Acute toxicity of diallyl sulfide derived from Allium sativum (garlic) in mice and its possible mechanisms

Dutta, A.; Dahiya, Akshu; Prakash, Anu; Agrawala, Paban K.

doi:10.1016/j.phyplu.2021.100084

Cited by 18 publications

(3 citation statements)

References 34 publications

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“…Garlic can be presented as a ubiquitous antidote or protective herb towards numerous harmful substances through controlled clinical trials. Our results are consistent with the evidence of many previous laboratory and animal experiments that studied the protecting effects of garlic for chemical toxicities, proving that garlic in addition to its own main constituents could reduce the toxicity of various factors in the blood and many organs of the body through a variety of mechanisms, such as radical sifting and antioxidant effect, lipid peroxidation reduction, anti-inflammatory agent, chelating agent, cell protection activities, increased protein synthesis in tissues that have been damaged, suppression of apoptosis [26][27][28][29][30][31]. Al-Sebaey et al (2019) evaluated the effect of garlic extract on blood toxicity, immunesuppression, and hepatic oxidative stress induced by cyclophosphamide (CYP) in male rats.…”

Section: Resultsmentioning

confidence: 99%

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2022

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Section: Resultsmentioning

confidence: 99%

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2022

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“…Whereas the first one suggested a pivotal role for oxidative stress in DADS-induced apoptosis on SH-SY5Y cells and pointed out a potential use as antiproliferative agent in cancer therapy, the second one observed opposite results on N18D3 cells, depending on the concentration used, with a protective effect at low concentrations. Recently, important toxic effects have been reported of this compound associated to high doses [ 105 ]. For these reasons, more DADS toxicity studies are necessary to guarantee its safe use as an anticancer agent.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

Cascajosa-Lira

Andreo-Martínez

Prieto

et al. 2022

Foods

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Organosulfur compounds (OSCs) are secondary metabolites produced by different Allium species which present important biological activities such as antimicrobial, antioxidant, anti-inflammatory antidiabetic, anticarcinogenic, antispasmodic, etc. In recent years, their use has been promoted in the agri-food industry as a substitute for synthetic preservatives, increasing potential accumulative exposure to consumers. Before their application in the food industry, it is necessary to pass a safety assessment as specified by the European Food Safety Authority (EFSA). This work reviews the scientific literature on OSCs regarding their in vitro toxicity evaluation following PRISMA guidelines for systematic reviews. Four electronic research databases were searched (Web of Science, Scopus, Science Database and PubMed) and a total of 43 works were selected according to predeterminate inclusion and exclusion criteria. Different data items and the risk of bias for each study were included. Currently, there are very few in vitro studies focused on investigating the potential toxicity of OSCs. Most research studies aimed to evaluate the cytotoxicity of OSCs to elucidate their antiproliferative effects focusing on their therapeutic aspects using cancer cell lines as the main experimental model. The results showed that diallyl disulfide (DADS) is the compound most studied, followed by diallyl trisulfide (DATS), diallyl sulfide (DAS), Allicin and Ajoene. Only 4 studies have been performed specifically to explore the safety of OSCs for agri-food applications, and genotoxicity studies are limited. More toxicity studies of OSCs are necessary to ensure consumers safety and should mainly be focused on the evaluation of genotoxicity and long-term toxicity effects.

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“…OSCs are categorized into two groups: oil-soluble and water-soluble compounds. Recent studies have revealed that the benefits of garlic result from the presence of OSCs such as diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS) [ 5 ]. It is believed that the number of sulfur atoms play an important role in the biological functions of OSCs in garlic [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Sensitive and accurate determination of oil-soluble and water-soluble organosulfur compounds in garlic matrix using reversed phase-high performance liquid chromatography

POLAT KORKUNÇ,

TUĞBA ZAMAN,

BAKIRDERE

et al. 2024

Turkish Journal of Chemistry

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Garlic is in the family Liliaceae and has many different constituents such as organic sulfur compounds, amino acids, carbohydrates, minerals, and vitamins. In this work, a simple, sensitive, and accurate analytical method was developed for the determination of selected organosulfur compounds (OSCs) in garlic bulbs using reversed phase-high performance liquid chromatography (RP-HPLC). Oil-soluble and water-soluble OSCs were extracted from the garlic samples via acetonitrile and deionized water, respectively. The OSCs were separated on a Phenomenex C18 (250 mm, 4 mm, 5mm) column and the monitoring was performed with a UV detector at 220 nm. An isocratic mobile phase comprising of 0.10 M trifluoroacetic acid (TFA) in 85% acetonitrile (ACN) and 0.10 M TFA in distilled water (DW) (90: 10% v/v) was used to elute the analytes. Under optimum experimental conditions, the limits of detection (LOD) for the analytes were calculated in the range of 0.09 to 0.17 mg/kg. For the garlic sample extracts analyzed under optimal instrumental conditions, DAS (diallyl sulfide), DADS (diallyl disulfide), and DATS (diallyl trisulfide) were detected in the ranges of 8.0 to 32.5 mg/kg, 20.4 to 67.3 mg/kg, and 60.7 to 356.6 mg/kg, respectively. Spiked recovery experiments were conducted on the garlic samples to confirm the method’s applicability and accuracy. The recovery results ranged between 39.0% and 90.9% for the garlic samples extracted with deionized water. The developed method is simple, precise, accurate, reliable, and time-effective for the determination of OSCs. Additionally, the green profile of the developed method was investigated by using AGREEprep software and the greenness score was recorded as 0.65, indicating that the method developed is environmentally friendly.

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Acute toxicity of diallyl sulfide derived from Allium sativum (garlic) in mice and its possible mechanisms

Cited by 18 publications

References 34 publications

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In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

Sensitive and accurate determination of oil-soluble and water-soluble organosulfur compounds in garlic matrix using reversed phase-high performance liquid chromatography

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