BACH1 mediates the antioxidant properties of aged garlic extract (Review)
نویسندگان
چکیده
منابع مشابه
Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro
Protein glycation involves formation of early (Amadori) and late advanced glycation endproducts (AGEs) together with free radicals via autoxidation of glucose and Amadori products. Glycation and increased free radical activity underlie the pathogenesis of diabetic complications. This study investigated whether aged garlic has more potent antiglycation and antioxidant properties compared to fres...
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چکیده اثر عصاره آبی سیر بر درد ناشی از آزمون فرمالین در موش صحرایی نر به کوشش نرگس اسکندری روزبهانی زمینه و هدف: گیاه سیر از خانواده لیلیاسه و گونهallium sativum بومی آسیای میانه بوده و از دوران ،باستان تاکنون به خواص درمانی متفاوت آن مثل: کاهندگی قندخون، کلسترول خون، فشار خون، اثرات مفیدآن بر دستگاه قلبی عروقی و بیماریهای انعقادی خون، اثرات آنتی اکسیداتیو، درمان بیماریهای تنفسی وگوارشی، ا...
15 صفحه اولThe Antioxidant Mechanisms Underlying the Aged Garlic Extract- and S-Allylcysteine-Induced Protection
Aged garlic extract (AGE) is an odorless garlic preparation containing S-allylcysteine (SAC) as its most abundant compound. A large number of studies have demonstrated the antioxidant activity of AGE and SAC in both in vivo--in diverse experimental animal models associated to oxidative stress--and in vitro conditions--using several methods to scavenge reactive oxygen species or to induce oxidat...
متن کاملAntioxidant and Hypolipidemic Potential of Aged Garlic Extract and Its Constituent, S-Allyl Cysteine, in Rats
Aged garlic extract (AGE) is one of the unique preparations standardized with 100% bioavailable active ingredients found in the bloodstream. The current research was aimed at exploring the role of AGE and its chief active constituent, s-allyl cysteine (SAC) as antioxidant and hypolipidemic agent in rats. At the end of treatment of AGE and SAC, separated serum and freshly prepared liver tissue h...
متن کاملPhysicochemical and antioxidant properties of black garlic.
Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to health. To clarify how BG changes during the 35 day aging period, the physicochemical characteri...
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ژورنال
عنوان ژورنال: Experimental and Therapeutic Medicine
سال: 2019
ISSN: 1792-0981,1792-1015
DOI: 10.3892/etm.2019.8380