Effects of Black Garlic (Allium sativum) Supplementation on Oxidative Stress and Leptin Level in Male Obese Rats

Obesity is characterized by excessive fat accumulation in tissues, leading to leptin resistance and chronic inflammation. Black garlic is a well-documented natural remedy capable of improving leptin resistance and oxidative stress through its antioxidant compounds, such as S-Allyl cysteine and polyphenol flavonoids. The present study aimed to evaluate the effects of black garlic on oxidative stress and leptin levels in obese male rats. Twenty-five adult male Wistar rats, aged 10 to 12 weeks and weighing approximately 200 g, were divided into five experimental groups, each comprising five rats. These groups included a negative control group fed a standard diet (K1), a positive control group given a high-fat diet (K2), Treatment group 1 receiving a high-fat diet plus 200 mg of black garlic (P1), Treatment group 2 receiving a high-fat diet plus 400 mg of black garlic (P2), and Treatment group 3 receiving a high-fat diet plus 800 mg of black garlic (P3). The rats received black garlic orally for 28 days. The blood samples were analyzed for markers of oxidative stress, specifically malondialdehyde, as well as leptin levels. The present findings indicated that black garlic significantly decreased malondialdehyde and leptin concentrations in groups P1, P2, and P3 compared to the positive control group. Black garlic, administered at doses of 200, 400, and 800 mg, demonstrated the capacity to diminish oxidative stress and leptin levels in obese male rats.