期刊
BIOMEDICINE & PHARMACOTHERAPY
卷 169, 期 -, 页码 -出版社
ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
DOI: 10.1016/j.biopha.2023.115854
关键词
Allicin; Fresh garlic; Cancer; Angiogenesis; Apoptosis; Zebrafish
Garlic is an important ingredient in Indian cuisine and its most abundant component, allicin, has been studied for its antimicrobial and antioxidant properties. This study aimed to develop a simple method for allicin extraction from fresh garlic and evaluate its properties in zebrafish, including antioxidant, anti-proliferative, pro-apoptotic, and anti-angiogenic effects.
Garlic (Allium sativum) is an important flavouring component in Indian cuisine. Allicin, a sulphur containing compound, is the most abundant component of garlic and has been widely studied for its antimicrobial and antioxidant properties. It is also known to play a role in the regulation of blood pressure and cholesterol levels. Despite the known health benefits associated with allicin, systematic studies on its anti-cancer properties using animal models are very limited. This study aimed to develop a simple method for the extraction of allicin from fresh garlic, study the stability of the extracted compound at various temperatures, and evaluate the antioxidant, anti-proliferative, pro-apoptotic and anti-angiogenic properties in zebrafish. A five-month stability study indicated that allicin remains significantly stable at temperatures 4 degrees C and below but shows extensive degradation if stored at room temperature. The in vivo studies in zebrafish using a combination of mutants and transgenic lines demonstrated the antioxidant, anti-proliferative, apoptotic and anti-angiogenic properties of allicin. The study highlights the importance of natural bioactive compounds as potential anti-cancer agents that can be studied further.
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