence of different isoforms in
High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection.
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The quality of garlic and garlic products is usually related to their alliin content and allicin release potential. Until now no analytical method was able to quantify simultaneously allicin, its direct precursor alliin (S-allyl-L-cysteine sulfoxide), SAC (S-allyl-L-cysteine) as well as various
Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC.
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BACKGROUND
Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract
Enhanced activation of the transient receptor potential channel TRPA1 by ajoene, an allicin derivative.
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TRPA1 is a calcium-permeable, nonselective cation channel expressed in the dorsal root ganglion and trigeminal ganglia nociceptive neurons. It is activated by the pungent compounds in mustard oil (AITC, allyl isothiocyanate), cinnamon (cinnamaldehyde), garlic (allicin), and is believed to mediate
Effects of allicin on cardiovascular risk factors in spontaneously hypertensive rats.
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BACKGROUND
Allium sativum, the active ingredient in garlic, is known to have a beneficial effect on major cardiovascular risk factors, including dyslipidemia, blood pressure, blood glucose and insulin levels. However, the data on the significance of these effects are inconsistent due to
Allicin up-regulates cellular glutathione level in vascular endothelial cells.
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BACKGROUND
Allicin in garlic is the primary active compound known to rapidly interact with free thiols.
OBJECTIVE
To examine the effect of allicin on gene expression and glutathione cellular level in vascular endothelial cells.
METHODS
Cultured endothelial cells were exposed to allicin; mRNA was
Neuroprotective effect of allicin against traumatic brain injury via Akt/endothelial nitric oxide synthase pathway-mediated anti-inflammatory and anti-oxidative activities.
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Allicin, one of the main biologically active compounds derived from garlic, has been shown to exert various anti-oxidative and anti-inflammatory activities in in vitro and in vivo studies. Here, we sought to investigate the potential neuroprotective effects of allicin against traumatic brain injury
Quantitative determination of allicin in garlic: supercritical fluid extraction and standard addition of alliin.
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A quantitative method is described for the determination of allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester) in garlic, using standard additions of alliin (l-(+)-S-allylcysteine sulfoxide) in conjunction with supercritical fluid extraction (SFE) and high performance liquid chromatography
Individual and combined effect of meso-2,3-dimercaptosuccinic acid and allicin on blood and tissue lead content in mice.
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It has been shown that garlic and its main bioactive component, allicin, as natural chelating agents can reduce blood and tissue lead content in animal models. In this study the effect of allicin, alone or combined with meso-2,3-dimercaptosuccinic acid (DMSA), in decreasing lead content of blood and
Is allicin able to reduce Campylobacter jejuni colonization in broilers when added to drinking water?
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Reducing Campylobacter shedding on the farm could result in a reduction of the number of human campylobacteriosis cases. In this study, we first investigated if allicin, allyl disulfide, and garlic oil extract were able to either prevent C. jejuni growth or kill C. jejuni in vitro. Allyl disulfide
Expression analysis of SIR2 and SAPs1-4 gene expression in Candida albicans treated with allicin compared to fluconazole.
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One of the main factors for virulence of fungus such as Candida albicans is the ability to change its morphology from yeast to hyphae. Allicin, one of the volatile sulfur-oil compounds from freshly crushed garlic, has a variety of antifungal activities. In this study, the effect of allicin on growth
Purification and characterisation of alliinase produced by Cupriavidus necator and its application for generation of cytotoxic agent: Allicin.
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Allicin, an extremely active constituent of freshly crushed garlic, is produced upon reaction of alliin with the enzyme alliinase (EC 4.4.1.4). A bacterium Cupriavidus necator with the ability of alliinase production was isolated from a soil sample and was identified by morphological,
Enhanced antimicrobial activity and pH-responsive sustained release of chitosan/poly (vinyl alcohol)/graphene oxide nanofibrous membrane loading with allicin
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Herein, the natural extract of garlic, allicin (Alli), was added into chitosan (CS)/polyvinyl alcohol (PVA)/graphene oxide (GO) composites to develop the nanofibrous membranes with strong antibacterial activity and sustained-release properties by electrospinning technology. Vitro Alli release test
Inhibitory effect of allicin on the growth of Babesia and Theileria equi parasites.
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Allicin is an active ingredient of garlic that has antibacterial, antifungal, antiviral, and antiprotozoal activity. However, the inhibitory effects of allicin on Babesia parasites have not yet been examined. In the present study, allicin was tested as a potent inhibitor against the in vitro growth
Biological evaluation of synthesized allicin and its transformation products obtained by microwaves in methanol: antioxidant activity and effect on cell growth.
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Allicin is the most biologically active substance present in garlic. It can be synthesized or obtained by extraction of fresh garlic. Transformation products of allicin are also biologically active. The aim of this study was to examine the antioxidant activity of synthesized allicin and its
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