Allicin protects rat cardiomyoblasts (H9c2 cells) from hydrogen peroxide-induced oxidative injury through inhibiting the generation of intracellular reactive oxygen species |
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Authors: | Jackie Yan-Yan Chan Hei-Tung Tsui Ivan Ying-Ming Chung Robbie Yat-Kan Chan Yiu-Wa Kwan |
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Affiliation: | 1. Department of Applied Biology and Chemical Technology, Food Safety and Technology Research Centre, The Hong Kong Polytechnic UniversityHong KongChina;2. Hong Kong Community CollegeHong KongChina;3. Division of Science and Technology, Programme of Food Science and Technology, BNU-HKBU United International CollegeZhuhaiChina;4. School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong KongHong KongChina |
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Abstract: | Oxidative stress is considered an important factor that promotes cell death in response to a variety of pathophysiological conditions. This study investigated the antioxidant properties of allicin, the principle ingredient of garlic, on preventing oxidative stress-induced injury. The antioxidant capacities of allicin were measured by using 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay and hydrogen peroxide (H2O2)-induced cell damage on H9c2 cardiomyoblasts. Allicin (0.3–10?μM) pre-incubation could concentration-dependently attenuate the intracellular reactive oxygen species (ROS) increase induced by H2O2 on H9c2 cells. It could also protect H9c2 cells against H2O2-induced cell damage. However, the DPPH free radical scavenging activity of allicin was shown to be low. Therefore, it is believed that the protective effect of allicin on H9c2 cells could inhibit intracellular ROS production instead of scavenging extracellular H2O2 or free radicals. For the observed protective effect on H9c2 cells, allicin might also be effective in reducing free radical-induced myocardial cell death in ischemic condition. |
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Keywords: | Allicin antioxidant cardiovascular disease health products reactive oxygen species |
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