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Equilibrium moisture content and heat of desorption of garlic

Mariz, I.; Pais, L.S.; Barreiro, M.F.; Silva, José A.C.
Fonte: Instituto Politécnico de Bragança Publicador: Instituto Politécnico de Bragança
Tipo: Conferência ou Objeto de Conferência
ENG
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Desorption isotherms for 1 mm thick garlic slices were determined by a static gravimetric method at temperatures between 5 and 45ºC, in the relative humidity range from 11 to 98%. The experimental desorption data obtained in this study was fitted to BET and GAB equations to predict the desorption behavior of garlic. It was found that the GAB model was the most satisfactory model for representation of the sorption data. The results obtained in this study, are now being used in the development of a drying unit for garlic, by a suitable technique.

Equilibrium moisture content and heat of desorption of garlic

Mariz, I.; Pais, L.S.; Barreiro, M.F.; Silva, José A.C.
Fonte: Instituto Politécnico de Bragança Publicador: Instituto Politécnico de Bragança
Tipo: Conferência ou Objeto de Conferência
ENG
Relevância na Pesquisa
37.36%
Desorption isotherms for 1 mm thick garlic slices were determined by a static gravimetric method at temperatures between 5 and 45ºC, in the relative humidity range from 11 to 98%. The experimental desorption data obtained in this study was fitted to BET and GAB equations to predict the desorption behavior of garlic. It was found that the GAB model was the most satisfactory model for representation of the sorption data. The results obtained in this study, are now being used in the development of a drying unit for garlic, by a suitable technique.

Equilibrium moisture content and heat of desorption of garlic

Mariz, I.; Pais, L.S.; Barreiro, M.F.; Silva, José A.C.
Fonte: Instituto Politécnico de Bragança Publicador: Instituto Politécnico de Bragança
Tipo: Conferência ou Objeto de Conferência
ENG
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37.44%
Equilibrium moisture content and heat of desorption of garlic. In 9th International Chemical Engineering Conference. CHEMPOR’. Coimbra Resumo: Desorption isotherms for 1 mm thick garlic slices were determined by a static gravimetric method at temperatures between 5 and 45ºC, in the relative humidity range from 11 to 98%. The experimental desorption data obtained in this study was fitted to BET and GAB equations to predict the desorption behavior of garlic. It was found that the GAB model was the most satisfactory model for representation of the sorption data. The results obtained in this study, are now being used in the development of a drying unit for garlic, by a suitable technique.

Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

QUEIROZ, Yara S.; ISHIMOTO, Emilia Y.; BASTOS, Deborah H. M.; SAMPAIO, Geni R.; TORRES, Elizabeth A. F. S.
Fonte: ELSEVIER SCI LTD Publicador: ELSEVIER SCI LTD
Tipo: Artigo de Revista Científica
ENG
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Garlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without Salt (CG), fried (FRG) and mixed garlic (FG with dehydrated garlic; MG) antioxidant activity was evaluated by three different methods: DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, beta-carotene/linoleic acid assay and Rancimat method. Amongst all the analysed products, fried garlic presented the highest antioxidant activity. The free radical-scavenging activity decreased during the shelf life of all analysed products that correlated with the decrease in the total polyphenol content. Our findings suggest that some compounds other than phenol may have contributed towards this outcome. (c) 2008 Elsevier Ltd. All rights reserved.; State of Sao Paulo Research Foundation (FAPESP); Postgraduate in Public Health of the University of Sao Paulo (USP); PRONUT; CAPES; CNPq

Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites

FAMA, Lucia; BITTANTE, Ana Monica B. Q.; SOBRAL, Paulo J. A.; GOYANES, Silvia; GERSCHENSON, Lia N.
Fonte: ELSEVIER SCIENCE BV Publicador: ELSEVIER SCIENCE BV
Tipo: Artigo de Revista Científica
ENG
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Biocomposites with two different fillers, garlic and wheat bran, were studied. They were based on cassava starch and contained glycerol as a plasticizer and potassium sorbate as an antimicrobial agent and were characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and infrared spectroscopy (IR). The mechanical performance at room and lower temperatures was also studied. SEM micrographies of fractured surfaces of the wheat bran composite films showed some ruptured particles of fiber while fibrils of garlic on the order of nanometers were observed when garlic composite films were studied. Mechanical tests, at room temperature, showed that the addition of wheat bran led to an increment in the storage modulus (E`) and hardening and a decrease in Tan delta, while the garlic composite showed a diminishing in the E` and hardening and did not produce significant changes in Tan delta values when compared with systems without fillers (matrix). In the range between -90 degrees C and 20 degrees C. all the materials studied presented two peaks in the Tan delta curve. In the case of the wheat bran composite, both relaxation peaks shifted slightly to higher temperatures, broadened and diminished their intensity when compared with those of the matrix; however garlic composite showed a similar behavior to the matrix. DSC thermograms of aqueous systems showed a slight shift of gelatinization temperature (T(gelatinization)) to higher values when the fillers were present. Thermograms of films showed that both...

"Alho (allium sativum) e produtos: atividade antioxidante in vitro durante a vida de prateleira" ; Garlic (Allium sativum) and byproducts: in vitro antioxidant activity during shelf life period.

Queiroz, Yara Severino de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 21/08/2006 PT
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Objetivo. A busca por produtos de alho prontos para consumo cresceu na última década. O alho contém compostos fenólicos e organosulfurados, que são responsáveis pelo odor característico, sabor, aroma e ação antioxidante. Este estudo teve como objetivo avaliar a atividade antioxidante e determinar os compostos fenólicos totais em alho in natura e em seus produtos comercializados, além de avaliar o impacto dos aditivos (ácido cítrico, metabisulfito de sódio e benzoato de sódio) sobre a atividade antioxidante. Métodos. Extratos metanólicos de alho in natura (AIN) e seus produtos picado com sal (APS), picado sem sal (AP), frito (AF) e misto – mistura de alho in natura com alho desidratado (AM) foram analisados pela vida de prateleira (em três momentos), nos parâmetros: teor de fenólicos totais e atividade antioxidante por três métodos: ensaio DPPH (1,1-difenil-2-picrilhidrazil), sistema β-caroteno/ácido linoléico e capacidade protetora da oxidação lipídica utilizando o aparelho Rancimat®. Resultados. O teor de fenólicos totais do extrato em relação ao resíduo seco foi maior para o produto frito, nos três momentos. Em relação à atividade antioxidante, o alho frito foi o produto que apresentou melhor atividade para todos os testes. Ao longo da vida de prateleira...

Efeito do processamento do alho (Allium sativum L.) sobre os seus compostos bioativos e potencial antioxidante in vitro e in vivo; Effect of processing of garlic (Allium sativum L.) on their bioactive compounds and antioxidant potential in vitro and in vivo.

Queiroz, Yara Severino de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 21/02/2011 PT
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Introdução: O aumento do consumo de frutas e hortaliças está associado à redução do risco de ocorrência de doenças crônicas não transmissíveis. Este efeito protetor tem sido atribuído particularmente à presença de vários compostos bioativos como compostos fenólicos e organosulfurados, além de fitosteróis presentes no alho que podem contribuir com os efeitos antioxidante e hipolipemiante. Porém, o processamento do alho pode acarretar mudanças na quantidade e na efetividade dos compostos bioativos. Este trabalho teve como objetivo avaliar se a cocção e a fritura do alho reduziram as concentrações de compostos bioativos, o potencial antioxidante in vitro e in vivo em hamsters hipercolesterolemizados. Métodos: In vitro - foram determinados nos alhos cru, frito e cozido: a) composição centesimal (proteínas, lipídios, cinzas, carboidratos, fibra alimentar solúvel e insolúvel); b) perfil de ácidos graxos; c) teor de fenólicos totais; d) teor de quercetina, miricetina e apigenina; e) fitosteróis; f) alicina; g) teor de cobre, zinco e selênio; h) produtos intermediários da reação de Maillard; i) potencial antioxidante utilizando os testes ORAC (Oxygen radical absorbance capacity), Rancimat® e o sistema -caroteno/ácido linoléico. In vivo - hamsters machos foram distribuidos em 5 grupos com 10 animais em cada grupo. 1 - controle; 2 - hipercolesterolêmico; 3- hipercolesterolêmico e alho cru; grupo 4 - hipercolesterolêmico e alho cozido; grupo 5 - hipercolesterolêmico e alho frito. Os animais foram eutanasiados após 4 semanas de estudo para análises do plasma e do tecido hepático. No plasma foi determinado o potencial antioxidante pelo teste ORAC...

Desenvolvimento de marcadores microssatélites e caracterização da diversidade genética molecular de acessos de alho (Allium sativum L.); Development of microsatellite markers and characterization of molecular genetic diversity among garlic (Allium sativum L.) accessions

Cunha, Camila Pinto da
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 03/10/2011 PT
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O alho é uma hortaliça importante não só pelo atrativo culinário, como também pelo grande número de propriedades medicinais. A utilização efetiva de recursos genéticos, conservados em bancos de germoplasma, em programas de melhoramento depende de criteriosa caracterização, utilizando em combinação caracteres agromorfológicos e marcadores moleculares. Neste estudo, 16 novos locos microssatélites específicos para a espécie foram desenvolvidos, 10 polimórficos. Os bancos de germoplasma de alho, das instituições IAC, ESALQ e Embrapa, foram caracterizados utilizando 17 locos microssatélites polimórficos, sete deles disponíveis na literatura. A maioria dos locos foi considerada moderado a altamente informativo, com PIC médio de 0,545 e máximo de 0,851. Foram encontrados 90 alelos, com riqueza alélica média de 2,258 alelos por loco e índice de Shannon de 1,176. A coleção da Embrapa apresentou destaque, com maior número de alelos privados e genótipos multi locos (MLGs). Os 151 acessos avaliados foram representados por 65 MLGs. A estratégia M foi utilizada para definição de uma coleção nuclear, que foi constituída por 16 acessos, com cobertura de 100% dos alelos e mínima redundância. O GST geral foi de 0...

Tomato and garlic by gavage modulate 7,12-dimethylbenz[a]anthracene-induced genotoxicity and oxidative stress in mice

Bhuvaneswari,V.; Velmurugan,B.; Abraham,S.K.; Nagini,S.
Fonte: Associação Brasileira de Divulgação Científica Publicador: Associação Brasileira de Divulgação Científica
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/07/2004 EN
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Chemoprotection by dietary agents is a promising strategy for cancer prevention. The aim of the present study was to evaluate the combined effect of tomato and garlic against 7,12-dimethylbenz- [a]anthracene (DMBA)-induced genetic damage and oxidative stress in 12-14-week-old male Swiss albino mice. The animals were randomized into experimental and control groups and divided into eight groups of five animals each. Group 1 animals were injected intraperitoneally with 35 mg/kg body weight DMBA suspended in peanut oil as a single dose. Groups 2-4 animals received tomato (500 mg/kg body weight), garlic (125 mg/kg body weight) and a combination of tomato and garlic for 5 days by gavage, respectively, followed by DMBA 1.5 h after the final feeding. The doses of tomato and garlic correspond to the average human daily consumption. Animals in groups 5, 6 and 7 received tomato alone, garlic alone and tomato + garlic combination, respectively, for 5 days. Group 8 animals received the same volume of water and served as control. The incidence of bone marrow micronuclei and the extent of lipid peroxidation and the concentrations of antioxidants glutathione, glutathione peroxidase and glutathione-S-transferase were measured in the liver, 48 h after DMBA exposure. Increased frequency of micronuclei and enhanced lipid peroxidation accompanied by compromised antioxidant defenses were observed in DMBA-treated animals. Although pretreatment with tomato or garlic significantly reduced the frequency of DMBA-induced bone marrow micronuclei...

Evaluation of allicin stability in processed garlic of different cultivars

Prati,Patricia; Henrique,Celina Maria; Souza,Aparecida Sônia de; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 EN
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This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180 days). All fried garlic samples showed a decrease by 99% in the content of allicin right after processing. The processing of garlic in the form of acidified paste preserved its bioactive characteristics during storage.

Extraction of garlic with supercritical CO2 and conventional organic solvents

del Valle,J. M.; Mena,C.; Budinich,M.
Fonte: Brazilian Society of Chemical Engineering Publicador: Brazilian Society of Chemical Engineering
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2008 EN
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Garlic (Allium sativum L.) and garlic extracts have therapeutical properties that stem from their sulfur-containing compounds, mainly allicin. The main objective of this work was to compare conventional and "premium" garlic extracts in terms of yield and quality, with the latter being obtained using supercritical carbon dioxide (SC-CO2) as the solvent. Yield ranged between 0.65 and 1.0% and increased with extraction pressure (150-400 bar) at a constant temperature of 50°C. Extraction temperature (35-60°C), on the other hand, had little effect at a constant pressure of 300 bar. Based on yield and quality considerations, the best extraction conditions using SC-CO2 were 35-50°C and 300-400 bar. A yield of 5.5% was obtained by conventional extraction using ethanol as the solvent, but ethanol appeared to be less selective for valuable components than SC-CO2. The use of fresh garlic resulted in extracts that more closely resembled commercial products, possibly because of thermal and oxidative degradation of valuable microconstituents during drying.

Garlic supplemented diet attenuates gentamicin nephrotoxicity ın rats

Seckiner,Ilker; Bayrak,Omer; Can,Murat; Mungan,A. Gorkem; Mungan,N. Aydin
Fonte: Sociedade Brasileira de Urologia Publicador: Sociedade Brasileira de Urologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/08/2014 EN
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Purpose To demonstrate the effect of a 4% pulverized garlic supplemented diet on the nephrotoxicity induced by gentamicin in rats. Materials and Methods Twenty four healthy male Wistar rats, weighing between 220 - 260grams, were divided into three groups. The rats were randomly assigned to either the gentamicin injection without garlic supplementation group (Group I, n = 8), gentamicin injection with garlic supplementation group (Group II, n = 8), and control group (Group III, n = 8). Urine from the rats was collected and the volume (mL), microalbumin (mg/L), creatinine (mg/dL), Na (mmol/L), K (mmol/L), Cl (mmol/L), P (mg/dL), N-acetyl glucosamine (NAG) (U/L) and pH values were measured. Then urea (mg/dL), creatinine (mg/dL), total protein (g/dL) and cystatin (mg/L) values were measured for the blood samples obtained from tail veins. Results The median NAG value for the control group (52.050 U/L) was similar to value for Group II (56.400 U/L), which received gentamicin and the garlic diet. However, the median NAG value for Group I (77.030 U/L), which received gentamicin without garlic supplementation, was determined to be statistically significantly higher (p = 0.010) than the value for the control group. In addition, the mean cystatin value for Group II (1.360 U/L) was found to be statistically significantly lower than the value for the Group I (2.240 U/L) (p = 0.015). Conclusions In this study we showed the effect of 4% pulverized garlic supplemented diet for preventing nephrotoxicity induced by gentamicin in rats by using as parameters NAG in urine samples and cystatin C in serum samples.

Garlic compounds selectively kill childhood pre-B acute lymphoblastic leukemia cells in vitro without reducing T-cell function: Potential therapeutic use in the treatmen of ALL

Hodge, G.; Davis, S.; Rice, M.; Tapp, H.; Saxon, B.; Revesz, T.
Fonte: Dove Medical Press Ltd Publicador: Dove Medical Press Ltd
Tipo: Artigo de Revista Científica
Publicado em //2008 EN
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Drugs used for remission induction therapy for childhood precursor-B acute lymphoblastic leukemia (ALL) are nonselective for malignant cells. Several garlic compounds have been shown to induce apoptosis of cancer cells and to alter lymphocyte function. To investigate the effect of garlic on the apoptosis of ALL cells and lymphocyte immune function, cells from newly diagnosed childhood ALL patients were cultured with several commonly used chemotherapeutic agents and several garlic compounds. Apoptosis, lymphocyte proliferation and T-cell cytokine production were determined using multiparameter flow cytometry. At concentrations of garlic compounds that did not result in significant increases in Annexin V and 7-AAD staining of normal lymphocytes, there was a significant increase in apoptosis of ALL cells with no alteration of T-cell proliferation as determined by CD25/CD69 upregulation or interferonγ, interleukin-2 or tumor necrosis factor-α intracellular cytokine production. In contrast, the presence of chemotherapeutic agents resulted in nonselective increases in both lymphocyte and ALL apoptosis and a decrease in T-cell proliferation and cytokine production. In conclusion, we show selective apoptosis of malignant cells by garlic compounds that do not alter T-cell immune function and indicate the potential therapeutic benefit of garlic compounds in the treatment of childhood ALL.; http://www.dovepress.com/garlic-compounds-selectively-kill-childhood-pre-b-acute-lymphoblastic--peer-reviewed-article-BTT; Greg Hodge...

Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: A randomised controlled trial

Ried, K.; Frank, O.; Stocks, N.
Fonte: Elsevier Sci Ireland Ltd Publicador: Elsevier Sci Ireland Ltd
Tipo: Artigo de Revista Científica
Publicado em //2010 EN
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OBJECTIVE: To assess the effect, tolerability and acceptability of aged garlic extract as an adjunct treatment to existing antihypertensive medication in patients with treated, but uncontrolled, hypertension. DESIGN: A double-blind parallel randomised placebo-controlled trial involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension. The active treatment group received four capsules of aged garlic extract (960 mg containing 2.4 mg S-allylcysteine) daily for 12 weeks, and the control group received matching placebos. The primary outcome measures were systolic and diastolic blood pressure at baseline, 4, 8 and 12 weeks, and change over time. We also assessed tolerability during the trial and acceptability at 12 weeks. RESULTS: In patients with uncontrolled hypertension (SBP ≥ 140 mmHg at baseline), systolic blood pressure was on average 10.2 ± 4.3 mmHg (p=0.03) lower in the garlic group compared with controls over the 12-week treatment period. Changes in blood pressure between the groups were not significant in patients with SBP<140 mmHg at baseline. Aged garlic extract was generally well tolerated and acceptability of trial treatment was high (92%). CONCLUSION: Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension.; http://www.elsevier.com/wps/find/journaldescription.cws_home/505954/description#description; Karin Ried...

Effect of garlic on serum lipids: an updated meta-analysis

Ried, K.; Toben, C.; Fakler, P.
Fonte: Int Life Sciences Inst North America Publicador: Int Life Sciences Inst North America
Tipo: Artigo de Revista Científica
Publicado em //2013 EN
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Hypercholesterolemia is associated with an increased risk of heart disease. The effect of garlic on blood lipids has been studied in numerous trials and summarized in meta-analyses, with conflicting results. This meta-analysis, the most comprehensive to date, includes 39 primary trials of the effect of garlic preparations on total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides. The findings suggest garlic to be effective in reducing total serum cholesterol by 17 ± 6 mg/dL and low-density lipoprotein cholesterol by 9 ± 6 mg/dL in individuals with elevated total cholesterol levels (>200 mg/dL), provided garlic is used for longer than 2 months. An 8% reduction in total serum cholesterol is of clinical relevance and is associated with a 38% reduction in risk of coronary events at 50 years of age. High-density lipoprotein cholesterol levels improved only slightly, and triglycerides were not influenced significantly. Garlic preparations were highly tolerable in all trials and were associated with minimal side effects. They might be considered as an alternative option with a higher safety profile than conventional cholesterol-lowering medications in patients with slightly elevated cholesterol.; Karin Ried...

Aged garlic extract reduces blood pressure in hypertensives: a dose-response trial

Ried, K.; Frank, O.; Stocks, N.
Fonte: Nature Publishing Group Publicador: Nature Publishing Group
Tipo: Artigo de Revista Científica
Publicado em //2013 EN
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BACKGROUND/OBJECTIVES: Hypertension affects about 30% of adults worldwide. Garlic has blood pressure-lowering properties and the mechanism of action is biologically plausible. Our trial assessed the effect, dose–response, tolerability and acceptability of different doses of aged garlic extract as an adjunct treatment to existing antihypertensive medication in patients with uncontrolled hypertension. SUBJECTS/METHODS: A total of 79 general practice patients with uncontrolled systolic hypertension participated in a double-blind randomised placebo-controlled dose–response trial of 12 weeks. Participants were allocated to one of three garlic groups with either of one, two or four capsules daily of aged garlic extract (240/480/960 mg containing 0.6/1.2/2.4 mg of S-allylcysteine) or placebo. Blood pressure was assessed at 4, 8 and 12 weeks and compared with baseline using a mixed-model approach. Tolerability was monitored throughout the trial and acceptability was assessed at 12 weeks by questionnaire. RESULTS: Mean systolic blood pressure was significantly reduced by 11.8±5.4 mm Hg in the garlic-2-capsule group over 12 weeks compared with placebo (P=0.006), and reached borderline significant reduction in the garlic-4-capsule group at 8 weeks (−7.4±4.1 mm Hg...

Wirkung von Knoblauch auf arterielle Pulswellenlaufzeit und Bildung atherosklerotischer Plaques im hypercholesterinämischen Weißen Neuseelandkaninchen; Effect of garlic powder on arterial pulse wave velocity and formation of atherosclerotic plaques in hypercholesterolemic New Zealand White rabbits.

Polligkeit, Joachim
Fonte: Universidade de Tubinga Publicador: Universidade de Tubinga
Tipo: Dissertação
DE_DE
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In den westlichen Industrienationen stellt die Atherosklerose mit ihren Folgeerkrankungen die häufigste Ursache von Tod und Invalidität dar. Im Krankheitsverlauf geht die Atherosklerose mit einer verringerten Gefäßwandelastizität einher. Knoblauch und Knoblauchpräparaten werden verschiedene präventive und therapeutische Wirkungen insbesondere für atherosklerotische Erkrankungen zugeschrieben. In der durchgeführten Studie sollte die Fragestellung bearbeitet werden, ob es am hypercholesterinämischen Weißen Neuseelandkaninchen durch alimentäre Knoblauchsubstitution zu einer Änderung der Gefäßwandelastizität kommt. Marker der Gefäßwandelastizität war die dopplersonographisch bestimmte arterielle Pulswellenlaufzeit (PWLZ). Als Versuchstiere wurden 24 männliche Weiße Neuseelandkaninchen (NZW) verwendet. Über einen Zeitraum von 15 Wochen wurde Tieren der Kontrollgruppe (Gruppe 1; n=4) ein cholesterinfreies Kaninchenstandardfutter verabreicht. Die Tiere der Gruppe 2 (n=10) wurden mit dem Standardfutter, das zusätzlich 0,5 % Cholesterin enthielt, ernährt. Tiere der Gruppe 3 (n=10) erhielten ein Futter, das mit 0,5 % Cholesterin und zusätzlich 2 % Knoblauchpulver angereichert war. Zu Versuchsbeginn sowie in den Wochen 5...

Effect of garlic on blood pressure: A systematic review and meta-analysis.

Ried, K.; Frank, O.; Stocks, N.; Fakler, P.; Sullivan, T.
Fonte: BioMed Central Ltd. Publicador: BioMed Central Ltd.
Tipo: Artigo de Revista Científica
Publicado em //2008 EN
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Background: Non-pharmacological treatment options for hypertension have the potential to reduce the risk of cardiovascular disease at a population level. Animal studies have suggested that garlic reduces blood pressure, but primary studies in humans and non-systematic reviews have reported mixed results. With interest in complementary medicine for hypertension increasing, it is timely to update a systematic review and meta-analysis from 1994 of studies investigating the effect of garlic preparations on blood pressure. Methods: We searched the Medline and Embase databases for studies published between 1955 and October 2007. Randomised controlled trials with true placebo groups, using garlic-only preparations, and reporting mean systolic and/or diastolic blood pressure (SBP/DBP) and standard deviations were included in the meta-analysis. We also conducted subgroup meta-analysis by baseline blood pressure (hypertensive/normotensive), for the first time. Meta-regression analysis was performed to test the associations between blood pressure outcomes and duration of treatment, dosage, and blood pressure at start of treatment. Results: Eleven of 25 studies included in the systematic review were suitable for meta-analysis. Meta-analysis of all studies showed a mean decrease of 4.6 ± 2.8 mm Hg for SBP in the garlic group compared to placebo (n = 10; p = 0.001)...

Selenized garlic: a future prospect or already a current functional food?

Escudero,Leticia B; Monasterio,Romina P; Lipinski,Víctor M; Filippini,María Flavia; Wuilloud,Rodolfo G.
Fonte: Revista de la Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo Publicador: Revista de la Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2012 EN
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In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food. Selenium is an essential micronutrient for many organisms including plants, animals, and humans. It is an important trace element due to its antioxidant properties and plays a main role in prevention of cancer and cardiovascular diseases. Nowadays, there is an increasing interest in the study of Se speciation due to the different roles that each species manifests in toxicological and nutrition fields. However, Se exhibits a narrow interval between toxicity and essentiality, which is puzzling toxicologists and alarming nutritionists and legislators. In the present review, an overview on the development of selenized garlic studies and its potential implementation in Argentine production is exposed. The development of novel foods with added value such us selenized garlic could be an attractive alternative for local market. Moreover, it becomes a good offering for factory owners, considering that Mendoza represents about 85% of total garlic production in the country.

The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Olobatoke,R.Y.; Mulugeta,S.D.
Fonte: South African Journal of Animal Science Publicador: South African Journal of Animal Science
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2012 EN
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Eggs are a rich source of protein having, a primary advantage in satisfying human nutritional needs. However, the loss in egg quality within a short time during storage calls for more research to improve their condition following storage. This study investigated the potential of garlic powder as a feed supplement and low temperature in maintaining physical egg quality during storage. Seventy two thirty-week old hens of the Dekalb white strain were used in the study. Hens were divided into three dietary treatment groups in a completely randomized design experiment. Three treatments were control (no garlic addition), 3%, and 5% garlic powder (GP) additions to a basal diet on a weight ratio basis. Birds were fed the experimental diets for seven weeks. Eggs (n = 108) were collected from days 43 to 45 of the trial and stored either at 8 ± 2 °C or 25 ± 2 °C for 21 days. Feeding GP in the hens' diet improved Haugh unit value by 11.9 HU and albumen height by 1.4 mm when eggs were stored at 25 ± 2 °C. For eggs stored at a low temperature, GP supplementation had no affect on egg quality indicators. In comparison to values for fresh eggs, egg weight and albumen percentage were significantly reduced. An increase in yolk percentage was recorded in eggs stored at 25 ± 2 °C. Similarly...