Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats

Tende, J.A.

doi:10.11648/j.ijnfs.20140305.13

Cited by 10 publications

(6 citation statements)

References 23 publications

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“…Garlic and ginger can be used biopreservative due to their antibacterial and antifungal properties to extend the shelf life of food 13 . Garlic is found almost all over the world, and is an important herb which is now an integral part of human diet and has also been linked to health benefit such as anticancer, antioxidant, therapeutic effect, stimulation of digestion, and absorption of food 14,15 . Ginger is also widely used around the world in food as a spice.…”

Section: Introductionmentioning

confidence: 99%

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Olaniran

2018

F1000Res

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Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.

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Section: Introductionmentioning

confidence: 99%

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Olaniran

2018

F1000Res

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“…The activity of ginger to increase PCV, Hb concentration, and RBC s count can be useful in correcting anemia without increase in blood viscosity and thickness and not affect the flow of blood [20], [21]. Furthermore, the extract of ginger may contain some functional substances that impact for initiation of red blood cells and integrated with a mechanism of hemoglobin function in the blood [22]. This may be correlated to ginger platelet inhibition potential, whereas one of ginger constitutes (8-paradol) has a potent effect on cyclooxygenase-1 inhibitor and antiplatelet aggregation [23].…”

Section: Discussionmentioning

confidence: 99%

Effects of Aqueous Ginger Extract on Some Hematology Parameters, Serum Iron, Ferritin, and Total Iron Binding Capacity in Male Mice (Mus musculus L.)

Almajeed

Ibrahim

2022

Open Access Maced J Med Sci

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Background: Ginger is a common spice with wide range of medicinal properties, the extract have wide chemical substances play important role for many effects in humans and animals. Aim: The present study aimed to evaluate the effect of ginger on some hematological parameters as well as on serum iron, ferritin and total iron binding capacity. Subjects and methods: Thirty mice adult male be split into three groups, two treated groups and one control group (each group contains ten mice). The experimental groups were injected by intraperiton (IP) with 0.1 ml in every dose, (2 mg and 4 mg/mice) of Zingibar officinale extract was injected in treated groups, also a stander group received the distill water with the same dose. Results: PCV significantly rises in both dose, also Hb, RBC, MCV and MCHC appeared significant increase only in high dose. While MCH clarified not significant affect in two doses. TIBC not reach to significant differences in groups treated with two potion, whereas, rises serum iron and ferritin significantly appeared in high dose only compared with group in control at (p<0.01). Conclusions: The ginger safe and help in iron absorption and can be beneficial as a promising therapy to prevent and treat iron deficiency anemia.

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“…better results were seen among the rats that were given a combination of small onion extract and zinc sulfate (van Damme et al, 1993). Small onions (allium parvum) may also benefit cholesterol levels.…”

Section: Introductionmentioning

confidence: 95%

Evaluation and Comparison of Anti Cholesterol And Antioxidant Potential of Allium Sativum, Zingiber Officinale, Allium Parvum and it’s Polyherbal Formulation

Sadhvi¹

2020

Biosci. Biotech. Res. Comm

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Cholesterol is an essential sterol found in our body.However, with high cholesterol levels, fatty deposits can develop in the blood vessels and cause heart disorders. Hypercholesterolemia along with Non elimination of free radicals and its accumulation in the body, on the other hand causes serious disorders such as atherosclerosis, cancer, inflammatory joint disease, asthma, diabetes etc. Including some of the naturally available anti cholesterol and antioxidant agents would prevent such disorders in the long run, and this study aims in throwing limelight on three such natural ingredientsginger, garlic and small onions. The aim of this study is to evaluate and compare the anticholesterol and antioxidant potential of Allium sativum, Zingiber officinale, Allium parvum and it's polyherbal formulation. Pure extracts of ginger, garlic and small onions were prepared followed by its antioxidant potential analysis using DPPH Free radical scavenging activity, Nitric oxide radical scavenging activity and In vitro anti cholesterol activity. The results thus obtained were statistically compared with each other and also with the combination of the three extracts. Statistical analysis shows that the allium sativum (garlic) has the individual anti cholesterol and antioxidant activity a little more when compared to the other two, while Zingiber officinale (ginger) shows more antioxidant activity when compared to the other two extracts. Allium parvum (Small onion), has almost equal anti cholesterol and antioxidant activity. The combination of the extracts in the ratio 1:2:1 (garlic:ginger:small onion) shows almost equal anti cholesterol and antioxidant potential when compared to the standard. The above results show that including ginger, garlic and small onion extracts in regular diets can boost health to a great extent and prevent early onset of cardiac related disorders, which are prevalent in the present generation

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Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats

Cited by 10 publications

References 23 publications

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Effects of Aqueous Ginger Extract on Some Hematology Parameters, Serum Iron, Ferritin, and Total Iron Binding Capacity in Male Mice (Mus musculus L.)

Evaluation and Comparison of Anti Cholesterol And Antioxidant Potential of Allium Sativum, Zingiber Officinale, Allium Parvum and it’s Polyherbal Formulation

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