Anti-atherogenic effects of an egg yolk-enriched garlic supplement

Kazuyo Kegan, Krishna P. Sarker, Kazuhiro Abeyama, Ikuro Maruyama

Research output: Contribution to journalArticle

Abstract

It has been suggested that oxidation of low-density lipoprotein (LDL) plays an important role in the initiation and progression of atherosclerosis. In the present study, we determined the anti-atherogenic effects of egg yolk-enriched garlic powder (EGP), which has been used as a traditional health-promoting food in southern Japan since ancient times, on LDL oxidation and oxidant stress-induced cell injury models. We confirmed that EGP inhibits copper-induced LDL oxidation in a dose-dependent manner. We also observed that pretreatment of EGP significantly suppressed the production of peroxides in HL60 cells and protected endothelial cells from hydrogen peroxide-induced cell injury. These findings might, in part, be ascribed to the biodistribution of garlic compounds and egg yolk interaction, and suggest that EGP might be useful in the prevention of atherosclerosis.

Original languageEnglish (US)
Pages (from-to)61-66
Number of pages6
JournalInternational Journal of Food Sciences and Nutrition
Volume55
Issue number1
DOIs
StatePublished - Feb 2004
Externally publishedYes

Fingerprint

Garlic
Egg Yolk
garlic
egg yolk
Powders
powders
low density lipoprotein
LDL Lipoproteins
oxidation
atherosclerosis
Atherosclerosis
health promotion
HL-60 Cells
Peroxides
Wounds and Injuries
cells
peroxides
Oxidants
oxidants
Hydrogen Peroxide

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Anti-atherogenic effects of an egg yolk-enriched garlic supplement. / Kegan, Kazuyo; Sarker, Krishna P.; Abeyama, Kazuhiro; Maruyama, Ikuro.

In: International Journal of Food Sciences and Nutrition, Vol. 55, No. 1, 02.2004, p. 61-66.

Research output: Contribution to journalArticle

Kegan, Kazuyo ; Sarker, Krishna P. ; Abeyama, Kazuhiro ; Maruyama, Ikuro. / Anti-atherogenic effects of an egg yolk-enriched garlic supplement. In: International Journal of Food Sciences and Nutrition. 2004 ; Vol. 55, No. 1. pp. 61-66.
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