| Description: |
Allicin exerts antioxidant, bactericidal, anti-cancer, anti-inflammatory activities, it exerts an inhibitory immunomodulatory effect on intestinal epithelial cells. Allicin could significantly inhibit vascular smooth muscle cells' proliferation and migration induced by insulin, which may be related to the inhibition of the activation of ERK signal path. Allicin is beneficial in reducing blood cholesterol, triglycerides levels and systolic blood pressure in hypercholesterolemic rats, it may beneficially affect two risk factors for atherosclerosis–hyperlipidemia and hypertension.
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| In vitro: |
| Int J Food Sci Nutr. 2014 Nov;65(7):868-73. | | Allicin protects rat cardiomyoblasts (H9c2 cells) from hydrogen peroxide-induced oxidative injury through inhibiting the generation of intracellular reactive oxygen species.[Pubmed: 24945597] | Oxidative stress is considered an important factor that promotes cell death in response to a variety of pathophysiological conditions. This study investigated the antioxidant properties of Allicin, the principle ingredient of garlic, on preventing oxidative stress-induced injury.
METHODS AND RESULTS:
The antioxidant capacities of Allicin were measured by using 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay and hydrogen peroxide (H(2)O(2))-induced cell damage on H9c2 cardiomyoblasts. Allicin (0.3-10 μM) pre-incubation could concentration-dependently attenuate the intracellular reactive oxygen species (ROS) increase induced by H(2)O(2) on H9c2 cells. It could also protect H9c2 cells against H(2)O(2)-induced cell damage. However, the DPPH free radical scavenging activity of Allicin was shown to be low.
CONCLUSIONS:
Therefore, it is believed that the protective effect of Allicin on H9c2 cells could inhibit intracellular ROS production instead of scavenging extracellular H(2)O(2) or free radicals. For the observed protective effect on H9c2 cells, Allicin might also be effective in reducing free radical-induced myocardial cell death in ischemic condition. | | Food Sci Nutr. 2015 Mar;3(2):158-68. | | Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis.[Pubmed: 25838894] | To demonstrate different effects of garlic extracts and their main antibiotic substance Allicin, as a template for investigations on the antibacterial activity of food ingredients.
METHODS AND RESULTS:
Staphylococcus epidermidis ATCC 12228 and the isogenic biofilm-forming strain ATCC 35984 were used to compare the activity of Allicin against planktonic bacteria and bacterial biofilms. The minimal inhibitory concentration (MIC) and the minimum biofilm inhibitory concentration (MBIC) for pure Allicin were identical and reached at a concentration of 12.5 μg/mL. MBICs for standardized garlic extracts were significantly lower, with 1.56 and 0.78 μg/mL Allicin for garlic water and ethanol extract, respectively. Biofilm density was impaired significantly at a concentration of 0.78 μg/mL Allicin. Viability staining followed by confocal laser scanning microscopy showed, however, a 100% bactericidal effect on biofilm-embedded bacteria at a concentration of 3.13 μg/mL Allicin. qRT-PCR analysis provided no convincing evidence for specific effects of Allicin on biofilm-associated genes.
CONCLUSIONS:
Extracts of fresh garlic are more potent inhibitors of Staphylococcus epidermidis biofilms than pure Allicin, but Allicin exerts a unique bactericidal effect on biofilm-embedded bacteria.
The current experimental protocol has proven to be a valid approach to characterize the antimicrobial activity of traditional food ingredients. | | FEMS Microbiol Lett. 2015 May;362(9). pii: fnv049. | | Allicin from garlic inhibits the biofilm formation and urease activity of Proteus mirabilis in vitro.[Pubmed: 25837813 ] | Several virulence factors contribute to the pathogenesis of Proteus mirabilis.
METHODS AND RESULTS:
This study determined the inhibitory effects of Allicin on urease, hemolysin and biofilm of P. mirabilis ATCC 12453 and its antimicrobial activity against 20 clinical isolates of P. mirabilis. Allicin did not inhibit hemolysin, whereas it did inhibit relative urease activity in both pre-lysed (half-maximum inhibitory concentration, IC50 = 4.15 μg) and intact cells (IC50 = 21 μg) in a concentration-dependent manner. Allicin at sub-minimum inhibitory concentrations (2-32 μg mL(-1)) showed no significant effects on the growth of the bacteria (P > 0.05), but it reduced biofilm development in a concentration-dependent manner (P < 0.001). A higher concentration of Allicin was needed to inhibit the established biofilms.
Using the microdilution technique, the MIC90 and MBC90 values of Allicin against P. mirabilis isolates were determined to be 128 and 512 μg mL(-1), respectively.
CONCLUSIONS:
The results suggest that Allicin could have clinical applications in controlling P. mirabilis infections. | | Antimicrob Agents Chemother. 1997 Oct;41(10):2286-8. | | Allicin from garlic strongly inhibits cysteine proteinases and cytopathic effects of Entamoeba histolytica.[Pubmed: 9333064 ] |
METHODS AND RESULTS:
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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| In vivo: |
| Pharm Biol. 2014 Aug;52(8):1009-14. | | Allicin enhances chemotherapeutic response and ameliorates tamoxifen-induced liver injury in experimental animals.[Pubmed: 24646302] | Tamoxifen (TAM) is widely used for treatment of hormone-dependent breast cancer; however, it may be accompanied with hepatic injury. Allicin is the most abundant thiosulfinate molecule from garlic with the potential to provide beneficial effects on various diseases. To elucidate the effect of commercially available Allicin on both antitumor activity and liver injury of TAM.
METHODS AND RESULTS:
The cytotoxicity of TAM and/or Allicin was evaluated in vitro using cultured Ehrlich ascites carcinoma (EAC) cells and in vivo against murine tumor (solid) model of EAC. TAM induced liver injury in rats by intraperitoneally (i.p.) injection at a dose of 45 mg/kg, for 7 successive days. TAM at a dose of 3 µM (IC50) significantly decreased percent survival of EAC to 52%. TAM combination with Allicin (5 or 10 µM) showed a significant cytotoxic effect compared with the TAM-treated group as manifested by a decrease in percent survival of EAC to 35% and 29%, respectively. Allicin (10 mg/kg, orally) enhanced the efficacy of TAM (1 mg/kg, i.p.) in mice as manifested by a significant increase in solid tumor growth inhibition by 82% compared with 70% in the TAM group. In rats, TAM intoxication resulted in a significant decline in SOD, GSH, and total protein with significant elevation in TBARS, ALT and AST, ALP, LDH, total bilirubin, γGT, and TNF-α levels. These changes are abrogated by Allicin treatment.
CONCLUSIONS:
The results suggest the beneficial role of Allicin as an adjuvant to TAM in cancer treatment by alleviating liver injury. | | J Med Food. 2006 Summer;9(2):205-13. | | The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide.[Pubmed: 16822206 ] | Garlic and garlic extracts, through their antioxidant activities, have been reported to provide protection against free radical damage in the body.
METHODS AND RESULTS:
This study investigated antioxidant properties of garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide, and Allicin, prepared by chemical synthesis or purification. Alliin scavenged superoxide, while allyl cysteine and allyl disulfide did not react with superoxide. Allicin suppressed the formation of superoxide by the xanthine/xanthine oxidase system, probably via a thiol exchange mechanism. Alliin, allyl cysteine, and allyl disulfide all scavenged hydroxyl radicals; the rate constants calculated based on deoxyribose competitive assay were 1.4-1.7 x 10(10), 2.1-2.2 x 10(9), and 0.7-1.5 x 10(10) M (1) second(1), respectively. Contrary to previous reports, Allicin did not exhibit hydroxyl radical scavenging activity in this study. Alliin, Allicin, and allyl cysteine did not prevent induced microsomal lipid peroxidation, but both alliin and allyl cysteine were hydroxyl scavengers, and allyl disulfide was a lipid peroxidation terminator.
CONCLUSIONS:
In summary, our findings indicated that allyl disulfide, alliin, Allicin, and allyl cysteine exhibit different patterns of antioxidant activities as protective compounds against free radical damage. |
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