{"id":45689,"date":"2021-04-26T17:29:20","date_gmt":"2021-04-26T15:29:20","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=45689"},"modified":"2021-04-26T17:34:06","modified_gmt":"2021-04-26T15:34:06","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-alimentaria-trofologia-potencial-antiviral-del-ajo-allium-sativum-y-sus-compuestos-organicos-de-azufre","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=45689","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abPotencial antiviral del ajo (Allium sativum) y sus compuestos org\u00e1nicos de azufre: una actualizaci\u00f3n sistem\u00e1tica de los datos precl\u00ednicos y cl\u00ednicos\u00bb"},"content":{"rendered":"<p><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-okqT8Gx9X5M\/YIbac-S3ojI\/AAAAAAAAh5s\/yI19jOoiXiQTPnefcmUHZkdBtECDU4aMACLcBGAsYHQ\/s320\/Trends_Foods_Science_Technology.jpg\" \/>Rouf, R., Uddin, S. J., Sarker, D. K., Islam, M. T., Ali, E. S., Shilpi, J. A., &#8230; &amp; Sarker, S. D. (2020). <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7434784\/\">Anti-viral potential of garlic (Allium sativum) and it&#8217;s organosulfur compounds: A systematic update of pre-clinical and clinical data<\/a>.\u00a0<i>Trends in Food Science &amp; Technology<\/i>.\u00a0104: 219\u2013234<\/p>\n<div>FONDO: El ajo (Allium sativum L.) es una hierba com\u00fan consumida en todo el mundo como alimento funcional y remedio tradicional para la prevenci\u00f3n de enfermedades infecciosas desde la antig\u00fcedad. Se ha informado que el ajo y sus compuestos org\u00e1nicos de azufre activos (OSC) alivian una serie de infecciones virales en investigaciones precl\u00ednicas y cl\u00ednicas. Sin embargo, hasta ahora no existe una revisi\u00f3n sitem\u00e1tica sobre sus efectos antivirales y los mecanismos moleculares subyacentes.<\/p>\n<p>ALCANCE Y ENFOQUE: El objetivo de esta revisi\u00f3n es resumir sistem\u00e1ticamente las investigaciones precl\u00ednicas y cl\u00ednicas sobre los efectos antivirales del ajo y sus OSC, as\u00ed como analizar m\u00e1s a fondo los hallazgos recientes sobre los mecanismos que sustentan estas acciones antivirales.<\/p>\n<p>METODOLOGIA: Se realizaron b\u00fasquedas en las bases de datos de PubMed, Cochrane Library, Google Scholar y Science Direct y se incluyeron en esta revisi\u00f3n at\u00edculos hasta junio de 2020.<\/p>\n<p>HALLAZGOS Y CONCLUSIONES CLAVES: Los datos precl\u00ednicos demostraron que el ajo y sus OSC tienen actividad antiviral potencial contra diferentes virus pat\u00f3genos humanos, animales y vegetales al bloquear la entrada viral en las c\u00e9lulas hu\u00e9sped, inhbir la ARN polimerasa viral, la transcriptasa inversa, la s\u00edntesis de ADN y el gen 1 temprano inmediato (IEG1) transcripci\u00f3n, as\u00ed como mediante la regulaci\u00f3n a la baja de la v\u00eda de se\u00f1alizaci\u00f3n de la quinasa regulada por se\u00f1al extracelular (ERK) \/ prote\u00edna quinasa activada por mit\u00f3genos (MAPK). Tambi\u00e9n se demostr\u00f3 que el alivio de la infecci\u00f3n viral se vincula con los efectos inmunomoduladores del ajo y sus OSC. Los estudios cl\u00ednicos demostraron adem\u00e1s un efecto profil\u00e1ctico del ajo en la prevenci\u00f3n de infecciones virales generalizadas en humanos mediante la mejora de la respuesta inmune. Esta revisi\u00f3n destaca que el ajo posee una actividad antiviral significativa y puede usarse de manera profil\u00e1ctica en la prevenci\u00f3n de infecciones virales.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rouf, R., Uddin, S. J., Sarker, D. K., Islam, M. T., Ali, E. S., Shilpi, J. A., &#8230; &amp; Sarker, S. D. (2020). Anti-viral potential of garlic (Allium sativum) and it&#8217;s organosulfur compounds: A systematic update of pre-clinical and clinical data.\u00a0Trends in Food Science &amp; Technology.\u00a0104: 219\u2013234 FONDO: El ajo (Allium sativum L.) es una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-45689","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Potencial antiviral del ajo (Allium sativum) y sus compuestos org\u00e1nicos de azufre: una actualizaci\u00f3n sistem\u00e1tica de los datos precl\u00ednicos y cl\u00ednicos&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=45689\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Potencial antiviral del ajo (Allium sativum) y sus compuestos org\u00e1nicos de azufre: una actualizaci\u00f3n sistem\u00e1tica de los datos precl\u00ednicos y cl\u00ednicos&quot; -\" \/>\n<meta property=\"og:description\" content=\"Rouf, R., Uddin, S. 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