Effects Of Fresh Allium Sativa Extract On Lipid Peroxidation, Glutathione Depletion, And Oxidative Stress Induced By Acetaminophen In Mice

Abstract

Oxidative stress and lipid peroxidation reactions are some of the mechanisms through which many diseases produce their effects. Allium sativa (garlic) is widely used as spice or eaten raw in many cultures, and has it been reported to exert several health benefits. This study was designed to evaluate the antioxidant and anti-lipid peroxidative effects of fresh extract of Ugandan cultivars of garlic in acetaminophen induced toxicity in mice. The local Ugandan varieties of the garlic were obtained from a local market in Ishaka Town in Western Uganda, ground to paste and extracted at room temperature with 80 % ethyl alcohol. Graded doses of the extract were administered intraperitonially (i.p.) to Swiss mice for 5 days before a single i.p. dose of 250 mg/kg acetaminophen. Levels of thiobarbituric acid reactive substances (TBARS) and glutathione (GSH) concentrations, and superoxide dismutase (SOD) and catalase (CAT) activities in liver homogenates were determined and compared to controls. Results showed that fresh extract of the local garlic prevented lipid peroxidation, preserved liver GSH stores, and up regulated SOD and CAT activities in the liver in a dose dependent manner. These results suggest that regular consumption of local Ugandan garlic could protect the body from oxidative stress and lipid peroxidation reactions induced by several diseases.