Home Articles List Article Information
Egyptian Journal of Zoology
Journal Archive
Volume Volume 82 (2024)
Volume Volume 81 (2024)
Volume Volume 80 (2023)
Volume Volume 79 (2023)
Volume Volume 78 (2022)
Volume Volume 77 (2022)
Volume Volume 76 (2021)
Volume Volume 75 (2021)
Volume Volume 74 (2020)
Volume Volume 73 (2020)
Volume Volume 72 (2019)
Volume Volume 71 (2019)
Volume Volume 70 (2018)
Volume Volume 69 (2018)
Volume Volume 68 (2017)
Volume Volume 67 (2017)
Volume Volume 66 (2016)
Volume Volume 65 (2016)
Volume Volume 64 (2015)
Volume Volume 63 (2015)
Volume Volume 62 (2014)
Volume Volume 61 (2014)
Volume Volume 60 (2013)
Volume Volume 59 (2013)
Abd El latif, H., El-Morsy, A. (2023). PROTECTIVE EFFECT OF GARLIC OIL AGAINST TARTRAZINE-INDUCED HAEMATO-IMMUNOTOXICITY IN RATS. Egyptian Journal of Zoology, 79(79), 66-77. doi: 10.21608/ejz.2022.147732.1084
Heba M. Abd El latif; Asmaa M. El-Morsy. "PROTECTIVE EFFECT OF GARLIC OIL AGAINST TARTRAZINE-INDUCED HAEMATO-IMMUNOTOXICITY IN RATS". Egyptian Journal of Zoology, 79, 79, 2023, 66-77. doi: 10.21608/ejz.2022.147732.1084
Abd El latif, H., El-Morsy, A. (2023). 'PROTECTIVE EFFECT OF GARLIC OIL AGAINST TARTRAZINE-INDUCED HAEMATO-IMMUNOTOXICITY IN RATS', Egyptian Journal of Zoology, 79(79), pp. 66-77. doi: 10.21608/ejz.2022.147732.1084
Abd El latif, H., El-Morsy, A. PROTECTIVE EFFECT OF GARLIC OIL AGAINST TARTRAZINE-INDUCED HAEMATO-IMMUNOTOXICITY IN RATS. Egyptian Journal of Zoology, 2023; 79(79): 66-77. doi: 10.21608/ejz.2022.147732.1084

PROTECTIVE EFFECT OF GARLIC OIL AGAINST TARTRAZINE-INDUCED HAEMATO-IMMUNOTOXICITY IN RATS

Article 16, Volume 79, Issue 79, June 2023, Page 66-77  XML PDF (390.8 K)
Document Type: Original Research Papers
DOI: 10.21608/ejz.2022.147732.1084
View on SCiNiTO View on SCiNiTO
Authors
Heba M. Abd El latif email ; Asmaa M. El-Morsy
Zoology Department, Faculty of Science, Menoufia University, Menoufia, Egypt
Abstract
Constituents of garlic oil are reported to possess immunomodulatory, antioxidant, and anticancer effects. Use of tartrazine as a food colouring-compound is associated with significant toxicity on the body. The present study was conducted to evaluate the protective effect of garlic oil on haemato-immunotoxicity induced by tartrazine. Male Wistar albino rats were treated orally with 40 mg garlic oil/kg body weight thirty minutes before the administration of 300 mg tartrazine/kg body weight for thirty consecutive days. Twenty-four hours after the last garlic oil and tartrazine dose, blood and spleen were harvested to analyse toxicity-related parameters. The tartrazine treatment induced significant changes in the body weight gain, relative spleen weight, haematological parameters, proliferation rate of splenocytes, and percentage of T-cell subtypes in the spleen, as detected by flow cytometric analysis, in male rats. Moreover, oxidative stress in the spleen tissue and hepatic and renal dysfunction were detected after exposure to tartrazine. Treatment with garlic oil showed significant reduction in overall toxicity in the tartrazine-treated rats. The antitoxic effects of garlic oil were associated with the induction of antioxidant mechanisms. In conclusion, garlic oil can lower tartrazine-induced haemato-immunotoxicity through its antioxidant activity.
Keywords
Blood biochemical, Complete blood count; Food azo dye; Garlic oil; Splenic antioxidants
Main Subjects
Animal Physiology
Statistics
Article View: 370
PDF Download: 691