Effects of oil-soluble organosulfur compounds from garlic on doxorubicin-induced lipid peroxidation

被引：30

作者：

Dwivedi, C ^{[1
]}

John, LM ^{[1
]}

Schmidt, DS ^{[1
]}

Engineer, FN ^{[1
]}

机构：

[1] S Dakota State Univ, Coll Pharm, Brookings, SD 57007 USA

来源：

ANTI-CANCER DRUGS | 1998年 / 9卷 / 03期

关键词：

doxorubicin; diallyl disulfide; diallyl sulfide; dipropyl disulfide; dipropyl sulfide; garlic; lipid peroxidation;

D O I：

10.1097/00001813-199803000-00013

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

Clinical efficacy of doxorubicin is compromised due to free radical generation leading to cardiac toxicity. Oil-soluble organosulfur compounds, diallyl sulfide (DAS), diallyl disulfide (DADS), dipropyl sulfide (DPS) and dipropyl disulfide (DPDS), present in garlic were examined for their antiperoxidant effects. DADS inhibited liver microsomal lipid peroxidation induced by NADPH, ascorbate and doxorubicin. DAS, DPS and DPDS were ineffective inhibitors of liver microsomal lipid peroxidation. DADS could be used in combination with doxorubicin to protect oxidative injuries to improve the clinical efficacy of doxorubicin. [(C) 1998 Rapid Science Ltd.].

引用

页码：291 / 294

页数：4

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