Garlic powder attenuates acrylamide-induced oxidative damage in multiple organs in rat

Abstract

Background: Humans are exposed to dietary acrylamide (AA) during their lifetime. Accumulating evidence indicates that AA administration is associated with significant increase of oxidative stress; thus, dietary antioxidants may have a protective role against AA toxicity. It was reported that garlic, a natural antioxidant, is able to enhance the cellular antioxidant defence capacity, thereby protecting cells from oxidative stress. Aim: In this study, we evaluated the protective role of garlic on the oxidative damage induced by AA in rat tissues. Methods: Twenty eight Sprague Dawely male adult rats were divided into four groups (7 rats/ group). Group I, negative control group, was fed on basal diet for 22 days. Group II, positive control, fed on basal diet for 22 days and on the 11th day AA was added to the diet (0.34 g/Kg diet). The other two groups received the basal diet supplemented with either 2.5% or 5% garlic for 22 days and on the 11th day AA was added to the diet. Results: The administration of AA resulted in significant elevation in kidney, spleen, testes and brain malondialdehyde level (MDA) and significant reduction in the level of reduced glutathione (GSH) and the activity of copper-zinc superoxide dismutase (Cu/Zn SOD) in the same organs. Also serum urea and creatinine levels and lactate dehydrogenase (LDH) and alkaline phosphatase activities were significantly elevated whereas serum total proteins and albumin were significantly reduced in AA-treated rats as compared with negative control. Treatment with garilic prior to AA produced protective effects and attenuated these biochemical changes. The protective effects of garlic were more pronounced for the high dose. Conclusion: Garlic has been shown to possess antioxidant properties offering promising efficacy against oxidative stress induced by AA administration.