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Garlic Extract Exhibits Antiamyloidogenic Activity on Amyloid-beta Fibrillogenesis: Relevance to Alzheimer’s Disease

Gupta, Veer Bala and Indi, S. S. and Rao, K. S. J. (2009) Garlic Extract Exhibits Antiamyloidogenic Activity on Amyloid-beta Fibrillogenesis: Relevance to Alzheimer’s Disease. Phytotherapy Research, 23. pp. 111-115.

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Abstract

Alzheimer’s disease is characterized pathologically by the deposition of amyloid plaques. Fibrillar Aβ is the principal component of amyloid plaques in the brain of AD patients. The prevention of Aβ aggregation or dissolution of fibrillar Aβ has clinical significance. The present communication examined in vitro the antiamyloidogenic properties of garlic extract. The effects of aqueous garlic extract (both fresh and boiled) on Aβ aggregation and defibrillation were studied by thioflavin-T based fluorescence assay, transmission electron microscopy and SDS-polyacrylamide gel electrophoresis. The aqueous fresh garlic extract not only inhibited Aβ fibril formation in a concentration and time dependent manner but was also able to defibrillate Aβ preformed fibrils. The maximum defibrillization was observed after 2–3 days of incubation. The boiled aqueous garlic extract also retained its antiamyloidogenic activity. This indicated that antiamyloidogenic activity of garlic extract is non-enzymatic, i.e. proteases present in garlic did not degrade Aβ in solution. However, the fibril degrading ability of boiled garlic extract was significantly lost. The findings suggest that consumption of garlic may lead to inhibition of Aβ aggregation in human brain.

Item Type: Article
Uncontrolled Keywords: garlic extract; antiamyloidogenic activity; Alzheimer’s disease.
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 01 Medical sciences
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2009 09:53
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.com/id/eprint/9024

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