Hypocholesteremic and Antioxidant Effects of Garlic (Allium sativum L.) Extract in Rats Fed High Cholesterol Diet

Abstract

The present study is designed to evaluate the effect of garlic extract on lipid profiles and oxidative stress in male albino rats fed a high cholesterol diet (HCD). A group of 24 male albino rats each weighing 125±5.0g, was divided into four groups. Group I was used as negative control and fed on standard diet and orally administered 1 ml distilled water. Group II was used as positive control and fed on high cholesterol diet and orally administered 1ml distilled water. Groups III and IV were fed on high cholesterol diet and orally administered garlic extract (0.2 and 0.4g/kg body weight/day, respectively). Garlic extract significantly increased (p < 0.05) plasma HDL-Cholesterol and decreased plasma TC, LDL-Cholesterol and TG as well as liver TC and TG as compared with positive control (group II). No significant difference was observed in plasma LDL-Cholesterol, HDL-Cholesterol as well as plasma and liver TG between the rats ingested with high or low dose of garlic extracts. However, there was a significant (p < 0.05) decrease in plasma and liver TC in rats ingested with a high dose of garlic extract (Group IV) as compared to low dose ingestion. Garlic extract significantly increased (p < 0.05) total antioxidant capacity, SOD and GSH-Px activities as compared to negative or positive control (group I and group II, respectively). No significant difference was observed in total antioxidant capacity, SOD and GSH-Px activities between the rats ingested with high or low dose of garlic extract. There was a significant decrease (p < 0.05) in plasma malondialdehyde in rats ingested with a high or low dose of garlic extract as compared to negative or positive control rats.