Hepatoprotective effect of allicin on tissue defense system in galactosamine/endotoxin challenged rats.

Allicin (diallythiosulfinate) is the main biologically active component of freshly crushed garlic (Alliaceae Allium sativum Linn.) cloves. It is produced by the interaction of the non-protein amino acid alliin with the enzyme alliinase (alliin lyase, EC 4.4.1.4). D-Galactosamine highly sensitizes the host response of the experimental animal to endotoxin (lipopolysaccharide) and causes fulminant hepatitis within 8h after administration. In D-galactosamine/lipopolysaccharide (D-GalN/LPS)-induced hepatitis rats, a significant increase of lipid peroxidation and decreased liver antioxidant enzyme levels are observed. Pretreatment with allicin, the active component of freshly crushed garlic cloves, prevented these alterations.