458
Moreover, it was suggested that the presence of trisulfide bond or an extra sulfur
atom reduces the potential anti-fungal activity of allylsulfide since DATS showed a
weak or absent inhibition effect.
21.4.7 Anti-Hypertensive, Anti-Hyperlipidemic,
and Anti- Atherosclerotic Properties
OSCs are also believed to possess anti-hypertensive properties. In one study, consumption of garlic was found to be responsible for lowering of blood pressure
(Qidwai et al. 2000). Moreover, in a more recent study, moderate dose of garlic was
shown to be effective in its cardio-protective and anti-hypertensive activities against
induced toxicities (Asdaq and Inamdar 2011). Deficiency in sulfur has been believed
to play a role in the aetiology of hypertension and can be eased by consumption of
organo-sulfurs from garlic (Goncharov et al. 2016). An excellent, exhaustive review
on the use of garlic to treat hypercholesterolemia was also presented by Stevinson
et al. (Stevinson et al. 2000).
The various biological properties of garlic have been believed to be brought
about by the OSCs present in it and especially abundant in the fresh garlic (Duda
et al. 2008; Asdaq and Inamdar 2011). It was suggested that this property was
brought about by the conversion of allicin upon administration to known antioxidants s-allyl cysteine (SAC) and s-allyl mercapto cysteine (SAMC). Similar results
were also found to verify that SAC significantly reduces lipid peroxidation and
increases in vitro and in vivo antioxidant activities (Gorinstein et al. 2006). Moreover,
SAC, SEC, s-propyl cysteine (SPC) were found to inhibit biosynthesis of lipids in
cultured rat hepatocytes. It was also found out that organosulfurs from garlic were
strong agents against LDL oxidation which offer further protection against complications brought about by cardiovascular diseases. In another study, SAC was also
found to improve the lipid profile of rats (Zhai et al. 2018). s-methyl cysteine sulfoxide (SMCS) was also noted to reduce endogenous lipogenesis and increase catabolism of lipids (Kumari and Augusti 2007).
DADS was also found to enhance palmitate-induced inhibition of biosynthesis of
cholesterol in rats (Gebhardt 1995). In another study, DADS analogues were found
to reduce total lipids levels by inhibiting HMGR activity in vitro and in vivo (Rai
et al. 2009). In a more recent study, DADS was found to possess hypo-lipidemic
activity in diabetic rats (Sambu et al. 2015). DATS, on the other hand, also showed
hypo-lipidemic effects by preventing synthesis of fatty acid and cholesterol (Lii
et al. 2012). Ajoene was also found to reduce lipid accumulation and stopping adipogenesis and inducing cell death (Ambati et al. 2009).
The ability of garlic to reduce cholesterol levels is believed to be brought about
by a metabolite of allicin, allyl mercaptan (AM) which reduces the function of a key
enzyme involved in cholesterol synthesis (Cho and Xu 2000). Moreover, this compound was also found to decrease the systolic blood pressure, production of fatty
A. M. P. Walag et al.
Moreover, it was suggested that the presence of trisulfide bond or an extra sulfur
atom reduces the potential anti-fungal activity of allylsulfide since DATS showed a
weak or absent inhibition effect.
21.4.7 Anti-Hypertensive, Anti-Hyperlipidemic,
and Anti- Atherosclerotic Properties
OSCs are also believed to possess anti-hypertensive properties. In one study, consumption of garlic was found to be responsible for lowering of blood pressure
(Qidwai et al. 2000). Moreover, in a more recent study, moderate dose of garlic was
shown to be effective in its cardio-protective and anti-hypertensive activities against
induced toxicities (Asdaq and Inamdar 2011). Deficiency in sulfur has been believed
to play a role in the aetiology of hypertension and can be eased by consumption of
organo-sulfurs from garlic (Goncharov et al. 2016). An excellent, exhaustive review
on the use of garlic to treat hypercholesterolemia was also presented by Stevinson
et al. (Stevinson et al. 2000).
The various biological properties of garlic have been believed to be brought
about by the OSCs present in it and especially abundant in the fresh garlic (Duda
et al. 2008; Asdaq and Inamdar 2011). It was suggested that this property was
brought about by the conversion of allicin upon administration to known antioxidants s-allyl cysteine (SAC) and s-allyl mercapto cysteine (SAMC). Similar results
were also found to verify that SAC significantly reduces lipid peroxidation and
increases in vitro and in vivo antioxidant activities (Gorinstein et al. 2006). Moreover,
SAC, SEC, s-propyl cysteine (SPC) were found to inhibit biosynthesis of lipids in
cultured rat hepatocytes. It was also found out that organosulfurs from garlic were
strong agents against LDL oxidation which offer further protection against complications brought about by cardiovascular diseases. In another study, SAC was also
found to improve the lipid profile of rats (Zhai et al. 2018). s-methyl cysteine sulfoxide (SMCS) was also noted to reduce endogenous lipogenesis and increase catabolism of lipids (Kumari and Augusti 2007).
DADS was also found to enhance palmitate-induced inhibition of biosynthesis of
cholesterol in rats (Gebhardt 1995). In another study, DADS analogues were found
to reduce total lipids levels by inhibiting HMGR activity in vitro and in vivo (Rai
et al. 2009). In a more recent study, DADS was found to possess hypo-lipidemic
activity in diabetic rats (Sambu et al. 2015). DATS, on the other hand, also showed
hypo-lipidemic effects by preventing synthesis of fatty acid and cholesterol (Lii
et al. 2012). Ajoene was also found to reduce lipid accumulation and stopping adipogenesis and inducing cell death (Ambati et al. 2009).
The ability of garlic to reduce cholesterol levels is believed to be brought about
by a metabolite of allicin, allyl mercaptan (AM) which reduces the function of a key
enzyme involved in cholesterol synthesis (Cho and Xu 2000). Moreover, this compound was also found to decrease the systolic blood pressure, production of fatty
A. M. P. Walag et al.