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Article: The effects of aged garlic extract on lipid peroxidation and the deformability of erythrocytes

Article from:
The Journal of Nutrition
Article date:
March 1, 2001
Author:
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The Effects of Aged Garlic Extract on Lipid Peroxidation and the Deformability of Erythrocytes,1

ABSTRACT The effects of aged garlic extract (AGE) on lipid peroxidative damage and the deformability of erythrocytes were evaluated in rats. The deformability of erythrocytes was measured using the micropore filtration method. AGE significantly prevented the decrease of erythrocyte deformability induced by lipid peroxidation in a dose-dependent manner. The addition of AGE significantly inhibited an increase in thiobarbituric acid-reactive substances (TEARS) and hemolysis rate and prevented the loss of intraerythrocytic ATP and 2,3-diphosphoglycerate (2,3-DPG) in oxidized erythrocytes. Moreover, ...

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