Role of garlic (Allium sativum L.) and onions (Allium cepa L.) in health management

Augusti, K.T.

Acta Horticulturae 688: 143-150

2005


ISSN/ISBN: 0567-7572
Accession: 004470229

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Abstract
The present study was conducted to investigate the curative effects of garlic and onion oils (GO and OO) and their precursor amino acids, S-allyl cysteine sulphoxide and S-methyl cysteine sulphoxide, as compared to that of the antioxidant vitamin E at definite standard doses. Rats were subjected to nicotine toxicity with and without treatment with each of the above active principles for a period of 3 weeks and the relevant parameters were estimated in their serum and tissues. The conclusions are summarized as follows: (1) use of GO and OO or their precursor amino acids or garlic protein ameliorates the deleterious effects of diabetes, hypercholesterolaemia and hyperlipidemia; (2) they also prevent to a great extent the injurious effects of alcohol and nicotine, a constituent of cigarette smoke; (3) by the use of these vegetables or their products protection from the injuries induced by CCL4 and isoproterenol is also observed; (4) oils of garlic and onion are more effective than their precursors.