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Abstract Title:

Garlic and onion attenuates vascular inflammation and oxidative stress in fructose-fed rats.

Abstract Source:

J Nutr Metab. 2011 ;2011:475216. Epub 2011 Aug 25. PMID: 21876795

Abstract Author(s):

Marcela Alejandra Vazquez-Prieto, Cecilia Rodriguez Lanzi, Carina Lembo, Claudio Rómulo Galmarini, Roberto Miguel Miatello

Article Affiliation:

Departamento de Patología, Facultad de Ciencias Médicas, Universidad Nacional de Cuyo, Avenida Libertador 80, 5500 Mendoza, Argentina.

Abstract:

This study evaluates the antioxidant and the anti-inflammatory properties of garlic (G) and onion (O) in fructose-fed rats (FFR). Thirty-day-old male Wistar rats were assigned to control (C), F (10% fructose in drinking water), F+T (tempol 1 mM as control antioxidant), F+G, and F+O. Aqueous G and O extracts were administered orally in doses of 150 and 400 mg/kg/d respectively, and along with tempol, were given during the last 8 weeks of a 14-week period. At the end of the study, FFR had developed insulin resistance, aortic NADPH oxidase activity, increased SBP, plasma TBARS and vascular cell adhesion molecule-1 (VCAM-1) expression in mesenteric arteries, and a decrease in heart endothelial nitric oxide synthase (eNOS). Garlic and onion administration to F rats reduced oxidative stress, increased eNOS activity, and also attenuated VCAM-1 expression. These results provide new evidence showing the anti-inflammatory and antioxidant effect of these vegetables.

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Sayer Ji
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Depression: 21st Century Solutions + The Dark Side of Wheat

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