الفهرس | Only 14 pages are availabe for public view |
Abstract Acrylamide “ACR” is formed in many types of food prepared or cooked at high temperatures; higher than 120 C. Baked and fried starchy foods have higher contents of ACR. Acrylamide is formed by the Maillard reaction during food preparation. This reaction occurs between reducing sugars and amino acids such as asparagine, the major amino acid found in starchy foods as potatoes and cereals. Acrylamide induced oxidative stress and toxicity in human and experimental animals. Many studies declared that garlic and karkada have antioxidant activities by reducing free radicals and reactive oxygen species. So the present study aims to investigate the protective role of garlic and karkada in ACR treated rats. In the present study, forty two male rats were used. They divided into six groups (7 animals each) fed on standard diet and supplied with water ad libitum: First group “control group” normal untreated rats. Second group “acrylamide group” treated daily with ACR “50 mg/kg b.wt dissolved in 0.5 ml H20” for consecutive 5 days. Third group “garlic group” treated daily with garlic “54 mg/kg b.wt dissolved in 0.5 ml H20” for 4 weeks. Fourth group “karkada group” treated daily with karkada “81 mg/kg b.wt dissolved in 0.5 ml H20” for 4 weeks. Fifth group “garlic before ACR group” treated daily with garlic {54 mg / kg b.wt dissolved in 0.5m1 I-120} for 4 weeks. Then treated with ACR {50 mg / kg b.wt dissolved in 0.5 ml H20 for consecutive 5 days. |