Effects of Red Cabbage and Garlic Extracts on Oxidative Stress Induced by Fumonisin B1

AL-Fayyadh, Mohanad S.; Wadood, Shatha Abdul

doi:10.24996/ijs.2021.62.6.11

Cited by 3 publications

(3 citation statements)

References 20 publications

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“…The protective effect of garlic regarding oxidative processes has also been documented. Not only does garlic contribute to the decrease in ROS levels, but it also mitigates other proinflammatory parameters, such as SOD, catalase (CAT), and GPx activities [37][38][39][40]. In accordance with the previous literature, this work showed that AFB1 increased ROS production five times in comparison to the control, while the addition of garlic attenuated the effect of AFB1, resulting in similar values to the control.…”

Section: Discussionsupporting

confidence: 91%

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

Lázaro,

Frangiamone,

Maietti

et al. 2024

Foods

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The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg/kg); and experiment 2 (E2), with high-AFB1-concentration breads (96.4–102.7 mg/kg). Eight breads were prepared, four for E1 (experiment 1) and another four for E2 (experiment 2), with each experiment having a control group (C), a garlic-enriched group (2%) (G), an AFB1 group (A), and an AFB1 + garlic group (A + G). Simulated digestion was performed on each type of bread, and gastric and intestinal digests were obtained. AFB1 content in flours, baked bread, and gastric and intestinal digests was measured by High-Performance Liquid Chromatography coupled to Fluorescence Detection. The results demonstrate dose-dependent AFB1 bioaccessibility and that the presence of garlic contributed to its reduction in both doses (7–8%). Moreover, garlic’s presence in AFB1-contaminated bread increased cell viability (9–18%) in differentiated Caco-2 cells and mitigated the arrest of S and G2/M phases provoked by AFB1 on Jurkat T cells and reduced apoptosis/necrosis, cellular reactive oxygen species (ROS), and mitochondrial ROS by 16%, 71%, and 24% respectively. The inclusion of garlic as a functional ingredient helped relieve the presence and effects of AFB1.

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Section: Discussionsupporting

confidence: 91%

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

Lázaro,

Frangiamone,

Maietti

et al. 2024

Foods

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“…Some studies [32,33] reffered that when treated with garlic 5% increase T-AOC with decrease in MDA. Garlic extract exhibit antioxidant activities by scavenging the free radicals generated in rat kidney [34]. Also, these result agree with Ghorbel et al, [35] who have demonstrated that garlic, by its antioxidant power, has nephroprotective properties, which have been attributed to the active compound S-allyl cysteine (SAC).…”

Section: Discussionsupporting

confidence: 87%

Effect of garlic nanoparticles on bone marrow function and antioxidants status in experimentally anemic male rats

Naji¹,

Kadhim²,

AL-Zamely³

2022

ijhs

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Background and Objective: This study was aimed the possibility of using garlic(extract and nanoparticles) in alleviating of bone marrow function and antioxidant status in anemic male rats induced by phenylhydrazine(PHZ). Materials and methods: The CNP-G was prepared according to [1]. Anemia was induced by phenylhydrazine intraperitoneal (20 mg/kg) for 2 consecutive days. A total of 60 adult male albino rats were used in the present study, at the age of 2 months with body weight 195 ± 15gm were divided randomly to six equal groups (10 rats for each) and treated as follows for 8 weeks :- Control group:- in this group animals left without any treatment like negative control.T1: animals in this group was induced anemia and untreated as positive group. T2: animals in this group still normal (no anemic) but treated with daily dose 35.4mg/kg of extract garlic given orally by stomach tube. T3: animals in this group were induced anemia and treated with daily dose 35.4mg/kg of extract garlic given orally by stomach tube. T4: animals in this group still normal (no anemic) but treated with daily dose 35.4mg/kg of CNP-G given orally by stomach tube.

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“…The protective properties of antioxidants are caused by their capability of acting as free radical scavengers, thus protecting DNA, cell proteins, and lipids. It protects us from cancer, premature aging, diabetes, ulcer and Alzheimer's diseases [19][20][21][22][23]. Anthocyanin concentration in red cabbage is 322mg/100 g [24].…”

Section: Introductionmentioning

confidence: 99%

The Study of the Antibacterial Effect of Anthocyanin Pigment Extracted From Red Cabbage (Brassica oleracea var. capitata f. rubra) and Red Radish Peels (Raphanus sativus. var. sativus)

Abdullah,

Mohammed

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The need to search for natural products that offer a safe alternative to drugs and industrial products that often cause side effects and harm human health is growing over the years. Antibiotic resistance is increasing as a result of its excessive and unconscious use. In this study, the weakly acidified with HCl, water and ethanol extracts of the anthocyanin from from red Cabbage (Brassica oleracea. var. capitata f. rubra) and, the peels of red Radish (Raphanus sativus. var. sativus) which are available on markets throughout the year, were examined for their antibacterial activity on Staphylococcus epidermidis and Acinetobacter baumannii. The results of both cabbage and radish anthocyanin extracts on S.epidermidis and A.baumannii showed positive antibacterial effect with wide range of differences which is increasing directly in proportion with anthocyanin extract concentrations for both cabbage and radish. The dilutes of cabbage anthocyanin extract at concentration 95% ethanol mostly had significantly higher antibacterial effect on S.epidermidis than dilutes of cabbage anthocyanin extract at concentration 80% ethanol. while the antibacterial effect that radish anthocyanin extracts dilutes had on S.epidermidis were non-significant between 95% ethanol and 80% ethanol concentrations dilutes. on the other hand, the results showed that the antibacterial effect both cabbage and radish anthocyanin extracts exhibited on A.baumannii were non-significant between the dilutes of extracts at 95% ethanol and 80% ethanol of cabbage and radish extracts individually. The minimum inhibition concentration (MIC) for cabbage anthocyanin extracts were 5mg/ml of 80% ethanol at 27 mm inhibition zone for S.epidermidis and 23 mm inhibition zone for A.baumannii. while the minimum inhibition concentration (MIC) for radish anthocyanin extracts were also 5mg/ml of 80% ethanol at 20 mm inhibition zone for S.epidermidis and 18 mm inhibition zone for A.baumannii

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Effects of Red Cabbage and Garlic Extracts on Oxidative Stress Induced by Fumonisin B1

Cited by 3 publications

References 20 publications

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

Effect of garlic nanoparticles on bone marrow function and antioxidants status in experimentally anemic male rats

The Study of the Antibacterial Effect of Anthocyanin Pigment Extracted From Red Cabbage (Brassica oleracea var. capitata f. rubra) and Red Radish Peels (Raphanus sativus. var. sativus)

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