Garlic Oil Alleviates Tributyltin Toxicity

March 19, 2007

A Chinese study published in the March 2007 issue of Journal of Food Protection suggests that cooking seafood with garlic oil may reduce the toxic effects of tributyltin, a pollutant that may be found in seafood.

The study conducted by Liu Hui-Gang and Xu Li-Hong from Zhejiang University School of Medicine shows that garlic oil can reduce both reactive oxygen species (ROS) production and malondialdehyde content in mice pretreated with garlic oil.

In cell culture studies, they found that production of ROS was also decreased and TBT-induced cytotoxic effects were prevented when the cells were treated with garlic oil.

Tributyltin can be found in contaminated seafood. It is the active ingredient of many biocides used to control a broad spectrum of organisms. Tributyltin compounds are considered moderately to highly persistent organic pollutants.

(Foodconsumer.org 03/18/07)