ALLIUM SATIVUM
BY:
[Link]
IV year bnys
INTRODUCTION
Garlic is a species of bulbous flowering plant in
the genus
It is native to central Asia, south Asia and
northeastern Iran
It has been used for 1000s of years for both
culinary and medicinal purposes
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COMMON NAME : GARLIC
TAMIL NAME : VELLAI POONDU
SANSKRIT NAME : LASHUNAM
BOTANICAL NAME : ALLIUM SATIVUM
[Link] COMPONENTS VALUES
1 Protein 6.92
2 Total fat 0.16
3 Carbohydrates 21.93
4 Energy 518 kj
5 Thiamine B1 0.20 mg
6 Riboflavin B2 0.25 mg
7 Niacin B3 0.38 mg
8 Pantothenic acid B5 1.57 mg
9 Total B6 0.56 mg
10 Biotin B7 2.55 mu g
11 Folates B9 85.77 mu g
12 Ascorbic acid (vit C) 12.62 mg
14 Vitamin D 1.88 mu g
15 Vitamin E 0.07 mg
[Link] COMPONENTS VALUES
16 Vitamin K 2.80 mu g
17 Carotinoids 3.91 mu g
18 Aluminium 0.05 mg
19 Cadmium 0.001 mg
20 Calcium 20.08 mg
21 Chromium 0.004 mg
22 Cobalt 0.001 mg
23 Copper 0.19 mg
24 Iron 1.05 mg
25 Lead 0.001 mg
26 Lithium 0.001 mg
PHYTOCHEMICALS
SULPHUR CONTAINING COMPOUNDS
Allicin
Diallyl disulfide(DADS)
Diallyl trisulfide (DATS)
Ajoenes
Vinyldithiins
NON SULFUR PHYTOCHEMICALS
Flavonoids
Steroid saponins
Organoselenium compound
CHEMISTRY OF GARLIC
Fresh raw garlic contains
Water : 65%
Carbohydrates : 28 %
Protein : 2%
Amino acid : 1.2 %
Fibers : 1.5 %
Fatty acid, phenols and trace elements as well
as more than 33 (2.3%) sulfur containing
compounds
ALLICIN
Allicin, it can only be formed from the cloves are sliced
or crushed.
Freshly crushed garlic has a distinct odour due to this
volatile molecule which is weakly miscible in water
When garlic is chopped or cleaved it activates the
alliinase enzyme
following this enzyme transforms the amino acid alliin
into allyl sulfenic acid which is unstable and highly
reactive at room temperature
Then two allyl sulfenic acid molecules spontaneously
condense to generate allicin
PROPERTIES
Anti hypertensive
Anti atherogenic
Anti diabetic
Cardio protective
Hepato protective
Anti biotic
Immunomodulatory
Anti cancerous
Analgesic
Anti hyperlipidemic
Anti microbial
Anti oxidant
Anti pholgestic
Anti thrombotic
THERAPEUTIC USES OF
GARLIC
ANTI DIABETIC EFFECT
In diabetic mice, garlic extract dramatically
reduced serum glucose, total cholesterol,
triglycerides while significantly increasing
serum insulin
Dipeptidyl peptidase 4 (DPP-4) is a naturally occurring
serine protease expressed on the cell surface and
thoroughly known to regulate glucose metabolism.
DPP-4 rapidly degrades glucagon-like peptide (GLP-1 and
GLP-2), glucose-dependent insulin releasing polypeptide
GIP, eotaxin etc. Among these specific substrates, incretin
hormones secreted by intestinal cells are responsible for
adequately controlling blood glucose levels
The fundamental purposes of incretin hormones are to
naturally stimulate insulin production and inhibit secreted
postprandial glucagon, merely delaying gastric emptying
and progressively improving pancreatic β-cell function
DPP-4 inhibitors are scientifically proven to prolong the
incretin effect for the successful treatment of diabetes
mellitus
ANTI OXIDANT ACTIVITY
The presence of diallyl sulfide and diallyl disulphide protects
against lipid related oxidation by activating antioxidant enzyme
supplementation with aged garlic for 13 weeks inhibited lipid
peroxidation and decreased oxidative stress, possibly through
the inhibition of myeloperoxidase
HEPATOPROTECTIVE ACTIVITY
In rats, aged garlic and garlic diallyl sulfur compounds
protected them from hepatotoxicity caused by chemicals.
Aflatoxin B1 mutagenesis effects are avoided by aged-garlic
extracts, which have been proven to reduce both the production
and bioactivation of liver carcinogenic nitrosamines
Anti-Inflammatory Activity.
•The anti-inflammatory properties were attributed to a
reduction in the expression and production of the
proinflammatory cytokines TNF- and IL-1 [31]. The
presence of bioactive components such as diallyl sulfide,
which is a proinflammatory cytokine that inhibits TNF and
IL-1 secretion, and allyl methyl sulfide, which has been
shown to stimulate anti-inflammatory cytokine and IL-10
production, could explain the regulation of proinflammatory
and anti-inflammatory cytokine levels in the colon through
garlic oil treatment
Cardiovascular Activity.
Garlic consumption lowers blood pressure, inhibits
atherosclerosis, decreases serum cholesterol and
triglycerides, suppresses platelet aggregation, and
increases fibrinolytic activity, among other things [10].
Garlic also inhibits the formation of 3-hydroxy-3-
methylglutaryl-CoA, which lowers cholesterol levels. Garlic
has been found to decrease LDL oxidation, platelet
aggregation, and arterial plaque development,
Anti Hyperlipidemic.
Garlic inhibited liver lipogenesis and
cholesterol-forming enzymes like malic acid
synthetase, fatty acid synthetase, glucose-6-
phosphate dehydrogenase, and 3- hydroxy-
3-methylglutaryl-CoA (HMG-CoA) reductase
The human enzymes required in cholesterol biosynthesis
such as squalene monooxygenase and HMG-CoA (3-
hydroxy-3-methylglutaryl-coenzyme A) reductase can be
inhibited by garlic and various [Link] may
decrease the level of LDL-C by reduction of hepatic
cholesterol 7a-hydroxylase, HMG-CoA reductase,
pentose-phosphate pathway activities,enhancement of
bile acid excretion
activate lecithin– cholesterol acyltransferase, potentially
by augmenting insulin activity. This activation may
facilitate the conversion of LDL cholesterol into HDL
cholesterol
Antibacterial Activity.
Garlic extract inhibits the growth of Gram-
positive and Gram-negative bacteria
This inhibition of garlic extracts due to the
presence of enzymes in allicin activity is
produced by alliinase
ANTI CANCER
Drugs suppress both the start and promotion
stages of tumorigenesis . People who consumed
more garlic had a 54% decreased risk of
pancreatic cancer than those who consumed
fewer amounts of garlic
S-allyl cysteine and S-allyl mercapto-L-
cysteine, the two major components in aged
garlic, showed the highest free radical
scavenging activity.
Antiplatelet Effect.
Garlic supplements have been
demonstrated to reduce cyclooxygenase
activity and thromboxane A2 production,
resulting in antiplatelet action
Vaginal Infections.
Garlic is one of the most effective antibiotics. It has
bactericidal and fungicidal qualities and can kill or limit the
growth of bacteria that cause vaginal discomfort, vaginitis,
and vaginal flow
In women of childbearing age, bacterial vaginosis (BV) is
one of the most common causes of vaginal discharge.
Garlic can be used as a natural treatment for BV
ANTI HYPERTENSIVE
Garlic decreases blood pressure through
reduced synthesis of vasoconstrictor
prostanoids , the inhibition of the
angiotensin-converting enzyme activity and
the upregulation of the levels and activity of
NO, as well as through the generation of
hydrogen sulfide.
H2S production by the catalytic effect of cystathionine c-
lyase (CSE) is enhanced by garlic.
Moreover, Benavides et al. showed that human RBCs
converted garlic organic polysulfides to H2S, which induced
vasodilation and reduced blood pressure
Garlic-derived polysulfides are suggested to stimulate H2S
and enhance NO regulation, which contributes to
vasodilation and the consequent blood pressure reduction
Moreover, the consumption of garlic alleviates sulfur
deficiency, which may contribute to hypertension
Research article
•Potential of garlic in lowering high blood
pressure : mechanism of action and clinical
relevance
CONTRAINDICATIONS
1. Bleeding disorders: Garlic may increase risk of bleeding
2. Surgery: Stop garlic intake 2 weeks before surgery.
3. Pregnancy/Breastfeeding: Excessive garlic may harm fetus or baby.
4. Low blood pressure: Garlic may further lower BP.
5. Digestive issues: Garlic may worsen acid reflux, ulcers, or IBS.
6. Allergies: Some people may experience allergic reactions.
7. Medication interactions: Consult doctor before taking garlic with: -
Anticoagulants - Antiplatelet drugs - Blood thinners - Diabetes
medications - Hypertension medications
dishes – garlic gravy
Ingredients:
To saute & grind:
•1 tbsp gingelly oil ,½ tsp peppercorns,½ tsp cumin
seeds,10 garlic pods,1 sprig curry
leaves,1 tbsp coconut
For gravy:
•2 tbsp gingelly oil ,½ tsp mustard ,½ tsp fenugreek
seeds ,5 shallots or ½ onion (optional),15 garlic
pods,Curry leaves,1 pinch asafoetida,1
tomato,2 cups tamarind water (1 lemon size
tamarind), ½ tsp turmeric powder,1 tsp kulambu
chilli or sambar powder,Salt (as per taste)
• Add some gingelly oil to the same pan, season
with mustard seeds and fenugreek seeds.
• Put chopped onions and saute.
• Add the rest of the garlic and saute well for five
minutes in medium heat.
• By this time a nice aroma will come and also add
curry leaves.
• Now add tomato and cook them soft.
• Also, add turmeric powder and chilli powder.
• Add the required salt for the gravy.
• Now add the tamarind water and mix well.
• Cook tamarind water for completely until it reduces
into 3/4th quantity. You can keep covered for a few
minutes.
• When tamarind water is fully boiling and completely
cooked, add the ground masala paste. Mix well.
• Cook the kulambu for five more minutes by covering
with a lid.
• Switch off and serve with hot steamy rice and papad
or simple potato fry.
• In the end, you can add a tsp of jaggery if you wish
to enhance the taste. I didn't add as it is optional
and just didn't prefer that time
OTHER MODES OF INTAKE
• Raw garlic as a whole
• Grated into salad
• Mixed in warm milk
• Garlic soaked in honey
THANK YOU