Effect Of Aqueous Extracts Of Allium sativum On Some Parameters Of Oxidative Stress In Mice Brain
AbstractThis invitro study investigates the effects of Allium sativum L., Liliaceae, garlic on some markers of oxidative stress induced by hydroxyl radicals (OH-) generated by Fenton's reaction and potentiated by L-glutamate. Garlic at doses between 50 200mg/mL significantly decreased the activities of catalase (CAT) and acetyl cholinesterase (AChE) in the brain tissues of experimental mice incubated with iron-hydrogen peroxide ascorbate in the absence (CAT, 3.1 ± 0.9 IU/L; AChE, 0.276 ± 0.05 ΔOD/min) or presence (CAT, 1.85 ± 0.8 IU/L; AChE, 0.135 ± 0.04 ΔOD/min) of 50mM L-glutamate (Control values: 12.5 ± 0.8 IU/L and 0.576 ± 0.09 OD/min; P < 0.05). Minimum inhibitory concentration (MIC) values of the garlic were found to be 125mg/mL and 150mg/mL for CAT and AchE respectively. The hydroxyl radicalinduced reduction of total protein, RNA and DNA levels in the brain homogenate was also corrected dose dependently by garlic. Physicochemical analysis of DNAs extracted from brain tissues further revealed inhibition of hydroxyl radical-induced leftward shift in melting curve by garlic at 150mg/mL. These results suggested that Allium sativum possessed neuroprotective and anti-DNA damaging effects.
Key words: Allium sativum L., Liliaceae, garlic, oxidative stress, catalase, acetyl cholinesterase, brain tissues, mice.
Nig. J. Nat. Prod. and Med. Vol.8 2004: 13-18