Protective Effects of Ginger, Garlic, and Onion Against Radical Reaction Induced by Carbon Tetrachloride in Rats

흰쥐의 사염화탄소 유발 유리기 반응에 대한 생강, 마늘, 양파식이의 보호효과

  • Published : 1999.08.31

Abstract

This study aims to investigate the protective effects of ginger, garlic and onion diet against the free radicals in rats induced by carbon tetrachloride. Groups of weanling rats, having been fed basal diets individually supplemented with ginger, garlic and onion powder for 2 weeks were injected with $CCl_{4}$(ip), and ethane was collected for 30 min. Peroxidation, in vivo, was monitored by the evolution of ethane, and superoxide dismutase(SOD) activity and malondialdehyde(MDA) content in liver tissue. Amounts of ethane exalation of ginger, garlic, and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). SOD activities in liver tissue of ginger, garlic and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). MDA content in liver tissue of garlic group were significantly lower than that of $CCl_{4}$-treated control group (p<0.05). However, there was no significant difference among ginger, onion, control and $CCl_{4}$-treated control groups. This result suggested that ginger, garlic and onion diet showed a protective effect against $CCl_{4}$-induced free radical damage in rats.

Keywords

free radical damage;ginger;garlic;onion;carbon tetrachloride