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Pharmacological properties of olive leaves

23 Nov
0 3229 Post by
Phenolic compounds present in olive leaves, especially oleuropein, are associated with antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. In this article, some studies that analyze the beneficial health effects of olive leaves are reviewed. A review: Benefit and bioactive properties of olive (Olea europaea L.) leaves (2017) Özcan MM & Matthäus B. Eur Food Res Technol. 243:89–99.
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Categories: Investigation

Vitamin C and quercetin as synergistic therapy for the prevention and treatment of
COVID-19.

23 Nov
0 3002 Post by
A study conducted by researchers from the Old Dominion University (USA) and the Sapienza University of Rome (Italy) has shown that the co-administration of Vitamin C and quercetin from onion exerts a synergistic action due to its antiviral and immunomodulatory properties, recommending its use both preventively and in patients with COVID-19 as a complementary supplement to the pharmacological treatments used.
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Categories: Investigation

Onions as a food supplement for the treatment of type 2 diabetes mellitus

23 Nov
0 2785 Post by
This review explores the medicinal properties of onion and concludes that its consumption could lower blood glucose levels, thus contributing to the reduction of risk factors associated with type 2 diabetes mellitus. Spice plant Allium cepa: dietary supplement for treatment of type 2 diabetes mellitus. Muhammad Sajid Hamid Akash, Kanwal Rehman and Shuqing Chen.
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Categories: Investigation

Health Benefits of Onions

23 Nov
0 2967 Post by
Onion is rich in chemical groups with recognized benefits for human health: flavonoids and alkyl (en)il cysteine sulfoxides (ACSO). Two subgroups of flavonoids are found in onions, anthocyanins, responsible for the purple color of some varieties, and quercetin and its derivatives, responsible for the yellow and brown skin of many other varieties.
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Categories: Investigation

Effects of garlic on immunity to COVID-19 infection

23 Nov
0 3097 Post by
Garlic is a food known for its immunomodulatory, antimicrobial, anti-inflammatory, antimutagenic and antitumor properties. It has also demonstrated antiviral properties. In this context, it appears that it can reverse most of the immune system dysfunctions observed in patients with COVID-19 infection. This review conducted by researchers at Cerrahpasa University (Turkey) proposes garlic as a preventive food against...
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Categories: Investigation

Study on the possible anti-COVID 19 effect of garlic essential oil

23 Nov
0 3315 Post by
Using GC-MS technique, researchers from the Department of Chemistry at Van Lang University (Vietnam) identified different active substances present in garlic essential oil. The study shows that up to 17 organosulfur compounds can strongly interact with the amino acids of the ACE2 protein and PDB6LU7, the main protease of the SARS-CoV-2 coronavirus. The strongest antiviral activity was shown by the...
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Categories: Investigation

Onion and garlic in the prophylaxis and treatment of COVID-19 symptoms

23 Nov
0 2777 Post by
Coronaviruses (Coronaviridae) are a group of viruses discovered in the 1930s that primarily cause respiratory, gastrointestinal, hepatic and neurological diseases in animals. These viruses are called zoonotic and can be transmitted from animals to humans due to the spread of the pathogens. The word "corona" refers to the crown-shaped projections that are found on...
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Categories: Investigation

Broad-spectrum antimicrobials

23 Nov
0 2762 Post by
The use of conventional antibiotics for the prevention of infectious diseases and as growth promoters in animal production has encouraged the emergence of resistant bacteria and the transmission of these pathogens to humans. In addition, the use and sometimes misuse of antibiotics in humans has increased the occurrence of infections caused by bacteria....
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Categories: Investigation
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