Anti-diabetic and hypolipidaemic properties of garlic (Allium sativum) in streptozotocin-induced diabetic rats

In this study the hypoglycaemic, hypocholesterolaemic and hypotriglyceridaemic effects of garlic were studied in streptozotocin (STZ)-induced diabetic rats. Compared to normal (non-diabetic) rats, STZ-induced diabetic rats had approximately 200% higher serum glucose, 50% higher serum cholesterol and 30% higher serum triglyceride levels as well as 86% higher urinary protein levels. Daily treatment of STZ-induced diabetic rats with an extract of raw garlic (500mg/kg intraperitoneally) for seven weeks significantly lowered serum glucose, cholesterol and triglyceride levels. Compared to control diabetic rats, garlic-treated rats had 57% less serum glucose, 40% lower serum cholesterol levels and 35% lower triglyceride. In addition, urinary protein levels in garlic-treated diabetic animals were 50% lower compared to the diabetic controls. In contrast, the increased urine output and water intake of diabetic rats were not affected by garlic treatment. These results indicate that raw garlic possesses a beneficial potential in reversing proteinuria in addition to reducing blood sugar, cholesterol and triglycerides in diabetic rats. Therefore, garlic could be of great value in managing the effects and complications of diabetes in affected individuals.