On the Effects of Garlic on the Total Cholestoral Level of Alloxan-Induced Diabetic Rats

Bachelor Thesis from the year 2018 in the subject Chemistry - Bio-chemistry, grade: 100, , course: BIOCHEMISTRY, language: English, abstract: This study aims to research the effects of garlic on the total cholestoral level of alloxan-induced rats and tries to draw potential conclusions on the use of garlic juices in terms of preventing the complications of diabetes. Diabetes has been implicated in as one of the major risk factors in the development of cardiovascular disease. In diabetic patient an increase in the serum lipid profile has been noticed. Several medicinal plants have been used in the treatment of diabetes. This research therefore focuses on the effect of garlic (Allium sativum) on total cholesterol of alloxan induced diabetic rats. Twenty (20) Adult wistar rats were divided into four groups (n = 5): Group 1 served as the Control, Group 2 were administered with alloxan, Group 3 were administered with Alloxan+ Pioglitazone, Group 4 were administered with both Alloxan+ Allium sativum. After 4 week of experiment, all experimental animals were sacrificed. Blood was collected through eye puncture for the determination of Total cholesterol, HDL-Cholesterol, LDL-Cholesterol, Triglyceride and Fasting blood sugar. In diabetic rats, elevated levels of Total cholesterol, LDL-Cholesterol, Triglyceride and Fasting blood sugar was noticed. The good cholesterol, HDL-Cholesterol, was, however, depleted. The abnormal alterations were significantly (p < 0.05) decreased in groups administered with Garlic and groups administered with standard drug when compared to Alloxan only group. However, the administration of Garlic led to a decrease in the level Total cholesterol, LDL-Cholesterol, Triglyceride and Fasting blood sugar in animals induced with diabetes. These results indicate that garlic juice may help in the prevention of the complications of diabetes.