Boullin:

Garlic as a platelet inhibitor.

LANCET (1981 Apr 4) 1(8223):776-7

Bruce A

[Onion and garlic in medicine--a review. Many effects but doubtful use in health food preparations]

In: Lakartidningen (1992 Apr 1) 89(14):1189-90, 1193

Caldwell SH Jeffers LJ Narula OS Lang EA Reddy KR Schiff ER

Ancient remedies revisited: does Allium sativum (garlic) palliate the hepatopulmonary syndrome?

In: J Clin Gastroenterol (1992 Oct) 15(3):248-50

Calvey EM Roach JA Block E

Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.

In: J Chromatogr Sci (1994 Mar) 32(3):93-6

Chen J

The antimutagenic and anticarcinogenic effects of tea, garlic and other natural foods in China: a review.

In: Biomed Environ Sci (1992 Mar) 5(1):1-17

Croci CA Arguello JA Orioli GA

Biochemical changes in garlic (Allium sativum L.) during storage following gamma-irradiation.

In: Int J Radiat Biol (1994 Feb) 65(2):263-6

Chutani SK Bordia A: The effect of fried versus raw garlic on fibrinolytic activity in man.

ATHEROSCLEROSIS 1981 Feb-Mar; 38(3-4):417-21

The effect of fried and raw garlic on blood fibrinolytic activity has been compared in 20 patients with ischaemic heart disease. Three blood samples were collected on the first day of the study and similarly on the 2nd and 7th days after garlic administration, either in raw or fried form. Fibrinolytic activity increased by 72% and 63% within 6 h of administration of raw or fried garlic, respectively. The elevated levels were maintained up to 12 h. In the second part of the study, raw or fried garlic was administered for 4 weeks to patients with ischaemic heart disease and fibrinolytic activity was measured at weekly intervals. It showed a sustained increase, rising to 84.8% at the end of 28th day when raw garlic was administered. Similarly, with fried garlic the rise was 72%. The study shows that: (i) both raw and fried garlic significantly enhance fibrinolytic activity (FA); (ii) garlic enhances FA within hours of administration; (iii) FA continues to rise with continued administration of garlic; (iv) frying removes the strong acrid smell of garlic, but preserves its useful effect on FA.

Dalvi RR

Alterations in hepatic phase I and phase II biotransformation enzymes by garlic oil in rats.

In: Toxicol Lett (1992 May) 60(3):299-305

Das T Choudhury A Sharma A Talukder G

Modification of clastogenicity of three known clastogens by garlic extract in mice in vivo.

In: Environ Mol Mutagen (1993) 21(4):383-8

A crude extract of Allium sativum (100 mg/kg b.w./day) was administered orally to Swiss albino mice with a normal diet for 30 days. Sodium arsenite, a known cytotoxic agent, was given subcutaneously in normal saline to mice (0.1 mg/kg b.w. = 1/50 of LD-50) on days 7, 14, 21 and 30 of experiments. Chromosomal studies were conducted on bone marrow preparations following the colchicine-air-drying Giemsa schedule. The frequency of chromosomal aberrations was significantly lower in animals maintained on crude plant extract as a dietary supplement during exposure to sodium arsenite as compared to those treated with arsenite alone. A crude extract of Allium sativum thus protects against the clastogenicity of sodium arsenite.