Protection of Liver Microsomal Membranes from Lipid Peroxidation by Garlic Extract

Toshiharu Horie; Tohru Murayama; Toyohiro Mishima; Fumiaki Itoh; Yoshiyuki Minamide; Tohru Fuwa; Shoji Awazu

doi:10.1055/s-2006-962081

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Planta Med 1989; 55(6): 506-508
DOI: 10.1055/s-2006-962081

Papers

Protection of Liver Microsomal Membranes from Lipid Peroxidation by Garlic Extract

Toshiharu Horie¹ , Tohru Murayama¹ , Toyohiro Mishima¹ , Fumiaki Itoh¹ , Yoshiyuki Minamide¹ , Tohru Fuwa² , Shoji Awazu¹

¹Department of Biopharmaceutics, Tokyo College of Pharmacy, 1432-1 Horinouchi Hachioji, Tokyo 192-03, Japan
²Central Research Laboratories, Wakunaga Pharm. Co. Ltd., 1624 Shimokotachi Koda-cho, Takata-gun, Hiroshima 729-64, Japan

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Publication History

1988

Publication Date:
24 January 2007 (online)

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Abstract

Garlic extract, the ethanol-soluble fraction of garlic, prevented formation of thiobarbituric acid-reactive substances and fluorescent substances during lipid peroxidation of rat liver microsomes. Lipid peroxidation increased the fluorescence anisotropy of 1,6-diphenyl-1,3,5-hexatriene labelled to the microsomes while this increase was prevented by the garlic extract. It thus seems probable that the garlic extract serves to maintain membrane fluidity. These effects were dependent on its concentration and particularly prominent on exceeding a certain concentration of garlic extract. These results suggest its possible role of protecting the membranes from lipid peroxidation.

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