الفهرس 
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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.