Radical Scavenging and Antioxidant Effects of Garlic Oil and Vitamin E in Streptozotocin-Induced Diabetic Rats

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The antioxidant, antidiabetic, radical scavenging activity of garlic oil, Vit E, and their combination were investigated in male albino Wistar rats. Forty rats were divided into five groups (n=8). One group was considered as the negative control (G1), and the rest were injected with streptozotocin for inducing diabetes and divided into 4 groups as follows. group (G2): as the positive control, (G3): treated with garlic oil, (G4): treated with Vit E, and (G5): treated with a mixture of both garlic oil and Vit E. The streptozotocin positive control group (G2) showed decreased antioxidants, high-density lipoprotein, blood glucose, lipid peroxidation, cholesterol, and triglycerides, as well as decreased lipoprotein-cholesterol densities. The treatment of diabetes in G3, G4, and G5 by garlic oil, Vit E, and their mixture, respectively enhanced the antioxidant and decreased the blood glucose, lipid profile, and lipid peroxidation. In G5, the garlic oil and Vit E combination showed better protection against streptozotocin-induced diabetes than either garlic oil or Vit E, separately.