Administration of ethanol (95%) extract (45 mg/kg body wt/day for 28 days) of garlic (A. sativum) to alloxan induced diabetic (ALX-D) mice significantly lowered the serum glucose levels, nociceptive response in tail-flick, hotplate, allodynia, formalin test and relative thickness, weight of hind paw in formalin induced Paw oedema test, over 28 days, thus, showing the reversal trend in hyperglycemia and hyperalgesia compared to ALX-D mice. The reversal of hyperglycemia and hyperalgesia was progressive and more effective as duration of extract administration increased. The results suggest therapeutic potential of ethanol extract of garlic for anti-hyperglycemic and anti-nociceptive effects in diabetes.

To investigate the effect of aged garlic extract (AGE) on stress induced hyperglycemia

Effect of aged garlic extract (AGE) on hyperglycemia induced by immobilization stress in mice]

The effect of aged garlic extract (AGE) on stress induced hyperglycemia was investigated using the immobilization stress model in mice. After the exposure to immobilization stress for 16 hr per day for 2 consecutive days, the adrenal glands of the mice hypertrophied, and their serum glucose level and corticosterone secretion became elevated, but insulin secretion did not change. These results suggest that the elevation of serum glucose was probably due to the stimulation of the pituitary-adrenocortical axis by the stress. Pretreatment of AGE (5 and 10 ml/kg, p.o.) significantly prevented adrenal hypertrophy, hyperglycemia and elevation of corticosterone, but did not alter serum insulin level. The efficacy of AGE was the same as that of diazepam (5 mg/kg, p.o.). From these results, it is suggested that AGE may prevent stress-induced hyperglycemia, which is the risk of suffering from diabetes mellitus and its progression.

To find out whether individuals with blood pressures on the lower side consume more garlic in their diets

Effect of dietary garlic (Allium Sativum) on the blood pressure in humans - a pilot study

Department of Community Health Sciences, Community Health Centre, Aga Khan University, Karachi

To find out whether individuals with blood pressures on the lower side consume more garlic in their diets. A pilot study to make grounds for more elaborate future trials. A questionnaire was developed in order to estimate the dietary intake of garlic per person per month and to record three blood pressure readings on each individual. It was administered to 101 adult subjects, presenting to the Family Practice Centre of a hospital in the city of Karachi, Pakistan. The various demographic parameters including age, sex, marital status and education were recorded. Those subjects found to be overweight, with known history of hypertension, diabetes mellitus, ischaemic heart disease, and smoking and on medications, which effect blood pressure, were excluded from the study. This was done to remove the effect of confounding variables on Blood Pressure. The data was entered into the epi-info program and the analysis was done using the SPSS software. An average garlic use of 134 grams per case per month was found. 67% of the subjects used garlic in cooked food while the rest used either in the raw form or in pickles. 59% thought that dietary use of garlic is healthy. Subjects with blood pressure on the lower side are found to consume more garlic in their diets. (The mean difference is significant for systolic with p value of 0.05). This study shows that individuals whose blood pressures are on the lower side are more likely to consume more garlic in their diets. (Statistically significant for systolic blood pressure only). This was a pilot study and more elaborate trials are recommended to prove this association.