Effect of garlic (Allium sativum L.) extract on tissue lead level in rats

The prophylactic efficacy of garlic (Allium sativum L.) extract to reduce t issue lead (Pb) concentration was evaluated experimentally in rats. Thirty female rats were divided into five groups, keeping group A as a healthy con trol. Rats of groups B, C, D and E received lead acetate orally at the rate of 5 mg per kg body weight daily for 6 weeks. The garlic extract was tried in three doses, viz. 100 (low), 200 (medium) and 400 mg (high) per kg body weight orally and given simultaneously with lead salt to the rats of group C, D and E, respectively. Mean blood lead concentrations in lead-exposed r ats ranged between 0.13 +/- 0.02 and 0.96 +/- 0.06 mug/ml, whereas in garli c-treated rats, the range was between 0.16 +/- 0.01 and 0.80 +/- 0.05; 0.13 +/- 0.01 and 0.71 +/- 0.06 and 0.14 +/- 0.01 and 0.60 +/- 0.05 tg per ml i n low, medium and high dose groups, respectively. The mean lead concentrati on in liver, kidneys, brain and bone of lead exposed rats was 2.943 +/- 0.2 06, 4.780 +/- 0.609, 1.019 +/- 0.100 and 44.075 +/- 2.60 ig per ml, respect ively. Concomitant use of garlic extract at the three different doses was f ound to reduce lead concentration considerably indicating the potential the rapeutic activity of garlic against lead. (C) 2001 Elsevier Science Ireland Ltd. All rights reserved.