Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation.

摘要: It has been shown that several extracts and compounds derived from garlic are able to inhibit Cu2+-induced low density lipoprotein oxidation. In this work we explored if the ability of aqueous extract prevent in vitro oxidation human serum is affected by heating (a) or (b) cloves. first case, raw powder were studied. second boiled cloves, microwave-treated pickled was also studied above mentioned preparations chelate Cu2+. followed formation conjugated dienes at 234 nm 37°C 240 min a phosphate buffer 20 mM, pH 7.4. Blood CuSO4 added final concentration 0.67% 0.0125 respectively. The lag time area under curve curves obtained. Cu2+-chelating properties assessed using an approach based upon restoring activity xanthine oxidase inhibited presence 0.050 mM monitoring production superoxide anion 560 uric acid 295 nm. Data compared parametric non-parametric analysis variance post hoc test. Extracts dose-dependent way cloves unable alter significantly increase decrease observed with unheated garlic. addition, it found boiling, microwave pickling do not affect garlic's serum, secondary Cu2+-chelation.