• Admin Login
    View Item 
    •   Home
    • Research Institute in Healthcare Science
    • Research Institute in Healthcare Science
    • View Item
    •   Home
    • Research Institute in Healthcare Science
    • Research Institute in Healthcare Science
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of WIRECommunitiesTitleAuthorsIssue DateSubmit DateSubjectsTypesJournalDepartmentPublisherThis CollectionTitleAuthorsIssue DateSubmit DateSubjectsTypesJournalDepartmentPublisher

    Administrators

    Admin Login

    Local Links

    AboutThe University LibraryOpen Access Publications PolicyDeposit LicenceCOREWIRE Copyright and Reuse Information

    Statistics

    Display statistics

    Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori.

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Average rating
     
       votes
    Cast your vote
    You can rate an item by clicking the amount of stars they wish to award to this item. When enough users have cast their vote on this item, the average rating will also be shown.
    Star rating
     
    Your vote was cast
    Thank you for your feedback
    Authors
    O'Gara, Elizabeth A.
    Hill, David J.
    Maslin, David J.
    Issue Date
    2000
    
    Metadata
    Show full item record
    Abstract
    Chronic Helicobacter pylori disease is reduced with Allium vegetable intake. This study was designed to assess the in vivo anti-H. pylori potential of a variety of garlic substances. The garlic materials all showed substantial but widely differing anti-H. pylori effects against all strains and isolates tested. The MICs (range, 8 to 32 microg/ml) and minimum bactericidal concentrations (MBCs) (range, 16 to 32 microg/ml) of undiluted garlic oil (GO) were smaller than those of garlic powder (GP) (MIC range, 250 to 500 microg/ml; MBC range, 250 to 500 microg/ml) but greater than the MIC of allicin (4. 0 microg/ml) (Table 2) present in GP. Allicin (MIC, 6 microg/ml; MBC, 6 microg/ml) was more potent than diallyl disulfide (MIC range, 100 to 200 microg/ml; MBC range, 100 to 200 microg/ml), its corresponding sulfide, but of a strength similar to that of diallyl tetrasulfide (MIC range, 3 to 6 microg/ml; MBC range, 3 to 6 microg/ml). Antimicrobial activity of the diallyl sulfides increased with the number of sulfur atoms. Time course viability studies and microscopy showed dose-dependent anti-H. pylori effects with undiluted GO, GP, allicin, and diallyl trisulfide after a lag phase of ca. 1 to 2 h. Substantial in vitro anti-H. pylori effects of pure GO and GP and their diallyl sulfur components exist, suggesting their potential for in vivo clinical use against H. pylori infections.
    Citation
    Applied and Environmental Microbiology, 66(5): 2269-2273
    Publisher
    American Society for Microbiology
    Journal
    Applied and Environmental Microbiology
    URI
    http://hdl.handle.net/2436/29585
    PubMed ID
    10788416
    Additional Links
    http://aem.asm.org/cgi/content/full/66/5/2269?view=long&pmid=10788416
    Type
    Journal article
    Language
    en
    ISSN
    0099-2240
    Collections
    Research Institute in Healthcare Science

    entitlement

    Related articles

    • Effects of garlic compounds diallyl sulfide and diallyl disulfide on arylamine N-acetyltransferase activity in strains of Helicobacter pylori from peptic ulcer patients.
    • Authors: Chung JG, Chen GW, Wu LT, Chang HL, Lin JG, Yeh CC, Wang TF
    • Issue date: 1998
    • Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder.
    • Authors: Ross ZM, O'Gara EA, Hill DJ, Sleightholme HV, Maslin DJ
    • Issue date: 2001 Jan
    • Post-harvest control of gray mold in table grapes using volatile sulfur compounds from Allium sativum.
    • Authors: Gándara-Ledezma A, Corrales-Maldonado C, Rivera-Domínguez M, Martínez-Téllez MÁ, Vargas-Arispuro I
    • Issue date: 2015 Feb
    • In-vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oils.
    • Authors: Tsao SM, Yin MC
    • Issue date: 2001 Jul
    • The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L.
    • Authors: Casella S, Leonardi M, Melai B, Fratini F, Pistelli L
    • Issue date: 2013 Mar

    DSpace software (copyright © 2002 - 2021)  DuraSpace
    Quick Guide | Contact Us
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.