Ameliorative effects of garlic (Allium sativum L.) against Chlorpyrifos intoxication on lipid profile and liver enzymes of male New Zealand rabbits (Oryctolagus cuniculus)

Abstract

In the present study, protective effect of garlic against Chlorpyrifos -induced toxicity on liver was studied. Adult male rabbits (N=12) weighing 1.3-1.5kg, were used in the study. Animals were divided into four groups with 3 animals each. Group B received 95mg/ kg body weight garlic once a day. Group C was orally administered with 100 mg/kg body weight of CPF. Group D was treated with 95mg/kg body weight garlic followed by 100mg/kg body weight of CPF. All dosages were given daily for a period of 14 days. Results showed a significant increase of 8.76% in the level of LDH and 24.10% significant increase in cholesterol level in CPF administered group. A significant increase of 54% was observed in LDL and 143% highly significant increase in Triglycerides was exhibited by CPF administered group. A significant decrease of 21.73% in HDL was shown by CPF intoxicated group. In garlic treated group, a significant decrease of 21.9% in cholesterol and 18.92% in LDL was observed. In CPF co garlic administered group, garlic mollified the toxicity of CPF significantly in triglycerides to 54.6%. The level of cholesterol, triglycerides and low density lipid was increased in CPF treated group while in garlic treated group the level was decreased. In CPF co garlic administered group, garlic attenuated the toxic effects of CPF. The high density lipid, considered as a good lipid was decreased in CPF group while garlic increased HDL. In group D, garlic reduced the toxicity level of CPF on HDL.