Study on antioxidant effects of cinnamon and garlic extract in liver, kidney and heart tissue of rat

The aim of present study was to investigate the antioxidant enzymes activity and oxidative status of Cinnamon and Garlic – treated rats. 12 male Wistar Albino rats were randomly divided into 3 groups (n=4). Group I: Control rats received distilled water; Group II: Received aqueous extract of Cinnamon (10 mg / kg b.w.) orally for 13 consecutive days; Group III: Received aqueous extract of Garlic (500 mg / kg b.w.) orally for 13 consecutive days. Oxidative status was measured by MDA and 4-HNE and antioxidant enzymes activity was measured by Catalase and GSH levels, meanwhile mean body weight, liver weight, kidney weight and heart weight was also measured. No changed in body weight was observed while decreased liver weight was observed in Garlic treated rats and decreased heart weight was observed in Cinnamon-treated rats. Liver MDA level was increased in Cinnamon –treated rats (P<0.05), while decreased MDA level was observed in kidney (P<0.05) and heart (P<0.05) tissues. Decreased level of MDA was also observed in heart tissue of Garlic-treated rats (P<0.05). 4-HNE level was increased in liver tissue (P<0.01) was observed in Cinnamon – treated rats while decreased 4-HNE was observed in heart tissue (P<0.01). Catalase was increased in kidney tissue of Garlic treated rats (P<0.05). Liver GSH level was increased in Cinnamon–treated rats (P< 0.05), while decreased GSH was observed in kidney tissue (P<0.05) and increased GSH liver tissue (P<0.01) was observed in Garlic – treated rats. Thus the study showed the antioxidant properties of Cinnamon and Garlic. Garlic showed potent antioxidant activity in liver and heart tissue and slightly in heart tissue while Cinnamon markedly showed antioxidant activity in liver tissue.