Garlic Compounds Protect Vascular Endothelial Cells from Oxidized Low Density Lipoprotein-induced Injury

Abstract

Oxidation of low density lipoprotein (LDL) has been recognized as playing an important role in the initiation and progression of atherosclerosis. In this study, the effects of aged garlic extract and one of its major compounds, S-allylcysteine, on oxidized LDL-induced cell injury were studied. Pulmonary artery endothelial cells were pre-incubated with the garlic extract (1, 2.5 and 5 mg mL-1) or S-allylcysteine (0.1, 1, 10 and 20 mM) at 37 degrees C and 5% CO2 for 24 h, washed, and then exposed to 0.1 mg mL-1 oxidized LDL for 24 h. Lactate dehydrogenase release as an index of membrane damage, methylthiazol tetrazolium assay for cell viability and thiobarbituric acid reactive substances indicating lipid peroxidation were determined. Preincubation of endothelial cells with the extract or S-allylcysteine significantly prevented membrane damage, loss of cell viability and lipid peroxidation. The data indicate that these compounds can protect vascular endothelial cells from injury caused by oxidized LDL, and suggest that they may be useful for prevention of atherosclerosis.

Antioxidative effects of Brassica juncea and Moringa oliefera prepared by different processing methods

“…Food processing can enhance antioxidant potential by inhibition of enzymatic activity and transformation of antioxidants into more active compounds. It may also reduce antioxidant potential because of loss of certain aspects of their bioactivities when kept at high temperatures (Pedraza-Chaverri et al 2006) or cooked (Ide and Lau 1997). Knowledge about the effective loss of total antioxidant activity consequent to home processing may have a significant impact on consumers' food selection and processing.…”

Biochemical Therapeutic Benefits of Garlic on Atherosclerosis Induced by Soybean in Rats

“…Zahid et al announce that garlic extract is a vasorelaxant and may decrease the atherogenic potentials of cholesterol concentration in rats [29]. Aged garlic extract (AGE) has been acquaint to prevent lipid oxidation and oxidative modification of low density lipoprotein (LDL), just like that decreasing the amount of oxidized low density lipoprotein (LDL) in circulation and the subsequent build-up of cholesterol in macrophages, smooth muscles and blood vessel walls, leading to the suppression of atherogenic fatty streaks [30]. Both human and animal studies, the water and lipid soluble ingredient in garlic demoralize cholesterol synthesis [31].…”

A Rethinking on the Benefits and Drawbacks of Common Antioxidants and a Proposal to Look for the Antioxidants in Allium Products as Ideal Agents: A Review

“…Mei [24] noted the absence of nitrites in the gastric juice of people who ate regularly garlic as part of their food. In a series of studies Lau and associates [26][27][28] demonstrated that several garlic compounds can minimize oxidation of LDL cholesterol in vitro. Short term supplementation of garlic in human subjects has demonstrated an increased resistance of LDL to oxidation [29].…”