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KMID : 0613820080180010009
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Journal of Life Science
2008 Volume.18 No. 1 p.9 ~ p.15
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Antioxidative Effects of Sulfur Containing Compounds in Garlic on Oxidation of Human Low Density Lipoprotein Induced by Macrophages and Copper Ion
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Yang Seung-Taek
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Abstract
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Sulfur containing compounds in garlic have all be used as one of the traditional folk medicine as well as food source. The present study was performed to investigate the antioxidative compounds of 1-methyl-1-cysteine, dimethyl trisulfide and 2-vinyl-4H-1,3-dithiin. The antioxidative activity of sulfur containing compounds on human LDL was investigated by monitoring a thiobarbituric acid substances (TBARS). Sulfur containing compounds inhibited on oxidation of LDL mediated by and macrophages in dose dependent manner with almost completely inhibition at . Antioxidant activities of sulfur containing compounds on LDL oxidation were 2-vinyl-4H-1,3-dithiin, 1-methyl-1-cysteine, and dimethyl trisulfide in order. Inhibitory effects of sulfur containing compounds on oxidation of LDL mediated by and macrophages were degraded at much greater rate than native LDL, the LDL oxidation process was arrested as shown by the lower conjugated dienes formation at the concentration of . Sulfur containing compounds in garlic revealed at high antioxidative activity at low physiological concentration for human LDL oxidation in vitro specially, it was indicated that the antioxidative activity of 3-viny l-4H-1,2-dithiin was higher than that of the other sulfur containing compounds.
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KEYWORD
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Garlic, antioxidant, low density lipoprotein
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