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Protection by garlic against adriamycin induced alterations in the oxido‐reductive status of mouse red blood cells
Author(s) -
Thabrew M. I.,
Samarawickrema N. A.,
Chandrasena L. G.,
Jayasekera S.
Publication year - 2000
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/(sici)1099-1573(200005)14:3<215::aid-ptr626>3.0.co;2-i
Subject(s) - malondialdehyde , antioxidant , glutathione peroxidase , lipid peroxidation , superoxide dismutase , oxidative stress , chemistry , pharmacology , oral administration , biochemistry , endocrinology , medicine
The effects of oral garlic supplementation on the activities of (a) the antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GPX) and (b) lipid peroxidation, as assessed by malondialdehyde (MDA) production in red blood cells of normal mice and those subject to oxidative stress by chronic administration of the anti‐tumour drug adriamycin has been investigated. As expected, adria‐mycin administration resulted in a significant increase in MDA generation (by 105.4%) and a decrease in GPX activity (by 23.8%) in the red blood cells. Although garlic had no significant effects on the basal levels of the antioxidant enzymes or MDA generation in red blood cells of normal mice (untreated with adriamycin), at doses of 20 mg/kg or 100 mg/kg, garlic was able to decrease significantly the adriamycin induced changes in the oxido‐reductive status of the red blood cells. Thus, on administration of adriamycin to mice fed diets containing 20 mg/kg or 100 mg/kg garlic, the drug‐induced increase in MDA generation was 38.2% and 22.5% respectively, less than that produced by adriamycin in mice fed normal diets, containing no garlic (105.4%). Similarly, in mice fed diets providing 20 mg/kg and 100 mg/kg garlic, adriamycin was able to decrease GPX activity by only 15.1% and 7.6% respectively, less than that produced by adriamycin in rats fed normal diets, containing no garlic (23.9%). Copyright © 2000 John Wiley & Sons, Ltd.