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(Journal of Nutrition. 2001;131:1100S-1105S.)
© 2001 The American Society for Nutritional Sciences

Supplement: Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement

S-Allylcysteine Inhibits Free Radical Production, Lipid Peroxidation and Neuronal Damage in Rat Brain Ischemia1

Yoshihiro Numagami2 and S. Tsuyoshi Ohnishi3

Philadelphia Biomedical Research Institute, King of Prussia, PA 19406

3To whom correspondence should be addressed. E-mail: stohnishi{at}aol.com.

ABSTRACT

The efficacy of S-allylcysteine (SAC) as a free radical scavenger was studied using rat brain ischemia models. In a middle cerebral artery occlusion model, preischemic administration of SAC had the following effects: it improved motor performance and memory impairment and reduced water content and the infarct size. In a transient global ischemia model, the time course of free radical (alkoxyl radical) formation as studied by electron paramagnetic resonance (EPR) spectroscopy and {alpha}-phenyl-N-tert-butylnitrone (PBN) was biphasic; the first peak occurred at 5 min and the second at 20 min after reperfusion. Although SAC did not attenuate the first peak, it did affect the second peak, which is related to lipid peroxidation. The lipid peroxidation as estimated by thiobarbituric acid reactive substances (TBARS) increased significantly at 20 min after reperfusion. SAC decreased TBARS to the levels found without ischemia. These results suggest that SAC could have beneficial effects in brain ischemia and that the major protective mechanism may be the inhibition of free radical–mediated lipid peroxidation.

KEY WORDS: • S-allylcysteine • brain ischemia • motor performance • memory impairment • free radicals • lipid peroxidation




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