An antioxidant potential of aged garlic extract: A study in high fat diet induced hyperlipidemia in male wistar rats

In the present study, hyperlipidemia was induced by ad libitum feeding of high-fat diet to rats. The rats were divided into six groups: G-I Normal control, G-II High fat diet (HFD) control, G-III aged garlic extract (AGE) control (@ 200 mg/kg bwt), G-IV HFD + AGE (@ 200 mg/kg bwt), G-V HFD + Atorvastatin (ATRV) (@ 10 mg/kg bwt) and G VI combination of ATRV and AGE with HFD. The oxidant and antioxidant assays were performed on liver samples collected on the 42nd and 56th day of the study using standard laboratory protocols. Significant (p≤0.05) increase in the levels of TBARS and decrease (p≤0.05) in the antioxidant enzyme and antioxidant substances were observed in high-fat diet groups compared to normal groups. A Significant (p≤0.05) increase in antioxidant enzymes like Super-oxide dismutase (SOD), Catalase (CAT), Glutathione Peroxidase (GPx) and reduced glutathione (GSH) and decreased levels TBARS was observed in G IV, G V and G VI. The high-fat induced hyperlipidemia and associated oxidative stress was reduced significantly with increased levels of antioxidant enzymes and antioxidant substances like reduced glutathione by AGE treatment.