Cited by 47Garlic and Onion StudiesMedicinal Plants and NeuroprotectionSulfur Compounds in Biology

Antioxidative activity and ameliorative effects of memory impairment of sulfur-containing compounds in Allium species

Nishimura, Hiroyuki, Higuchi, Ohki, Tateshita, Koutaro, Tomobe, Koji, Okuma, Yasunobu, Nomura, Yasuyuki·2006·BioFactors

Abstract

The antioxidative activity and ameliorative effects on memory impairment by sulfur-containing compounds which occur in Allium vegetables such as onion and garlic were investigated. The antioxidative activities of S-alk(en)yl-L-cysteines and their sulfoxides, volatile alk(en)yl disulfides and trisulfides, and vinyldithiins were examined by using human low-density lipoprotein. It was elucidated that the alk(en)yl substituents and the number of sulfur atoms in the compounds were important for the antioxidative activities. To demonstrate the ameliorative effects on memory impairment, onion extract and synthesized di-n-propyl trisulfide were administered to senescence-accelerated mouse P8. The behavioral experiments showed that onion extract and di-n-propyl trisulfide had highly ameliorative effect of memory impairment. Furthermore, it was found that the hippocampus lipid hydroperoxide in senescence-accelerated mouse P8 was decreased by the administration of di-n-propyl trisulfide. These results suggest that di-n-propyl trisulfide contained in onion ameliorates memory impairment in SAMP8 mouse by its antioxidant effect.

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Crossref · 10.1002/biof.5520260204

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  • SAMP8 mice fed for 2 months with a diet containing 2% aged garlic extract (AGE) show improved lifespan and learning scores compared to untreated counterparts.

    “Concerning aging, SAMP8 mice fed for 2 months with a diet containing 2% of aged garlic extract (AGE), which has been reported to have a higher antioxidant activity compared to fresh garlic extract [204], show improved lifespan and learning scores compared to the untreated counterpart [205,206,207].”

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Authors
Nishimura, H., Higuchi, O., Tateshita, K., Tomobe, K., Okuma, Y., & Nomura, Y.
Affiliations
  • Tokai University (JP)
  • Hokkaido University (JP)
Corresponding author
Nishimura, Hiroyuki
Venue
BioFactors
Publisher
Wiley
Published
2006
Volume
26
Issue
2
Pages
135-146
ISSN
  • 0951-6433 (ISSN-L)
  • 1872-8081
OpenAlex
W2065483578
Cited by
47
References
56
Citations by year
2025: 2 · 2023: 2 · 2022: 2 · 2021: 2 · 2020: 4 · 2019: 3 · 2018: 2 · 2017: 4 · 2013: 2 · 2012: 2
FWCI
6.14
Type
journal article
Language
en
Open access
closed
Locations
  • BioFactors (publishedVersion)
  • PubMed (publishedVersion)
Funders
Hokkaido University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
  • Health Sciences › Medicine › Complementary and alternative medicine › Medicinal Plants and Neuroprotection
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Sulfur Compounds in Biology
Keywords
sulfur compounds, Allium vegetables, onion, garlic, memory impairment, antioxidant activity, LDL oxidation, SAMP8 mice, neuroprotection
MeSH terms
Aging, Allium, Animals, Antioxidants, Cysteine, Disulfides, Hippocampus, Humans, Lipid Peroxides, Lipoproteins, LDL, Male, Memory, Phosphatidylcholines, Plant Extracts, Sulfides, Maze Learning, Onions, Mice

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