Recently it has been reported that garlic extract inhibits LDL Oxidation and minimize oxidized LDL-induced cell injury. In this study, the antioxidant effects of garlic were further examined by determining changes in serum levels of lipids and lipoproteins and also blood pressure in normal individuals following receiving garlic powder.Serum levels of lipids and lipoproteins (cholesterol, Triglyceride, LDL-c and HDL-c) and blood pressure were measured in thirty one apparently healthy male students between 21-25 years old. An the students were nonsmoker living in university residency with similar nutritional status. the students received garlic powder (3/400 mg/d) (each Dose equivalent to 1000 microgram Allicin) for four weaks. Then measurement of the parameters was repeated and the results were compared with those of obtained at the banging. Cholesterol, Triglyceride and HDL-c were measured by standard enzgmatic methods. Total lipids were determined calorimetrically using phosphoric Acid-Vanllin Reaction and LDL-c Calculated by Friedewald formula and blood pressure was measured with standard method. Using test the results obtained before and after taking garlic powder were compared with each others. Reduction in the serum levels of total cholesterol triglyceride, LDL-c, tolal lipids and elevation in the levels of HDL-c and in the HDL-c/LDL-c ratio were observed but only in the cases of total lipids and HPL-c/LDL-c ratio the changes were significant (P<0.05 in both cases). Comparing the results of blood pressures although reduction in systolic and diastolic pressures was noticed but it was not significant (P>0.05).Since elevation in the Levels of total Lipids and ratio of HDL-c/LDL-c may promote atherosclerosis garlic may thus be useful for the prevention of atherosclerosis and cardiovascular diseases by reducing formation of oxidized lipids and altering their metabolism.

This study assesses the antimicrobial effect of chloroformic extract of garlic (Allicin) on strains of mycobacterium tuberculosis. A standard H37RV isolate and isolates from patients with drug resistant pulmonary tuberculosis were used. A strain sensitive to 4 drugs (rifampin, isoniazid, ethambutol, and streptomycin), resistant to the four drugs, resistant to two drugs, and a strain resistant to one drug, were used. The antimicrobial effect was tested invitro with minimum inhibitory concentrations of the chloroformic extract of garlic on the mycobacteria. Middel Broke 7H10 agar medium with 1:128 dilution or 1mg/ml concentrations of chloroformic extract of garlic were used. Our study showed that garlic extract is effective in inhibiting growth of not only drug sensitive, but also drug resistant isolates of mycobacterium tuberculosis.

BACKGROUND AND OBJECTIVE: Garlic is one of the oldest plants that has been used for prevention and treatment of different diseases. Also, pseudomonas aeroginosa is the most important form of human pathogens that is resistant to many different antibiotics and makes some problems in treatment. This study was done to evaluate the effect of garlic and its extract on pseudomonas aeroginosa.METHODS: The standard strain of pseudomonas aeroginosa was prepared and after providing cloves of garlic with different weights (0.5, 1, 1.5 and 2 gr) as raw, frozen and cooked and also preparing microbial suspension from samples equal with macfarland solution (0.5), bacteria was cultured on MH agar and cloves of garlic was put on that and then incubated. Garlic extract with different concentrations (30, 40, 50, 60 and 70 mg/ml) were affected by Nathan agar well diffusion method. Disk-diffusion method was done for determining the sensitivity and resistance of bacteria. FINDINGS: Garlic extract with 40 and 35 mg/ml concentrations had bactericidal and bacteriostatic effects on the standard strain of pseudomonas aeroginosa. Also, cloves of garlic with different weight cause the growth inhibition of bacteria but cooked cloves had the least effect on bacteria.CONCLUSION: Garlic extract with 50 mg/ml concentration cause zone of growth inhibition that is equivalent to the disk of gentamicin (10 microgram). Since, cloves of garlic especially frozen one cause to growth inhibition of bacteria, it is recommended to do more researches about the effective concentration of allicin on pathogens and use of soap, cream and ointment for disinfection of wounds.

Introduction: The most important virulence factor of Brucella is related to its capability of intraphagocytic survival. Brucella with this ability,causes persistant infection in host. Garlic extract, because of has organosulfur compounds such as allicin, has antimicrobial activity. The aim of this study was to investigate the effect of garlic choloroformic extract on intramacrophage Brucella spp. Material and Methods: In this study, garlic choloroform was extracted and the quantity of allicin calculated with HPLC; then effect of the extract on intramacrophage survival of B.melitensis Rev1 and B.abortus S19 was studied on cell culture of mouse peritoneal macrophages. Results: Results indicated that the extract was effective and eradicated intramacrophage Brucella in 1:40 (equal to 439 microgram per ml allicin), 1:80 (equal to 218 microgram per ml allicin) and 1:160 (equal to 128 microgram per ml allicin) extract dilutions after 24 hours. Conclusion: Attention must be paid to antimicrobial effect of garlic on intramacrophage Brucella which, seems to be useful in treatment of brucellosis.

History and Aims: Brucellosis is a common disease between animal and human. Side effects of brucellosis treatment regime need to find new antimicrobial agents. Garlic has many compositions such as allicin. Allicin is the most important compound of garlic with antimicrobial activity. Material and Methods: In this study choloroformic extract of garlic was prepared and quantity of allicin calculated. MIC and MBC for two strains, B.melitensis Rev1 and B.abortus S19 calculated with both macrodilution and agar diffusion (agar well) methods. Results and Discussions: Results indicated that 1:160 dilution of extract (128 microgram per ml allicin) was MIC and 1:80 (218 microgram per ml allicin) was MBC for each strains Rev1 and S19.    

Brucella under effects of agents such as penicillin, glycin and some hormones could convert to L-form. L-forms are possible during disease or latent brucellosis and interfering in renew relapsing disease. Garlic is a medicine plant that allicin the most important antimicrobial, is its compound. In this study after garlic choloroformic extract prepared and quantity of allicin calculated; MIC and MBC for two strains (B.melitensis Rev1 and B.abortus S19) was calculated. Effect of extract on Brucella morphology in subMIC concentrations; effect of time and temperature on extract activity and antimicrobial effect of extract with sucrose were studied. Results indicated that antimicrobial effect of allicin is temperature independent and showing its effect on bacteria in two hours. Also L-forms were not isolated in subMIC concentrations.

Background: fibrinolytic agents like streptokinase (SK) and urokinase (UK) are urgent treatment of thromboembolism. Besides thrombolysis, these medications have side effect like: generalized lytic state, serum fibrinogen decrease, effect on body hemostasis and life threatening bleedings, allergic reaction and urticaria. Studies have shown that some patients don’t response to SK, for example patients that have used SK one or two times or patients with streptococcal disease. Objective: In this study, we studied the fibrinolytic activity of Amirkabiria odoratissima mozaffarian to find the natural compounds that can be used in treatment of thromboembolism. Method: Polyphenolic extract and the essential oil were prepared. Then essential oil was analyzed by G C. Mass. Fibrinolytic effects of SK (as positive control and comparison), extract and essential oil of Amirkabiria odoratissima mozaffarian was studied by flourimetric method. At first fibrinogen was labeled with FITC (Flourescein Isothiocyanate) and then labeled thrombus was produced in plasma with calcium ion. Then SK (100-1000 unit/ml) and essential oil at V/V dilutions of (1/1, 1/10, 1/100, 1/1000) and extract (1/1, 1/10, 1/100, 1/1000) was added and after 15, 30, 60 min, fluorescence was measured. Results: Results showed linear relationship between fluorescence and SK concentration between 300-700 unit/μl. Essential oil of Amirkabiria odoratissima mozaffarian was effective in thrombolytic agent. Conclusion: Results has shown that Amirkabiria odoratissima mozaffarian extract has considerable fibrinolytic effects. So, study of different fractions of this plant extract and isolation and purification of the active fibrinolytic component is recommended.

Introduction: Garlic contains various constituents including carbohydrates, vitamins, allicine, etc. Allicine is the most important constituent owing to its various antibiotic properties, including fungicidal effects. Candida albicans is an opportunistic fungus and transforms into pathogenic form in favorable conditions, causing fungal disease. Macrophages act against these fungi in two ways, namely oxidative and non-oxidative. Materials and methods: In this experiment, allicine was extracted chloroformically from the Hamedan garlic. Then 10 µl alicine was added to a group of macrophages cultured in microplate as the experimental sample and none was added to the control group. Candida albicans was added to both plates and finally the colonies were counted after cultivation on the SCC medium.Results: The results showed that macrophages cultured with allicine had greater ingestion score than the control group.Discussion: Given the incidence of candidal diseases, especially those caused by candida albicans, it is necessary to prevent and cure such diseases through increasing the ingestion of macrophage and enhancing their activity via natural substances such as allicine.