Eliminating the toxic effect of acrylamide by garlic and mustard through the induction of antioxidant enzyme

Rasna Parveen; Aditi Nag Chaudhuri

Volume : IV, Issue : IX, September - 2015

Eliminating the toxic effect of acrylamide by garlic and mustard through the induction of antioxidant enzyme

Rasna Parveen, Aditi Nag Chaudhuri

Abstract :

<p>Acrylamide (ACR) is known to cause oxidative stress and other toxic effects in different tissues by reducing the activity of phase II biotransformation enzyme, Glutathione&ndash;S&ndash;Transferase (GST). Potent bioactive compounds from garlic and yellow mustard can reverse the adverse effects of ACR by enhancing the GST activity. Our in vitro study showed that GST activity increased in ACR&ndash;treated tissues, simultaneously supplemented with garlic and mustard extracts, both alone and in combination as compared to ACR&ndash;treated tissues without any supplementation in which GST activity was greatly reduced when compared to normal control group. Thus, we concluded that garlic and mustard are successful in averting the harmful effects induced by ACR, as reflected in elevated activity of antioxidant enzyme, Glutathione&ndash;S&ndash;Transferase.</p>