Grape seed and skin extract mitigates garlic-induced oxidative stress in rat liver.

Hamlaoui-Gasmi, Sonia; Mokni, Meherzia; Limam, Nadia; N'guessan, Prudence; Carrier, Alice; Limam, Ferid; Amri, Mohamed; Aouani, Ezzedine; Marzouki, Lamjed

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 H2O2 but decreased free iron and Ca2 . 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 H2O2 and free iron, inducing Ca2 depletion, while GSSE exerted antioxidant properties and Ca2 repletion.

GRAPE seeds; PLANT extracts; GARLIC; OXIDATIVE stress; LABORATORY rats; CARBONYLATION; LIPID peroxidation (Biology)

Canadian Journal of Physiology & Pharmacology, 2012, Vol 90, Issue 5, p547

0008-4212

Academic Journal

10.1139/y2012-025