Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 38, Pages 7104-7113Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b02763
Keywords
alcoholic fatty liver disease; liver inflammation; allicin; liver antioxidant; hepatic steatosis
Funding
- Ministry of Science and Technology (Taiwan) [104-2633-B-002-014]
- National Taiwan University (Aim for Top University Program) [102R-7620]
- Ministry of Education's (MOE) Taiwan Scholarship program
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This study investigated the liver-protective effects of allicin, an active compound in fresh garlic, against alcoholic fatty liver disease (AFLD) and liver inflammation. Its effects were investigated in an AFLD model in male C57BL/6 mice, which were fed Lieber-DeCarli liquid diet containing ethanol. Allicin (5 and 20 mg/kg bw/day) was orally administered daily in the AFLD mice for 4 weeks. The results indicate that allicin promotes hepatoprotection by significantly reducing aspartate transaminase (AST) and alanine transaminase (ALT) levels (p < 0.05) in the plasma, which are key indicators of liver damage. Allicin reduced fat accumulation, increased glutathione and catalase levels, and decreased microsomal protein cytochrome P450 2E1 (CYP2E1) expression (p < 0.05) in the livers of the AFLD mice. Furthermore, Akin supplementation significantly decreased the levels of proinflammatory tumor necrosis factor (TNF)-alpha, interleukin (IL)-1 beta, and IL-6 and suppressed the expression of sterol regulatory element-binding protein-1 (SREBP-1) (p < 0.05). Additionally, it improved the hepatic alcohol dehydrogenase (ADH) activity (p < 0.05). Collectively, these findings demonstrate that allicin attenuates liver oxidative stress and inflammation.
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