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Discover Supplement-Drug Interactions
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Last Updated: 3 years ago
Research Papers that Mention the Interaction
“When fresh garlic is soaked in aqueous ethanol under ambient environment over 4 months or longer, the majority of irritating taste and odor is eliminated and the antioxidant profile in the resulting aged garlic extract (AGE) changes significantly.”
Protective Effects of AGE and Its Components on Neuroinflammation and Neurodegeneration“ACSO and garlic extract with a high ACSO content (Garlic-H) suppressed elevation in concentrations of ethanol and acetaldehyde in plasma and promoted the activities of alcohol dehydrogenase and aldehyde dehydrogenase.”
S-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and preventing ethanol absorption from gut“Simultaneous feeding of garlic protein (GP) or soy protein (SP) (500 mg/kg body weight/day for 45 days) to alcohol fed groups increased each of above parameters significantly towards normal values.”
“Administration of water soluble proteins of garlic (500 mg/kg body wt/day) to alcohol fed rats showed significant increase in antiperoxide activity and decrease in the activity of glutathione peroxidase and glutathione s transferase as compared to a standard drug gugulipid (50 mg/kg body wt/day).”
“When garlic was steeped in the 25% and 50% alcohol , the browning of garlic was prevented during storage.”
Influence of steeping solution and storage temperature on the color change of garlic.
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