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Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus

  • Lee, Young-Min (School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University) ;
  • Gweon, Oh-Cheon (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhae College) ;
  • Seo, Yeong-Ju (School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University) ;
  • Im, Ji-Eun (School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University) ;
  • Kang, Min-Jung (School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University) ;
  • Kim, Myo-Jeong (School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University) ;
  • Kim, Jung-In (School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University)
  • Published : 2009.06.30

Abstract

Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of garlic and aged black garlic were $13.3{\pm}0.5$ and $59.2{\pm}0.8{\mu}mol/g$ wet weight, respectively. Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of garlic and aged black garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black garlic group was increased compared with the control group. These results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivo, suggesting garlic and aged black garlic, to a greater extent, could be useful in preventing diabetic complications.

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