Antioxidant role of oils isolated from garlic (Allium sativum Linn) and onion (Allium cepa Linn) on nicotine-induced lipid peroxidation

Helen, A.; Rajasree, C.R.; Krishnakumar, K.; Augusti, K.T.; Vijayammal, P.L.

Veterinary and Human Toxicology 41(5): 316-319


ISSN/ISBN: 0145-6296
PMID: 10509436
Accession: 003362087

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The antioxidant effect of oils isolated from onion and garlic on nicotine-induced lipid peroxidation in rat tissues was examined. Lipid peroxidation products and scavenging enzymes were assessed in liver, lungs, heart and kidney. Male albino rats (100-120 g) were treated with nicotine 0.6 mg/kg body weight and simultaneously given garlic or onion oil 100 mg/kg body weight for 21 days. Thiobarbituric acid reactive substances, conjugated dienes and hydroperoxide concentrations were significantly increased in tissues of nicotine-treated rats. Both garlic oil and onion oil supplementation to nicotine-treated rats increased resistance to lipid peroxidation. Activities of catalase, superoxide dismutase and glutathione peroxidase decreased in nicotine-treated rats, but there was a trend towards increased glutathione content. Nicotine-treated rats with garlic oil or onion oil supplementation showed increased activities of antioxidant enzymes and increased concentrations of glutathione. The results indicate that oils of garlic and onion are effective antioxidants against the oxidative damage caused by nicotine.