Tropical green leafy vegetables prevent garlic-induced hepatotoxicity in the rat.
Garlic (Allium sativum) is popularly consumed because of its role in the treatment and management of several diseases. However, unregulated and chronic intake of garlic can cause damage to cells through the production of free radicals. This study was carried out in order to assess the ability of some tropical green leafy vegetables (Telfairia occidentalis, Solanum macrocapon, Corchorus olitorius, Baselia alba, Cnidoscolus acontifolus, Amarantus cruentus, and Ocimum gratissimum) to prevent garlic-induced hepatotoxicity in rats. Wistar strain albino rats were fed diet containing 4% garlic along with or without 40% green leafy vegetable supplement for 14 days. Thereafter, the feeding trial was terminated, the serum of the blood was prepared, and the liver, spleen, intestine, and organ were isolated for gross pathological investigation. The results of the study revealed that there was a significant increase (P < .05) in serum glutamate-oxaloacetate transaminase (SGOT) and glutamate-pyruvate transaminase (SGPT) of the albino rats fed diet containing 4% garlic supplement when compared with the rats fed the basal diet without garlic and vegetable (40%) supplement. However, there was a significant decrease (P < .05) in the serum total protein and albumin levels in those rats. Conversely, there was a consistent significant decrease (P < .05) in the SGOT and SGPT of the rats fed diet containing garlic (4%) and T. occidentalis (40%) and C. acontifolus (40%) supplement compared with those rats fed diet containing garlic (4%) supplement, while there were no consistent significant decrease in those rats fed diet with garlic (4%) alongside with 40% of other leafy vegetables (S. macrocanum, C. olitorius, B. alba, A. cruentus, and O. gratissimum). An increase in serum level of total protein and albumin was also observed in the rats fed T. occidentalis and C. acontifolus. Thus, T. occidentalis and C. acontifolus proved to be better vegetables in preventing garlic-induced hepatotoxicity compared with the other vegetables used in this study.
Oboh
Ganiyu
G
Biochemistry Department, Federal University of Technology, Akure, Nigeria. goboh2001@yahoo.com
D000410:Alanine Transaminase / Q000097:blood; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000032:analysis; D001219:Aspartate Aminotransferases / Q000097:blood; D001798:Blood Proteins / Q000032:analysis; D019662:Cucurbitaceae / Q000737:chemistry; D019665:Euphorbiaceae / Q000737:chemistry; D005519:Food Preservation; D005737:Garlic / Q000633:toxicity*; D008107:Liver Diseases / Q000097:blood / Q000209:etiology / Q000517:prevention & control*; D018384:Oxidative Stress; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry; D051381:Rats; D017208:Rats, Wistar; D012709:Serum Albumin / Q000032:analysis; D014675:Vegetables / Q000737:chemistry
D000975:Antioxidants; D001798:Blood Proteins; D010936:Plant Extracts; D012709:Serum Albumin; D001219:Aspartate Aminotransferases; D000410:Alanine Transaminase