Garlic extract (Allium sativum L.) attenuates neurodegeneration and microvascular damage in rats with streptozotocin-induced diabetic retinopathy

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-10-03 DOI:10.1016/j.jff.2024.106486

Nasmah K. Bastaki, Sahar A. Barhoush, Amani M. Al-Adsani

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Abstract

Diabetic retinopathy (DR) is a severe complication of diabetes mellitus (DM). Despite numerous studies exploring the anti-diabetic properties of garlic in managing DM symptoms, its impact on DR remains limited. This study aimed to test the effectiveness of garlic in managing DR in a streptozotocin-induced DR rat model. Rats were divided into three groups: normal control (NC), diabetic control (DC), and diabetic group (DG) treated with aqueous garlic extract (GE). Histological examination revealed a significant reduction in retinal thickness in DC rats compared to that in DG rats, which showed restored retinal thickness similar to the NC group. Immunohistochemical analyses revealed significant improvements in retinal vascular density, main artery diameter, and blood vessel numbers in DG rats compared to DC rats. The findings suggest that GE protects against DR. Furthermore, garlic could be recommended as a beneficial dietary supplement for diabetic patients to manage and delay the progression of DR.

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大蒜提取物（Allium sativum L.）可减轻链脲佐菌素诱导的糖尿病视网膜病变大鼠的神经变性和微血管损伤

糖尿病视网膜病变（DR）是糖尿病（DM）的一种严重并发症。尽管有许多研究探讨了大蒜在控制糖尿病症状方面的抗糖尿病特性，但其对糖尿病视网膜病变的影响仍然有限。本研究旨在测试大蒜在链脲佐菌素诱导的 DR 大鼠模型中控制 DR 的有效性。大鼠分为三组：正常对照组（NC）、糖尿病对照组（DC）和使用大蒜水提取物（GE）治疗的糖尿病组（DG）。组织学检查显示，DC 组大鼠的视网膜厚度明显减少，而 DG 组大鼠的视网膜厚度恢复得与 NC 组相似。免疫组化分析表明，与 DC 组相比，DG 组大鼠的视网膜血管密度、主动脉直径和血管数量均有明显改善。这些研究结果表明，大蒜素可预防 DR。此外，大蒜可作为一种有益的膳食补充剂推荐给糖尿病患者，以控制和延缓 DR 的进展。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.