2016
DOI: 10.1016/j.nutres.2015.09.018
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Aged garlic extract enhances heme oxygenase-1 and glutamate-cysteine ligase modifier subunit expression via the nuclear factor erythroid 2–related factor 2–antioxidant response element signaling pathway in human endothelial cells

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Cited by 45 publications
(27 citation statements)
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“…The stimulatory effects of Allium sativum extracts on Nrf2 signaling were described previously in a cellular model of cadmium-induced toxicity, in an animal model of chromium toxicity, and in human endothelial cells (Hiramatsu et al, 2015; Kalayarasan et al, 2008; Lawal and Ellis, 2011). In addition, phenolic diterpenes isolated from Salvia officinalis were previously shown to induce activation of Nrf2-dependent transcription in mouse primary cortical cultures (Fischedick et al, 2013).…”
Section: Resultsmentioning
confidence: 99%
“…The stimulatory effects of Allium sativum extracts on Nrf2 signaling were described previously in a cellular model of cadmium-induced toxicity, in an animal model of chromium toxicity, and in human endothelial cells (Hiramatsu et al, 2015; Kalayarasan et al, 2008; Lawal and Ellis, 2011). In addition, phenolic diterpenes isolated from Salvia officinalis were previously shown to induce activation of Nrf2-dependent transcription in mouse primary cortical cultures (Fischedick et al, 2013).…”
Section: Resultsmentioning
confidence: 99%
“…In addition, garlic (allicin) has antioxidant property, which might be responsible for the antihypertensive effect of allicin by lowering the level of oxidative stress in hypertensive rats, consequently restoring NO–redox imbalance and increasing NO bioavailability 26, 27. Recently, Hiramatsu et al 29 reported that aged garlic extract increases the expression of nuclear factor erythroid 2-related factor 2, which is responsible for the antioxidant activity. They confirmed that aged garlic extract decreases oxidative stress and maintains cellular redox balance via the nuclear factor erythroid 2-related factor 2–antioxidant response element signaling pathway.…”
Section: Discussionmentioning
confidence: 99%
“…Aged garlic extract (AGE) and sulfur compounds. AGE was prepared as previously described (12). Briefly, AGE was manufactured according to the following steps: Originally grown raw garlic (A sativum L.) was cut into slices, immersed in aqueous ethanol, and extracted for >10 months at room temperature (12).…”
Section: Methodsmentioning
confidence: 99%
“…AGE was prepared as previously described (12). Briefly, AGE was manufactured according to the following steps: Originally grown raw garlic (A sativum L.) was cut into slices, immersed in aqueous ethanol, and extracted for >10 months at room temperature (12). The sulfur-containing amino acids, S1PC, SAC and SAMC, are produced during the aging process of raw garlic in 50% ethanol solution for >10 months (19).…”
Section: Methodsmentioning
confidence: 99%
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