Lecture 4 Garlic as a Functional Food and

Lecture 4 Garlic as a Functional Food and Health Benefits

Functional Chemical Ingredients • S-allyl-L-cysteine sulfoxide (alliin) accounts for approximately 80% of cysteine sulfoxides in garlic • When raw garlic cloves are crushed, chopped, or chewed, an enzyme known as alliinase is released. • Garlic has its benefits due to release of this enzyme

Health Benefits – Antioxidant/Anti-inflammatory • Antioxidant activity In endothelial cells (that line the inner wall of blood vessels), garlicderived allicin lowered ROS production and increased the concentration of glutathione • Anti-inflammatory activity Garlic-derived organosulfur compounds have been found to inhibit mediators of the inflammatory response

Health Benefits - Protection of the cardiovascular system • Inhibition of cholesterol synthesis • Inhibition of platelet aggregation (thrombus---clot) • Inhibition of vascular smooth muscle cell (VSMC) proliferation • Inhibition of vascular cell adhesion molecules (Artherosclerosis+RA) • Hydrogen sulfide-mediated vasodilatory activity

Health Benefits - Anticancer activity • Effects on carcinogen metabolism (Inhibition of metabolic activation of carcinogens) • Induction of cell cycle arrest (DNA Damage, Repair) • Induction of apoptosis (Programmed cell death) (50 -70 billion cells/day) • Inhibition of angiogenesis (Cancer cells, new blood vesels)

Health Effects - Antimicrobial and Antifungal activity • Garlic extracts have been found to have antibacterial and antifungal properties • 1% ajoene cream to the skin twice daily was as effective in treating tinea pedis (fungal skin infection known as athlete’s foot) • natural killer (NK) cells), isolated from healthy adults supplemented with aged garlic extract, proliferated better in ex vivo culture than those from volunteers who consumed a placebo, suggesting a greater pathogen-fighting ability. • number of self-reported illnesses was similar between groups after 90 days of aged garlic extract or placebo supplementation, but aged garlic extract significantly reduced the severity of self-reported cold or flu symptoms

Health effects - Disease Prevention • a. Cardiovascular disease Øobservations that people living near the Mediterranean basin had lower mortality from cardiovascular disease. ØGarlic is a common ingredient in Mediterranean cuisine Øeffects of garlic supplementation on cardiovascular disease risk factors • Serum lipid profiles (HDL, LDL, Good Bad Cholesterol) • Atherosclerosis • Hypertension

Health effects - Prevention of Cancers • Gastric cancer (Helicobacter pylori (H. pylori) infection and gastric cancer) • Colorectal cancer • Other Cancers 50 patients with cancer (42 with liver cancer, seven with pancreatic cancer, and one with colon cancer), supplementation with 500 mg/day of aged garlic extract for six months failed to prevent quality of life deterioration caused by disease progression and chemotherapyassociated adverse effects

Safety - Adverse Effects • breath and body odor • Gastrointestinal symptoms have also been reported, including heartburn, abdominal pain, belching, nausea, vomiting, flatulence, constipation, and diarrhea • The most serious adverse effects associated with oral garlic supplementation are related to uncontrolled bleeding. • Garlic may also trigger allergic responses in some individuals, including asthma in people with occupational exposure to garlic powder or dust • Exposure of the skin to garlic has been reported to cause contact dermatitis in some individuals

Adverse effects : Pregnancy and lactation • No adverse pregnancy outcomes were reported in a study of Iranian women who took dehydrated garlic tablets (800 mg/day) for two months during the third trimester of pregnancy • Some evidence that garlic consumption alters the odor and possibly the flavor of breast milk

Assignments How are the following made? (2 MARKS) • Garlic Powder • Garlic Extract • Garlic Oil • Garlic Macerate Note: Write in steps. Give a diagram of the procedure. Give a photo of the product. Assignment is due next week…any delay will not win you any mark

The Mediterranean basin stretches c. 3, 800 km east to west from the tip of Portugal to the shores of Lebanon and c. 1, 000 km north to south from Italy to Morocco and Libya. Within the European Union, the Mediterranean Region encompasses seven Member States either partially (France, Portugal, Italy, Spain) or completely (Greece, Malta, Cyprus).