Comparative Effects of Aqueous Garlic (Allium sativum) and Onion (Allium cepa) Extracts on Some Haematological and Lipid Indices of Rats

摘要

The relationship between some haematological and lipid indices were studied and compared in white albino rats using aqueous garlic (Allium sativum) and onion (Allium cepa) extracts. The effect of garlic and onion extracts were each tested with 0.5, 1.0, and 1.5 mg/kg body wt. concentrations for 28 days. Biochemical parameters were assayed using standard methods. The extracts significantly (P0.05) when the effects of the extracts were compared at 0.5, 1.0, and 1.5 mg/kg body wt. equal treatments. The results show that there was no significant difference between the effects of the extracts on the haematological indices. The total cholesterol and triacylglycerols concentrations positively correlated to the haematological indices. The results collectively indicate that the extracts have hypolipidaemic effects which were not significant to each other. The results also show that though the extract lowered the TC and TG concentration, they indicated a direct relationship to the haematological indices.