Recent studies showed that foods contain acrylamide (ACR) may cause increases in the oxidative stress in animals and human. Garlic "Allium sativum" is widely uses in our life as food, while karkada "Hibiscus sabdarrifa"; is a local soft drink. The present study is conducted for estimating the protective effects of the two herbs as antioxidants. Forty two adult male albino rats weighting 130-150 g were divided randomly into six groups (7 rats each) as follows: the 1st group (control group; standard diet only), the 2nd group (ACR group; daily 50 mg/kg BW for consecutive 5 days), the 3rd group (garlic group; daily 54 mg/kg BW for 4 weeks), the 4th group (karkada group; daily 81 mg/kg BW for 4 weeks), the 5th group (garlic then ACR group) and the 6th group (karkada then ACR group) at the same dose levels applied. All treatments were administrated orally. At the end of the experiment blood was collected from all groups, serum was separated and stored at -20°C until used. The obtained results revealed significant increases in the serum levels of total cholesterol "TC", triglycerides "TG", low density lipoprotein cholesterol "LDL-C" and very low density lipoprotein cholesterol "VLDL-C". A significant reduction in serum level of high density lipoprotein cholesterol "HDL-C" in ACR treated rats group was noticed. However, serum antioxidant enzyme (superoxide dismutase "SOD", gluthathione peroxidase "GPx" and catalse "CAT") activities were significantly decreased in ACR treated group compared to control one. Garlic and karkada administration as natural antioxidants before ACR administration help to keep the most measured parameters near the control values. Both garlic and karkada possessed protective effects against oxidative stress induced by ACR.
Key words: Acrylamide, Garlic, Karkada, Lipid Profile, Antioxidant enzymes, Maillard reaction
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