GARLIC AND HONEY NUTRACEUTICALS - HERBAL DRUG TECHNOLOGY

1. NUTRACEUTICALS
GARLIC & HONEY
PRESENTED BY:
SASHTIKA SHREE D.S
B.PHARM -THIRD YEAR
SHREE VENKATESHWARA COLLEGE OF PARAMEDICAL SCIENCES,
COLLEGE OF PHARMACY,
OTTHAKKUTHIRAI,GOBICHETTIPALAYAM,
ERODE, 638455.
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2. CONTENTS
GARLIC
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HONEY
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Nutraceuticals are foods or food derivatives that provide
medicinal and health benefits, including the prevention,
management and/or treatment of a disease, and included a class
the isolated nutrients, encapsulated dietary supplements, herbal
products and processed foods, such as cereals, soups and
beverages.
Role of Nutraceuticals
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3. According to the online Merriam-Webster dictionary, garlic is
“a European allium (Allium sativum) widely cultivated for its
pungent compound bulbs much used in cookery broadly:
ALLIUM”. It also is defined as “a plant of the onion family
that has a strong taste and smell and is used in cooking
to add flavor”. Currently most of the world’s garlic grows
in Central Asia, followed by India.
GARLIC
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4.  Synonym : Allium; Lasan (Hindi), Poondu ( Tamil)
 Biological source : Garlic is the ripe bulb of Allium sativum Linn.,
 Family : Liliaceae.
 Chemical constituent: Includes sulfur-containing compounds such as ajoenes (E-ajoene,Z-ajoene),
thiosulfinates (allicin), vinyldithiins, sulfides (diallyl disulfide (DADS), diallyl trisulfide.
 Macroscopic characters.
GARLIC
Colour Bulbs are white to pink in
colour
Odour Characteristic and aromatic
Taste Taste Aromatic & pungent
Size Size 1.5 to 2 cm
GARLIC
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5. GARLIC
Transverse section of garlic clove Scanning electron microscope image
Microscopic characters
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6. Nutraceutical Availability
Garlic is available in solid dosage form and also Liquid dosage form such as Tablet, Capsule,
Powder and Liquid dosage.
Structures of Chemical Constituents
GARLIC
Compounds Molecular formula Structure
Alliin C6H11NO3S
Allicin C6H10OS2
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7. Compounds Molecular formula Structure
E- Ajoene C9H14OS3
Z- Ajoene C9H14OS3
2-Vinyl-4H-1,3-
dithiin
C6H8S2
Diallyl
suphide(DAS)
C6H10S2
Diallyldisulphide
(DADS)
C6H10S2
GARLIC
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8. Schematic representation of different pharmacological activities of Garlic (Allium Sativum)
GARLC
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9. Side effects of garlic
• Oral intake of garlic is safe , upon oral consumption garlic causes bad breadth,
burning sensation mouth ,heat burn ,nausea, vomiting, diarrhea.
• Hypersensitivity to garlic has been described as a cause of contact dermatitis and occupational
asthma and rhinitis.
Drug interactions of garlic
GARLIC
Isoniazid with Garlic : Garlic decreases the absorbed levels of isoniazid in body. Therefore,
taking, garlic with isoniazid reduces the effectiveness of drug.
Medications used for HIV/AIDS [Non-Nucleoside Reverse Transcriptase Inhibitors (NNRTIs)]
with Garlic: Some medications used for HIV/AIDS, e.g., nevirapine, delavirdine, and efavirenz, are broken down
by the body. Garlic increases this breakdown process. Therefore, taking garlic with these medications reduces
their effectiveness.
Saquinavir with Garlic: Saquinavir is broken down by the body. Garlic potentiates this breakdown process.
Therefore, taking garlic with saquinavir decreases the effectiveness of drug.
Birth Control Pills (Contraceptive Drugs) with Garlic: Some estrogen -containing birth control pills,
e.g., ethinyl estradiol and , ethinyl estradiol and norethindrone, etc., are broken down by the body. Garlic
can increase this breakdown process. Therefore, taking garlic with such medications reduce their effectiveness.
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10. MARKETED AVAILABLE PRODUCTS
GARLIC
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11. REFERENCE:
1. Shang, ; Cao, ; Xu, ; Gan, ; Tang, ; Corke, ; Mavumengwana, ; Li, (2019). Bioactive Compounds and
Biological Functions of Garlic (Allium sativum L.). Foods, 8(7), 246–. doi:10.3390/foods8070246 .
2. Petrovska, BiljanaBauer; Cekovska, Svetlana (2010). Extracts from the history and medical
properties of garlic. Pharmacognosy Reviews, 4(7), 106–. doi:10.4103/0973-7847.65321.
3. El-Saber Batiha, Gaber; Magdy Beshbishy, Amany; G. Wasef, Lamiaa; Elewa, Yaser H. A.; A. Al-Sagan,
Ahmed; Abd El-Hack, Mohamed E.; Taha, Ayman E.; M. Abd-Elhakim, Yasmina; Prasad Devkota, Hari
(2020). Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review.
Nutrients, 12(3), 872–. doi:10.3390/nu12030872 .
GARLIC
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12. Honey is a viscid and sweet secretion stored in the honey comb
by various species of bees, such as Apis mellifera, Apis dorsata,
Apis florea, Apis indica and other species of Apis, belonging to
family Apideae (Order: Hymenotera).
HONEY
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13.  Synonym : Madhu, Madh, Mel, Purified Honey.
 Biological source : Honey is a viscid and sweet secretion stored in the honey comb by various species
of bees, such as Apis mellifera, Apis dorsata, Apis florea, Apis indica and other species of Apis,
belonging to family Apideae (Order: Hymenotera).
 Family : Apideae.
 Chemical constituent: The average composition of honey is as follows: Moisture 14–24%, Dextrose
23–36%, Levulose (Fructose) 30–47%, Sucrose 0.4–6%, Dextrin and Gums 0–7% and Ash 0.1–0.8%.
Besides, it is found to contain small amounts of essential oil, beeswax, pollen grains, formic acid,
acetic acid, succinic acid, maltose, dextrin, colouring pigments, vitamins and an admixture of enzymes,
for example, diastase, invertase and inulase.
 Macroscopic characters.
HONEY
Colour Pale yellow to reddish brown viscid fluid
Odour Pleasant and Characteristic
Taste Taste & slightly acrid
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14. HONEY
Microscopic view of high density-superior
quality pine honey.
Microscopic image of honey with maize poll
en grains.
Microscopic characters
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15.  Chemical Tests
Adulteration in honey is determined by the following tests:
• Fiehe’s Test for Artificial Invert Sugar: Honey (10 ml) is shaken with petroleum or solvent their (5 ml)
for 5–10 min. The upper ethereal layer is separated and evaporated in a china dish. On addition of 1%
solution of resorcinol in hydrochloric acid (1 ml) a transient red colour is formed in natural honey
while in artificial honey the colour persists for sometime.
• Reduction of Fehling’s Solution: To an aqueous solution of honey (2 ml) Fehling’s solutions A and B are
added and the reaction mixture is heated on a steam bath for 5–10 min. A brick red colour is produced due
to the presence of reducing sugars.
• Limit Tests: The limit tests of chloride, sulphate and ash (0.5%) are compared with the pharmacopoeial
specifications.
Nutraceutical availability of Honey
As creams, In gauzes and dressings, As drops, As gels, Oral.
HONEY
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16. HONEY
Compounds Molecular formula Structure
Glucose C6H12O6
Fructose C6H12O6
Sucrose C12H22O11
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17. Schematic representation of different pharmacological activities of Honey (Apis mellifera)
HONEY
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18. Side effects of honey
• Honey is likely safe for most adults. But when honey is produced from the nectar of rhododendrons, it is
likely unsafe. This type of honey contains a toxin that may cause heart problems, low blood pressure, and
chest pain.
• Using large amounts of honey might increase blood sugar levels in people with type 2 diabetes. Honey
contains sugar and should be used in moderation.
HONEY
Honey might slow blood clotting. Taking honey along with medications that also slow blood clotting might
increase the risk of bruising and bleeding..
Honey might increase how much phenytoin the body absorbs. Taking honey along with phenytoin might increase
the effects and side effects of phenytoin.
Some medications are changed and broken down by the liver. Honey might change how quickly the liver breaks
down these medications. This could change the effects and side effects of these medications.
Drug interactions of Honey
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19. MARKETED AVAILABLE PRODUCTS
HONEY
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20. REFERENCE:
1. Petrovska, BiljanaBauer; Cekovska, Svetlana (2010). Extracts from the history and medical properties of g
arlic. Pharmacognosy Reviews, 4(7), 106–. doi:10.4103/0973-7847.65321.
2. Abbey, Elizabeth L.; Rankin, Janet Walberg (2009). Effect of Ingesting a Honey-Sweetened Beverage on So
ccer Performance and Exercise-Induced Cytokine Response. International Journal of Sport Nutrition and
Exercise Metabolism, 19(6), 659–672. doi:10.1123/ijsnem.19.6.659.
HONEY
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21. THANK
YOU
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