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Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats.
Life Sci. 2006 Jan 02; 78(6):655-63.LS

Abstract

In the present study the effect of garlic, in a form more similar to how most people eat garlic, on lipid and antioxidant metabolism in rats was investigated. The antioxidant activity was determined by the efficacy to scavenge 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) derived radicals in garlic samples. The highest results were estimated in aqueous fraction in comparison with other extracts divided on the basis of polarity. Wistar male rats were randomly divided into 10 diet groups, each with seven animals. The groups were named: Control, RG (raw garlic), BG (boiled garlic for 20 min), AERG (aqueous extract of raw garlic), AEBG (aqueous extract of boiled garlic), Ch (Cholesterol), Ch/RG, Ch/BG, Ch/AERG and Ch/AEBG. All experimental diets were supplemented with 25 mg of lyophilized garlic/kg body weight obtained from raw, boiled and their aqueous extracts over a period of 30 days. Serum lipid (total cholesterol, LDL-cholesterol and triglycerides) concentrations were higher in all groups fed cholesterol (Ch); however, the increase was significant only in Ch group, without garlic supplementation. In groups of rats fed diets with cholesterol, garlic samples significantly hindered the rise of TC and LDL-C (P < 0.05). A significant increase (P < 0.05) in the plasma antioxidant activity was registered in experimental groups of rats fed cholesterol-free diets supplemented with garlic; oppositely, a significant decrease was only in group of rats given food containing cholesterol without garlic. The protein spectra has shown that during short boiling some proteins change their functional properties such as solubility and mobility, resulting in a number of protein bands in SDS-electrophoresis.

CONCLUSIONS

Raw and boiled garlic improved plasma lipid metabolism and plasma antioxidant activity in an experiment on rats. Thus, dietary hypolipidemic garlic was effective in reducing the oxidant stress, which was indicated by an increase of antioxidant activity and a decrease of lipids in the rats' blood. It was found that garlic boiled for 20 min has the same bioactivity as raw garlic in its antioxidant and protein spectra. Therefore it should be added at this time to foods. The selenium and copper content of raw garlic is not altered by boiling. The protein electrophoretic pattern of raw garlic is altered by boiling.

Authors+Show Affiliations

Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, Israel. gorin@cc.huji.ac.ilNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16165163

Citation

Gorinstein, Shela, et al. "Raw and Boiled Garlic Enhances Plasma Antioxidant Activity and Improves Plasma Lipid Metabolism in Cholesterol-fed Rats." Life Sciences, vol. 78, no. 6, 2006, pp. 655-63.
Gorinstein S, Leontowicz H, Leontowicz M, et al. Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats. Life Sci. 2006;78(6):655-63.
Gorinstein, S., Leontowicz, H., Leontowicz, M., Drzewiecki, J., Najman, K., Katrich, E., Barasch, D., Yamamoto, K., & Trakhtenberg, S. (2006). Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats. Life Sciences, 78(6), 655-63.
Gorinstein S, et al. Raw and Boiled Garlic Enhances Plasma Antioxidant Activity and Improves Plasma Lipid Metabolism in Cholesterol-fed Rats. Life Sci. 2006 Jan 2;78(6):655-63. PubMed PMID: 16165163.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats. AU - Gorinstein,Shela, AU - Leontowicz,Hanna, AU - Leontowicz,Maria, AU - Drzewiecki,Jerzy, AU - Najman,Katarzyna, AU - Katrich,Elena, AU - Barasch,Dinorah, AU - Yamamoto,Kazutaka, AU - Trakhtenberg,Simon, Y1 - 2005/09/13/ PY - 2005/02/19/received PY - 2005/05/16/accepted PY - 2005/9/17/pubmed PY - 2006/2/16/medline PY - 2005/9/17/entrez SP - 655 EP - 63 JF - Life sciences JO - Life Sci. VL - 78 IS - 6 N2 - UNLABELLED: In the present study the effect of garlic, in a form more similar to how most people eat garlic, on lipid and antioxidant metabolism in rats was investigated. The antioxidant activity was determined by the efficacy to scavenge 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) derived radicals in garlic samples. The highest results were estimated in aqueous fraction in comparison with other extracts divided on the basis of polarity. Wistar male rats were randomly divided into 10 diet groups, each with seven animals. The groups were named: Control, RG (raw garlic), BG (boiled garlic for 20 min), AERG (aqueous extract of raw garlic), AEBG (aqueous extract of boiled garlic), Ch (Cholesterol), Ch/RG, Ch/BG, Ch/AERG and Ch/AEBG. All experimental diets were supplemented with 25 mg of lyophilized garlic/kg body weight obtained from raw, boiled and their aqueous extracts over a period of 30 days. Serum lipid (total cholesterol, LDL-cholesterol and triglycerides) concentrations were higher in all groups fed cholesterol (Ch); however, the increase was significant only in Ch group, without garlic supplementation. In groups of rats fed diets with cholesterol, garlic samples significantly hindered the rise of TC and LDL-C (P < 0.05). A significant increase (P < 0.05) in the plasma antioxidant activity was registered in experimental groups of rats fed cholesterol-free diets supplemented with garlic; oppositely, a significant decrease was only in group of rats given food containing cholesterol without garlic. The protein spectra has shown that during short boiling some proteins change their functional properties such as solubility and mobility, resulting in a number of protein bands in SDS-electrophoresis. CONCLUSIONS: Raw and boiled garlic improved plasma lipid metabolism and plasma antioxidant activity in an experiment on rats. Thus, dietary hypolipidemic garlic was effective in reducing the oxidant stress, which was indicated by an increase of antioxidant activity and a decrease of lipids in the rats' blood. It was found that garlic boiled for 20 min has the same bioactivity as raw garlic in its antioxidant and protein spectra. Therefore it should be added at this time to foods. The selenium and copper content of raw garlic is not altered by boiling. The protein electrophoretic pattern of raw garlic is altered by boiling. SN - 0024-3205 UR - https://www.unboundmedicine.com/medline/citation/16165163/Raw_and_boiled_garlic_enhances_plasma_antioxidant_activity_and_improves_plasma_lipid_metabolism_in_cholesterol_fed_rats_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0024-3205(05)00738-1 DB - PRIME DP - Unbound Medicine ER -