Although health benefits of garlic are frequently reported, excessive intake can have harmful effects.
In a rat study, allicin, the main pungent ingredient in garlic, was found to be an activator of TRPA1.
The neurons released neurotransmitters in the spinal cord to generate pain signals and released
neuropeptides at the site of sensory nerve activation, resulting in vasodilation as well as
inflammation. [2] Other side effects include headache, itching garlic odor on breath and skin,
occasional allergic reactions, stomach disorders and diarrhea, decrease in serum protein and calcium
levels, association with bronchial asthma, contact dermatitis and complaints of garlic smell [5A]
Garlic preparations vary in concentration and in the number of active compounds they contain. Thus,
quality control is an important consideration when foods such as garlic are considered for use as a
cancer-fighting agent.
Does garlic have benefits on lipid profiles?Garlic powder may benefit high triacylglycerol concentration. Turner B et al from Dansk Droge,
Ishoj, Denmark also found that there was no significant differences between the garlic and placebo
groups in term of total serum cholesterol concentration, LDL-cholesterol, HDL-cholesterol and
triacylglycerol concentrations, blood pressure and arterial stiffnessin a 12-week randomised,
double-blind, placebo-controlled trial. However, they found that garlic powder was associated with a
12% decrease in triacylglycerol concentration. I[6A] Tanamai J et al at Lerdsin Hospital, Thailand also
found that there were no significant differences in the total serum cholesterol levels between the
group dosed with garlic tablet (enteric-coated) and that dosed with placebo tablet. [5A] This may be
also an indication of the importance of the dosage form preparation and study design.
Is garlic antimicrobial?A lot of people think that garlic can kill germs... But, Fuselli SR et al from Universidad Nacional de Mar
del Plata, Funes, Argentina have different opinion after they finished their study on the microbial
growth of garlic (Allium sativum L.) during storage. They found that Penicillium spp., Monilia spp.,
Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides and yeasts grow from garlic.
And they found penicillium spp., Monilia spp., Lactobacillus brevis and yeasts from dry garlic. [7A]
In a rat study, allicin, the main pungent ingredient in garlic, was found to be an activator of TRPA1.
The neurons released neurotransmitters in the spinal cord to generate pain signals and released
neuropeptides at the site of sensory nerve activation, resulting in vasodilation as well as
inflammation. [2] Other side effects include headache, itching garlic odor on breath and skin,
occasional allergic reactions, stomach disorders and diarrhea, decrease in serum protein and calcium
levels, association with bronchial asthma, contact dermatitis and complaints of garlic smell [5A]
Garlic preparations vary in concentration and in the number of active compounds they contain. Thus,
quality control is an important consideration when foods such as garlic are considered for use as a
cancer-fighting agent.
Does garlic have benefits on lipid profiles?Garlic powder may benefit high triacylglycerol concentration. Turner B et al from Dansk Droge,
Ishoj, Denmark also found that there was no significant differences between the garlic and placebo
groups in term of total serum cholesterol concentration, LDL-cholesterol, HDL-cholesterol and
triacylglycerol concentrations, blood pressure and arterial stiffnessin a 12-week randomised,
double-blind, placebo-controlled trial. However, they found that garlic powder was associated with a
12% decrease in triacylglycerol concentration. I[6A] Tanamai J et al at Lerdsin Hospital, Thailand also
found that there were no significant differences in the total serum cholesterol levels between the
group dosed with garlic tablet (enteric-coated) and that dosed with placebo tablet. [5A] This may be
also an indication of the importance of the dosage form preparation and study design.
Is garlic antimicrobial?A lot of people think that garlic can kill germs... But, Fuselli SR et al from Universidad Nacional de Mar
del Plata, Funes, Argentina have different opinion after they finished their study on the microbial
growth of garlic (Allium sativum L.) during storage. They found that Penicillium spp., Monilia spp.,
Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides and yeasts grow from garlic.
And they found penicillium spp., Monilia spp., Lactobacillus brevis and yeasts from dry garlic. [7A]
No comments:
Post a Comment