The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Larry D. Lawson - One of the best experts on this subject based on the ideXlab platform.
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effect of raw Garlic vs commercial Garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia a randomized clinical trial
JAMA Internal Medicine, 2007Co-Authors: Christopher D Gardner, Larry D. Lawson, Eric Block, Lorraine M Chatterjee, Alexandre Kiazand, Raymond R Balise, Helena C KraemerAbstract: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. Clinical Trial Registry http://clinicaltrials.gov identifier:NCT00056511
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antimicrobial effects of allium sativum l Garlic allium ampeloprasum l elephant Garlic and allium cepa l onion Garlic compounds and commercial Garlic supplement products
Phytotherapy Research, 1991Co-Authors: Bronwyn G. Hughes, Larry D. LawsonAbstract:Diallyl thiosulphinate (allicin), methyl allyl thiosulphinate, and allyl methyl thiosulphinate found in aqueous Garlic clove and powder homogenates showed in vitro antibacterial and antifungal activities while Garlic polar compounds, including alliin, did not. E/Z-ajoene, a minor but water-soluble transformation product of allicin found in vegetable oil-macerates of Garlic, demonstrated anticandidal activity. Garlic showed greater antibacterial and antifungal activities than a number of onion types. Garlic and elephant Garlic clove homogenates demonstrated similar activity. The anticandidal activities of commercially available Garlic supplement products corresponded in general to the activities known for the chemical compounds found in the products.
Oh Cheon Gweon - One of the best experts on this subject based on the ideXlab platform.
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comparison of phenolic acids and flavonoids in black Garlic at different thermal processing steps
Journal of Functional Foods, 2013Co-Authors: Jisang Kim, Okju Kang, Oh Cheon GweonAbstract:Abstract The phenolic acid and the flavonoid constituents of Garlic subjected to different thermal processing steps were examined. Black Garlic was produced in a ripening chamber by using a programmed stepwise heating schedule, as follows. Step 1: 90 °C and 100% RH for 34 h; Step 2: 60 °C and 60% RH for 6 h; Step 3: 75 °C and 70% RH for 48 h; Step 4: 70 °C and 60% RH for 60 h; Step 5: 65 °C and 50% RH for 192 h. The results of the present investigations showed that thermal processing affected quantities of each phenolic acid and flavonoid component. The total phenolic content (TPC) and total flavonoid content (TFC) of the Garlic subjected to different thermal processing steps were higher than those of fresh Garlic. In particular, the black Garlic cloves ripened using Step 1 (BG1), black Garlic cloves ripened using Step 2 (BG2), black Garlic cloves ripened using Step 3 (BG3), and black Garlic cloves ripened using Step 5 (BG5) samples exhibited levels of TPC that were higher than the TFC, while the TFC in the fresh Garlic (FG) and black Garlic cloves ripened using Step 4 (BG4) samples were higher than the TPCs. Hydroxycinnamic acid derivatives were found to be the major phenolic acids of Garlic at different processing steps. Among the four major flavonoid subgroups in Garlic, flavanols were found at the highest concentrations followed by flavanones and flavones, except in the FG sample.
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antioxidant effect of Garlic and aged black Garlic in animal model of type 2 diabetes mellitus
Nutrition Research and Practice, 2009Co-Authors: Young Min Lee, Minjung Kang, Oh Cheon Gweon, Yeong Ju Seo, M J Kim, Jungin KimAbstract:Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of Garlic and aged black Garlic in animal model of type 2 diabetes. The antioxidant activity of Garlic and aged black Garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried Garlic or aged black Garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of Garlic and aged black Garlic were 13.3 ± 0.5 and 59.2 ± 0.8 µmol/g wet weight, respectively. Consumption of aged black Garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the Garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of Garlic and aged black Garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black Garlic group was increased compared with the control group. These results show that aged black Garlic exerts stronger antioxidant activity than Garlic in vitro and in vivo, suggesting Garlic and aged black Garlic, to a greater extent, could be useful in preventing diabetic complications.
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effect of Garlic and aged black Garlic on hyperglycemia and dyslipidemia in animal model of type 2 diabetes mellitus
Journal of Food Science and Nutrition, 2009Co-Authors: Yeong Ju Seo, Minjung Kang, Young Min Lee, Oh Cheon Gweon, Jungin KimAbstract:Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of Garlic and aged black Garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried Garlic or aged black Garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of Garlic and aged black Garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in Garlic group compared with control group (p＜0.05). Consumption of aged black Garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black Garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that Garlic exerts hypoglycemic and hypocholesterolemic effect and aged black Garlic improved insulin sensitivity and dyslipidemia in db/db mice.
Jungin Kim - One of the best experts on this subject based on the ideXlab platform.
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antioxidant effect of Garlic and aged black Garlic in animal model of type 2 diabetes mellitus
Nutrition Research and Practice, 2009Co-Authors: Young Min Lee, Minjung Kang, Oh Cheon Gweon, Yeong Ju Seo, M J Kim, Jungin KimAbstract:Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of Garlic and aged black Garlic in animal model of type 2 diabetes. The antioxidant activity of Garlic and aged black Garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried Garlic or aged black Garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of Garlic and aged black Garlic were 13.3 ± 0.5 and 59.2 ± 0.8 µmol/g wet weight, respectively. Consumption of aged black Garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the Garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of Garlic and aged black Garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black Garlic group was increased compared with the control group. These results show that aged black Garlic exerts stronger antioxidant activity than Garlic in vitro and in vivo, suggesting Garlic and aged black Garlic, to a greater extent, could be useful in preventing diabetic complications.
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effect of Garlic and aged black Garlic on hyperglycemia and dyslipidemia in animal model of type 2 diabetes mellitus
Journal of Food Science and Nutrition, 2009Co-Authors: Yeong Ju Seo, Minjung Kang, Young Min Lee, Oh Cheon Gweon, Jungin KimAbstract:Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of Garlic and aged black Garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried Garlic or aged black Garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of Garlic and aged black Garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in Garlic group compared with control group (p＜0.05). Consumption of aged black Garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black Garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that Garlic exerts hypoglycemic and hypocholesterolemic effect and aged black Garlic improved insulin sensitivity and dyslipidemia in db/db mice.
Young Min Lee - One of the best experts on this subject based on the ideXlab platform.
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antioxidant effect of Garlic and aged black Garlic in animal model of type 2 diabetes mellitus
Nutrition Research and Practice, 2009Co-Authors: Young Min Lee, Minjung Kang, Oh Cheon Gweon, Yeong Ju Seo, M J Kim, Jungin KimAbstract:Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of Garlic and aged black Garlic in animal model of type 2 diabetes. The antioxidant activity of Garlic and aged black Garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried Garlic or aged black Garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of Garlic and aged black Garlic were 13.3 ± 0.5 and 59.2 ± 0.8 µmol/g wet weight, respectively. Consumption of aged black Garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the Garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of Garlic and aged black Garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black Garlic group was increased compared with the control group. These results show that aged black Garlic exerts stronger antioxidant activity than Garlic in vitro and in vivo, suggesting Garlic and aged black Garlic, to a greater extent, could be useful in preventing diabetic complications.
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effect of Garlic and aged black Garlic on hyperglycemia and dyslipidemia in animal model of type 2 diabetes mellitus
Journal of Food Science and Nutrition, 2009Co-Authors: Yeong Ju Seo, Minjung Kang, Young Min Lee, Oh Cheon Gweon, Jungin KimAbstract:Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of Garlic and aged black Garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried Garlic or aged black Garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of Garlic and aged black Garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in Garlic group compared with control group (p＜0.05). Consumption of aged black Garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black Garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that Garlic exerts hypoglycemic and hypocholesterolemic effect and aged black Garlic improved insulin sensitivity and dyslipidemia in db/db mice.
M Yoo - One of the best experts on this subject based on the ideXlab platform.
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comparative studies of bioactive organosulphur compounds and antioxidant activities in Garlic allium sativum l elephant Garlic allium ampeloprasum l and onion allium cepa l
Natural Product Research, 2018Co-Authors: Sugwan Kim, Dbi Kim, W Jin, Jinho Park, W Yoon, Yongsuk Lee, Su Hwa Lee, Ohwan Lee, Donghoon Shin, M YooAbstract:AbstractWe evaluated organosulphur compounds in Allium vegetables, including Garlic, elephant Garlic and onion, using high-performance liquid chromatography. Among organosulphur compounds, elephant Garlic had considerable γ-glutamyl peptides, and Garlic had the highest alliin content. Onion had low level of organosulphur compounds than did elephant Garlic and Garlic. In addition, antioxidant capacities were evaluated by oxygen radical absorbance capacity (ORAC) values and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay. The results showed that Garlic had the highest antioxidant capacity, followed by elephant Garlic and onion. Furthermore, a positive correlation was observed between antioxidant activities and organosulphur compounds (R > 0.77). Therefore, our results indicate that there was a close relationship between antioxidant capacity and organosulphur compounds in Allium vegetables.
