Phytomedicine. 2001 May; 8(3): 174-7.

Diallyl sulfide--a flavour component from garlic (Allium sativum) attenuates lipid peroxidation in mice infected with Trichinella spiralis.

Grudzinski IP, Frankiewicz-Jozko A, Bany J.

Department of Applied Physiology, Military Institute of Hygiene and Epidemiology, Warsaw, Poland. wihie@wihe.waw.pl

We investigated the antioxidant capacity of diallyl sulfide (DAS) in the course of experimental trichinellosis in C3H mice. For this purpose, the mice were orally infected with either Trichinella spiralis larvae (300 larvae/mouse) or treated per os with normal saline (control), and 12 hrs later, they were treated per os with DAS (200 mg/kg b.w) daily for 5 or 20 days. On day 5 and 35 of the post-infection period (5 and 35 dpi), thiobarbituric-acid reactive substances (TBARS) in the small intestinal mucosa and diaphragm samples and the total antioxidant status (TAS) of blood were determined. Trichinella spiralis increased TBARS and decreased TAS in the intestinal phase of invasion. However, in the muscular phase mice, neither TBARS nor TAS was found to be different from those of the control. Diallyl sulfide has been shown to decrease TBARS and the agent did not have any effect(s) on the total antioxidant status of blood in Trichinella-infected mice. The results suggest that diallyl sulfide may be an effective antioxidant candidate and may therefore play a significant role in the defense against lipid peroxidation in trichinellosis.