Aqueous Garlic Extracts Prevent Oxidative Stress and Vascular Remodeling in an Experimental Model of Metabolic Syndrome

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• 作者：Marcela Alejandra Vazquez-Prieto ; Roxana Elizabeth Gonzlez ; Nicols Federico Renna ; Claudio Rmulo Galmarini ; Roberto Miguel Miatello
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：June 9, 2010
• 年：2010
• 卷：58
• 期：11
• 页码：6630-6635
• 全文大小：760K
• 年卷期：v.58,no.11(June 9, 2010)
• ISSN：1520-5118

文摘

The organosulfur profile and the effect on oxidative stress and vascular remodeling in fructose-fed rats (FFR) were evaluated in Fuego INTA and Morado INTA garlic cultivars. Wistar rats were fed either normal rat chow (control) or the same diet plus 10% fructose in drinking water. During the last 6 weeks of a 12 week period of the corresponding diet, a subgroup of control and FFR received an aqueous extract of Fuego INTA and Morado INTA. Fuego INTA showed higher levels of total thiosulfinates, allicin, and pungency than Morado INTA. FFR showed an increase of systolic blood pressure, aortic NAD(P)H oxidase activity, plasma thiobarbituric acid reactive substances, and vascular remodeling that was significantly reduced after both garlic administrations. The beneficial effect was slightly higher when Fuego INTA was administered. Both aqueous garlic extracts prevent oxidative stress and vascular remodeling in rats with metabolic syndrome, suggesting the existence of slight differences among cultivars.