Authors :
Chinyere Elizabeth Eze; Azuoma Lasbery Asomugha
Volume/Issue :
Volume 7 - 2022, Issue 1 - January
Google Scholar :
http://bitly.ws/gu88
Scribd :
https://bit.ly/3hsTbFu
DOI :
https://doi.org/10.5281/zenodo.6317125
Abstract :
Honey and Garlic are natural products
considered as possible pragmatic approaches to make
null the ever growing pool of diseases brought about by
lead toxicity. This research was designed to evaluate the
neurotoxicity and oxidative stress prevention by honey
and garlic in adult male wistar rats exposed to lead.
Twenty five (25) male Wistar rats with body weights
ranging between 150g – 180g were divided into 5 groups
of 5 rats each. Group A was the control. Group B
received lead acetate at 50mg/kg body weight for 4 weeks
only. Group C first received honey 1000mg/kg body
weight and garlic 300mg/kg body weight for 4 weeks; and
then lead acetate at 50mg/kg body weight for the next 4
weeks; Group D first received honey 1000mg/kg body
weight for 4 weeks; and then lead acetate at 50mg/kg
body weight for the next 4 weeks. Group E first received
garlic 300mg/kg body weight for 4 weeks; and then lead
acetate at 50mg/kg body weight for the next 4 weeks. The
administrations were given orally, once daily. The rats
were starved for 24 hours after the last day of
administration, and then sacrificed by decapitation after
chloroform inhalation. Cerebral tissue samples were
collected for analysis. Lead acetate caused a significant
(p<0.05) decrease in glutathione, glutathione peroxidase,
catalase and superoxide dismutase levels, while elevating
the concentration of the oxidative stress marker
(malondialdehyde). There was no significant change in
the histology of the hippocampus. Pretreatment with
honey and garlic, collectively and individually, increased
the levels of the antioxidant enzyme activities and
decreased malondialdehyde level. The significant toxicity
brought about by lead acetate was abated by the
pretreatment with honey and aqueous extract of garlic,
with more amelioration seen in the combined treatment.
Keywords :
Honey, Garlic, Lead, Neurotoxicity, Oxidative stress, Antioxidants.
Honey and Garlic are natural products
considered as possible pragmatic approaches to make
null the ever growing pool of diseases brought about by
lead toxicity. This research was designed to evaluate the
neurotoxicity and oxidative stress prevention by honey
and garlic in adult male wistar rats exposed to lead.
Twenty five (25) male Wistar rats with body weights
ranging between 150g – 180g were divided into 5 groups
of 5 rats each. Group A was the control. Group B
received lead acetate at 50mg/kg body weight for 4 weeks
only. Group C first received honey 1000mg/kg body
weight and garlic 300mg/kg body weight for 4 weeks; and
then lead acetate at 50mg/kg body weight for the next 4
weeks; Group D first received honey 1000mg/kg body
weight for 4 weeks; and then lead acetate at 50mg/kg
body weight for the next 4 weeks. Group E first received
garlic 300mg/kg body weight for 4 weeks; and then lead
acetate at 50mg/kg body weight for the next 4 weeks. The
administrations were given orally, once daily. The rats
were starved for 24 hours after the last day of
administration, and then sacrificed by decapitation after
chloroform inhalation. Cerebral tissue samples were
collected for analysis. Lead acetate caused a significant
(p<0.05) decrease in glutathione, glutathione peroxidase,
catalase and superoxide dismutase levels, while elevating
the concentration of the oxidative stress marker
(malondialdehyde). There was no significant change in
the histology of the hippocampus. Pretreatment with
honey and garlic, collectively and individually, increased
the levels of the antioxidant enzyme activities and
decreased malondialdehyde level. The significant toxicity
brought about by lead acetate was abated by the
pretreatment with honey and aqueous extract of garlic,
with more amelioration seen in the combined treatment.
Keywords :
Honey, Garlic, Lead, Neurotoxicity, Oxidative stress, Antioxidants.
