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zoom RSS つぶした生のニンニクが心臓病に効果大

<<   作成日時 : 2009/10/09 20:44   >>

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 生のままつぶしたニンニクが心臓病に効果が高い。
 ニンニクを食べることの利点はよく言われるが、どういう食べ方が良いかの議論はない。
 コネチカット大の研究者は、つぶしたばかりの生のニンニクが心臓によいと言う。つぶしたばかりのニンニクと、2日間放置して硫化水素と揮発性化合物が飛んでしまったニンニクとをラットに30日間投与し、心臓を検査した。虚血30分後の心臓の障害をみたところ、新鮮なニンニクを投与された場合、心筋細胞死のシグナルとしての化学物質を抑制するとわかった。
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Garlic for a Healthy Heart? Go Fresh, Study Says
By HENRY FOUNTAIN
Published: August 3, 2009
http://www.nytimes.com/2009/08/04/science/04obgarlic.html

Andrew Scrivani for The New York Times
Fresh garlic beats processed for getting the most benefit for the heart.

Much has been made of the benefits of eating garlic, but often left out of the discussion is what kind of garlic to eat. Is fresh-crushed better than paste or pre-peeled cloves? What about garlic powder? How about just popping a garlic pill?

A study by researchers at the University of Connecticut School of Medicine suggests that for certain elements of cardiac health, fresh-crushed is better than processed.

Subhendu Mukherjee, Dipak K. Das and colleagues prepared garlic slurries containing about two ounces of garlic (10 to 20 cloves, depending on size) in about a cup and a half of water. Two slurries were made, one with fresh-crushed garlic and the other with garlic that had been crushed but left to dry for two days, allowing hydrogen sulfide and other volatile chemicals to dissipate.

Small amounts of the slurries were force-fed to laboratory rats for 30 days, after which the animals were sacrificed and their hearts put through tests. The findings were published in The Journal of Agricultural and Food Chemistry.

The researchers found that while both slurries provided some cardioprotective benefits, the hearts of rats that had eaten the fresh-crushed garlic had less damage and better recovery after blood flow was restricted for 30 minutes. Among other things, the fresh-crushed garlic was better at suppressing chemicals that act as a “death signal” for heart muscle cells.

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Freshly Crushed Garlic is a Superior Cardioprotective Agent than Processed Garlic

Subhendu Mukherjee, Istvan Lekli, Shyamal Goswami† and Dipak K. Das*
Cardiovascular Research Center, University of Connecticut School of Medicine, Farmington, Connecticut 06030-1110
J. Agric. Food Chem., 2009, 57 (15), pp 7137--7144
Publication Date (Web): July 17, 2009
Copyright (c) 2009 American Chemical Society


Present address: School of Life Science, Jawaharlal Nehru University, New Delhi-110067, India
,
*To whom correspondence should be addressed. Dipak K. Das, Ph.D., Sc.D., FAHA Professor & Director, Cardiovascular Research Center, University of Connecticut School of Medicine, Farmington, CT 06030-1110. Tel: (860) 679-3687. Fax: (860) 679-4606. Email: DDAS@NEURON.UCHC.EDU.
Abstract

In this study, we compared the cardioprotective effects of freshly crushed garlic vis--vis that of processed garlic. Two groups of rats were gavaged with respective garlic preparations while the control group received vehicle only. After 30 days, all of the rats were sacrificed and isolated the hearts were subjected to 30 min ischemia followed by 2 h of reperfusion. Both of the garlic preparations provided cardioprotection, but superior cardiac performance was noticed for those fed with freshly crushed garlic. Consistent with these results, the freshly crushed garlic group displayed significantly greater phosphorylation of antiapoptotic ERK1/2 proteins, reduced Bax/Bcl-2 ratio, and reduced phosphorylation of proapoptotic p-38MAPK and JNK. Moreover, the survival signaling network consisting of Akt-FoxO1 was increased in the freshly crushed garlic treated hearts. Freshly crushed garlic, but not the processed garlic, showed enhanced redox signaling as evident by increased level of p65 subunit of NFκB, Nrf2, and enhanced GLUT 4, PPARα, and PPARδ. The results thus show that although both freshly crushed garlic and processed garlic provide cardioprotection, the former has additional cardioprotective properties presumably due to the presence of H2S.

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