Effect of Garlic Oil on Hepatic Arachidonic Acid Content and Immune Response in Rats
Journal
Journal of Agricultural and Food Chemistry
Journal Volume
46
Journal Issue
11
Pages
4642-4647
Date Issued
1998
Author(s)
Abstract
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.
Subjects
Arachidonic acid metabolism
Diallyl disulfide
Garlic oil
immune response
£G6 desaturase
Type
journal article