Effect of garlic consumption on blood lipid and oxidant/antioxidant parameters in rat males exposed to chlorpyrifos
Keywords:
Garlic, Oxidative stress, Chlorpyrifos, Acetylcholinesterase, Lipid profileAbstract
Chlorpyrifos (CPF) is one of the most widely used organophosphate insecticides. In this study the effects of CPF and/or garlic (G) on acetylcholinesterase (AChE) and lipid peroxidation (LPO) were investigated. Following groups were arranged in the experiment: control group (no treatment), a group treated with G, two groups treated with a single dose of chlorpyrifos: low dose (LD) and high dose (HD), respectively, two groups treated with chlorpyrifos following the treatment with G (LD+G) and (HD+G), respectively. Pretreatment of rats with G prior to administration of CPF reduced total lipid, cholesterol, triglyceride levels, low density lipoprotein (LDL), whereas high density lipoprotein (HDL) was elevated. Albumin was significantly decreased in CPF groups, G reversed this decline. Aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), acid phosphatase (ACP) and lactate dehydrogenase (LDH) activities were increased in CPF groups, whilst G reversed these parameters to control values. Increase in urea and creatinine levels due to the treatment with CPF and garlic afforded strong protection against CPF. Chlorpyrifos administration decreased AChE activity but increased thiobarbituric acid reactive substances (TBARS). Administration of G before a CPF treatment restored both AChE and TBARS. In conclusion, CPF caused liver damage and lipid peroxidation. Garlic increased blood antioxidant capacity and improved lipid profile.
