Supplementation of high temperature and high pressure processed garlic reduces lymphocytes DNA damage and oxidative stress in rat fed high cholesterol diet

Abstract

The effects of High temperature and high pressure processed garlic(HTHPG) supplementation on the oxidative DNA damage and oxidative stress in rats fed high‐cholesterol diet were evaluated. Sprague‐Dawley rat were fed either normal diet, high cholesterol diet(0.5% cholesterol) or high cholesterol diet supplemented with 0.5% HTHPG for 10 weeks. The tissue lipid peroxidation, oxidative biomarkers such as antioxidant enzyme activities, and DNA damage in peripheral lymphocytes in rats fed high cholesterol diet for 10 wks were evaluated. Lipid peroxidations(TBARS) in blood, liver, heart, and kidney were significantly decreased by HTHPG. Total glutathione(GSH) content in liver and RBC were significantly elevated by HTHPG group, compared to HCD. Antioxidant enzyme activities such as glutathione peroxidase(GSH‐Px), glutathione reductase(GR) and paraoxonase(PON) were significantly improved in rats fed HTHPG. GSH‐Px and GR activities of HTHPG group were remarkably increased in liver by 3.8 and 5.3 folds, respectively, compared to those of HCD group. GSH of HTHPG increased by 4.1 fold, compared to that of HCD. Anticancer enzyme activities such as glutathione‐S‐transferase(GST) and quinone reductase(QR) in the liver of processed garlic product were increased by 6.7 and 6.2 folds, respectively, compared to those of HCD group. HTHPG supplementation resulted in significant decrease(42%) in lymphocyte DNA damage expressed by tail length, which was determined using the comet assay with alkaline electrophoresis. This study suggested that HTHPG has beneficial effects for preventing lipid peroxidation, oxidative stress expressing antioxidant enzyme activities as well as oxidative DNA damage.