|
KMID : 1134820100390060805
|
|
Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.805 ~ p.812
|
|
|
Protective Effect of Garlic (Allium sativum L.) Extracts Prepared by Different Processing Methods on DNA Damage in Human Leukocytes
|
|
Kim Jung-Mi
Jeon Kyung-Im
Park Eun-Ju
|
|
|
Abstract
|
|
|
|
DNA damage including base modifications, loss of base and breaks in DNA strands can occur by exposure to irradiation, smoking and several components of food. Unrepaired DNA damage is known to lead to cellular dysfunction, cell death, cancer, and other diseases such as arteriosclerosis and diabetes. The protective effect of garlic on oxidative stress induced DNA damage has been reported recently. In this study, we investigated the protective effect of garlic extracts prepared by different processing methods (raw garlic extracts, RGE; grilled garlic extracts, GGE; pickled garlic extracts, PGE) on leukocytic DNA damage using comet assay. Human leukocytes were incubated with ethanol and methanol extract of garlic at various concentrations (1, 5, 10, 50 ㎍/mL), followed by oxidative stimuli (200 μM H₂O₂ or 200 μM 4-hydroxynonenal (HNE)). The methanol and ethanol extracts of RGE, GGE, and PGE showed inhibitory activities of DNA damage induced by H₂O₂ or HNE. Especially methanol extract of RGE (ED??; 13.3 ㎍/mL) had a higher antigenotoxic effect on H₂O₂ induced DNA damage than those of GGE (23.5 ㎍/mL) or PGE (24.5 ㎍/mL). HNE induced DNA damage tended to be effectively inhibited by the lower concentration of all garlic extracts. Therefore, garlic might have protective effects against oxidative DNA damage regardless of processing methods (raw, grilled, pickled) which are the general consumed forms of garlic in Korea.
|
|
|
KEYWORD
|
|
|
garlic, DNA damage, H₂O₂, HNE, human leukocytes, comet assay
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|