Anti-inflammatory activities of garlic sprouts, a source of α-linolenic acid and 5-hydroxy-L-tryptophan, in RAW 264.7 cells

  • Joanna Gdula-Argasińska
  • Paweł Paśko
  • Katarzyna Sułkowska-Ziaja
  • Katarzyna Kała
  • Bożena Muszyńska Jagiellonian University Medical Colege
Keywords: Allium sativum sprouts, indolic and phenolic compounds, α-linolenic acid, anti-inflammatory activity, RAW 264.7 cells




There are no reports in the literature on biological activity of Allium sativum sprouts. Therefore, we determined indolic, phenolic, fatty acid content and antioxidant activity of garlic sprouts grown both in the dark and in daylight. Anti-inflammatory properties of garlic sprout extract were studied by evaluating the pro-inflammatory protein expression in the RAW 264.7 cells activated with lipopolysaccharide (LPS).

The greater amount of total indolic and phenolic compounds was detected in garlic sprouts grown in daylight. The greater antioxidant activity was also observed in that material. Macrophages incubated with garlic extracts had a decrease of n-3 and an increase of n-6 fatty acids content in the cell membranes. Cyclooxygenase-2 and prostaglandin E synthase expression was lower when compared to LPS-activated cells. The obtained data suggest peroxisome proliferator-activated receptors PPARs transrepression mechanism of NF-ĸB signaling in macrophages, which may be caused by the anti-inflammatory and antioxidant properties of Allium sativum sprouts.


Author Biography

Bożena Muszyńska, Jagiellonian University Medical Colege
Department of Pharmaceutical Botany


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