Examinando por Materia "Ajo"

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Acceso abierto
Efecto antimicrobiano del ajo (Allium sativum) sobre las cepas de Porphyromonas gingivalis, 2024
(Universidad Privada Norbert Wiener, 2025-05-13) Zurita Campos, Marleny Judtih; Gómez Carrión, Christian Esteban
El presente estudio buscó determinar el efecto antibacteriano del extracto del ajo (Allium sativum) sobre cepas de P. gingivalis, 2024. Se elaboró una investigación cuantitativa, aplicada, experimental, longitudinal y prospectivo; se analizaron 10 placas Petri por grupo de tratamiento, en un total de 40 placas; utilizando un vernier. Diseñado específicamente para medir la unidad de longitud, este instrumento calibrado es confiable debido a su certificación ISO 9001 y la marca MITUTOYO, modelo 500-157-30. Las zonas de inhibición se documentaron en un formulario de recopilación de información diseñado específicamente a la investigación; se pudo evidenciar que los extractos de Allium sativum al 100%, 75% y 50% frente a Porphyromonas gingivalis ATCC 33277 presentaron un promedio de halo de inhibición de 14,59 ± 0,9836 mm; 11,89 ± 0,9310 mm y 10,88 ± 1,5450 mm, respectivamente, a las 24 horas de estudio; 14,43 ± 0,9793 mm; 11,70 ± 0,9608 mm y 10,72 ± 1,5481 mm, a las 48 horas y 14,25 ± 0,9764 mm; 11,50 ± 0,9540 mm y 10,55 ± 1,5413 mm, respectivamente, a las 72 horas de estudio; por otro lado, el digluconato de clorhexidina al 0,12 % presentó un halo de inhibición de 13,78 ± 1,1936 mm; 13,61± 1,2119 mm y 13,43 ± 1,2280 mm a las 24,48 y 72 horas; para los extractos de Allium sativum al 100%, 75% y 50% y el digluconato de clorhexidina al 0,12% (p<0,05); se concluye que existe efecto antibacteriano del extracto del ajo (Allium sativum) sobre cepas de Porphyromonas gingivalis, 2024.
Acceso abierto
Effectiveness of leaf consumption in reducing the risk of gastric cancer in adults
(Universidad Privada Norbert Wiener, 2020-03-08) Burgos Parra, Yesica Yessenia; Meléndez Araujo, Elena Milagro; Cárdenas de Fernández, María Hilda
Objective: To systematize the evidence on the efficacy of garlic consumption in reducing the risk of gastric cancer in adults. Material and method: This is an observational, retrospective study of the systematic review of full-text articles, which identified their degree or quality of evidence according to the Grade System. The population consisted of 10 articles obtained from the following databases: Scielo, Pubmed, Cochrane Library, Medline, Embace, Dialnet, and Lilacs. Of these, 70% were systematic review designs and 30% were randomized clinical studies, corresponding to the following countries: China 30%, United States 30%, Iran 20%, Italy 10% and Australia 10%. RESULTS: The review of 10 articles shows 100% efficacy in reducing the risk of gastric cancer in adults when consuming garlic. Conclusions: From the review of 10 articles, 10 out of 10 demonstrate the effectiveness of garlic consumption for reducing the risk of gastric cancer in adults; due to its bioactive sulfur compounds; it decreases the bioactivation of carcinogens, reducing the risk of suffering from it by half; due to the presence of antibacterials acting against another bacteria, for Helicobacter Pylori, present in the stomach; daily consumption is 2 to 5 grams of fresh garlic (a clove of garlic); allicin acts when chewed and thanks to its powerful biological effect; it is responsible for the benefits it brings to our health by protecting it from cancer.