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Molecules 2014, 19(11), 17697-17714; doi:10.3390/molecules191117697

Evaluating the Anti-Neuroinflammatory Capacity of Raw and Steamed Garlic as Well as Five Organosulfur Compounds

Department of Food Science, Yuanpei University, No. 306, Yuanpei Street, Hsinchu 300, Taiwan
Author to whom correspondence should be addressed.
Received: 19 September 2014 / Revised: 17 October 2014 / Accepted: 20 October 2014 / Published: 31 October 2014
(This article belongs to the Section Natural Products)
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The anti-neuroinflammatory capacities of raw and steamed garlic extracts as well as five organosulfur compounds (OSCs) were examined in lipopolysaccharide (LPS)-stimulated BV2 microglia. According to those results, steaming pretreatment blocked the formation of alliinase-catalyzed OSCs such as allicin and diallyl trisulfide (DATS) in crushed garlic. Raw garlic, but not steamed garlic, dose-dependently attenuated the production of LPS-induced nitric oxide (NO), interleukin-1β (IL-1β), tumor necrosis factor (TNF)-α, and monocyte chemoattractant protein-1 (MCP-1). DATS and diallyl disulfide at 200 and 400 μM, respectively, displayed significant anti-neuroinflammatory activity. Meanwhile, even at 1 mM, diallyl sulfide, S-allyl cysteine and alliin did not display such activity. Inhibition of nuclear factor-κB activation was the mechanism underlying this protective effect of raw garlic and DATS. Analysis results indicated that the anti-neuroinflammatory capacity of raw garlic is due to the alliin-derived OSCs. Importantly, DATS is a highly promising therapeutic candidate for treating inflammation-related neurodegenerative diseases. View Full-Text
Keywords: garlic; organosulfur compounds; diallyl trisulfide; neuroinflammation; microglia garlic; organosulfur compounds; diallyl trisulfide; neuroinflammation; microglia

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Ho, S.-C.; Su, M.-S. Evaluating the Anti-Neuroinflammatory Capacity of Raw and Steamed Garlic as Well as Five Organosulfur Compounds. Molecules 2014, 19, 17697-17714.

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