Author/Authors :
AHMADVAND, HASSAN Department of clinical Biochemistry - School of Medicine - Lorestan University of Medical Sciences, Khoramabad, Iran , ANI, MOHSEN Department of clinical Biochemistry - School of pharmacy - Isfahan University of Medical Sciences, Isfahan, Iran , MOSHTAGHIE, ALI ASGHAR Dept. of Biochemistry school of basic Science - Azad university of Flavarjan, Isfahan,Iran
Abstract :
Oxidation of low-density lipoprotein (LDL) has been strongly suggested as a key factor in the
pathogenesis of atherosclerosis. Thus, the inclusion of some anti-oxidant compounds in daily dietary food
stuff may inhibit the production of oxidized LDL and may decrease both the development and the
progression of atherosclerosis. The present work investigated the inhibitory effects of extract of Allium
cepa (onion) on LDL oxidation induced by CuSO₄ quantitatively in vitro and compared with extract of
Allium ascalonico (shallot) and Allium sativum (garlic). LDL was incubated with CuSO4 and the formation
of conjugated dienes and thiobarbituric acid reactive substances (TBARS) were monitored as markers of
LDL oxidation. Inhibition of this Cu-induced oxidation was studied in the presence of extracts of Allium
ascalonicom, Allium cepa and Allium sativum. It was demonstrated that extract of Allium cepa as well as
Allium ascalonicom and Allium sativum were able to inhibit LDL oxidation and increase the resistance of
LDL against oxidation in vitro. The pattern of inhibition was in this order: Allium sativum>Allium
ascalonicom>Allium cepa. This study showed that extract of Allium ascalonicom, Allium cepa and Allium
sativum prevented the oxidation of LDL in vitro and it may suggest that they have the similar effect in vivo.
Keywords :
Allium cepa , Allium sativum , Allium ascalonicom , LDL oxidation
