 |
Garlic ExtractIn research, the compound Allicin has shown an ability to kill bacteria and fungus in test tubes and historically, topically crushed raw garlic has been used in wars to fight infections. However, so far, no clinical trials have been performed with allicin. Some of the main reasons for this is because of the compound's chemical instability and because of its odor and irritating nature. Allicin is produced by an enzymatic reaction when raw garlic is either crushed or somehow injured. The enzyme, alliinase, combines with a compound called alliin in raw garlic and produces allicin. Allicin is so unstable that once it is generated it readily changes into other compounds. Because of this, one study of various products on the market showed that they all contained an undetectable amount (<1 ppm) of allicin (Freeman, F. and Kodera, Y. J. Agric. Food Chem. 43: 2332-2338, 1995.) Despite this, well over 100 compounds have been identified in garlic preparations and various forms of garlic, which contain no allicin, have demonstrated an array of benefits in studies, which leaves the door open of potential benefits from garlic extract use without the benefits from the compound Allicin. Garlic Extract - StudiesLun, Z.R., Burri, C., Menzinger, M., and Kaminsky, R. Annales de la Societe Belge de Medecine Tropicale 74: 51-59, 1994. Yu. T-H, and Wu, C-M. J. Food Sci. 54(4): 977-981, 1989. Brodnitz, M.H. Pascale, J.V., and Derslice, L.V. J. Agr. Food. Chem. 19(2):273-275, 1971. Freeman, F. and Kodera, Y. J. Agric. Food Chem. 43: 2332-2338, 1995. Lawson L.D. and Hughes B.G. Planta Med. 58: 345-350, 1992. Shashikanth, K.N., Basappa, S.C., and Murthy, V. 1985. J. Food Sci. Technol. 22(6): 110-112. Subrahmanyan, V., Krishnamurthy, K., Sreenivasamurthy, V. and Swaminathan M. Ann. Biochem. Exp. Med. 18(3): 85, 1958. Shashikanth, K.N., Basappa, S.C. and Murthy, V.S. 1986. Nutr. Reports Int. 33(2): 313-319. Lawson, L. D., Ransom, D. K. and Hughes, B. G. Throm. Res. 65: 141-156, 1992. Kodera, Y. 1997. Ch. 11. In: Nutraceuticals: Designer Foods III Garlic, Soy and Licorice (Trumbell, Ct: Food & Nutrition Press), Paul Lanchance, ed., pp. 95-105. Egen-Schwind C., Eckard R, and Kemper F.H. Planta Med. 58: 301-305, 1992. Egen-Schwind C., Eckard R., Jekat F.W, and Wirterhoff, H. Planta Med. 58: 8-13, 1992. Lin, R.I.S., Ph.D., chairman: "First World Congress on the Health Significance of Garlic and Garlic Constituents." Sponsor: Nutrition International Company. Cosponsors: Pennsylvania State University and United States Department of Agriculture. August 28-30, 1990. Washington, D.C. Block, E. Angew. Chem. Int. Ed. Engl. 31: 1135-1178, 1992. Nagae, S., Ushijima, M., Hatono, S., Imai, J., Kasuga, S., Matsuura, H., Itakura, Y. and Higashi, Y. 1994. Planta Med. 60: 214-217. Koch, H.P. Saponine in Knoblauch und Khchenzwiebel. Deutsch Apotheker Zeitung 133 Jahrg Nr.41(14.10):63-75, 1993.
|