Abstract Title:

Diet Supplementation with Allicin Protects against Alcoholic Fatty Liver Disease in Mice by Improving Anti-inflammation and Antioxidative Functions.

Abstract Source:

J Agric Food Chem. 2016 Sep 28 ;64(38):7104-13. Epub 2016 Sep 19. PMID: 27584700

Abstract Author(s):

Suraphan Panyod, Wei-Kai Wu, Chi-Tang Ho, Kuan-Hung Lu, Chun-Ting Liu, Yung-Lin Chu, Yi-Syuan Lai, Wei-Cheng Chen, Yu-En Lin, Shih-Hang Lin, Lee-Yan Sheen

Article Affiliation:

Suraphan Panyod


This study investigated the liver-protective effects of allicin, an active compound in fresh garlic, against alcoholic fatty liver disease (AFLD) and liver inflammation. Its effects were investigated in an AFLD model in male C57BL/6 mice, which were fed Lieber-DeCarli liquid diet containing ethanol. Allicin (5 and 20 mg/kg bw/day) was orally administered daily in the AFLD mice for 4 weeks. The results indicate that allicin promotes hepatoprotection by significantly reducing aspartate transaminase (AST) and alanine transaminase (ALT) levels (p<0.05) in the plasma, which are key indicators of liver damage. Allicin reduced fat accumulation, increased glutathione and catalase levels, and decreased microsomal protein cytochrome P450 2E1 (CYP2E1) expression (p<0.05) in the livers of the AFLD mice. Furthermore, allicin supplementation significantly decreased the levels of proinflammatory tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6 and suppressed the expression of sterol regulatory element-binding protein-1 (SREBP-1) (p<0.05). Additionally, it improved the hepatic alcohol dehydrogenase (ADH) activity (p<0.05). Collectively, these findings demonstrate that allicin attenuates liver oxidative stress and inflammation.

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