Effect of Ascorbic Acid and <i>Allium Sativum</i> on Tissue lead Level in Female <i>Rattus Navigicus</i>

Abstract

The effects of Ascorbic acid (vitamin C) and Allium sativum (garlic) on the lead levels in bone, brain, muscle, liver and kidney tissues of female rats (Rattus navigicus) were investigated. Group I was Control, rats in Groups II – IV were injected intraperitoneally with 100µmol/kg body weight of lead acetate for 7 days. In addition, groups III and IV rats were fed with Allium sativum (200 g/kg diet) and ascorbic acid (500 mg/kg body weight) for 7 days respectively. Results showed the bone to produce a significant (p<0.05) increase of lead concentration after administration of A. sativum and ascorbic acid while the concentration of lead in the brain remains unaltered. The muscle, liver and kidney produced significant (p<0.05) reduction in lead concentration after A. sativum and ascorbic acid were applied for 7 days. The significant increase of lead concentration in the bone is assisted by the storage potential of lead in bone. In conclution, results of this study suggest that Allium sativum and ascorbic acid have ameliorative potential on lead poison.

Keywords: Lead level, Allium sativum, ascorbic acid, tissue

Nigerian Journal of Health and Biomedical Sciences Vol. 7 (2) 2008: pp. 38-41