Protective Role Of Garlic Oil Against Oxidative Damage Induced By Furan Exposure From Weaning Through Adulthood

of the CYP2E1 pathway by garlic oil is likely to be one of the underlying

The argument of the usage of additives and other chemicals stems from the activity of our past ancestors and the numerous of tests a product with a food additive undergoes. The common counterargument relies on evidence of past civilizations fermenting alcohol or preserving meats and other food products with short life by using chemicals (National Center for Home Food Perseveration). Therefore, if our ancestors added these “preservatives” into their daily products, we can too without negative effects. Even though many studies have proven some food additives produce the risk to the human population and the environmental scope, those who disagree state the experiment is

In figure 3, both J774A.1 and RAW264.7 cells in sections A, B, and C, LPS stimulated a greater response of cytokine production than the garlic and both LPS and garlic cells. In the IL-1b (fig 3D) treated with TNF-α, cytokine production increased when the LPS and garlic was combined for the J774A.1 cells. The difference in trends could have been caused by the gender from which the cells originated, which was likely due to the different hormones released in each mouse cell. Thus, garlic suppressed the production of 1L-1B, IL-6, and IL-12 in both male and female cells. However, garlic did enhance only the J774A.1 cell’s production of TNF-α, which would cause apoptosis of the

Over the last century, the diet of the average human has been getting substantially worse. Vitamin and mineral intake has drastically declined due to pesticides destroying the soil's natural nutrients, which in turn created a yearn to understand this new diet's impact on the health of society (Ettinger,2016). One major shift has been to a high ratio of omega-6 (n-6) polyunsaturated fatty acids (PUFAs) to omega-3 (n-3) PUFAs, which a recent study attempts to examine in order to understand this ratio's affect on humans (Sakayori et al., 2015).

Caffeine is also a teratogen that is easily accessible in sodas, coffee, teas, energy drinks, and even some chocolate. Doctors suggest being cautious when consuming small amounts of caffeine or even cutting it out of the prenatal diet completely. Caffeine seems to be the least harmful of the listed teratogens, as high amounts do not increase the risk of miscarriage and growth retardation.

Phytosterols are natural sterol with molecular structure similar to cholesterol. Produced mainly by plants it’s a component from the plasma membrane. Beyond natural source (vegetables, oils, grains), a lot of food products has been supplemented with phytosterols, because of their property to decrease the risk of atherosclerosis through reduce the level of low density lipoprotein (LDL). Despite the beneficial effects of phytosterols, increase the consumption can result in negative collateral effects. The phytosterols are susceptible to oxidation in presence of oxygen, ozone, warm, light and transition metals forming the oxidized phytosterol products or oxyphytosterols. Some studies shows that the oxyphytosterols can be envolved in formation

Garlic contains numerous sulfur-containing compounds that activate the liver enzymes responsible for flushing out toxins from the body. This bulbous relative of the onion also contains allicin and selenium, two powerful nutrients proven to help protect the liver[->0] from toxic damage, and aid it in the detoxification process.

In another study Fischer rats were exposed to a single intragastric dose of fullerene C60 (0.7 nm) or SWCNT (~ 2 nm (width) and < 1 µm (length) (0.064 and 0.64 mg/kg/bw suspended in saline or corn oil). The authors showed that both doses of the SWCNT and C60 increased 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxodG) levels in liver. The suspension of materials in saline or corn oil had no significant effect on the genotoxicity of NMs in the liver. Finally, an increased mRNA expression of 8-oxoguanine DNA glycosylase in the liver was noted following C60 treatment, although no significant increase in DNA repair activity was detected. The data from this study indicated that low dose oral exposure to the C60 and SWCNT NMs can result in direct genotoxic effects in the liver (Folkmann et al. 2009). However, the same NMs were not able to induce genotoxicity in colonic mucosa cells. It can be argued that from an evolutionary perspective, enterocytes may be less susceptible to toxic effects of exogenous materials. Another explanation could be related to the age of the rats used in the study (sacrificed at 9 weeks of age); it has previously been shown that uptake of 1 µm labelled polystyrene particles was approximately nine times higher in adult (5 months) rats compared to young (6-8 weeks) rats (Seifert et al. 1996). Another study in oral exposure of Sprague-Dawley rats to SiO2 (12 nm), iron

Furanisproducedinawidevarietyofheat-treatedfoodsviathermaldegradation.Furancontaminationisfoundtoberelatively high in processed baby foods, cereal products, fruits juices, and canned vegetables. Several studies have demonstrated that furan is a potent hepatotoxin and hepatocarcinogen in rodents. However, few studies have investigated the toxic effects offuraninthetestis. Inaddition, theexact mechanism(s) bywhichfuranexerts toxicity inthetestis hasnot been fully elucidated. In this study, we investigated the potential of furan exposure from weaning through adulthood to induceoxidativestressinadultrattestis,aswellasthepotentialofgarlicoil(GO)toamelioratetheinducedtoxicity.Our results reveal that furan administration significantly reduced serum testosterone levels and increased the levels of malondialdehyde (MDA); furthermore, furan administration decreased significantly the enzymatic activity of testicular antioxidants,includingglutathione(GSH),superoxidedismutase(SOD),andcatalase(CAT)andinducedhistopathological alterationsinthetestis.GOco-administrationamelioratedthereductionintestosteronelevelsanddramaticallyattenuated the furan-induced oxidative and histopathological changes. In addition, Go significantly down-regulated the increased caspase-3 and cytochrome P4502E1 (CYP2E1) expression in the furan-treated testis. To the best ofourknowledge, this study is the first to demonstrate the furan-induced oxidative changes in the adult rat testis and the protective role of GO to

Similar data have been reported previously by Elkady and Ibrahim [36] and Kutanis et al. [40]. Meanwhile, pretreatment of HMB prior to IR exposure increased the antioxidant levels and decreased the levels of MDA when compared with IR-exposed rats. These results showed that HMB attenuated IR-induced lipid peroxidation and that was compatible with the study of Rao et al. [22] who suggested that the decrease in MDA concentration could be due to the ability of HMB to scavenge secondary reactive radicals or to prevent the formation of superoxide or hydrogen peroxide in response to IR exposure. It was stated that HMB is a potent ONOO_ scavenger that can protect the cells against peroxy nitrite-induced diseases [41]. Along these lines, the reaction between O2·- and NO may be diminished by the activity of HMB, whereas the enzyme-catalyzed reaction by SOD would debilitate in this manner thus, the SOD can be maintained. It was reported that HMB can reduce hydroxyl radical and presumably repress the formation of H2O2 in the reaction chain, which may at last prompt the maintaining of intracellular GSH levels [18, 42, 43]. Antioxidant, activity of HMB in our investigation, may be ascribed to the phenolic nature of HMB which could have prompted free radicals scavenging [18]. However, the

When food is eaten, enzymes that break down certain amino and fatty acids create a toxic gas called hydrogen peroxide. Luckily, all oxygen breathing creatures, including

Garlic (Allium sativum L.) is a bulb crop belonging to the family Alliaceae. It is the second most widely cultivated crop after onion (Hamma et al., 2013). It is grown worldwide in all temperate to sub tropical areas as an important spice and medicinal plant (Fritsch and Friesen, 2002). Garlic is among the most important bulb vegetable crops used as a seasoning or condiment of foods because of its pungent flavor. Garlic adds a taste to foods as well as helps to make them more palatable and digestible (Higdon, 2005). Garlic contains remedies that can be used against heart problems, headache, bites, worms and tumours (Keusgen, 2002) and can be used as herbal remedy that reduces multitude of risk factors and play a decisive role in the genesis and progression of arteriosclerosis (Brewster, 1994; Rubatzky and Yamaguchi, 1997; Siegel et al., 2000). Generally, garlic is a fundamental component of many or most dishes in various countries including Ethiopia.

DL-2-hydroxy-4(methylthio)butanoic acid (DL-HMTBA) exhibits a higher antioxidant capability in vitro as compared to DL-methionine, but the mechanism is not known. A total of 400 8-d-old broilers were allotted to a 2 [Low (14-16℃) or control temperature] × 2 (0.17% or 0.51% DL-HMTBA) factorial arrangement to investigate effects of DL-HMTBA on the gene expression related to oxidative stress in low temperature. The hepatic glutathione (GSH), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities were decreased, while protein carbonyl and malodndialdehyde content in lung were increased in low temperature (P10-fold decrease in CβS protein levels. Therefore, it indicated that DL-HMTBA supplementation may increase MAT-1A and CβS gene expression, to enhance Met trans-sulfuration to GSH, then to increase antioxidant capacity of broilers exposed to low ambient temperature (39). Further work is needed to determine whether the

induced renal toxicity(Bozkurt et al., 2014). Garlic has been selected due to its antioxidant and antiradical

Believe it or not, there was a time when what we put on our dining room table was fresh, simple, and real. Now, that fact is extremely difficult to wrap our heads around, especially those of the younger generations. Today there are multiple concerns about what we are putting into our bodies. With modern technology advancing at such a rapid rate, we are watching our food change at the same pace. Fresh fruits and vegetables have a much longer shelf life and the list of ingredients on packaged foods is growing exponentially. For decades, food companies have been removing fats from their products to fuel the