The main aim of this study is to evaluate the protective effect of garlic oil against
thioacetamide- induced hepatotoxicity in albino rats. Thirty rats divided into 5 groups 1: control
group received 1 ml of isotonic saline orally once daily 2: garlic oil group rats were received orally
200 mg/ kg body weight of garlic oil once daily; 3: Thioacetamide (TAA) group was intoxicated with
TAA at a dose of 100 mg/kg body weight twice weekly by intraperitoneal injection 4: Garlic oil+
TAA group received garlic oil followed by TAA 5: Silymarin+TAA group rats were received
Silymarin at a dose of 50 mg/kg body weight orally followed by TAA. All treatments have been
continued for 30 days. TAA-treated rats revealed dramatic increases in ALT, AST, ALP, TC and TG
with a significant decline in TP, Alb, and HDL when compared to the control group. The TAA+garlic
and TAA+Silymarin groups, on the other hand, showed an improvement in the previous parameters.
Oxidative stress parameters demonstrated a significant reduction in the elevated level of MDA in
garlic group than TAA-treated rats, along with increased SOD, GSH and CAT. Histopathological and
immunohistochemical results showed that TAA -treated rats revealed evidence of severe damage to
the hepatic parenchyma with higher number of Bax immunopositive cells and down regulation of
Bcl2 expression in cytoplasm of affected hepatocytes. However, garlic treated group restored the
toxic effect on liver. In conclusion, garlic oil has a potent protective effect against TAA- induced
hepatotoxicity due to its powerful antioxidant activity. |
