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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
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Molecules 2014, 19(11), 17697-17714; https://doi.org/10.3390/molecules191117697
Received: 19 September 2014 / Revised: 17 October 2014 / Accepted: 20 October 2014 / Published: 31 October 2014
(This article belongs to the Section Natural Products Chemistry)
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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MDPI and ACS Style

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. https://doi.org/10.3390/molecules191117697

AMA Style

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(11):17697-17714. https://doi.org/10.3390/molecules191117697

Chicago/Turabian Style

Ho, Su-Chen, and Min-Sheng Su. 2014. "Evaluating the Anti-Neuroinflammatory Capacity of Raw and Steamed Garlic as Well as Five Organosulfur Compounds" Molecules 19, no. 11: 17697-17714. https://doi.org/10.3390/molecules191117697

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