Authors: Uhiara Ngozi Sunday, Adesanya Oluwatosin Dorothy, Jacob Gabriel Anayo, Maryam Jubril, Eduzor Esther.
The numerous antioxidant rich plant food materials have remarkable potentials to fight against nutrition related ailments. A major proportion of research works that supported the above postulation, were precise in terms of recipes, dosages and modes of administration of the materials. The focus of this study is on the impact that garlic will make on lipid and toxicity parameters in synergy with each of some other plant food materials as sources of known antioxidants. From a commercial rat feed (sample A), 100g were collected and thoroughly mixed with 5g of properly crushed garlic lobe to make sample G. Then 5g each of Tomato, Nchanwu, Utazi, Aloe vera and Akiilu were crushed and separately and thoroughly mixed with 100g of sample G, to give samples B, C, D, E and F. Each of the seven samples was fed to a set of three experimental rats making a group of (18) eighteen. The feeding lasted for 21 days after which the blood samples of the rats were harvested for lipid and toxicity analysis. Result highlight was that garlic in synergy with (separate food material) Utazi, aloe vera and bitter kola had the total cholesterol of 4.01, 4.8 and 5.0 respectively and were the highest of the lot in that category. The pattern was almost directly reflected in levels of aspatate amino transaminase as follows: 38, 77 and 35 for aloe vera, tomato and bitter kola, all however within the normal range. Tomato and bitter kola had the highest levels for alani amino tranaminase: 14 and 11 respectively. The samples that reported higher significant levels in terms of total cholesterol, seems to correspond to those that had the significant amounts of weight loss in the first (10) days of feeding the experimental rats.
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