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The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats.
Food Chem Toxicol. 2007 Sep; 45(9):1626-33.FC

Abstract

Garlic (Allium sativum L.) is widely used as an obligatory part in many cooked dishes loosing during this process a certain part of its bioactivity. Antioxidant capacity measured by the ferric-reducing/antioxidant power (FRAP) method and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical assay was the highest in raw and in a short time processed garlic samples by cooking. 70 Wistar rats were randomly divided into 10 diet groups, each of seven. They were named Control, NPG, PG1, PG2, PG3, Chol, Chol/NPG, Chol/PG1, Chol/PG2 and Chol/PG3. The rats of the Control group were fed basal diet (BD), which included wheat starch, casein, soybean oil, cellulose, mineral and vitamin mixtures. To the BD of the nine other groups were added 25mg of lyophilized non processed garlic equivalent of 500 mg non processed garlic/kg body weight (NPG), the same quantity of processed garlic for 20, 40 and 60 min for PG1, PG2 and PG3, respectively, 1% of cholesterol (Chol), 1% of cholesterol and 25mg/kg body weight of lyophilized non processed garlic (Chol/NPG), 1% of cholesterol and the same quantity of processed garlic for 20, 40 and 60 min for Chol/PG1, Chol/PG2 and Chol/PG3, respectively. The dose of 500 mg (25mg of lyophilized garlic/kg body weight) was chosen as the most effective (Banerjee, S.K., Maulik, M., Mancahanda, S.C., Dinda, A.K., Gupta, S.K., Maulik, S.K., 2002. Dose-dependent induction of endogenous antioxidants in rat heart by chronic administration of garlic. Life Sciences 70, pp. 1509-1518). Plasma lipid profile and the total antioxidant capacity in rats significantly differed in diet groups with addition of garlic samples cooked for a long time. In summary, garlic cooked for a short time preserves a high bioactivity of non processed garlic. The diet supplemented with these samples and cholesterol improved lipid indices, decreased fibrinogen and increased antioxidant activity in plasma of rats. Therefore, for preservation of garlic bioactivity optimal regime has to be used.

Authors+Show Affiliations

Department of Pharmacology, Institute of Public Health, Warsaw, Poland.No affiliation info availableNo 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

17408832

Citation

Jastrzebski, Zenon, et al. "The Bioactivity of Processed Garlic (Allium Sativum L.) as Shown in Vitro and in Vivo Studies On Rats." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 45, no. 9, 2007, pp. 1626-33.
Jastrzebski Z, Leontowicz H, Leontowicz M, et al. The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats. Food Chem Toxicol. 2007;45(9):1626-33.
Jastrzebski, Z., Leontowicz, H., Leontowicz, M., Namiesnik, J., Zachwieja, Z., Barton, H., Pawelzik, E., Arancibia-Avila, P., Toledo, F., & Gorinstein, S. (2007). The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 45(9), 1626-33.
Jastrzebski Z, et al. The Bioactivity of Processed Garlic (Allium Sativum L.) as Shown in Vitro and in Vivo Studies On Rats. Food Chem Toxicol. 2007;45(9):1626-33. PubMed PMID: 17408832.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats. AU - Jastrzebski,Zenon, AU - Leontowicz,Hanna, AU - Leontowicz,Maria, AU - Namiesnik,Jacek, AU - Zachwieja,Zofia, AU - Barton,Henryk, AU - Pawelzik,Elke, AU - Arancibia-Avila,Patricia, AU - Toledo,Fernando, AU - Gorinstein,Shela, Y1 - 2007/02/28/ PY - 2006/08/29/received PY - 2006/11/24/revised PY - 2007/02/23/accepted PY - 2007/4/6/pubmed PY - 2007/10/4/medline PY - 2007/4/6/entrez SP - 1626 EP - 33 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 45 IS - 9 N2 - Garlic (Allium sativum L.) is widely used as an obligatory part in many cooked dishes loosing during this process a certain part of its bioactivity. Antioxidant capacity measured by the ferric-reducing/antioxidant power (FRAP) method and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical assay was the highest in raw and in a short time processed garlic samples by cooking. 70 Wistar rats were randomly divided into 10 diet groups, each of seven. They were named Control, NPG, PG1, PG2, PG3, Chol, Chol/NPG, Chol/PG1, Chol/PG2 and Chol/PG3. The rats of the Control group were fed basal diet (BD), which included wheat starch, casein, soybean oil, cellulose, mineral and vitamin mixtures. To the BD of the nine other groups were added 25mg of lyophilized non processed garlic equivalent of 500 mg non processed garlic/kg body weight (NPG), the same quantity of processed garlic for 20, 40 and 60 min for PG1, PG2 and PG3, respectively, 1% of cholesterol (Chol), 1% of cholesterol and 25mg/kg body weight of lyophilized non processed garlic (Chol/NPG), 1% of cholesterol and the same quantity of processed garlic for 20, 40 and 60 min for Chol/PG1, Chol/PG2 and Chol/PG3, respectively. The dose of 500 mg (25mg of lyophilized garlic/kg body weight) was chosen as the most effective (Banerjee, S.K., Maulik, M., Mancahanda, S.C., Dinda, A.K., Gupta, S.K., Maulik, S.K., 2002. Dose-dependent induction of endogenous antioxidants in rat heart by chronic administration of garlic. Life Sciences 70, pp. 1509-1518). Plasma lipid profile and the total antioxidant capacity in rats significantly differed in diet groups with addition of garlic samples cooked for a long time. In summary, garlic cooked for a short time preserves a high bioactivity of non processed garlic. The diet supplemented with these samples and cholesterol improved lipid indices, decreased fibrinogen and increased antioxidant activity in plasma of rats. Therefore, for preservation of garlic bioactivity optimal regime has to be used. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/17408832/The_bioactivity_of_processed_garlic__Allium_sativum_L___as_shown_in_vitro_and_in_vivo_studies_on_rats_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(07)00085-3 DB - PRIME DP - Unbound Medicine ER -