Estudos

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 ALLIUM SATIVUM
O alho como cardioprotetor

DESCRIÇÃO

Allium sativum é uma erva bulhosa, pequena, de odor forte e característico, utilizado como adjuvante no tratamento
da hiperlipidêmica, na prevenção da aterosclerose e no tratamento da hipertensão moderada.

MECANISMO DE AÇÃO

Allium sativum reduz os níveis plasmáticos de colesterol através do óxido dialildissulfeto, prevenindo aterosclerose,
reduzindo a “captação” dos lipídios pelas células do endotélio vascular. Também, possui ação antiplaquetária devido
a sua composição de alicina e os tiosulfinatos, que protege os eritrócitos da degradação de proteínas, perda de
deformidade e melhora a fragilidade osmótica, causados pela exposição das células ao H2O2. Além disso, a alicina
age como anticolesterolemico, inibindo a enzima HMG CoA redutase que está envolvida na síntese de colesterol
hepático. O Ajoeno, um dos componentes do alho, age através da inibição do tromboxano e dificulta a formação de
NO que em excesso forma peroxinitrito que pode oxidar LDL, induzindo agregação plaquetária.

INDICAÇÕES

 Antiplaquetário;
 Anti-inflamatório;
 Hiperglicemia e colesterolemia.

DOSE USUAL

Recomendação oral de 250 a 900mg ao dia de Allium sativum.

SUGESTÕES DE FÓRMULAS

Allium sativum................................................500mg Allium sativum................................................300mg

Synapsa™ (Bacopa monnieri) ext. padron......................300mg

Modo de uso: 1 dose ao dia. Modo de uso: 1 dose ao dia.

Indicação: prevenção da trombose. Indicação: prevenção da trombose e redução nos
níveis lipidêmicos.

Allium sativum................................................250mg Allium sativum................................................400mg

Garra do diabo (Harpagophytum procubens)............400mg Atorvastatina.......................................................20mg

Modo de uso: 1 dose por dia. Modo de uso: 1 dose ao dia.

Indicação: regulação dos níveis glicêmicos. Indicação: redução nos níveis lipidêmicos.

PRINCIPAIS REFERÊNCIAS
CAVAGNARO, PF; CAMARGO, A.; GALMARINI, CR et al. Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates
Content. Journal of Agricultural and Food Chemistry, 55 (4), 1280-1288. Disponível em: <10.1021 / jf062587s>. Acesso em 10 de Abril de 2019.

EIDI, A.; EIDI, M.; & ESMAEILI, E. Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats.
Phytomedicine, 13(9-10), 2006, p. 624-629. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0944711305002175>. Acesso em:
10 de Abril de 2019.
ALLIUM SATIVUM
ESTUDOS CLÍNICOS
Effect of cooking on garlic (Allium sativum) antiplatelet activity and thiosulfinates content.

ABSTRACT: The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that
may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity
(ivaa) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of
crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and
pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200 degrees c or immersing in
boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw
garlic), whereas heating for 6 min completely suppressed ivaa in uncrushed, but not in previously crushed, samples.
The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these
temperatures completely suppressed ivaa. Microwaved garlic had no effect on platelet aggregation. However,
increasing the concentration of garlic juice in the aggregation reaction had a positive ivaa dose response in crushed,
but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored
a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced ivaa was
always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are
responsible for the ivaa response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3)
the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount
consumed.

Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats

Abstract: Objective: The antidiabetic effect of garlic ethanolic extract (Allium sativum L.) was investigated in normal
and streptozotocin-induced diabetic rats. Research methods and procedure: In the present study, oral administration
of garlic extract (0.1, 0.25 and 0.5 g/kg body wt.) for 14 days on the level of serum glucose, total cholesterol,
triglycerides, urea, uric acid, creatinine, aspartate amino transferase (AST) and alanine amino transferase (ALT) in
normal and streptozotocin-induced diabetic rats were evaluated. Results: Oral administrations of the garlic extract
significantly decreased serum glucose, total cholesterol, triglycerides, urea, uric acid, creatinine, AST and ALT levels,
while increased serum insulin in diabetic rats but not in normal rats (p< 0.05). A comparison was made between the
action of garlic extract and glibenclamide (600 μg/kg), the known antidiabetic drug. The antidiabetic effect of the
extract was more effective than that observed with glibenclamide. Conclusion: It is concluded that the plant must be
considered as excellent candidate for future studies on diabetes mellitus.

The antiatherosclerotic effect of Allium sativum

Abstract: In a randomized, double-blind, placebo-controlled clinical trial, the plaque volumes in both carotid and
femoral arteries of 152 probationers were determined by B-mode ultrasound. Continuous intake of high-dose garlic
powder dragées reduced significantly the increase in arteriosclerotic plaque volume by 5–18% or even effected a
slight regression within the observational period of 48 months. Also the age-dependent representation of the plaque
volume shows an increase between 50 and 80 years that is diminished under garlic treatment by 6–13% related to 4
years. It seems even more important that with garlic application the plaque volume in the whole collective remained
practically constant within the age-span of 50–80 years. These results substantiated that not only a preventive but
possibly also a curative role in arteriosclerosis therapy (plaque regression) may be ascribed to garlic remedies.
Pharmacokinetic interaction of garlic and atorvastatin in dyslipidemic rats.

OBJECTIVE: To assess pharmacokinetic interaction of garlic with atorvastatin in dyslipidemic rats. MATERIALS AND
METHODS: Sprague Dawley rats with induced dyslipidemia were divided into five groups of eight rats each. Group 1
was given atorvastatin (10 mg/kg body weight (b.wt) orally), group 2 was given atorvastatin (10 mg/kg b.wt
orally)+garlic (1% w/w in feed), group 3 was maintained on atorvastatin (5 mg/kg b.wt orally)+garlic (0.5% w/w in
feed), group 4 was maintained on atorvastatin (7.5 mg/kg b.wt orally)+garlic (0.25% w/w in feed), and group 5 was
maintained on atorvastatin (2.5 mg/kg b.wt orally)+garlic (0.75% w/w in feed) for 12 weeks. Blood samples were
collected at predetermined time intervals for kinetic analysis after the first and last oral dosing of atorvastatin for single
and multiple dose studies, respectively. Plasma samples were assayed for atorvastatin concentration by High-
Performance Liquid Chromatography (HPLC) and then the concentration-time data were analyzed. RESULTS:
Maximum observed plasma concentration (C(max)), half-life, Area Under Plasma Concentration Time Curve (AUC),
and Mean Resident Time (MRT) were significantly (P<0.05) increased during multiple dose kinetic study and
elimination rate constant was significantly (P<0.05) decreased in comparison with their respective single-dose values,
while there was no significant difference in time to achieve maximum concentration (t(max)) in all groups during both
phases of the study. The highest values for kinetic parameters were observed in group 2 with correspondingly low
activity of Cytochrome P(450) (CYP(450)). CONCLUSION: The study revealed higher values [C(max), AUC, Area
Under The Moment Curve (AUMC), MRT, and half-life] of atorvastatin in garlic-treated groups.

REFERÊNCIAS
CAVAGNARO, PF; CAMARGO, A.; GALMARINI, CR et al. Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates
Content. Journal of Agricultural and Food Chemistry, 55 (4), 1280-1288. Disponível em: <10.1021 / jf062587s>. Acesso em 10 de Abril de 2019.

EIDI, A.; EIDI, M.; & ESMAEILI, E. Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats.
Phytomedicine, 13(9-10), 2006, p. 624-629. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0944711305002175>. Acesso em:
10 de Abril de 2019.
KOSCIELNY, J.; KLÜSSENDORF, D., LATZA, R. et al. The antiatherosclerotic effect of Allium sativum. Atherosclerosis, 144(1), 1999, p. 237-249.
Disponível em: < https://www.sciencedirect.com/science/article/pii/S002191509900060X> Acesso em: 10 de Abril de 2019.

REDDY, G Dilip; REDDY, A. Gopala; RAO, G.S. et al. “Pharmacokinetic interaction of garlic and atorvastatin in dyslipidemic rats.” Indian journal of
pharmacology vol. 44,2 (2012): 246-52. Disponível em: <10.4103/0253-7613.93860>. Acesso em 10 de Abril de 2019.