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PREVENTIVE EFFECTS OF GARLIC EXTRACT ON LIPID PEROXIDATION AND ANTIOXIDANT DEFENCE SYSTEM IN N-NITROSODIETHYLAMINE INDUCED HEPATOCARCINOGENESIS IN RATS

Article number
680_26
Pages
171 – 175
Language
English
Abstract
Effects of garlic (Allium sativum) on circulatory lipid peroxidation and antioxidant status were evaluated in N-Nitrosodiethylamine induced hepatocarcino-genesis in male rats.
Enhanced lipid peroxidation in the circulation of N-Nitrosodiethylamine (NDEA) treated rats was accompanied by a decrease in the levels of vitamins C and E, reduced glutathione, glutathione peroxidase, superoxide dismutase and catalase.
Garlic administered rats experienced a significant reduction in lipid peroxidation with a simultaneous elevation in antioxidant levels.
The presence of organosulphur compounds in garlic could have decreased lipid peroxidation and increased antioxidants levels in NDEA administered rats.

Publication
III WOCMAP Congress on Medicinal and Aromatic Plants – Volume 6: Traditional Medicine and Nutraceuticals
Authors
S. Sundaresan, P. Subramanian
Keywords
chemoprevention, enzymatic antioxidants, hepatocellular carcinoma, organosulphur compounds, vitamin C, vitamin E
Full text
https://doi.org/10.17660/ActaHortic.2005.680.26
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