Allium sativum [Garlic] and its significance for the protection against lead-induced toxicity in albino rats: physical growth and mortality rate

ABSTRACT

This study was undertaken to examine the protective effect of garlic in heavy metal poisoning. Owing to its contents, that is allyl disulfide and -SH compounds, garlic has been expected to be involved in the detoxication of heavy metal poisonings by forming thiochelate compounds when reacting with heavy metals in living bodies. To examine this hypothesis more closely, a chronological observation was made to determine the effect of garlic in removing lead from tissues and restoring the normal architecture in organs of rats poisoned by lead. To our knowledge, this is the first study dealing with the effects of garlic on the lead-induced toxicity in albino rats. A total of 140 albino rats were divided into 14 groups, 5 male and 5 female rats per each group One which was given only 0.18 mg/kg/day of garlic orally which was equivalent to the human prescribed dose; six groups were given 20, 40, 75, 155, 350 and 550 mg/kg/day lead acetate ip respectively; another six groups were given the same above-mentioned doses of lead acetate after receiving the same dose of garlic; and a negative control group. Blood was collected front all rats after 24 hours from the final injection of lead acetate with out garlic for consecutive 4 weeks, and was centrifuged to collect erythrocytes. At the same time, the livers, brains, and kidneys were ectomized to study the total amount of accumulated lead in both blood and tissue organs, as well as the organ weights in relation to total body weights. The mortality rate was reduced among the groups of rats that received garlic and lead acetate when compared with lead- treated ones Furthermore. There was a significant decrease in the body weights of lead-treated rats compared to those that were pretreated with garlic. Similarly, organ weights showed a significant increase in both the brain and kidneys but not in the liver. On the other hand, both blood-lead and tissue-lead levels, including the liver, showed a significant increase in lead treated rats. However, garlic has significantly decreased both the blood-lead and tissue-lead levels. Furthermore, there was an inverse correlation between blood-lead levels and body weights, while there was a positive correlation between these blood-lead levels and organ weights. Although the removal of lead from the tissues increased remarkably in the garlic-treated groups, the removal of lead from the liver tissue appeared to be below that of other organs. As regards the sex difference, there was only a significant increase in the brain weights of female rats among the control group. The results indicate that garlic contained chelating compounds that are capable of enhancing elimination of lead