Clinical and Experimental Study of the Toxic Neuropsychiatric Effects of Formaldehyde Exposure: Has Garlic a Protective Role?

Abstract

Background: The central nervous system is one of the most important systems affected by formaldehyde (FA). Aim of Work: This study was designed to assess its toxic neuropsychiatric effects both clinically and experimentally and the protective effects of garlic. Methods: Clinically: 20 workers in the gross anatomy laboratory and 20 libertarians underwent a standardized clinical assessment including medical, neurological and psychiatric examination. Experimental: 40 male rats were divided randomly into four groups. Group I is control group. Group II received 10 mg/kg of FA intraperitoneally once daily for 14 days. Group III was treated with fresh garlic juice (1 ml/100g body weight) once daily by oral gavage for 14 days. Groups VI received fresh garlic juice plus formaldehyde daily for 14 days. At the end of the experiment, the rats' brains were obtained for histological examination and biochemical analysis. Results: Clinical and psychiatric profile of FA exposed persons' revealed cognitive impaired, anxious and depressed persons. There were hostile persons with more hostility toward outside. Experimentally, hippocampal and frontal superoxide dismutase and reduced glutathione showed highly significant decrease while malondialdehyde and nitric oxide level showed highly significant increase in formaldehyde treated group when compared with control group. Also histopathological changes in the hippocampal and frontal cortices by light microscope revealed many distorted cells with deeply stained shrunked nuclei and cytoplasm was surrounded by vacuolated pale areas in FA exposed group. Minimization of biochemical and histopathological changes were observed in combined formaldehyde and garlic treated group. Conclusion: The profiles of personality arouse dangerous affairs about the toxic impact of FA on persons, family, and society. Formaldehyde-induced neuronal damage, oxidative stress and lipid peroxidation in brain were minimized by addition of garlic.