Prolongation of life span in hypertensive rats by dietary interventions. Effects of garlic and linseed oil

Abstract

The effects of long-term dietary application of garlic (dried powder, 0.5% in weight of standard chow; G group) or linseed oil (2.5%; L group) as well as a combination of both interventions (L + G group) on the life span of hypertensive rats (SHR SP) was investigated. A further group fed with standard chow served as control (C). The dietary interventions were started at the age of three weeks. Besides regular measurements of the systolic arterial blood pressure (oscillometrically at the tail artery) as well as of heart rate and body weight, autopsy and histological investigations were performed. Both diets, and particularly their combination, prolonged life span significantly (mean values (days) C: 434.5 +/- 23.5; G: 453.2 +/- 16.2; L: 470.0 +/- 26.2; L + G: 494.8 +/- 39.2). There was no significant interaction of the factors garlic and linseed oil. Systolic blood pressure as measured during the compensatory stage (data used until the 39th week of life) was significantly lowered by both garlic (mean -5.8 mm Hg), linseed oil (mean -6.3 mm Hg), and their combination (mean -11.3 mm Hg). The animals died as a consequence of congestive left and right ventricular failure with ventricular hypertrophy, dilatation, myocardial fibrosis and cellular infiltration, left ventricular atrial thrombosis (in most cases), and terminal pneumonia. On the other hand, arteriosclerotic plaques and signs of cerebral stroke could not be detected. Except for the degree of hypertrophy, which was lower in the treated groups, no differences were obvious regarding the morphological findings at the time of death. There was a significant positive correlation between mean blood pressure and the degree of left ventricular hypertrophy. Furthermore, a significant negative correlation between mean blood pressure and ventricular hypertrophy on the one hand and survival on the other hand was obvious provided the total number of animals was considered, however, not within the individual groups. The same applies to the relation between the reduction of left ventricular hypertrophy and life span. The relatively slight hypotensive effect of both dietary interventions as well as the results of previous investigations speaks in favor of a substantial influence of factors independent of blood pressure. In view of controversial results and interpretations in international literature, the mechanisms involved need further study.

Time-released garlic powder tablets lower systolic and diastolic blood pressure in men with mild and moderate arterial hypertension

“…Results from several animal studies show that garlic constituents are able to decrease blood pressure in hypertensive animals by producing vasodilating effects at the level of the arterial wall. [15][16][17][18][19][20][21][22][23][24][25][26][27] Although allicin, an active ingredient released from garlic that is thought to be a systemic vasodilator, does not alter the activity of vascular prostacyclin synthase, it dilates the mesenteric circulation in cats independent of prostaglandin release or a b-adrenergic mechanism. 16 In terms of relative vasodilator activity, allicin was 100-fold less potent than sodium nitroprusside and many orders of magnitude less potent than isoproterenol; however, it significantly diminished the pulmonary pressor response to ventilatory hypoxia in isolated perfused rat lung.…”

Effect of garlic on cardiovascular disorders: a review

“…There was a marked decrease in systolic blood pressure in spontaneously hypertensive rats after oral administration of single dose of garlic [97]. Prolongation of life span was also found in hypertensive rats by dietary supplementation with garlic [105]. …”

Diallyl trisulphide inhibits adipogenesis in 3T3-L1 adipocytes through lipogenesis, fatty acid transport, and fatty acid oxidation pathways

“…The biological functions of garlic and black garlic have been reported to exhibit anti-bacterial, anti-fungal, anti-virus, immunostimulating, antioxidant, anti-hypertension, antidiabetic, anti-hypertrophic, anti-thrombotic, anti-angiogenesis, and anti-cancer activities and attributed to the presence of some organo-sulphur compounds (Ariga & Seki, 2006;Brandle, al Makdessi, Weber, Dietz, & Jacob, 1997;Corzo-Martinez, Corzo, & Villamiel, 2007;Iciek, Kwiecień , & Włodek, 2009;Imai et al, 1994;Louis, Murphy, Thandapilly, Yu, & Netticadan, 2012;Mousa & Mousa, 2005;O'Gara, Hill, & Maslin, 2000;Padiya & Banerjee, 2013;Tsao & Yin, 2001). Garlic and black garlic have been reported to contain organo-sulphur compounds, such as S-allyll-cysteine sulphoxide (alliin), S-allyl-l-cysteine, deoxyalliin (SAC), γ-glutamyl-S-allyl-l-cysteine (GLUAICS), γ-glutamyl-S-(trans-1-propenyl)-l-cysteine (IsoGLUALCS), diallyl thiosulfinate (allicin), 3-vinyl-[4H]-1,2-dithiin (vinyldithiin I), 2-vinyl-[4H]-1,3-dithiin (vinyldithiin II), diallyl sulphide (DAS), diallyl disulphide (DADS), and diallyl trisulphide (DATS) (Arnault et al, 2005).…”