It has been shown that garlic, the ancient medicinal herb, has a wide range of antimicrobial properties. Application of garlic as preservative in tomato paste can has been studied. During a separate study, It has been known that the main bacterial spoilage in canned tomato paste is called “Flat sour” which is caused by Bacillus Coagulance. The effect of fresh garlic and chroformic extract of garlic on the Bacillus Coagulance growth was inverstgated. Serial dilutions of 0.125, 0.25, 0.5, 0.75, 1.0, 2.0, 2.5, 3.0 (%v/v) from fresh garlic and chlorofomic garlic extract were prepared and examined against Bacillus Coagulance. The minimum inhibitory concentration (MJC) of fresh garlic and chlirofromic garlic extract agaist Bacillus Coagulance were 3% v/v and 0.5% v/v respectively. Addition of above concentrations of fresh garlic and chlonofromic garlic extract had no significant effects on the chemical and physical characteristics of tomato paste can.

Brucella under effects of agents such as penicillin, glycin and some hormones could convert to L-form. L-forms are possible during disease or latent brucellosis and interfering in renew relapsing disease. Garlic is a medicine plant that allicin the most important antimicrobial, is its compound. In this study after garlic choloroformic extract prepared and quantity of allicin calculated MIC and MBC for two strains (B. melitensis Rev1 and B. abortus S19) was calculated. Effect of extract on Brucella morphology in subMIC concentrations effect of time and temperature on extract activity and antimicrobial effect of extract with sucrose were studied. Results indicated that antimicrobial effect of allicin is temperature independent and showing its effect on bacteria in two hours. Also L-forms were not isolated in subMIC concentrations.

Background: Garlic is one of the medicinal plants, which is efficate in treatment of mild hypertension and lipid profiles. Objective: Along this study allicin content and botanical traits are evaluated in pre-planting stage. Method: Bulb mean weight clove mean weight and clove number per bulb were the evaluated morphological characters. Allicin content evaluation was done by HPLC. The correlation existed between evaluated characters were analyzed. Results: We found that all samples were rich in allicin with values higher than pharmaceutical grade (4.5 mg/g). This study showed that ecological conditions had not detectable relation with allicin content. A cluster analysis of data was performed based on morphological characters and allicin content. Conclusion: In general we did not detect significant relationship between genetic diversity and geographical origins, which suggests that probably the genetic factors have more influence than ecology.

Background: Garlic is an herbal plant having various compounds. one of the most important of which is allicin with antibiotic property. Candida Albicans is opportunistic yeast which in case of immune system dysfunction is considered as a pathogenic agent. Immune mechanisms against this fungus are Macrophages which act with oxidative and non-oxidative fungicide mechanisms. Oxidative mechanism includes active oxygen and nitrogen mediators which are produced by active macrophages and thereby the microorganisms are eliminated. Objective: The aim of this study was to investigate Allicin effects on the increase activites macrophage to product of Nitric Oxide. Methods: It is examined in this study the effect of garlic allicin on macrophages’ activity in releasing Nitric oxide against Candida Albicans. Garlic allicin was prepared by the method of chloroformic extract, and then made to react with macrophages from male mouse Balb/c with 2-8 week of age in vitro. Candida Albicans was divided into two groups: with and without allicin. Both cases compared as positive and negative samples, the rate of macrophages’ activity was determined through production of Nitric Oxide. Results: After examining the rate of Nitric Oxide produced by macrophages, results showed that allicin as a natural material activates immune system against this fungus, so that macrophages with allicin can produce more Nitric Oxide than the group without allicin. This was obtained by comparing the results from these two groups and the control group. Conclusion: Regarding the important role of Candida Albicans in Candidiasis and applying the preventing agents by this fungus in suppressing the macrophages’ activities in producing Nitric Oxide, and also by studying related literatures, we concluded that allicin extracted from garlic can affect greatly on the macrophages’ activities in producing Nitric Oxide against agents of Candidiasis disease.

Background: One-eighth of women will develop breast cancer in their lifetime, resulting in approximately annual one million women worldwide with breast cancer. Approximately 70% of breast cancers are positive for estrogen receptor alpha (ER-). The presence of ER- receptor is associated with better prognosis and usually indicates that the anti-estrogen drugs such as tamoxifen can be useful in the treatment. Nevertheless, a significant number of ER--positive breast cancers does not respond to tamoxifen. Causes of resistance to tamoxifen and how to sensitize to tamoxifenis not yet known. Preliminary studies indicate that garlic and its derivatives such as allicin, have anti-cancer effects. Objective: This study aims to investigate the inhibitory effect of allicin on tamoxifen-sensitive MCF-7 cells. Methods: To investigate this theory, the effect of allicin on tamoxifen-sensitive cells (MCF-7), and -resistant cells (Sk-Br-3) in the presence and absence of tamoxifen and 17- estradiol were studied. The cell viability was assessed using MTT assay at 24, 48 and 72 hours. Results: The study revealed that allicin in MCF-7 cells enhances the effectiveness of tamoxifen in the presence and absence of 17-b estradiol. Conclusions: Allicin as an adjunct to tamoxifen can sensitize breast cancer cells to tamoxifen.