TY - JOUR
T1 - Comparison of antioxidant activity of hydroethanolic fresh and aged garlic extracts and their effects on cerebral ischemia
AU - Cervantes, Maria Isabel
AU - De Oca Balderas, Pavel Montes
AU - De Jesús Gutiérrez-Baños, José
AU - Orozco-Ibarra, Marisol
AU - Fernández-Rojas, Berenice
AU - Medina-Campos, Omar Noel
AU - Espinoza-Rojo, Mónica
AU - Ruiz-Tachiquín, Martha
AU - Ortiz-Plata, Alma
AU - Salazar, Ma Isabel
AU - Rubio-Osornio, Moisés
AU - Castañeda-Saucedo, Eduardo
AU - Pedraza-Chaverri, José
AU - Calzada, Fernando
AU - Aguilera, Penélope
N1 - Funding Information:
This work was supported by the Consejo Nacional de Ciencia y Tecnología (CONACYT) (Nos. 1298938 , 168356 ) and the Programa de Apoyo a Proyectos de Investigación e Innovación Tecnológica PAPIIT (No. IN201910 ). María Isabel Cervantes received a scholarship from CONACYT (No. 233144 ). Pavel Montes de Oca Balderas was supported by the Repatriation Project of CONACYT (No. 138425 ) and by Basic Science SEP-CONACYT project 2009 (No. 132706 ). We thank Dr. Jorge Guevara (Laboratorio de Enfermedades Neurodegenerativas, Instituto Nacional de Neurología y Neurocirugía “Manuel Velasco Suárez”) for the access to equipment; Abigail Aguilar Contreras, B.Sc. (Instituto Mexicano del Seguro Social) for helping in the identification of the plants, and Veronica Yakoleff for editing the manuscript and for helpful comments.
PY - 2013/9/1
Y1 - 2013/9/1
N2 - Antioxidant properties and protective effect of aged garlic extract (AGE) and of 20% hydroethanolic fresh extracts from garlic clove (GCE) and skin (GSE) on cerebral ischemia were evaluated by administering extracts at the beginning of reperfusion in a rat model of stroke. All three extracts scavenged superoxide anion, peroxynitrite anion, and peroxyl radicals, but with different efficiencies; furthermore, GCE and GSE scavenged hydroxyl radicals and GSE scavenged singlet oxygen. These extracts significantly prevented reduction of neuronal nuclear antigen in the infarcted area, although no improvement in neurological function was observed. Importantly, GCE and GSE contained S-allylcystein, a compound associated with AGE's neuroprotective effect against damage induced by cerebral ischemia. Extracts decreased mRNA expression of NR1- and NR2B-NMDA-receptor subunits and prevented ischemia-induced reduction in mitochondrial potential and in ATP synthesis. These results indicate that antioxidants present in garlic extracts may regulate ROS concentrations during ischemia, favour pro-survival pathways, and attenuate mitochondrial dysfunction.
AB - Antioxidant properties and protective effect of aged garlic extract (AGE) and of 20% hydroethanolic fresh extracts from garlic clove (GCE) and skin (GSE) on cerebral ischemia were evaluated by administering extracts at the beginning of reperfusion in a rat model of stroke. All three extracts scavenged superoxide anion, peroxynitrite anion, and peroxyl radicals, but with different efficiencies; furthermore, GCE and GSE scavenged hydroxyl radicals and GSE scavenged singlet oxygen. These extracts significantly prevented reduction of neuronal nuclear antigen in the infarcted area, although no improvement in neurological function was observed. Importantly, GCE and GSE contained S-allylcystein, a compound associated with AGE's neuroprotective effect against damage induced by cerebral ischemia. Extracts decreased mRNA expression of NR1- and NR2B-NMDA-receptor subunits and prevented ischemia-induced reduction in mitochondrial potential and in ATP synthesis. These results indicate that antioxidants present in garlic extracts may regulate ROS concentrations during ischemia, favour pro-survival pathways, and attenuate mitochondrial dysfunction.
KW - Aged garlic extract
KW - Antioxidants
KW - Cerebral ischemia
KW - Hydroethanolic extract
UR - http://www.scopus.com/inward/record.url?scp=84875015548&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2013.02.053
DO - 10.1016/j.foodchem.2013.02.053
M3 - Artículo
C2 - 23578652
AN - SCOPUS:84875015548
SN - 0308-8146
VL - 140
SP - 343
EP - 352
JO - Food Chemistry
JF - Food Chemistry
IS - 1-2
ER -