The anti-oxidant effect of processed garlic

Abstract

Background: Oxidative stress is accepted as a critical pathophysiolog 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) & malondialdyhyde(MDA).Design of study: Experimental follow up study.Methods & materials: The level of erythrocyte GSH & 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)&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.