Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Suleria HAR, Butt MS, Anjum FM, Sultan S and Khalid N
Functional foods are gaining popularity worldwide owing to the consumer’s preference towards the consumption of natural and safe products in dietary modifications. Garlic (Allium sativum L., Liliaceae.) is an essential vegetable that have been widely utilized as seasoning, flavouring, culinary and in herbal remedies. Garlic is well known to acquire an array of phytochemicals. These bioactive molecules are playing pivotal role in maintaining human health and having potential to reduce various ailments like diabetes, cholesterol, cardiovascular diseases and cancer insurgence. Considering the aim, in vivo study was conducted using New Zeeland type rabbits, providing aqueous garlic extract for a period of 28 days. Accordingly, four groups (G0, G1, G2 and G3) were designed and provide different doses of extract (control, 3, 6 and 9 mL/kg b.w). Functional garlic extract containing water soluble active components resulted in significant reduction in RBC (6.94 ± 0.47 (106/mm3 in G2) while WBC improve (16.97 ± 1.70) in G2. Haemoglobin and haematocrit, packed cell volume, mean corpuscular volume, mean corpuscular haemoglobin and mean corpuscular haemoglobin concentration were also modulated well in G2 as compare to other groups. Regarding the total protein, maximum was recorded (7.23 ± 0.58) in G2 while lowest was (6.72 ± 0.15g/L) in G0. Albumin, globulin and electrolytes like Sodium (Na) and potassium (K) exhibited significant difference by using different concentration of aqueous garlic extract. Moreover, liver functioning test, urea, creatinine, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) also showed significant modulation using the aqueous garlic extract.From the present investigation, it is deduced that garlic preparations like aqueous extract is effective against various maladies because of its functional and nutraceutical aspects.