Attenuation of N-methyl-N′-nitro-N-nitrosoguanidine induced genotoxicity and oxidative stress by tomato and garlic combination

Abstract

The protective effect of pretreatment with tomato and garlic against N-methyl-N′-nitro-N-nitrosoguanidine (MNNG)-induced genotoxicity and oxidative stress was investigated in male Swiss mice. In vivo bone marrow micronucleus test was performed to assess the antigenotoxic effect of tomato and garlic. Oxidative stress was monitored by estimating the extent of lipid peroxidation and the status of the glutathione redox cycle antioxidants. Increased frequency of bone marrow micronuclei with enhanced lipid peroxidation was associated with compromised antioxidant defenses in MNNG treated animals. Although pretreatment with tomato and garlic significantly reduced the frequencies of MNNG-induced bone marrow micronuclei, the combination of tomato and garlic exerted a greater protective effect. This was associated with modulation of lipid peroxidation as well as reduced glutathione (GSH) and the GSH-dependent enzymes glutathione peroxidase (GPx) and glutathione-S-transferase (GST). These findings suggest that a diet containing even low levels of different naturally occurring compounds is effective in exerting antigenotoxic effects by modulating oxidative stress.