Garlic-Induced Alteration in Liver and Kidney of Diabetic Rats

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Alternative treatment based on food compounds obtained from food products is one of the most important methods used in dealing with chronic diseases that cause oxidative stress such as Alzheimer's, blood pressure, high fat, and diabetes. In this study, the experiment has been designed to study the possible effects of antioxidants in the organic compound Allyl Methyl Sulfide (AMS) extracted from garlic and investigate its role in relieving the oxidative stress caused by diabetes in the liver and kidney in rats model. In this research, we used garlic oil as a source for AMS. Forty adult male albino rats were divided into five groups: control group, the diabetes group and three diabetes groups treated with garlic oil (200mg/kg bw) and vitamin E (300 mg in the water next to the daily diet) or both by mouth For 6 weeks. Diabetes was caused by injecting rats with streptozotocin at a dose of 50mg/kg bw for 4 days. The results showed that diabetes had a significant increase in the level of blood glucose and lipid peroxidation (Malondialdehyde). Also, findings indicate a significant increase in the activity of some Liver enzymes (Alanine transaminase, Aspartate transaminase) and an insignificant relative increase in renal function activity (creatinine, urea). Meanwhile, significant decreases in antioxidants (Superoxide dismutase, catalase, reduced glutathione, glutathione peroxidase) were found in liver and kidney tissues. Furthermore, the results showed that garlic oil and vitamin E had possible therapeutic effects on improving oxidative stress in the treated rats. This was explained by inhibiting lipid peroxidation, increasing the antioxidant ratio and reducing the activity of (Alanine transaminase, Aspartate transaminase) in the liver compared to the control group.