The anti-oxidant effect of processed garlic

Abstract EN

Background : oxidative stress is accepted as a critical pathophysiology mechanism in different human disorder like cardiovascular diseases, cancer, diabetes mellitus and neurodegenerative diseases, because of accumulation of radical oxygen species (ROS) radical nitrogen species (RNS).

Garlic (Allium Sativum) has been used as a spice & as a medicine in treatment of these diseases because it contains antioxidants & regarded as an effective hydroxyl radical scavenger.

In the present work the antioxidant effect of processed garlic was studied by measuring its effect on the level of reduced glutathione. (GSH) malondialdehyde (MDA) Design of study : Experimental follow up study. Methods and materials : The level of erythrocyte GSH and plasma MDA were measured in 12 apparently healthy volunteers before & every 10 days for 1month during taking garlic tablets. Results : the level of GSH was significantly increased by 31.30 % (P < 0.01) and MDA level was significantly decreased by 26.42 % (P < .0.01) after 30 days of ingestion of garlic tablets.. Conclusion : the results suggest that processed garlic has lowering effect on MDA increasing effect on erythrocytes GSH.