Effects of a Garlic Hydrophilic Extract Rich in Sulfur Compounds on Redox Biology and Alzheimer's Disease Markers in Caenorhabditis Elegans

Garlic is a horticultural product highly valued for its culinary and medicinal attributes. The aim of this study was to evaluate the composition of a garlic hydrophilic extract as well as the influence on redox biology, Alzheimer's Disease (AD) markers and aging, using Caenorhabditis elegans as experimental model. The extract was rich in sulfur compounds, highlighting the presence of other compounds like phenolics, and the antioxidant property was corroborated. Regarding AD markers, the acetylcholinesterase inhibitory capacity was demonstrated in vitro. Although the extract did not modify the amyloid β-induced paralysis degree, it was able to improve, in a dose-dependent manner, some locomotive parameters affected by the hyperphosphorylated tau protein in C. elegans. It could be related to the effect found on GFP-transgenic stains, mainly regarding to the increase in the gene expression of HSP-16.2. Moreover, an initial investigation into the aging process revealed that the extract successfully inhibited the accumulation of intracellular and mitochondrial reactive oxygen species in aged worms. These results provide valuable insights into the multifaceted impact of garlic extract, particularly in the context of aging and neurodegenerative processes. This study lays a foundation for further research avenues exploring the intricate molecular mechanisms underlying garlic effects and its translation into potential therapeutic interventions for age-related neurodegenerative conditions.