CONSTITUENTS OF GARLIC (Allium sativum) AND THEIR EFFICACY ON DIABETES

Hina Yasin, S.Sidra Batool, M.Arsalan*, Ramsha Shahab, Nabeel Khan, Dow College of Pharmacy, DUHS, Karachi, ABSTRACT: Diabetes affects a large segment of the population worldwide, and the prevalence of this disease is rapidly increasing. Despite the availability of medication for diabetes, traditional remedies are desirable and are currently being investigated. Garlic (Allium sativum), has been reported to have antidiabetic activity. Evidence suggests that garlic is anti oxidative, anti-inflammatory, and antiglycative properties, due to which garlic play an important role in preventing diabetes progression and the development of diabetes-related complications. Large-scale clinical studies with diabetic patients are warranted to confirm the usefulness of garlic in the treatment and prevention of this disease. Key words: Garlic (Allium sativum), Allicin, Anti-diabetic. INTRODUCTION: There are many ongoing researches as well to test the anti-diabetic property present in garlic. Garlic (Allium sativum) is a member of the Liliaceae family, is one of the most popular herbs used worldwide to reduce various risk factors associated with several diseases
[1][2][3][4][5][6][7]

. In history, . Modern

garlic has been used in traditional folk medicine as a natural cure for diabetes scientific research also lends support to this traditional use

[8] [9][10][11][12]

[13][14][15][16][17][18][19]

. Garlic contains 0.1-

0.36% of a volatile oil, 33 sulfur compounds like aliin, allicin: anti microbial effect, ajoene: anti thrombosis, anti microbial, cholestrol lowering activities, potent as aspirin, allylpropl diallyl trisulfide sallylcysteine: retarded the growth of of chemically induced and transplantable tumor vinyldithiines S-allylmercaptocystein[20][21][22] [23][24][25][26][27][28][29].

Allicin

METHODOLOGY: This study is a review article which is composed after conducting a literature based survey from the year 1986 to 2011. Atleast 20 articles were selected and studied thoroughly, collecting from different sources like Pubmed, American journal of medicine (amjmed), New England journal of medicine (nejm), Google scholar, Journal of medicinal plant research.

DISCUSSION: There are many sulfur containing compounds in garlic. One of them is S-allyl cysteine sulphoxide (SACS), which is the precursor of allicin and garlic oil and has been found to show significant ant diabetic effects in alloxan (an agent that causes diabetes mellitus type II) diabetic rats [30][31][32]
[33][34][35][36][37][38]

. Administration of allicin in a dose of 200 mg/kg body weight decreased the

concentration of serum lipids and blood glucose level in rats significantly[39][40][41][42][43][44][45]. In a research conducted on a human population in Pakistan, Garlic was found to be effective in improving the glycemic control at all doses whereas Exceedingly significant decrease in blood glucose level was observed at the higher doses of 900, 1200 and 1500 mg[46][47][48][49][50][51][52].

Oral administrations of the garlic extract decreased serum glucose, total cholesterol, and many other enzyme rats levels, while increased serum insulin in diabetic rats but not in normal
[53][54][55][56][57][59][60][61][62][63]

. In a comparative study between the action of garlic extract and

glibenclamide (600 mg/kg), the anti-diabetic effect of the extract was more effective than that observed with glibenclamide[64][65][66][67][68][69][70][71][72][73]. Research data of another study also concludes that the use of garlic extract is beneficial in lowering the blood glucose and cholesterol

level as well as in lowering many enzymes levels in blood. It also increases the level of insulin in blood and this study compared garlic extract with an anti-diabetic agent i.e., Gliclazide[74][75][76][78][79][80][81][82][83][84][85][86][87][88][89].

It was suggested in a study that allicin works as a sulfhydryl donor to prevent degradation of insulin, but no direct evidence was then produced concerning this hypothesis. This however shows the effect of garlic on diabetes [90] [91][92][93][94][95][96][97][98][99][100].

The hypoglycaemic action of garlic could possibly be due to an increase in pancreatic secretion of insulin from -cells, release of bound insulin[101][102][103][104][105][106][107][108][109]. It has been previously suggested that garlic (allicin) can enhance serum insulin by effectively combining with compounds like cysteine, which would spare insulin from SH group reactions which are a common cause of insulin inactivation[110][112][113][114][115][116][117][118][119].

CONCLUSION: It is concluded from the researches that the garlic (Allium Sativum) can be considered as an excellent anti-diabetic agent when a safe amount of garlic is taken it can help in lowering the blood sugar level and may also keep it in normal range i.e., between (80-110)mg/dL. It should also be considered that an excess intake of garlic can cause cardio vascular diseases[120][121][122][123][124][125][126][127][128].

ACKNOWLEDGEMENT: The guidance provided by Miss Fakhsheena Anjum and Dr. Sana Shamim for this research is sincerely acknowledged. And also the help provided by Mahirah Naz, Yamna Zehra, Fatima Zehra, Maria Zakir, Hanan Tariq, Nayab Zehra is Acknowledged.

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