EFFECTS OF VITAMIN C, E AND GARLIC ON SERUM ENZYMES AND LIPID PROFILE OF TRAMADOL-INDUCED TOXICITY IN WISTAR RATS
This research work was aimed at investigating the effects of vitamin C, E and garlic interaction on tramadol induced toxicity in Wistar rats. Thirty five (35) rats were used for the study and rats were shared into five study groups namely; the positive control group fed with water and rats pellets, the negative control group was induced with tramdol only, the TmVC group in which 0.2mg of tramadol was induced and 0.2ml of vitamin C were administered, The TmVE group in which 0.2 mg of tramadol was induced and vitamin E was administered. The TmG group in which 0.2mg of tramadol was induced and garlic was administered. The body weight, organ weights and serum enzyme activities of the rats were monitored during the experimental period. The enzyme activity level of ALT remained constant in the positive control and negative control groups but began to rise in the TmVC group in which vitamin C was administered and kept rising in the TmVE group and the most significant increase came in the TmG group in which garlic was administered. AST was lower in all of the groups in which tramadol was administered compared to the positive control (group one) with the highest drop in the TmG group in which garlic was administered. ALP, however, showed significant decrease in all the groups except TmG when compared to the positive control at (P<0.05). High density lipoprotein was relatively low in negative control when compared to positive control at (P<0.05). High density lipoprotein was high in antioxidants treated groups compared to negative control at (P<0.05). The low density lipoprotein was high in negative control when compared to positive control. The antioxidant treated groups showed no significant decrease in low density lipoproteins when compared to negative control group.
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