Mechanisms of Antiulcerogenic Effect of Garlic (Allium sativum) in Albino Rats

Abstract

Aims: The aim of the present study was to investigate the possible effects of garlic juice, as well as feed supplemented with Allium sativum, on gastric ulceration, antioxidant activity and gastric mucus cell count in wistar rats. Study Design: The albino rats were divided into six groups each group containing eight animals and treated for 30 days. A low dose (250mg/kg body weight) and high dose (500mg/kg) of garlic juice was orally administered to two of the experimental groups, while two other groups were fed with 5% and 10% Allium sativum/standard feed mix. The control group was fed on the standard rats’ feed and water only, while a positive control group was given Misoprostol (10μgkg-1) orally as a standard drug. Place and Duration of Study: Department of Physiology, University of Ibadan between September 2011 and June 2012. Methodology: Forty eight adult albino rats were divided equally into six groups. Groups I, II, III, IV, V and VI received fed standard, 250 mg Allium sativum /kg body weight,  500mg of Allium sativum/kg body weight, 5% supplement of Allium sativum, 10% supplement of Allium sativum and 10 ug of Misoprostol / kg body weight, respectively for 30 days. At the end of the study period, experimental ulceration was induced by administering 40mg/kg-1 body weight Indomethacin and six hours later the animals were sacrificed. The stomachs were excised and macroscopically examined for ulcers. Gastric mucous cell count (MCC) and antioxidant activity were subsequently assayed for. Results: The result showed that pre-treatment with garlic was significantly effective in reducing gastric ulceration incidence in animals (p < 0.05) as mean ulcer score decreased significantly in all groups treated with garlic. Superoxide dismutase (SOD) and catalase (CAT) increased significantly, especially in animals in the high dose group. No significant variation in the lipid per oxidation in all groups, while gastric mucus cell count was also significantly increased in most treatment groups. Conclusion: These results suggest that garlic decreases ulcerogenesis in experimental animals. This can be attributed to its effects of increasing antioxidant activity and gastric mucous cell count.