Histological Changes of Liver Tissue Triggered by Antibiotic Drug Azithromycin and the Ameliorative Effects of Garlic in Male Albino Rats

The garlic plant can be used as a spice in cooking or as a treatment for several common disorders. Garlic's four primary constituents are allicin, alliin, diallyl sulfide (DAS), and S-allyl cysteine (SAC). Anti-inflammatory, anti-cancer, antidiabetic, and antioxidant qualities are among its biological attributes. By using histological analysis of liver tissue, the work aimed to determine the harmful effects of the antibiotic Azithromycin, as well as the protective function of garlic. In the animal house of the Faculty of Science, University of Kufa, 24 mature male albino rats (Rattus norvegicus) weighing between 180 and 270 grams on average were employed in this study. The rats were between 2.5 and 3 months old. According to the study, two weeks after oral administration of 500 mg/kg of azithromycin and 240 mg/kg of garlic to animals, histological changes in liver tissue were estimated. Compared to the control group, which acquired distilled water and garlic, several negative effects on liver tissue were observed in the groups that received azithromycin and azithromycin + garlic. Furthermore, compared to the group that was given azithromycin alone, the results displayed a minor alteration in liver tissue in the group that received azithromycin plus garlic.