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Barkaoui T, Hamimed S, Bellamine H, Bankaji I, Sleimi N, Landoulsi A. Alleviated Actions of Plantago albicans Extract on Lead Acetate-Produced Hepatic Damage in Rats Through Antioxidant and Free Radical Scavenging Capacities. J Med Food 2020; 23:1201-1215. [PMID: 32316841 DOI: 10.1089/jmf.2019.0246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The aim of this study was to explore the possible protective mechanisms and to determine the antioxidant capacity of phenolic compounds extracted from Plantago albicans against lead acetate-induced hepatic injury. High performance liquid chromatography-photo diode array/electrospray ionization-mass spectrometry (HPLC-PDA/ESI-MS) assay was used to identify the P. albicans extract phenolic compounds. Animals received 100 mg of lead acetate/kg of body weight (bw) in the drinking water for a period of 30 days. The other groups of rats were orally administered with silymarin (300 mg/kg bw) or the P. albicans extract at two doses (100 and 300 mg/kg of bw), once daily, by gastric gavage for the same time. The P. albicans exhibited high total phenolic, flavonoid, and anthocyanin contents. The antioxidant in vitro activity demonstrated that the P. albicans exhibits an important effect against deleterious reactive species. The in vivo results showed that P. albicans prevented the lead acetate-induced significant changes on serum and liver lipid levels. In contrast, P. albicans succeeded in improving the biochemical parameters of serum and liver bringing them closer to the normal values of the control group. It also significantly promoted (P < .05) pro-inflammatory cytokines (TNF-α, IL-6, and NF-κB) in the liver of the experimental animals. The evaluated sample with HPLC-PDA/ESI-MS method showed to contain 10 dominant polyphenols, 2 hydroxycinnamic acids (p-coumaric acid and chlorogenic acids), 4 flavones (Apigenin, Luteolin, Cirsiliol, and Luteolin-7-O-rutinoside), and an anthocyanin (cyanidin-3-glucoside). Hence, it can be concluded that P. albicans could be a potent source of health-beneficial phytochemicals providing a novel therapy to protect liver against lead exposure.
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Affiliation(s)
- Taha Barkaoui
- Laboratory of Biochemistry and Molecular Biology, Faculty of Sciences of Bizerte, Carthage University, Bizerte, Tunisia
| | - Selma Hamimed
- Laboratory of Biochemistry and Molecular Biology, Faculty of Sciences of Bizerte, Carthage University, Bizerte, Tunisia
| | - Houda Bellamine
- Pathological Anatomy Service, Regional Hospital of Menzel Bourguiba, Menzel Bourguiba, Republic of Tunisia
| | - Insaf Bankaji
- RME - Laboratory of Resources, Materials, Valorisation and Ecosystems, Faculty of Sciences of Bizerte, University of Carthage, Bizerte, Tunisia
| | - Noomene Sleimi
- RME - Laboratory of Resources, Materials, Valorisation and Ecosystems, Faculty of Sciences of Bizerte, University of Carthage, Bizerte, Tunisia
| | - Ahmed Landoulsi
- Laboratory of Biochemistry and Molecular Biology, Faculty of Sciences of Bizerte, Carthage University, Bizerte, Tunisia
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Gul K, Singh AK, Jabeen R. Nutraceuticals and Functional Foods: The Foods for the Future World. Crit Rev Food Sci Nutr 2015; 56:2617-27. [DOI: 10.1080/10408398.2014.903384] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Lee YR, Woo KS, Hwang IG, Kim HY, Lee SH, Lee JS, Jeong HS. Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments. ACTA ACUST UNITED AC 2012. [DOI: 10.3746/jkfn.2012.41.2.278] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Shafiur Rahman M, Ibrahim Al-Sheibani H, Hamad Al-Riziqi M, Mothershaw A, Guizani N, Bengtsson G. Assessment of the Anti-Microbial Activity of Dried Garlic Powders Produced by Different Methods of Drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600596480] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Khanum F, Anilakumar KR, Viswanathan KR. Anticarcinogenic properties of garlic: a review. Crit Rev Food Sci Nutr 2005; 44:479-88. [PMID: 15615431 DOI: 10.1080/10408690490886700] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Garlic is a popular spice added to several edible preparations and is a remedy for a variety of ailments. Epidemeological as well as laboratory studies have shown that garlic consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc. This article focuses on the general chemistry, metabolism, anticarcinogenic properties, mechanism of action behind the anticarcinogenic effects, functional foods based on garlic; and future areas of research. Garlic has been shown to metabolized into N-aceryl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about its anticarcinogenic effect through a number of mechanisms, such as the scavenging of radicals, increasing gluathione levels, increasing the activities of enzymes such as glutathione S-transferase, catalase, inhibition of cytochrome p4502E1, DNA repair mechanisms, prevention of chromosomal damage etc. Future research should standardize the dosage of garlic and type, ie., whether it should be taken fresh, cooked, or aged. The formulation of odorless functional foods with the retention of anticarcinogenic activity should be further studied.
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Affiliation(s)
- Farhath Khanum
- Department of Biochemistry and Nutrition, Defense Food Research Laboratory, Siddarthanagar, Mysore, India
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Abstract
Garlic (Allium sativum) has been used since ancient times, as a spice and also for its medicinal properties. In present set of investigations antimutagenic effect of garlic extract (GE) has been evaluated using 'in vivo chromosomal aberration assay' in Swiss albino mice. Cyclophosphamide (CP), a well-known mutagen, was given at a single dose of 25 mg/kg b.w. intraperitoneally. Pretreatment with 1, 2.5 and 5% of freshly prepared GE was given through oral intubation for 5 days prior to CP administration. Animals from all the groups were sacrificed at sampling times of 24 and 48 h and their bone marrow tissue was analyzed for chromosomal damage. The animals of the positive control group (CP alone) shows a significant increase in chromosomal aberrations both at 24 and 48 h sampling time. GE, alone did not significantly induced aberrations at either sampling time, confirming its non-mutagenicity. However in the GE pre-treated and CP post-treated groups, a dose dependent decrease in cytogenetic damage was recorded. A significant suppression in the chromosomal aberrations was recorded following pretreatment with 2.5 and 5% GE administration. The anticytotoxic effects of GE were also evident, as observed by significant increase in mitotic index, when compared to positive control group. Reduction in CP induced clastogenicity by GE was evident at 24 h and to a much greater extent at 48 h of cell cycle. Thus results of the present investigations revealed that GE has chemopreventive potential against CP induced chromosomal mutations in Swiss albino mice.
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Affiliation(s)
- Yogeshwer Shukla
- Environmental Carcinogenesis Division, Industrial Toxicology Research Centre, P.O. Box 80, MG Marg, Lucknow 226 001, India.
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Abstract
Functional foods are foods that, by virtue of physiologically active food components, provide health benefits beyond basic nutrition. Many functional foods have been found to be potentially beneficial in the prevention and treatment of cardiovascular disease, the leading cause of mortality in the United States. These foods include soybeans, oats, psyllium, flaxseed, garlic, tea, fish, grapes, nuts, and stanol- and sterol ester enhanced margarine. When eaten in adequate amounts on a consistent basis, these foods may aid in decreasing the risk of cardiovascular disease by several potential mechanisms: lowering blood lipid levels, improving arterial compliance, reducing low-density lipoprotein oxidation, decreasing plaque formation, scavenging free radicals, and inhibiting platelet aggregation.
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Affiliation(s)
- C M Hasler
- Functional Foods for Health Program, University of Illinois, 1302 West Pennsylvania Avenue, Room 103 Agricultural Bioprocess Laboratory; M/C 640, Urbana, IL 61801, USA.
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Avato P, Tursil E, Vitali C, Miccolis V, Candido V. Allylsulfide constituents of garlic volatile oil as antimicrobial agents. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2000; 7:239-243. [PMID: 11185736 DOI: 10.1016/s0944-7113(00)80010-0] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Six different mixtures of garlic distilled oils containing diallyl disulfide (DDS) and diallyl trisulfide (DTS), ranging from 1 to 51% and 88 to 38% respectively, have been assayed against a number of yeasts (C. albicans, C. tropicalis and B. capitatus), gram-positive bacteria (S. aureus and B. subtilis) and gram-negative bacteria (P. aeruginosa and E. coli). Results obtained support a specific antifungal more than an antibacterial activity and implicate DDS as the active constituent. Incubation of garlic extracts made up of 1% DDS and 88% DTS resulted, in fact, in the absence of growth inhibition against all the tested microorganisms, whereas garlic oils with higher quantities of DDS showed significant inhibitory activity, increasing with the increase of DDS amount.
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Affiliation(s)
- P Avato
- Dipartimento Farmaco-Chimico, Università, Bari, Italy.
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Fuhrman B, Volkova N, Rosenblat M, Aviram M. Lycopene synergistically inhibits LDL oxidation in combination with vitamin E, glabridin, rosmarinic acid, carnosic acid, or garlic. Antioxid Redox Signal 2000; 2:491-506. [PMID: 11229363 DOI: 10.1089/15230860050192279] [Citation(s) in RCA: 155] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Several lines of evidence suggest that oxidatively modified low-density lipoprotein (LDL) is atherogenic, and that atherosclerosis can be attenuated by natural antioxidants, which inhibit LDL oxidation. This study was conducted to determine the effect of tomato lycopene alone, or in combination with other natural antioxidants, on LDL oxidation. LDL (100 microg of protein/ml) was incubated with increasing concentrations of lycopene or of tomato oleoresin (lipid extract of tomatoes containing 6% lycopene, 0.1% beta-carotene, 1% vitamin E, and polyphenols), after which it was oxidized by the addition of 5 micromol/liter of CuSO4. Tomato oleoresin exhibited superior capacity to inhibit LDL oxidation in comparison to pure lycopene, by up to five-fold [97% vs. 22% inhibition of thiobarbituric acid reactive substances (TBARS) formation, and 93% vs. 27% inhibition of lipid peroxides formation, respectively]. Because tomato oleoresin also contains, in addition to lycopene, vitamin E, flavonoids, and phenolics, a possible cooperative interaction between lycopene and such natural antioxidants was studied. A combination of lycopene (5 micromol/liter) with vitamin E (alpha-tocopherol) in the concentration range of 1-10 micromol/liter resulted in an inhibition of copper ion-induced LDL oxidation that was significantly greater than the expected additive individual inhibitions. The synergistic antioxidative effect of lycopene with vitamin E was not shared by gamma-to-cotrienol. The polyphenols glabridin (derived from licorice), rosmarinic acid or carnosic acid (derived from rosemary), as well as garlic (which contains a mixture of natural antioxidants) inhibited LDL oxidation in a dose-dependent manner. When lycopene (5 micromol/liter) was added to LDL in combination with glabridin, rosmarinic acid, carnosic acid, or garlic, synergistic antioxidative effects were obtained against LDL oxidation induced either by copper ions or by the radical generator AAPH. Similar interactive effects seen with lycopene were also observed with beta-carotene, but, however, to a lesser extent of synergism. Because natural antioxidants exist in nature in combination, the in vivo relevance of lycopene in combination with other natural antioxidants was studied. Four healthy subjects were administered a fatty meal containing 30 mg of lycopene in the form of tomato oleoresin. The lycopene concentration in postprandial plasma was elevated by 70% in comparison to plasma obtained before meal consumption. Postprandial LDL isolated 5 hr after meal consumption exhibited a significant (p < 0.01) reduced susceptibility to oxidation by 21%. We conclude that lycopene acts synergistically, as an effective antioxidant against LDL oxidation, with several natural antioxidants such as vitamin E, the flavonoid glabridin, the phenolics rosmarinic acid and carnosic acid, and garlic. These observations suggest a superior antiatherogenic characteristic to a combination of different natural antioxidants over that of an individual one.
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Affiliation(s)
- B Fuhrman
- Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences and Rambam Medical Center, Haifa, Israel
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