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The antioxidant and anti-cadmium toxicity properties of garlic extracts.

Boonpeng S, Siripongvutikorn S, Sae-Wong C, Sutthirak P - Food Sci Nutr (2014)

Bottom Line: Cd detoxication is very interesting particularly the method providing no undesirable side effects.For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS).Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.

View Article: PubMed Central - PubMed

Affiliation: Department of Functional Food and Nutrition, Faculty of Agro-Industry, Prince of Songkla University Hat Yai, Songkhla, 90112, Thailand.

ABSTRACT
Cadmium (Cd) contamination is a highly dangerous international problem because it can transfer into the food chain and become bioaccumulated, endangering human health. Cd detoxication is very interesting particularly the method providing no undesirable side effects. Cd also causes lipid oxidation that leads to undesired food quality. Garlic (Allium sativum L.) has been used as conventional food and in herbal therapy and folklore medicine as an antibacterial, antitumorogenic, and antioxidant agent for over 5000 years. In the present work, fresh garlic and pickled garlic extracted with distilled water was brought to determine antioxidant activities in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, ferric reducing ability power (FRAP) assay, chelating activities, superoxide, and hydroxyl scavenging assay. The data showed that pickled garlic extracts significantly possessed more DPPH, ABTS, FRAP, superoxide, and hydroxyl scavenging assays as 11.86, 13.74, 4.9, 46.67, and 15.33 g trolox equivalent/g sample, respectively, compared with fresh one as 7.44, 7.62, 0.01, 4.07, and 8.09 g trolox equivalent/g sample, respectively. However, iron chelating activity of fresh garlic extract was higher than that of pickled garlic while there was no significant difference in the copper chelating activity of both extracts. For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS). Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.

No MeSH data available.


Related in: MedlinePlus

Effect of CdCl2 on cell viability determined using MTT assay.
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fig01: Effect of CdCl2 on cell viability determined using MTT assay.

Mentions: An increase in Cd concentration led to a decrease in cell viability with a strong correlation at R2 = 0.966 (Fig.1). It was found that the IC50 of CdCl2 was 135.8 μmol/L (1.7 × 104 μg/mL). Both garlic extracts, fresh and pickled one, and DADS slightly exhibited cell toxicity (Fig.2). Although the extracts and DADS were applied to the cell at a concentration of 200 μg/mL of garlic extracts and 29.26 μg/mL (200 μmol/L) of DADS, the cell viability still remained more than 80%. However, when 400 μg/mL of the fresh garlic extract or 58.51 μg/mL (400 μmol/L) of DADS were applied, cell viability was significantly reduced and less than 50%, except the pickled garlic extract.


The antioxidant and anti-cadmium toxicity properties of garlic extracts.

Boonpeng S, Siripongvutikorn S, Sae-Wong C, Sutthirak P - Food Sci Nutr (2014)

Effect of CdCl2 on cell viability determined using MTT assay.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4256585&req=5

fig01: Effect of CdCl2 on cell viability determined using MTT assay.
Mentions: An increase in Cd concentration led to a decrease in cell viability with a strong correlation at R2 = 0.966 (Fig.1). It was found that the IC50 of CdCl2 was 135.8 μmol/L (1.7 × 104 μg/mL). Both garlic extracts, fresh and pickled one, and DADS slightly exhibited cell toxicity (Fig.2). Although the extracts and DADS were applied to the cell at a concentration of 200 μg/mL of garlic extracts and 29.26 μg/mL (200 μmol/L) of DADS, the cell viability still remained more than 80%. However, when 400 μg/mL of the fresh garlic extract or 58.51 μg/mL (400 μmol/L) of DADS were applied, cell viability was significantly reduced and less than 50%, except the pickled garlic extract.

Bottom Line: Cd detoxication is very interesting particularly the method providing no undesirable side effects.For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS).Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.

View Article: PubMed Central - PubMed

Affiliation: Department of Functional Food and Nutrition, Faculty of Agro-Industry, Prince of Songkla University Hat Yai, Songkhla, 90112, Thailand.

ABSTRACT
Cadmium (Cd) contamination is a highly dangerous international problem because it can transfer into the food chain and become bioaccumulated, endangering human health. Cd detoxication is very interesting particularly the method providing no undesirable side effects. Cd also causes lipid oxidation that leads to undesired food quality. Garlic (Allium sativum L.) has been used as conventional food and in herbal therapy and folklore medicine as an antibacterial, antitumorogenic, and antioxidant agent for over 5000 years. In the present work, fresh garlic and pickled garlic extracted with distilled water was brought to determine antioxidant activities in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, ferric reducing ability power (FRAP) assay, chelating activities, superoxide, and hydroxyl scavenging assay. The data showed that pickled garlic extracts significantly possessed more DPPH, ABTS, FRAP, superoxide, and hydroxyl scavenging assays as 11.86, 13.74, 4.9, 46.67, and 15.33 g trolox equivalent/g sample, respectively, compared with fresh one as 7.44, 7.62, 0.01, 4.07, and 8.09 g trolox equivalent/g sample, respectively. However, iron chelating activity of fresh garlic extract was higher than that of pickled garlic while there was no significant difference in the copper chelating activity of both extracts. For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS). Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.

No MeSH data available.


Related in: MedlinePlus