Study the Effect of Organosulfur Compounds of Garlic on Reducing VLDL in the Liver

The present study aims to evaluate the potential of alliin, natural constituent of fresh garlic, on reducing VLDL in the liver. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin. The biological activity of allicin can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. Molecular docking technique was performed to investigate the probable interaction between allicin and VLDL lipoprotein. The results indicate that garlic has some beneficial effect in reducing VLDL.

Keywords:

Garlic , Alliin , Allicin , VLDL , Molecular docking