Research update of Allium sativum L.:

  seminal trace...Garlic Extract.CAS.NO.008008-99-9.Allicin 1%,2%,5%.CAS.NO:539-86-6.M.F.C6 H10OS2,Garlic Bulb Extract,diallyl disulfide-oxide,Garlic Extract Powder.Allium sativum extract,Extract of garlic,Garlic extract......

 


   Phytochemical info of Allium sativum L.Garlic:

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 Definition:Allium sativum L extract are majorly composed of
 Chemical information disclosed as following table:


   Research update of Allium sativum L.:

  Effect of raw garlic vs commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia: a randomized clinical trial.Arch Intern Med. 2007 Feb 26;167(4):346-53.PMID: 17325296.Gardner CD, Lawson LD, Block E, Chatterjee LM, Kiazand A, Balise RR, Kraemer HC.Stanford Prevention Research Center and Department of Medicine, Stanford University Medical School, Stanford, Calif 94305, USA. cgardner@stanford.edu

 BACKGROUND: Garlic is widely promoted as a cholesterol-lowering agent, but efficacy studies have produced conflicting results. Garlic supplements differ in bioavailability of key phytochemicals. We evaluated the effect of raw garlic and 2 commonly used garlic supplements on cholesterol concentrations in adults with moderate hypercholesterolemia. METHODS: In this parallel-design trial, 192 adults with low-density lipoprotein cholesterol (LDL-C) concentrations of 130 to 190 mg/dL (3.36-4.91 mmol/L) were randomly assigned to 1 of the following 4 treatment arms: raw garlic, powdered garlic supplement, aged garlic extract supplement, or placebo. Garlic product doses equivalent to an average-sized garlic clove were consumed 6 d/wk for 6 months. The primary study outcome was LDL-C concentration. Fasting plasma lipid concentrations were assessed monthly. Extensive chemical characterization of study materials was conducted throughout the trial. RESULTS: Retention was 87% to 90% in all 4 treatment arms, and chemical stability of study materials was high throughout the trial. There were no statistically significant effects of the 3 forms of garlic on LDL-C concentrations. The 6-month mean (SD) changes in LDL-C concentrations were +0.4 (19.3) mg/dL (+0.01 [0.50] mmol/L), +3.2 (17.2) mg/dL (+0.08 [0.44] mmol/L), +0.2 (17.8) mg/dL (+0.005 [0.46] mmol/L), and -3.9 (16.5) mg/dL (-0.10 [0.43] mmol/L) for raw garlic, powdered supplement, aged extract supplement, and placebo, respectively. There were no statistically significant effects on high-density lipoprotein cholesterol, triglyceride levels, or total cholesterol-high-density lipoprotein cholesterol ratio. CONCLUSIONS: None of the forms of garlic used in this study, including raw garlic, when given at an approximate dose of a 4-g clove per day, 6 d/wk for 6 months, had statistically or clinically significant effects on LDL-C or other plasma lipid concentrations in adults with moderate hypercholesterolemia.

  Neuronal nitric oxide synthase protects neuroblastoma cells from oxidative stress mediated by garlic derivatives.J Neurochem. 2007 Feb 7;PMID: 17298386.Aquilano K, Filomeni G, Baldelli S, Piccirillo S, De Martino A, Rotilio G, Ciriolo MR.Department of Biology, University of Rome 'Tor Vergata,' Via della Ricerca Scientifica, Rome, Italy.

 In this study, we further examined the effects of diallyl disulfide (DADS), one of the major components of oil-soluble garlic extracts (GE) and of raw water GE on SH-SY5Y and NSC34 neuronal cell lines. Both treatments with DADS and GE were able to induce growth arrest and apoptosis, and we observed an increased flux of reactive oxygen and nitrogen species as early signs of cytotoxicity. We demonstrated that the content of neuronal nitric oxide synthase (nNOS) increased as early as 1 h of treatment demonstrating to be a very early sensor of DADS and GE cytotoxicity. Treatments with l-nitropropyl-arginine, an inhibitor of nNOS, increased the rate of apoptosis whereas the overexpression of nNOS significantly reduced cell death by inhibiting DNA damage, protein oxidation, and the activation of the JNK/c-Jun apoptotic signaling cascade. Overall these results demonstrate that garlic derivatives may modulate nNOS and suggest an important contribution of nitric oxide in counteracting their reactive oxygen species-mediated cytotoxicity.

  Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content:J Agric Food Chem. 2007 Feb 21;55(4):1280-8. Epub 2007 Jan 27.PMID: 17256959.Cavagnaro PF, Camargo A, Galmarini CR, Simon PW.INTA - EEA La Consulta and CONICET, INTA, EEA La Consulta CC8, San Carlos, Mendoza (5567), Argentina.

 The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200 degrees C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.

  A high-throughput method for the quantitative determination of alliin*.Planta Med. 1998 Dec;64(8):736-40.PMID: 17253319.Keusgen M.Institut fur Pharmazeutische Biologie, Universitat Bonn, Germany.

 The quality of most garlic ( ALLIUM SATIVUM L, Alliaceae) preparations made from garlic powder or garlic dry extract is determined by their content of alliin. Therefore, a comprehensive documentation of alliin concentration beginning with the crude material up to the final remedy is required. The newly developed analytical method described in this paper was designed in order to fulfill these demands. In contrast to conventional HPLC methods, neither a pre-column derivatization nor a chromatographic separation are involved in this analytical procedure allowing a high throughput of samples. The currently investigated technique is based on immobilized alliinase (EC 4.4.1.4) which was combined with a two-channel flow injection analyser (FIA) coupled to an ammonia detecting device. A high specificity for alliin could be demonstrated and a variety of garlic samples including garlic powders, dry extracts, and garlic preparations was analysed. The results were in good correlation with those obtained by conventional HPLC methods.

  Sequence homology of polymorphic AFLP markers in garlic (Allium sativum L.).:Genome. 2006 Oct;49(10):1246-55.PMID: 17213906.Ipek M, Ipek A, Simon PW.Department of Horticulture, University of Wisconsin, 1575 Linden Dr., Madison, WI 53706, USA.

 Linkage mapping and genetic diversity studies with DNA markers in plant species assume that comigrating bands are identical, or at least that they have homologous sequences. To test this assumption in a plant with a large genome, sequence identities of 7 polymorphic amplified fragment length polymorphism (AFLP) markers of garlic, previously used to estimate similarity in genetic diversity studies, were characterized. Among 37 diverse garlic clones, 87 bands from these 7 polymorphisms were excised, amplicons were cloned, and 2 to 6 colonies were sequenced from each band, to yield a total of 191 DNA amplicons. Of these 87 bands, 83 bands (95.4%) contained AFLP amplicons that were identical or highly homologous to the typical marker of that band; only 4 bands contained amplicons with little homology to the same-sized amplicons of other garlic clones. Of these 83 bands, 64 (73.6%) contained only highly homologous amplicons (>90% sequence identity), whereas 19 (21.8%) contained both homologous and nonhomologous amplicons, with sequence identities less than 60%. Of the 37 nonhomologous amplicons identified, 25 (67.5%) differed in length from other amplicons in the band. Sequence conservation of AFLP amplicons followed patterns similar to phylogenetic relationships among garlic clones, making them useful for developing simple PCR-based markers in genetic mapping and diversity assessment.


  Two structures of alliinase from Alliium sativum L.: apo form and ternary complex with aminoacrylate reaction intermediate covalently bound to the PLP cofactor.J Mol Biol. 2007 Feb 16;366(2):611-25. Epub 2006 Nov 14.PMID: 17174334.Shimon LJ, Rabinkov A, Shin I, Miron T, Mirelman D, Wilchek M, Frolow F.Department of Chemical Research Support, The Weizmann Institute of Science, Rehovot 76100, Israel.

 Alliinase (alliin lyase EC 4.4.1.4), a PLP-dependent alpha, beta-eliminating lyase, constitutes one of the major protein components of garlic (Alliium sativum L.) bulbs. The enzyme is a homodimeric glycoprotein and catalyzes the conversion of a specific non-protein sulfur-containing amino acid alliin ((+S)-allyl-L-cysteine sulfoxide) to allicin (diallyl thiosulfinate, the well known biologically active component of freshly crushed garlic), pyruvate and ammonia. The enzyme was crystallized in the presence of (+S)-allyl-L-cysteine, forming dendrite-like monoclinic crystals. In addition, intentionally produced apo-enzyme was crystallized in tetragonal form. These structures of alliinase with associated glycans were resolved to 1.4 A and 1.61 A by molecular replacement. Branched hexasaccharide chains N-linked to Asn146 and trisaccharide chains N-linked to Asn328 are seen. The structure of hexasaccharide was found similar to "short chain complex vacuole type" oligosaccharide most commonly seen in plant glycoproteins. An unexpected state of the enzyme active site has been observed in the present structure. The electron density in the region of the cofactor made it possible to identify the cofactor moiety as aminoacrylate intermediate covalently bound to the PLP cofactor. It was found in the present structure to be stabilized by large number of interactions with surrounding protein residues. Moreover, the existence of the expected internal aldimine bond between the epsilon-amino group of Lys251 and the aldehyde of the PLP is ruled out on the basis of a distinct separation of electron density of Lys251. The structure of the active site cavity in the apo-form is nearly identical to that seen in the holo-form, with two sulfate ions, an acetate and several water molecules from crystallization conditions that replace and mimic the PLP cofactor.

  Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats.:Phytomedicine. 2006 Nov;13(9-10):624-9. Epub 2005 Nov 2. PMID: 17085291.Eidi A, Eidi M, Esmaeili E.Department of Biology, Science & Research Institute, Islamic Azad University, Tehran, Iran. akram_eidi@yahoo.com

 OBJECTIVE: The antidiabetic effect of garlic ethanolic extract (Allium sativum L.) was investigated in normal and streptozotocin-induced diabetic rats. RESEARCH METHODS AND PROCEDURE: In the present study, oral administration of garlic extract (0.1, 0.25 and 0.5 g/kg body wt.) for 14 days on the level of serum glucose, total cholesterol, triglycerides, urea, uric acid, creatinine, aspartate amino transferase (AST) and alanine amino transferase (ALT) in normal and streptozotocin-induced diabetic rats were evaluated. RESULTS: Oral administrations of the garlic extract significantly decreased serum glucose, total cholesterol, triglycerides, urea, uric acid, creatinine, AST and ALT levels, while increased serum insulin in diabetic rats but not in normal rats (p<0.05). A comparison was made between the action of garlic extract and glibenclamide (600 microg/kg), the known antidiabetic drug. The antidiabetic effect of the extract was more effective than that observed with glibenclamide. CONCLUSION: It is concluded that the plant must be considered as excellent candidate for future studies on diabetes mellitus.

  Antithrombotic and anticancer effects of garlic-derived sulfur compounds: a review.:Biofactors. 2006;26(2):93-103. Review.PMID: 16823096.

 Garlic (Allium sativum L.) has a long history as being a food having a unique taste and odor along with some medicinal qualities. Modern scientific research has revealed that the wide variety of dietary and medicinal functions of garlic can be attributed to the sulfur compounds present in or generated from garlic. Although garlic produces more than 20 kinds of sulfide compounds from a few sulfur-containing amino acids, their functions are different from one another; e.g., allicin, methyl allyl trisulfide, and diallyl trisulfide have antibacterial, antithrombotic, and anticancer activities, respectively. The present paper reviews the physiological functions of garlic in the limited study fields of its antithrombotic and anticancer effects. Before describing these effects, however, we will discuss briefly some characteristics of garlic as a plant and some modes of absorption of orally-administered sulfur compounds from garlic.

  Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography.:J Agric Food Chem. 2006 Mar 8;54(5):1535-40.PMID: 16506797

 The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine four sulfoxides and three gamma-glutamyl peptides in garlic is reported. All garlic samples were simply extracted with 90% methanol solution containing 0.01 N hydrochloric acid and prepared for analysis. Alliin, isoalliin, methiin, cycloalliin, and gamma-l-glutamyl-S-methyl-l-cysteine were determined by normal-phase HPLC using an aminopropyl-bonded column. gamma-l-Glutamyl-S-(2-propenyl)-l-cysteine and gamma-l-glutamyl-S-(trans-1-propenyl)-l-cysteine were separated on an octadecylsilane column. The overall recoveries were 97.1-102.3%, and the relative standard deviation values of intra- and interday precision were lower than 2.6 and 4.6%, respectively. This newly developed method offers some advantages over the currently accepted techniques including specificity, speed, and ease of use and would be useful for chemical and biological studies of garlic and its preparations.

  The analysis of onion and garlic.:J Chromatogr A. 2006 Apr 21;1112(1-2):3-22. Epub 2006 Jan 18.Lanzotti V.Dipartimento di Scienze e Tecnologie Agroalimentari, Ambientali e Microbiologiche, Universita del Molise, Via F. De Sanctis, I-86100 Campobasso, Italy. lanzotti@unimol.it

 Onion (Allium cepa L.) and garlic (Allium sativum L.), among the oldest cultivated plants, are used both as a food and for medicinal applications. In fact, these common food plants are a rich source of several phytonutrients recognized as important elements of the Mediterranean diet, but are also used in the treatment and prevention of a number of diseases, including cancer, coronary heart disease, obesity, hypercholesterolemia, diabetes type 2, hypertension, cataract and disturbances of the gastrointestinal tract (e.g. colic pain, flatulent colic and dyspepsia). These activities are related to the thiosulfinates, volatile sulfur compounds, which are also responsible for the pungent of these vegetables. Besides these low-molecular weight compounds, onion and garlic are characterized by more polar compounds of phenolic and steroidal origin, often glycosilated, showing interesting pharmacological properties. These latter compounds, compared to the more studied thiosulfinates, present the advantages to be not pungent and more stable to cooking. Recently, there has been an increasing scientific attention on such compounds. In this paper, the literature about the major volatile and non-volatile phytoconstituents of onion and garlic has been reviewed. Particular attention was given to the different methodology developed to perform chemical analysis, including separation and structural elucidation.


  Physiological activities of garlic extracts as affected by habitat and solvents.:J Med Food. 2005 Winter;8(4):476-81.Kim HK, Ye SH, Lim TS, Ha TY, Kwon JH. Korea Food Research Institute, Seongnam, South Korea. hyunku@kfri.re.kr

 Physiological activities of Korean-grown garlic (GKG) and Chinese-grown garlic (GCG) were examined. Nitrite-scavenging activity (NSA), superoxide dismutase (SOD)-like activity, and electron-donating ability (EDA) of garlic extracted with water or with either 50% or 100% ethanol were measured. NSA was optimized at pH 1.2 and was highest in water and 50% ethanol extracts of both origins. SOD-like activities of water or 50% ethanol extracts from both Korea and China were 48.43-63.89% lower than those of 1% or 0.1% L-ascorbate solutions. SOD-like activities of GKG extracts were higher than those of GCG extracts, and those of water extracts of samples were highest. EDAs of GKG extracts were higher (32.51-43.74%) than those of GCG extracts, while those of both sample extracts were lower than 1% or 0.1% L-ascorbate solutions.

  Chemical characterization of Allium ursinum L. depending on harvesting time.:J Agric Food Chem. 2005 Sep 7;53(18):7288-94.Schmitt B, Schulz H, Storsberg J, Keusgen M. Institute of Pharmaceutical Biology, University of Bonn, Nussallee 6, D-53115 Bonn, Germany.

 Sulfur-containing compounds of ramson (Allium ursinum L.) are responsible for its traditional use in terms of culinary and medicinal purposes. Leaves and bulbs were investigated for their contents of cysteine sulfoxides (volatile precursors) as well as volatile compounds released from minced plant material. Plants were analyzed during the whole vegetation period, focused on the months from March to June. Additionally, within the dormancy period bulbs were analyzed again and alliinase activity was determined. The pattern of volatile compounds was analyzed both by SPME/GC-MS and by SDE/GC-MS. Compared to each other, SDE exhibited a wider spectrum of detectable volatile compounds. The quality and quantity of volatiles significantly depended on the time of harvest. The highest amounts of volatile precursors can be gained in March and April, shortly before flowering time (up to 0.4% of total cysteine sulfoxides). The main cysteine sulfoxides were alliin and isoalliin. It has been found that alliinase of A. ursinum exhibited properties similar to those of alliinase of garlic (Allium sativum L.), but differing in terms of substrate specificity.

  Antiatherosclerotic effects of dietary supplementations of garlic and turmeric: Restoration of endothelial function in rats.Life Sci. 2005 Jul 8;77(8):837-57. Epub 2005 Apr 14. PMID: 15964306:Zahid Ashraf M, Hussain ME, Fahim M.Department of Physiology, V. P. Chest Institute, University of Delhi, Delhi-110 007, India.

 Protections of endothelial integrity by elimination of certain risk have proven to be effective in maintaining hemostasis and in slowing the progress of the cardiovascular disease. Indigenous drugs are the natural source of protection against these disorders, which can be used more effectively by the knowledge of their active ingredients as well as by their mechanism of action. Most prominent among these drugs are garlic, [Alium sativum L., Family: Liliaceae, Bulbs] and turmeric [Curcuma longa L., Family: Zingiberaceae, Rhizomes]; commonly used Indian traditional spices. In the present study, we examined the atheroscleroprotective potential of diet supplementation of garlic and turmeric by measuring serum lipid profile, changes in cardiovascular parameters i.e. arterial blood pressure, electrocardiogram and heart rate. We further tried to elucidate the mechanism of restoration of endothelial function and the role of endothelium-derived factors mainly, nitric oxide (NO) and cycloxygenase derived contracting factors. A notable restoration of arterial blood pressure was seen in animals on garlic and turmeric supplemented diet. Animals on supplemented diet showed a significantly enhanced vasorelaxant response to adenosine, acetylcholine, isoproterenol and contractile effect of 5-hyderoxytryptamine was significantly attenuated. Inhibition of these responses by L-NMMA was smaller in tissues from herbal treated animals. Incubation of tissues with L-arginine (10(-5) M) resulted in a significant reversal of L-NMMA induced inhibition of endothelium-mediated relaxation, which appeared to be pronounced in rings from animals supplemented with herbs as compared to hypercholesterolemic animals. Addition of indomethacin (10(-5) M) augmented the relaxation in all the groups of animals. The present study demonstrated that garlic and turmeric are potent vasorelaxants as well as reduce the atherogenic properties of cholesterol. Whether combination of these vasodilators in cardiovascular disorders with increased peripheral vascular resistance remains to be determined.

  Pharmaceutical importance of Allium sativum L. 5. Hypolipemic effects in vitro and in vivo:Ceska Slov Farm. 2004 May;53(3):117-23.Sovova M, Sova P.Katedra farmaceuticke botaniky a ekologie Farmaceuticke fakulty Univerzity Karlovy, Hradec Kralove. sovova@faf.cuni.cz

 The paper summarizes the knowledge on the antihyperlipidemic effect of garlic, formulations prepared from it, and the individual components, which were obtained prevalently in recent decade. It presents varying opinions based on experimental results concerning the mechanisms by means of which the effect takes place. In vitro experiments were carried out mainly on the cultures of rat hepatocytes and an inhibitory effect on important enzymic activities taking place in the biosynthesis of cholesterol and fatty acids was demonstrated. The most frequently employed in vivo models were rabbits. The antiatheraogenic effect was markedly manifested by a reduction of lipid plaques in the arteries in hypercholesterolemic animals, decreased accumulation of cholesterol in vascular walls, and other positive interventions.

  Pharmaceutical importance of Allium sativum L. 1. Organic sulfur compounds and their transformation based on present knowledge:Ceska Slov Farm. 2001 Jan;50(1):12-20.Sovova M, Sova P.Katedra farmaceuticke botaniky a ekologie Farmaceuticke fakulty Univerzity Karlovy, Hradec Kralove

 The paper sums up new experimental knowledge concerning the individual groups of organic sulfurous substances of the garlic: sulfoxides, thiosulfinate, ajoens, vinyldithiines, alkyl and alkene sulfides and glutamylpeptides of sulfurous amino acids, their transformation reactions (based on the temperature, pH, extraction medium, and time) and the final products of transformations (Scheme 1, 2). It deals with the activity of the enzyme alliinase necessary for the transformation of sulfoxides present in the whole garlic, its isolation and stability as well as the stability of the dominant thiosulfinate allicin in various media and simulated body fluids. It refers to the studies of the metabolism and transformations of the most important sulfurous components performed in vitro on the hepatocytes and on the isolated rat liver, and those carried out in vivo on the rats and including the examination of the composition of the exhaled air. It follows from published papers that all different degradation products of thiosulfinates, mainly the prevailing allicin, are carriers of various biological activities. The paper also lists the types of commercial preparations prepared from the garlic, their differences, and considerable variability of their contents of active principles.


  Pharmaceutical importance of Allium sativum L. 3. Antibacterial effects on Helicobacter pylori:Ceska Slov Farm. 2002 Jul;51(4):168-72.Sovova M, Sova P, Mrazova A.Katedra farmaceuticke botaniky a ekologie Farmaceuticke fakulty Univerzity Karlovy, Hradec Kralove. sovova@faf.cuni.cz

 The paper points out the risk factors which render possible the outbreak of infections due to the bacterium Helicobacter pylori manifesting itself as chronic gastritis. In a great extent it results in peptic and duodenal ulcers and can even lead to the development of adenocarcinoma and lymphoma of the stomach. The paper mentions the efficacy of previous and contemporary therapy. Possible use of garlic in the treatment of these infections is intensively investigated. At present mainly in vitro experiments showing promising results are performed. A minimum of experiments carried out with out-patients produced negative results. As they do not fulfill the parameters of clinical experiments, this question still remains open.

  Pharmaceutical importance of Allium sativum L. 2. Antibacterial effects:Ceska Slov Farm. 2002 Jan;51(1):11-6.Sovova M, Sova P.Katedra farmaceuticke botaniky a ekologie Farmaceuticke fakulty Univerzity Karlovy, Hradec Kralove. sovova@faf.cuni.cz

 The communication summarizes mainly newly obtained experimental findings confirming the antibacterial effect of garlic preparations (powders, extracts, juice, essential oil, oil macerate) and their individual components. It also reports the effectiveness of substances newly isolated from the oil macerate (iso-E-10-devinylajoene, Z-10-devinylajoene, and three, or five thiosulfinates). The effect on the tested bacteria included here is, according to new evidence, indisputable. The paper has purposefully excluded the action of garlic against the widely distributed bacteria Helicobacter pylori, which causes chronic gastritis, gastric and duodenal ulcers. The findings concerning this matter will be published in the following communication.

  Identification of six phenylpropanoids from garlic skin as major antioxidants.:J Agric Food Chem. 2003 Dec 3;51(25):7313-7.

 The extract of garlic skins (peels) showed strong antioxidant activity, and some responsible constituents were isolated and identified. Garlic (Allium sativum L.) has been used as an herbal medicine, but there is no report on the health benefits of the skin or peel. In this study, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of garlic skin extract was evaluated. Using chromatographic techniques, the active constituents were isolated and subsequently identified. Analyses by high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PDA) suggested that these compounds were phenylpropanoids, which had a characteristic absorbance at 300-320 nm. Liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance analyses allowed the chemical structures of the isolated constituents to be postulated. The proposed compounds were subsequently synthesized and compared with the constituents in the extract using HPLC-PDA and LC-MS. N-trans-Coumaroyloctopamine, N-trans-feruloyloctopamine, guaiacylglycerol-beta-ferulic acid ether, and guaiacylglycerol-beta-caffeic acid ether were identified as were trans-coumaric acid and trans-ferulic acid. Also, the antioxidant activities of these compounds were determined.


  Scientific References:

  1.Research update of Allium sativum L.
  2.Garlic Super function Magic applications.