Grape seed and skin extract mitigates garlic-induced oxidative stress in rat liver |
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Authors: | Hamlaoui-Gasmi Sonia Mokni Meherzia Limam Nadia N'guessan Prudence Carrier Alice Limam Ferid Amri Mohamed Aouani Ezzedine Marzouki Lamjed |
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Affiliation: | Laboratoire de neurophysiologie fonctionnelle et pathologies, Département des sciences biologiques, Faculté des sciences de Tunis, Campus Universitaire El Manar II, Tunisie. sonia_hamlaoui@yahoo.fr |
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Abstract: | Garlic is a commonly used spice in folk medicine that can exert adverse health effects when given at a high dose. Grape seed and skin extract (GSSE) exhibits a variety of beneficial effects even at a high dose. In the present study we evaluated the toxicity of high-dose garlic treatment on liver and the protective effect of GSSE. Rats were intraperitoneally administered either with garlic extract (5 g·(kg body weight)(-1)) or GSSE (500 mg·(kg body weight)(-1)) or a combination of garlic and GSSE at the same doses daily for 1 month. Plasma and hepatic levels of cholesterol, triacylglycerol, and transaminases and liver antioxidant status were evaluated. Data showed that a high garlic dose induced liver toxicity and a pro-oxidative status characterized by increased malondialdehyde and decreased antioxidant enzyme activities as catalase, peroxidase, and superoxide dismutase. Garlic increased intracellular H(2)O(2) but decreased free iron and Ca(2+). GSSE alone or in co-treatment with garlic had the reverse effect and counteracted almost all garlic-induced deleterious impacts to near control levels. In conclusion, a high garlic dose induced a pro-oxidative state characterized by the Fenton reaction between H(2)O(2) and free iron, inducing Ca(2+) depletion, while GSSE exerted antioxidant properties and Ca(2+) repletion. |
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