The Phytochemical Composition of Allium Cepa/Allium Sativum and the Effects of Their Aqueous Extracts (Cooked and Raw Forms) on the Lipid Profile and other Hepatic Biochemical Parameters in Female Albino Wistar Rats.

Abstract

This research was carried out to compare the effects of the extracts of cooked and raw forms of Allium cepa (onions) and Allium sativum (garlic) on blood cholesterol (CHOL)l, triglycerides (TG), high density lipoprotein (HDL), low density lipoprotein (LDL) and very low density lipoprotein (VLDL) levels in female adult albino Wistar rats applying spectrophotometric technique. Alkaloids, flavonoids, cardiac glycosides, terpenes and resin were detected in both forms of the plants. Fifteen rats were divided into five groups. Aqueous extracts of the cooked and raw forms of both vegetables were then administered orally to all the groups but control. The animals had almost identical weights; hence, isovolumetric quantity of the extracts was administered. Treatment resulted in increased levels of CHOL, TG, HDL, LDL and VLDL levels compared to control group values (P<0.05) albeit the elevated concentrations of' HDL, TG and VLDL was not statistically significant (P>0.05) relative the control group values. Generally, extracts of cooked forms of both plants resulted in higher effects on the parameters than the extracts of their raw forms; activity of alkaline phosphatase in test group was however lower than the control values. Results obtained showed changes in the levels of the parameters. Increase in the activities of the transaminases could suggest adverse effects on the liver owing to the treatment. Heat did not affect the phytochemical composition of both plants.