Effect of garlic on isoniazid and rifampicin-induced hepatic injury in rats

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Jan 28, 2006 (publication date) through Sep 1, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Jan 28, 2006; 12(4): 636-639
Published online Jan 28, 2006. doi: 10.3748/wjg.v12.i4.636

Table 3 Lipid peroxidation and non-protein thiols in control, INH+RIF, garlic and INH+RIF+garlic groups (mean±SD)

Treatment (n)	Lipid peroxidation(MDA/g tissue/min)	Non-protein thiols(µmol/g tissue)
Control (8)	10.4 ± 1.5	3. 8 ± 0.5
INH+RIF (8)	16.5 ± 1.9^b	1.6 ± 0.4^b
Garlic (8)	9.3 ± 2.6	4.0 ± 0.6
INH+RIF+garlic (12)	13.2 ± 1.6^a^b	2.7 ± 0.6^a^b

^aP < 0.05 vs INH + RIF;

^bP < 0.01 vs Control and Garlic.

Citation: Pal R, Vaiphei K, Sikander A, Singh K, Rana SV. Effect of garlic on isoniazid and rifampicin-induced hepatic injury in rats. World J Gastroenterol 2006; 12(4): 636-639
URL: https://www.wjgnet.com/1007-9327/full/v12/i4/636.htm
DOI: https://dx.doi.org/10.3748/wjg.v12.i4.636