Garlic, key to healthy longevity?

A Spanish investigation led by the Higher Council of Scientific Research (CSIC) has shown that diallyl sulfur compounds – molecules rich in sulfur present in foods such as garlic, onion and leek, among others – have the ability to extend life in mice.

The results, which have been published in the journal Cell Metabolismopen new avenues for the development of treatments that allow maintaining a good quality of life during aging.

Specifically, these molecules are present in plants of the family Alliumalthough research has focused on the compounds present in garlic. Thus, it has been shown that these molecules delay multiple negative effects of aging and increase life expectancy and quality of life in male mice, both young and elderly mice.

The team also observed that, after adding diyl sulfides to the diet of these mice, they produced improvements in insulin functionkey to regulating metabolism and preventing diseases, and in cell signaling mechanisms involved in aging.

“What we have seen is that these compounds cause changes in the mechanisms that modulate several of the biological pathways involved in the progression of aging. The evidence tells us that these mechanisms, present in both animals and humans, are key to living longer and with a better quality of life, although further research is necessary before extrapolating these results to people,” he explained. Maria Angeles Chalicefirst author of the work and CSIC researcher at CABIMER, the Andalusian Center for Molecular Biology and Regenerative Medicine (CSIC-US-UPO-JA).

Furthermore, in the mice in the study, these molecules improved some alterations characteristic of neurodegenerative, musculoskeletal and metabolic diseases, such as Alzheimer’s, sarcopenia and type 2 diabetes. Especially interesting is its role in the regulation of metainflammation, a chronic low-grade inflammation related to alterations in metabolism, such as obesity and hyperglycemia.

“The results are promising and the fact that these are compounds of natural origin that are already part of the diet is a point in their favor, but we still have a lot of work ahead of us to get to know the real potential of these compounds in improving human health. It is necessary to continue researching, both in animal models and in humans, before its use can be recommended,” concludes the CSIC scientist. AlejandroMartín-Montalvosenior author of the work and also a researcher in the CABIMERwhere he directs a research group dedicated to the study of metabolic interventions for healthy aging.

Antioxidant effects that delay aging

Diallyl sulfur compounds are organic sulfur compounds that are found naturally not only in garlic, but also – although to a lesser extent – ​​in other vegetables of the family. Alliumas onion or leek. In addition to influencing the aroma and flavor, they are responsible for different beneficial health effects.

As with onions, when garlic is broken or chewed, it releases diallyl sulfur. These act as antioxidants, protecting cells against damage caused by free radicals (unstable molecules responsible for cellular aging, among others) and inducing the production of hydrogen sulfide, a transmitter that acts as a switch of biological pathways related to aging.

“We knew the importance of these pathways for longevity, but we did not know the effect of inducing this transmitter in mammals. With this study we demonstrate that, at least in mice, we can use these compounds to enhance these mechanisms and improve both life expectancy and quality of life,” he explains. Martin-Montalvowho in addition to being a researcher at the CSIC is part of the Diabetes and Associated Metabolic Diseases area of ​​the CIBER.

A promising path to healthier aging

Although the study was carried out in mice and, therefore, not directly applicable to humansresearchers consider this to be a promising avenue of work.

In fact, the work includes an observational study in humans, carried out in collaboration with the Virgen del Rocío Hospital in Sevillewhich revealed that people who had greater muscle strength, a better triglyceride profile and a lower propensity to suffer some neurocognitive alterations were precisely those who had some of the mechanisms on which these garlic compounds act.

“The risk of suffering from neurodegenerative, musculoskeletal and metabolic diseases increases with age. More than half of older people do not have an optimal quality of life. In this context, the development of therapies aimed at delaying or preventing the appearance of chronic diseases associated with age has become a global priority. The ability of these compounds to modulate relevant aspects of these diseases encourages us to continue our research,” he concludes. Martin-Montalvo.

The research, directed by the CABIMER (Andalusian Center for Molecular Biology and Regenerative Medicine), has had the participation of the Fat Institute (IG-CSIC), the Institute of Plant Biochemistry and Photosynthesis (IBVF, CSIC-US), the Príncipe Felipe Research Center, the Internal Medicine service of the Virgen del Rocío Hospital, the Cleveland Clinic and the Diabetes and Associated Metabolic Diseases area of ​​the CIBER.