Nutr Res Pract.  2009 Jun;3(2):156-161.

Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus

• Lee YM
• Gweon OC
• Seo YJ
• Im J
• Kang MJ
• Kim MJ
• Kim JI

Abstract

Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of garlic and aged black garlic were 13.3 +/- 0.5 and 59.2 +/- 0.8 micromol/g wet weight, respectively. Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of garlic and aged black garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black garlic group was increased compared with the control group. These results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivo, suggesting garlic and aged black garlic, to a greater extent, could be useful in preventing diabetic complications.

Keyword

Aged black garlic; antioxidant; db/db mice; diabetes mellitus; garlic

MeSH Terms

Aged
Animals
Antioxidants
Catalase
Chromans
Diabetes Complications
Diabetes Mellitus
Diabetes Mellitus, Type 2
Diet
Free Radicals
Garlic
Glutathione Peroxidase
Humans
Hyperglycemia
Lipid Peroxides
Mice
Models, Animal
Oxidative Stress
Superoxide Dismutase
Thiobarbiturates
Thiobarbituric Acid Reactive Substances
Antioxidants
Catalase
Chromans
Free Radicals
Glutathione Peroxidase
Lipid Peroxides
Superoxide Dismutase
Thiobarbiturates
Thiobarbituric Acid Reactive Substances

Figure

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  Fig. 1 Effect of garlic and aged black garlic on the levels hepatic TBARS of db/db mice. Values are mean ± SD (n=7 per group). Each bar with different letters is significantly different (*p<0.05, **p<0.01).

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  Fig. 2 Effect of garlic and aged black garlic on the hepatic activities (A) SOD, (B) catalase, and (C) GSH-Px of db/db mice. Values are mean ± SD (n=7 per group). Each bar with different letters is significantly different (*p<0.05, **p<0.01).

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