Alkreathy, Huda and Damanhouri, Zoheir A. and Ahmed, Nessar and Slevin, Mark and Ali, Soad S. and Osman, Abdel-Moneim M. (2010) Aged garlic extract protects against doxorubicin-induced cardiotoxicity in rats. ISSN 0278-6915Full text not available from this repository.
Clinical uses of doxorubicin (DOX), a highly active anticancer agent, are limited by its severe cardiotoxic side effects associated with increased oxidative stress and apoptosis. In this study we investigated whether aged garlic has protective effects against doxorubicin-induced free radical production and cardiotoxicity in male rats. A single dose of doxorubicin (25mg/kg) caused increased both serum cardiac enzymes LDH and CPK activities and a significant increase malonyldialdehyde (MDA) in plasma. However, pretreatment of rats with aged garlic extract (250 mg/kg) for 27 days before doxorubicin therapy, reduced the activity of both enzymes, and significantly decreased of MDA production in plasma. Total antioxidant activity was increased after aged garlic extract administration. Histopathological examination of heart tissue showed that DOX treatment resulted in alteration of cardiac tissue structure in the form of peri arterial fibrosis and apoptotic changes in cardiomyocytes. Pretreatment with aged garlic extract for 27 days ameliorated the effect of DOX administration on cardiac tissue; cardiomyocytes looked more or less similar to those of control. However, still vascular dilatation, mild congestion and interstitial edemas were observed. Our results suggest that aged garlic extract is potentially protective against doxorubicin-induced cardiotoxicity.
|Additional Information:||Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Food and Chemical Toxicology, published by and copyright Pergamon.|
|Divisions:||Faculties > Faculty of Science and Engineering > School of Biology, Chemistry and Health Science|
|Date Deposited:||02 Aug 2010 13:53|
|Last Modified:||13 Oct 2016 03:03|
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