Garlic compounds protect vascular endothelial cells from oxidized low density lipoprotein-induced injury.

@article{Ide1997GarlicCP,
  title={Garlic compounds protect vascular endothelial cells from oxidized low density lipoprotein-induced injury.},
  author={Nagatoshi Ide and Benjamin H. S. Lau},
  journal={The Journal of pharmacy and pharmacology},
  year={1997},
  volume={49 9},
  pages={908-11}
}
Oxidation of low density lipoprotein (LDL) has been recognized as playing an important role in the initiation and progression of atherosclerosis. In this study, the effects of aged garlic extract and one of its major compounds, S-allylcysteine, on oxidized LDL-induced cell injury were studied. Pulmonary artery endothelial cells were pre-incubated with the garlic extract (1, 2.5 and 5 mg mL-1) or S-allylcysteine (0.1, 1, 10 and 20 mM) at 37 degrees C and 5% CO2 for 24 h, washed, and then exposed… CONTINUE READING
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