https://scholars.lib.ntu.edu.tw/handle/123456789/413596
標題: | Effect of Garlic Oil on Hepatic Arachidonic Acid Content and Immune Response in Rats | 作者: | Liu C.-T. Chen H.-W. Sheen L.-Y. Kung Y.-L. Chen P.C.-H. Lii C.-K. |
關鍵字: | Arachidonic acid metabolism;Diallyl disulfide;Garlic oil;immune response;£G6 desaturase | 公開日期: | 1998 | 卷: | 46 | 期: | 11 | 起(迄)頁: | 4642-4647 | 來源出版物: | Journal of Agricultural and Food Chemistry | 摘要: | This study examined the arachidonic acid metabolism and immune response in rats administered orally (p.o.) with either garlic oil (GO), diallyl disulfide (DADS) (200 mg/kg of body weight), or corn oil (control) three times a week for 7 weeks. Both GO and DADS were found to modify the hepatic membrane fatty acid composition: the linoleic acid was increased, and the arachidonic acid was decreased (P < 0.05). GO but not DADS suppressed the £G6 desaturase activity (P < 0.05). Neither treatment affected the phospholipase A2 activity or plasma prostaglandin E2 level. GO increased the spleen/body weight ratio (P < 0.05) and enhanced concanavalin A-stimulated splenocyte proliferation. However, the systemic contact hypersensitivity response as detected by the extent of ear swelling was suppressed by 74% in the GO-treated rats (P < 0.05). The findings indicate that GO inhibits £G6 desaturase activity and changes membrane arachidonic acid content, both of which show immunomodulatory potential. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413596 | ISSN: | 218561 | DOI: | 10.1021/jf980466p |
顯示於: | 食品科技研究所 |
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