Antioxidant and schistosomicidal effect of Allium sativum and Allium cepa against Schistosoma mansoni different stages.

OBJECTIVE The schistosomicidal properties of garlic (Allium sativum) and onion (Allium cepa) powder were tested in vitro against Schistosoma mansoni miracidia, schistosomula, cercaria and adult worms. Results indicate their strong biocidal effects against all stages of the parasite and also show scavenging inhibitory effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO). MATERIALS AND METHODS In the present work, the in vivo effects of A. sativum and A. cepa on lipid peroxide and some antioxidant enzymes; thioredoxin reductase (TrxR), sorbitol dehydrogenase (SDH), superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GR) (as they have a crucial role in host protection against invading parasite) were also studied. RESULTS The data demonstrate that, there was a significant inhibition in SOD, CAT, GR, TrxR and SDH in infected liver while, significant elevation was detected in lipid peroxide as compared to the normal control. The current resultS clearly revealed that, the used both edible plants enhance the host antioxidant system indicated by lowering in lipid peroxide and stimulation of SOD, CAT, GR, TrxR and SDH enzyme levels. CONCLUSIONS Enhancement of such enzymes using A. sativum and A. cepa could in turn render the parasite vulnerable to damage by the host and may play a role in the antischistosomal potency of the used food ingredients.