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Protective action on human LDL against oxidation and glycation by four organosulfur compounds derived from garlic

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Lipids

Abstract

Human LDL were used to study the protective action of four organosulfur compounds (diallyl sulfide, DAS; diallyl disulfide, DADS; S-ethylcysteine, SEC; N-acetylcysteine, NAC) derived from garlic against oxidation and glycation. The four organosulfur compounds significantly inhibited superoxide production by xanthine-xanthine oxidase (P<0.05) and showed marked copper-chelating capability. DAS and DADS exhibited greater antioxidant activities against copper- and amphotericin B-induced LDL oxidation (P<0.05) than SEC and NAC. However, SEC and NAC were more effective in sparing LDL α-tocopherol (P<0.05). When oxidation was minimized, SEC was the most powerful agent against LDL glycation (P<0.05); however, DADS was superior to other agents in suppressing both oxidation and glycation when LDL oxidation occurred simultaneously with glycation. These results suggest that the four organosulfur compounds derived from garlic are potent agents for protecting LDL against oxidation and glycation, and that they may benefit patients with diabetes mellitus or cardiovascular diseases by preventing complications.

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Abbreviations

AmB:

amphotericin B

CD:

conjugated diene

DADS:

diallyl disulfide

DAS:

diallyl sulfide

MDA:

malondialdehyde

NAC:

N-acetylcysteine

SEC:

S-ethylcysteine

TBA:

thiobarbituric acid

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Authors and Affiliations

  1. Department of Infection, Chungshan Medical University Hospital, Taichung City, Taiwan

    Shyh-ming Tsao

  2. Department of Cardiology, Chungshan Medical University Hospital, Taichung City, Taiwan

    Ming-cheng Lin

  3. Dept. of Nutritional Science, Chungshan Medical University, No. 110, Sec. 1, Chien-Kuo N. Rd., Taichung City, Taiwan, R.O.C.

    Chu-chyn Ou & Mei-chin Yin

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  1. Chu-chyn Ou
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  2. Shyh-ming Tsao
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  4. Mei-chin Yin
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Correspondence to Mei-chin Yin.

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Ou, Cc., Tsao, Sm., Lin, Mc. et al. Protective action on human LDL against oxidation and glycation by four organosulfur compounds derived from garlic. Lipids 38, 219–224 (2003). https://doi.org/10.1007/s11745-003-1054-4

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  • DOI: https://doi.org/10.1007/s11745-003-1054-4

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