Effects of garlic extract on oxidant/antioxidant status and atherosclerotic plaque formation in rabbit aorta.

摘要

BACKGROUND AND AIM: The results of a number of studies suggest that garlic (or garlic extracts) may have favourable effects against the development of atherosclerosis. The aim of this study was to investigate the effects of garlic extract supplementation on oxidant/antioxidant status and atherosclerotic plaque formation in rabbit aortic tissue. METHODS: AND RESULTS: Twenty-two male New Zealand White rabbits were fed a cholesterol-supplemented diet (0.5 g/Kg/day) and nine control rabbits a regular diet for four months. At the end of this period, atherosclerotic plaque formation and antioxidant activity were measured in the aortic tissue of the controls and seven of the cholesterol-fed animals. Of the remaining 15 experimental animals, seven were fed normal laboratory diet and eight a normal diet plus garlic extract (1.5 ml/Kg/day) for a further three months before atherosclerotic plaque formation and antioxidant activity were measured in the aortic tissue of both groups. The cholesterol-fed animals showed a significantly impaired antioxidant system associated with increased plaque formation. However, garlic extract supplementation significantly improved antioxidant status and reduced the plaque surface area. CONCLUSIONS: In this experimental model, garlic extract dietary supplementation activated the antioxidant system and decreased peroxidation in aortic tissue. There was also a reduction in atherosclerotic plaque area. Although further studies are required to elucidate the mechanisms involved, the protective activity of garlic extract may be due to its antioxidant properties.