Garlic Activate TRPA Receptor as a potential therapeutic target in skin related diseases: Garlic Activate TRPA Receptor as a potential therapeutic target in skin related diseases

Muhammad  Aqib Saeed; Shahnai  Basharat; Momina Shahid; Aimen  Zafar; Hifza  Noor; Asifa  Saleem; Imtiaz  Ahmad Rana; Tehreem Jamil

doi:10.54393/pbmj.v5i7.600

Authors

Muhammad Aqib Saeed University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
Shahnai Basharat University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
Momina Shahid University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
Aimen Zafar University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
Hifza Noor University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
Asifa Saleem Institute of Food and Nutrition Science, Pir Mehar Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
Imtiaz Ahmad Rana University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
Tehreem Jamil University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i7.600

Keywords:

Garlic, TRPA1 channel, Allium, Allyl sulphide, AITC, Skin diseases

Abstract

Garlic's pungent flavor has made it a prominent component in cuisines throughout the globe for decades. When chopped and put on the tongue or lips, raw garlic triggers unpleasant burning and prickling sensations by unknown processes. In this study, we demonstrate that raw garlic activates TRPA1 and TRPV1, two temperature-activated ion channels that belong to the (TRP) transient receptor potential. The allicin, a volatile component of fresh garlic, is the chemical responsible for TRPA1 and TRPV1 activation. Garlic, a member of the Allium produces organosulfur compounds inclusive of allicin and diallyl disulfide (DADS), which are accountable for garlic's spice and spicy fragrance. Allium extracts have been shown to provide a variety of health advantages, including hypotensive and vasorelaxant properties. Intriguingly, allicin and DADS have structural affinity with allyl isothiocyanate that exhibit ache and inflammation by TRPA1 activation.

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