Protection of liver microsomal membranes from lipid peroxidation by garlic extract

Garlic extract, the ethanol-soluble fraction of garlic, prevented formation of thiobarbituric-acid-reactive substances and fluorescent substances during lipid peroxidation of rat liver microsomes. Lipid peroxidation increased the fluorescence anisotropy of 1,6-diphenyl-1,3,5-hexatriene labelled to the microsomes while this increase was prevented by the garlic extract. It thus seems probable that the garlic extract serves to maintain membrane fluidity. These effects were dependent on its concentration and particularly prominent on exceeding a certain concentration of garlic extract. These results suggest its possible role of protecting the membranes from lipid peroxidation.