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Garlic modulates lipid peroxidation and antioxidant status during N-Nitrosodiethylamine-induced hepatic tumorigenesis

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Abstract

Effects of garlic (Allium sativum Linn.) on circulatory lipid peroxidation and antioxidant status were evaluated in N-Nitrosodiethylamine-induced hepatocarcinogenesis in male rats. Enhanced lipid peroxidation in the circulation of N-Nitrosodiethylamine (NDEA) treated rats was accompanied by a significant decrease in the levels of Β carotene, ascorbic acid, vitamin E, reduced glutathione (GSH), glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT). Garlic administered rats experienced a significant reduction in lipid peroxidation with a simultaneous elevation in antioxidant levels. Researchers hypothesize that the presence of organosulphur compounds could have decreased lipid peroxidation and increased antioxidant levels in NDEA administered rats.

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Authors and Affiliations

  1. Department of Biochemistry, Faculty of Science, Annamalai University, Annamalai Nagar, 608 002, Tamil Nadu, India

    Sivapatham Sundaresan

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  1. Sivapatham Sundaresan
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  2. Perumal Subramanian
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Sundaresan, S., Subramanian, P. Garlic modulates lipid peroxidation and antioxidant status during N-Nitrosodiethylamine-induced hepatic tumorigenesis. Plant Foods Hum Nutr 58, 1–8 (2003). https://doi.org/10.1023/B:QUAL.0000040343.85471.24

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  • DOI: https://doi.org/10.1023/B:QUAL.0000040343.85471.24

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