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KMID : 0371020020350030221
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Journal of Preventive Medicine and Public Health
2002 Volume.35 No. 3 p.221 ~ p.228
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The Protective Effects of Garlic against Carbon tetrachloride-induced Hepatotoxicity
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Choi Byung-Sun
Lee Jong-Moon
Park Jung-Duck
Hong Yeon-Pyo
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Abstract
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Objectives: The purpose of this study was to find the protective effects of garlic on the halogenated hydrocarbon induced hepatotoxicities, and the possible protection mechanisms involved.
Method: Male Sprague-Dawley rats received garlic (0.5 %) or regular diet, for 4 weeks. This was followed by a single dose of corn oil (the controls), carbon tetrachloride (400㎎/㎏ body weight) and trichloroethylene (2,000㎎/㎏ body weight) being administered to each diet group. Blood samples were collected 24 hours following the administration, and the serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities measured. The liver samples were studied for their cytochrome P450 and CYP2E1 contents, lipid peroxidation and histopathology.
Results: The results for the group receiving the 0.5 % garlic diet showed a slight decrease of CYP2E1 expression compared with the regular diet group. Carbon trachloride was significantly decreased the CYP2E1 contents in both the regular and garlic diet groups, but the trichloroethylene remained unchanged. Garlic did not decrease the lipid peroxidation of the liver in the control group, but attenuated the increase of lipid peroxidation caused by carbon tetrachloride. Garlic attenuated the increase of both the serum AST and ALT activities caused by carbon tetrachloride. The histopathological observations also showed that garlic attenuated centrilobular necrosis and vacuolar degenerative changes significantly in the carbon tetrachloride treated group.
Conclusions: The results indicate that garlic attenuates the carbon tetrachloride-induced hepatotoxicity, through the prevention of the metabolic activation and lipid peroxidation.
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KEYWORD
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Garlic, Carbon tetrachloride, Trichloroethylene, Liver/injuries, Protective agents
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