PUBLICATION

Allicin extracted from Allium sativum shows potent anti-cancer and antioxidant properties in zebrafish

Authors
Ravindra, J., Ug, Y., Pandyanda Nanjappa, D., Kalladka, K., Dhakal, R., Chakraborty, A., Chakraborty, G.
ID
ZDB-PUB-231112-7
Date
2023
Source
Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie   169: 115854115854 (Journal)
Registered Authors
Keywords
Allicin, Angiogenesis, Apoptosis, Cancer, Fresh garlic, Zebrafish
MeSH Terms
  • Garlic*
  • Neoplasms*
  • Zebrafish
  • Antioxidants/pharmacology
  • Animals
PubMed
37951024 Full text @ Biomed. Pharmacother.
Abstract
Garlic (Allium sativum) is an important flavouring component in Indian cuisine. Allicin, a sulphur containing compound, is the most abundant component of garlic and has been widely studied for its antimicrobial and antioxidant properties. It is also known to play a role in the regulation of blood pressure and cholesterol levels. Despite the known health benefits associated with allicin, systematic studies on its anti-cancer properties using animal models are very limited. This study aimed to develop a simple method for the extraction of allicin from fresh garlic, study the stability of the extracted compound at various temperatures, and evaluate the antioxidant, anti-proliferative, pro-apoptotic and anti-angiogenic properties in zebrafish. A five-month stability study indicated that allicin remains significantly stable at temperatures 4 °C and below but shows extensive degradation if stored at room temperature. The in vivo studies in zebrafish using a combination of mutants and transgenic lines demonstrated the antioxidant, anti-proliferative, apoptotic and anti-angiogenic properties of allicin. The study highlights the importance of natural bioactive compounds as potential anti-cancer agents that can be studied further.
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