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Effects of Turmeric and Garlic on Blood Cholesterol Level in Guinea Pig

Muhammad Mustafizur Rahman Chowdhury
Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Shah Md. Moinuddin
Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

Md. Kamrul Islam
Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

Abstract/ Executive Summary:

This study has been attempted to investigate the effects of garlic and turmeric on blood cholesterol levels. A total of 20 male guinea pigs of unknown breed weighing 400–600 g were randomly divided into four equal groups (A, B, C, D) with free access to food and water for 30 days. Three groups of animals (B, C and D) were fed either with turmeric or garlic supplemented basal diet and were defined as treated groups while the remaining one group (A) was fed only with basal diet and considered the control group. The body weight increased significantly (p<0.01) in all the animals with the advancement of age. The administration of turmeric or garlic or both reduced the blood cholesterol level of the animals significantly (p<0.01). At the end of the experiment, the animals were killed and the liver was examined for gross and histological changes. Some gross lesions were identified in the liver of treated animals but there were no histological changes.

Keywords: Garlic, Guinea pig, Turmeric

Location: Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Turmeric, Garlic

Objectives:

Considering these points, the present experiment has been taken into consideration with some objectives such as investigation of the effect of turmeric on serum cholesterol level, the effect of garlic on serum cholesterol level and combined effects of garlic and turmeric on serum cholesterol level.

Methodology:

A total of 20 male guinea pig of unknown breed weighing 400–600 g were randomly divided into four experimental groups (A, B, C, D) having five animals in each and were kept under a 12 hour light-dark cycle with free access to food and water. Water, green grass and wheat bran were allowed ad libitum for 30 days. The animals of all experimental groups were supplemented with either by turmeric or garlic at a dose rate of 4 mg/day. Group A received a turmeric-free feed daily and was treated as control group. At the same time, Group B was orally treated with a turmeric powder (Pran Brand of Bangladesh) at a dose of 4 mg/day, Group C was fed with garlic oil tablet (supplied by the IPM laboratories, Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh) at a dose of 4 mg/day, Group D was fed with garlic oil tablet along with turmeric at a dose of 4 mg/day. The animals were clinically observed and weighed weekly. Blood samples from all 20 selected animals were collected in test tubes and allowed to clot for 1 hour at room temperature. After 1 hour, the serum was taken in a set of centrifuge tube and was centrifuged at 3,000 rpm for 15 min. The clear non-hemolyzed supernatant fresh serum was then carefully taken into a set of clean, dry, rubber stoppered, and sterilized glass vials. The blood cholesterol level was determined by enzymatic colorimetric test. After killing, 20 guinea pigs were examined for gross pathological lesions. At necropsy, gross tissue changes were observed, recorded carefully and representative tissue samples were preserved in 10% buffered formalin for histopathological studies as per standard procedure.

Source of Information: Bangladesh Journal of Pharmacology Vol 3 No 1 (2008)

Article Link (Online Journal): DOI: 10.3329/bjp.v3i1.824

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It has been found that oral administration of turmeric reduced cholesterol level significantly. Reduced level of cholesterol has also been found in animals treated with garlic through diet.

Knowledge Management: Journal