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Effect of the Aged Garlic Extract on Cardiovascular Function in Metabolic Syndrome Rats.

Effect of the Aged Garlic Extract on Cardiovascular Function in Metabolic Syndrome Rats.
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Pérez-Torres I, Torres-Narváez JC, Pedraza-Chaverri J, Rubio-Ruiz ME, Díaz-Díaz E, Del Valle-Mondragón L, Martínez-Memije R, Varela López E, Guarner-Lans V,


Pérez-Torres I, Torres-Narváez JC, Pedraza-Chaverri J, Rubio-Ruiz ME, Díaz-Díaz E, Del Valle-Mondragón L, Martínez-Memije R, Varela López E, Guarner-Lans V, (click to view)

Pérez-Torres I, Torres-Narváez JC, Pedraza-Chaverri J, Rubio-Ruiz ME, Díaz-Díaz E, Del Valle-Mondragón L, Martínez-Memije R, Varela López E, Guarner-Lans V,

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Molecules (Basel, Switzerland) 2016 Oct 2621(11) pii E1425
Abstract

The antioxidant properties of aged garlic extract (AGE) on cardiovascular functioning (CF) in metabolic syndrome (MS) remains poorly studied. Here we study the AGE effects on CF in a rat model of MS. Control rats plus saline solution (C + SS), MS rats (30% sucrose in drinking water from weaning) plus saline solution (MS + SS), control rats receiving AGE (C + AGE 125 mg/Kg/12 h) and MS rats with AGE (MS + AGE) were studied. MS + SS had increased triglycerides, systolic blood pressure, insulin, leptin, HOMA index, and advanced glycation end products. AGE returned their levels to control values (p < 0.01). Cholesterol was decreased by AGE (p = 0.05). Glutathion and GPx activity were reduced in MS + SS rats and increased with AGE (p = 0.05). Lipid peroxidation was increased in MS + SS and AGE reduced it (p = 0.001). Vascular functioning was deteriorated by MS (increased vasocontraction and reduced vasodilation) and AGE improved it (p = 0.001). Coronary vascular resistance was increased in MS rats and AGE decreased it (p = 0.001). Cardiac performance was not modified by MS but AGE increased it. NO measured in the perfusate liquid from the heart and serum citrulline, nitrites/nitrates were decreased in MS and AGE increased them (p < 0.01). In conclusion, AGE reduces MS-induced cardiovascular risk, through its anti-oxidant properties.

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