- September 13, 2020
- Posted by: RSIS Team
- Categories: Botany and Microbiology, IJRIAS
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue III, March 2020 | ISSN 2454–6186
Garlic (Alliumsativum L.) Bulb Prevents High Blood Pressure in Egg Yolk-Induced Hypertensive Rats
Augustine I. Airaodion1*, Kenneth O. Ngwogu2, John A. Ekenjoku3, Anthony U. Megwas4, Ada C. Ngwogu5
1Department of Biochemistry, Federal University of Technology, Owerri, Imo State, Nigeria
2Department of Pathology, Abia State University, Uturu, Nigeria
3Department of Pharmacology and Therapeutics, Abia State University, Uturu, Nigeria
4Department of Optometry, Federal University of Technology, Owerri, Imo State, Nigeria
5Department of Microbiology, Abia State University, Uturu, Nigeria
*Corresponding Author
Abstract: The aim of this study is to access the antihypertensive potential of garlic juice in rats. To achieve this, 30 Wistar rats were divided into three groups of 10 each. Rats in groups 1 and 2 received aspecial prepared egg feed diet (24 egg yolkmixed with 1 kg of normal rat diet) while those in group 3 received normal feed diet and they served as the control group. Animals in group 2 were administered 3 mL/100g body weight of undiluted garlic juice simultaneously with the feeding. The animals were fed orally for 21consecutive days and had access to drinking water ad libitum. Blood pressureof each of these groups wasdetermined at day 0, 7, 14 and 21 respectively using standard methods. A significant increase was observed in the blood pressure of animals fed with egg formulated diet without garlic juice treatment when compared with those fed with egg formulated diet and treated with garlic juice and control group respectively at P<0.05. However, this effect was not significant when animals fed with egg formulated diet and treated with garlic juice were compared with those in the control group. Results from this study showed that egg yolk causes high blood pressure in animals but the effect was ameliorated by garlic juice administration, thus garlic possesses antihypertensive potential.
Keywords: Antihypertensive potential, blood pressure, egg yolk, garlic juice
