Allicin protects rat cardiomyoblasts (H9c2 cells) from hydrogen peroxide-induced oxidative injury through inhibiting the generation of intracellular reactive oxygen species
Publication in refereed journal

香港中文大學研究人員

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摘要Oxidative stress is considered an important factor that promotes cell death in response to a variety of pathophysiological conditions. This study investigated the antioxidant properties of allicin, the principle ingredient of garlic, on preventing oxidative stress-induced injury. The antioxidant capacities of allicin were measured by using 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay and hydrogen peroxide (H2O2)-induced cell damage on H9c2 cardiomyoblasts. Allicin (0.3-10 mu M) pre-incubation could concentration-dependently attenuate the intracellular reactive oxygen species (ROS) increase induced by H2O2 on H9c2 cells. It could also protect H9c2 cells against H2O2-induced cell damage. However, the DPPH free radical scavenging activity of allicin was shown to be low. Therefore, it is believed that the protective effect of allicin on H9c2 cells could inhibit intracellular ROS production instead of scavenging extracellular H2O2 or free radicals. For the observed protective effect on H9c2 cells, allicin might also be effective in reducing free radical-induced myocardial cell death in ischemic condition.
著者Chan JYY, Tsui HT, Chung IYM, Chan RYK, Kwan YW, Chan SW
期刊名稱International Journal of Food Sciences and Nutrition
詳細描述epub DOI: 10.3109/09637486.2014.925428.
出版年份2014
月份11
日期1
卷號65
期次7
出版社Taylor & Francis: STM, Behavioural Science and Public Health Titles
頁次868 - 873
國際標準期刊號0963-7486
電子國際標準期刊號1465-3478
語言英式英語
關鍵詞Allicin; antioxidant; cardiovascular disease; health products; reactive oxygen species
Web of Science 學科類別Food Science & Technology; Nutrition & Dietetics

上次更新時間 2020-18-09 於 01:09