Effects of garlic-derived lipid soluble organosulfur compounds on hematological parameters in mice

Journal of Functional Foods

Tao Zeng¹  Ning Zhao²  Min-Jie Guan²  Ming-Jun Li² 

[1] Corresponding author at: Institute of Toxicology, School of Public Health, Shandong University, 44 Wenhua West Road, Jinan, Shandong Province 250012, China.;Institute of Toxicology, School of Public Health, Shandong University, China;

关键词: Garlic;    Diallyl trisulfide;    Allyl methyl trisulfide;    White blood cell;    Red blood cell;    Spleen;   

DOI  :  

来源: DOAJ

【 摘 要 】

The effects of garlic oil (GO) and 5 lipid soluble organosulfur compounds on hematological parameters were investigated. SPF male ICR mice were treated with 100 mg/kg body weight of GO, diallyl trisulfide (DATS), diallyl disulfide (DADS), diallyl sulfide (DAS), allyl methyl trisulfide (AMT), or allyl methyl disulfide (AMD) for 4 weeks. We found that 1 and 2 weeks of GO, DATS, and AMT treatment led to significant increase of the blood white blood cell (WBC) counts and a slight decrease of the red blood cell (RBC) and hemoglobin (HGB) levels, while platelet was not affected. The spleen weight and the spleen weight/body weight ratio in mice of GO, DATS, and AMT groups were significantly increased compared with control group mice. These results suggest that DATS and AMT may be the bioactive compounds responsible for the elevation of WBC, which might be related with the increased extramedullary hematopoiesis in the spleen.

【 授权许可】

Unknown