title: Hepatoprotective effect of allicin on tissue defense system in galactosamine/endotoxin challenged rats.
abstract: Allicin (diallythiosulfinate) is the main biologically active component of freshly crushed garlic (Alliaceae Allium sativum Linn.) cloves. It is produced by the interaction of the non-protein amino acid alliin with the enzyme alliinase (alliin lyase, EC 4.4.1.4). D-Galactosamine highly sensitizes the host response of the experimental animal to endotoxin (lipopolysaccharide) and causes fulminant hepatitis within 8h after administration. In D-galactosamine/lipopolysaccharide (D-GalN/LPS)-induced hepatitis rats, a significant increase of lipid peroxidation and decreased liver antioxidant enzyme levels are observed. Pretreatment with allicin, the active component of freshly crushed garlic cloves, prevented these alterations.
authors.affiliation: Department of Biochemistry and Molecular Biology, University of Madras, Guindy Campus, Chennai, 600 025, Tamil Nadu, India. veereshwar_v@yahoo.com
authors.forename: Veereshwarayya
authors.initials: V
authors.lastname: Vimal
authors.forename: Thiruvengadam
authors.initials: T
authors.lastname: Devaki
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D056486:Chemical and Drug Induced Liver Injury / Q000209:etiology / Q000517:prevention & control*; D004220:Disulfides; D004731:Endotoxins; D004926:Escherichia coli; D005688:Galactosamine; D008297:Male; D051381:Rats; D017208:Rats, Wistar; D013441:Sulfinic Acids / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D004220:Disulfides; D004731:Endotoxins; D013441:Sulfinic Acids; C006452:allicin; C044101:endotoxin, Escherichia coli; D005688:Galactosamine