Antioxidant and Antiproliferative Activities of Several Garlic Forms
It is hypothesized that garlic, <i>Allium sativum</i>, might protect against oxidative stress that causes damage to cells and tissues leading to the development of various health conditions including cancer. However, it is not known whether garlic’s potential anticancer benefits differ b...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/19/4099 |
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| author | Zeinab Farhat Tyler Scheving Diana S. Aga Pamela A. Hershberger Jo L. Freudenheim Rachael Hageman Blair Manoj J. Mammen Lina Mu |
| author_facet | Zeinab Farhat Tyler Scheving Diana S. Aga Pamela A. Hershberger Jo L. Freudenheim Rachael Hageman Blair Manoj J. Mammen Lina Mu |
| author_sort | Zeinab Farhat |
| collection | DOAJ |
| description | It is hypothesized that garlic, <i>Allium sativum</i>, might protect against oxidative stress that causes damage to cells and tissues leading to the development of various health conditions including cancer. However, it is not known whether garlic’s potential anticancer benefits differ by form of garlic consumed. This study aimed to quantify and compare the in vitro antioxidant and antiproliferative activity of several garlic forms in water and alcohol extracts including fresh garlic, fresh garlic set aside, heated garlic, heated garlic set aside, garlic powder, black garlic, two commercially available garlic supplements. Antioxidant activity of different garlic forms were measured using three assays: DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay, superoxide assay, and hydroxyl assay. In vitro effects of garlic extracts were investigated against the most common lung cancer subtypes: H520, H1975, and A549 cell lines using the sulforhodamine B (SRB) assay. Among free radical scavenging assays, Garlicin<sup>®</sup>, a commercially available supplement, displayed high antioxidant activity in water and alcohol extracts (DPPH assay: 2.02 mg AAE (mg ascorbic acid equivalent)/g garlic and 3.53 mg AAE/g garlic, respectively; superoxide assay: 6.73 mg AAE/g garlic and 7.13 mg AAE/g garlic, respectively). In the hydroxyl assay, water extract of fresh garlic crushed and set aside for 10 min showed the highest antioxidant activity. Garlicin<sup>®</sup> alcohol extract and fresh garlic water extracts strongly inhibited the proliferation of H1975, A549 and H520 cells. Other forms of garlic including garlic powder and black garlic exhibited low antioxidant and antiproliferative activity. Our results demonstrate that the preparation and processing methods of garlic may lead to different antioxidant benefits. |
| first_indexed | 2024-03-10T21:39:17Z |
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| language | English |
| last_indexed | 2024-03-10T21:39:17Z |
| publishDate | 2023-09-01 |
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| series | Nutrients |
| spelling | doaj.art-ff8f0c45badf4923ac4afadfb1c93a0d2023-11-19T14:50:09ZengMDPI AGNutrients2072-66432023-09-011519409910.3390/nu15194099Antioxidant and Antiproliferative Activities of Several Garlic FormsZeinab Farhat0Tyler Scheving1Diana S. Aga2Pamela A. Hershberger3Jo L. Freudenheim4Rachael Hageman Blair5Manoj J. Mammen6Lina Mu7Department of Epidemiology and Environmental Health, State University of New York at Buffalo, Buffalo, NY 14260, USADepartment of Chemistry, College of Arts and Sciences, State University of New York at Buffalo, Buffalo, NY 14260, USADepartment of Chemistry, College of Arts and Sciences, State University of New York at Buffalo, Buffalo, NY 14260, USADepartment of Pharmacology and Therapeutics, Roswell Park Comprehensive Cancer Center, Buffalo, NY 14263, USADepartment of Epidemiology and Environmental Health, State University of New York at Buffalo, Buffalo, NY 14260, USADepartment of Biostatistics, State University of New York at Buffalo, Buffalo, NY 14260, USADepartment of Medicine, State University of New York at Buffalo, Buffalo, NY 14260, USADepartment of Epidemiology and Environmental Health, State University of New York at Buffalo, Buffalo, NY 14260, USAIt is hypothesized that garlic, <i>Allium sativum</i>, might protect against oxidative stress that causes damage to cells and tissues leading to the development of various health conditions including cancer. However, it is not known whether garlic’s potential anticancer benefits differ by form of garlic consumed. This study aimed to quantify and compare the in vitro antioxidant and antiproliferative activity of several garlic forms in water and alcohol extracts including fresh garlic, fresh garlic set aside, heated garlic, heated garlic set aside, garlic powder, black garlic, two commercially available garlic supplements. Antioxidant activity of different garlic forms were measured using three assays: DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay, superoxide assay, and hydroxyl assay. In vitro effects of garlic extracts were investigated against the most common lung cancer subtypes: H520, H1975, and A549 cell lines using the sulforhodamine B (SRB) assay. Among free radical scavenging assays, Garlicin<sup>®</sup>, a commercially available supplement, displayed high antioxidant activity in water and alcohol extracts (DPPH assay: 2.02 mg AAE (mg ascorbic acid equivalent)/g garlic and 3.53 mg AAE/g garlic, respectively; superoxide assay: 6.73 mg AAE/g garlic and 7.13 mg AAE/g garlic, respectively). In the hydroxyl assay, water extract of fresh garlic crushed and set aside for 10 min showed the highest antioxidant activity. Garlicin<sup>®</sup> alcohol extract and fresh garlic water extracts strongly inhibited the proliferation of H1975, A549 and H520 cells. Other forms of garlic including garlic powder and black garlic exhibited low antioxidant and antiproliferative activity. Our results demonstrate that the preparation and processing methods of garlic may lead to different antioxidant benefits.https://www.mdpi.com/2072-6643/15/19/4099lung cancergarlic extractsantioxidantantiproliferativechemoprevention |
| spellingShingle | Zeinab Farhat Tyler Scheving Diana S. Aga Pamela A. Hershberger Jo L. Freudenheim Rachael Hageman Blair Manoj J. Mammen Lina Mu Antioxidant and Antiproliferative Activities of Several Garlic Forms Nutrients lung cancer garlic extracts antioxidant antiproliferative chemoprevention |
| title | Antioxidant and Antiproliferative Activities of Several Garlic Forms |
| title_full | Antioxidant and Antiproliferative Activities of Several Garlic Forms |
| title_fullStr | Antioxidant and Antiproliferative Activities of Several Garlic Forms |
| title_full_unstemmed | Antioxidant and Antiproliferative Activities of Several Garlic Forms |
| title_short | Antioxidant and Antiproliferative Activities of Several Garlic Forms |
| title_sort | antioxidant and antiproliferative activities of several garlic forms |
| topic | lung cancer garlic extracts antioxidant antiproliferative chemoprevention |
| url | https://www.mdpi.com/2072-6643/15/19/4099 |
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