Allicin protects rat cardiomyoblasts (H9c2 cells) from hydrogen peroxideinduced oxidative injury through inhibiting the generation of intracellular reactive oxygen species

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 cap...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2014-11, Vol.65 (7), p.868
Main Authors: Chan, Jackie Yan-Yan, Tsui, Hei-Tung, Chung, Ivan Ying-Ming, Chan, Robbie Yat-Kan, Kwan, Yiu-Wa, Chan, Shun-Wan
Format: Article
Language:English
Subjects:
Antioxidants
Cells
Food science
Free radicals
Hydrogen peroxide
Oxidative stress
Oxygen
Rodents
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Summary: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 μM) 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.
ISSN:0963-7486
1465-3478