Comparative Effects of Aqueous Garlic (Allium sativum) and Onion (Allium cepa) Extracts on Some Haematological and Lipid Indices of Rats.
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Date
2011-07
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Abstract
The relationship between some haematological and lipid indices were studied and compared
in white albino rats using aqueous garlic (Allium sativum) and onion (Allium cepa) extracts.
The effect of garlic and onion extracts were each tested with 0.5, 1.0, and 1.5 mg/kg body
wt. concentrations for 28 days. Biochemical parameters were assayed using standard
methods. The extracts significantly (P<0.05) lowered the serum total cholesterol (TC),
triacylglycerol (TG), low density lipoprotein-cholesterol (LDL) but increased the high density
lipoprotein cholesterol (HDL) concentration when compared between the control and the test
groups though there were no significant differences (P>0.05) when the effects of the extracts
were compared at 0.5, 1.0, and 1.5 mg/kg body wt. equal treatments. The results show that
there was no significant difference between the effects of the extracts on the haematological
indices. The total cholesterol and triacylglycerols concentrations positively correlated to the
haematological indices. The results collectively indicate that the extracts have
hypolipidaemic effects which were not significant to each other. The results also show that
though the extract lowered the TC and TG concentration, they indicated a direct relationship
to the haematological indices.
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Keywords
Allium sativum, Allium cepa, haematological indices, lipid indices, rats
Citation
Emmanuel Ugwu Chidiebere, James Omale. Comparative Effects of Aqueous Garlic (Allium sativum) and Onion (Allium cepa) Extracts on Some Haematological and Lipid Indices of Rats. Annual Review & Research in Biology. 2011 Jul-Sep; 1(3): 37-44.