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Garlic and onion extracts. In vitro inhibition of adenosine deaminase
Author(s) -
Koch H. P.,
Jäger W.,
Hysek J.,
Körpert B.
Publication year - 1992
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2650060113
Subject(s) - allium sativum , adenosine deaminase , allium , in vitro , liliaceae , adenosine , enzyme , garlic powder , traditional medicine , pharmacognosy , enzyme assay , food science , biology , chemistry , biochemistry , botany , raw material , biological activity , medicine , ecology
Several specimens of garlic bulbs ( Allium sativum L., fresh sap and rehydrated dry powder), as well as a few other Allium species, were assayed for their ability to inhibit the enzyme adenosine deaminase (ADA). A clear dose‐dependent inhibition of enzyme activity, leading to an accumulation of the substrate adenosine (Ado) in the system, was observed. A standard in vitro testing procedure was derived which is suitable for quality assessment of either raw or dried garlic, as well as for bioequivalence control of pharmaceutical products derived therefrom.