Effect of Allicin on Antioxidant Capacity of Hypertensive Mice

  • Li Yu
Keywords: Lycopene; Allicin nutrition; Hypertension; Antioxidant capacity


For a long time, people have empirically regarded garlic as a superior condiment, and also used it as a health food for insecticide, antibacterial, antipyretic and analgesic. In recent years, domestic and foreign studies on the functional components of garlic and its pharmacological effects have been very active. A large number of scientific studies have shown that garlic not only has physiological functions such as antioxidant, anti-inflammatory, lipid-lowering, anti-tumor, anti-atherosclerosis, etc. Isocardio-cerebral vascular diseases also have good prevention and treatment effects. This article analyzes the effect of allicin nutrition on the antioxidant capacity of hypertensive mice. The etiology of hypertension is complex, and multiple risk factors interact with each link and step, affecting the occurrence and development of the disease. Studies have shown that oxidative stress, smooth muscle cell proliferation, high homocysteine, and vascular endothelial cell injury and apoptosis are all involved in the development of hypertension. In this paper, we take rats as research objects to explore the effects of lycopene combined with allicin on the antioxidant capacity of hypertensive rats, and provide a new method for the application of lycopene combined with allicin in the treatment of hypertension.