Effect of garlic on sodium fluoride-induced hypertension and elevated cardiac enzymes in male albino rats

Abstract

Introduction: Garlic, also known as Allium sativum, has been used for centuries to protect the heart and reduce blood pressure. Objectives: This study aims to evaluate the antihypertensive effects and cardioprotective effects of garlic against the effects of sodium fluoride (NaF) on the blood pressure and heart tissue. Materials and Methods: Thirty adult male Albino rats used in the study. Rats were assigned into three groups consisting of one control group, NaF, and NaF + garlic. After a week of acclimatization, the rats were sedated with ketamine and thoracotomy, blood samples were collected, and heart tissues were dissected. Heart specimens were taken from the left ventricle and stained with hematoxylin and eosin for histological examination. Masson’s trichrome was conducted to examine collagen fibers. Results: The study findings indicated that exposure to NaF leads to an increase in indicators of cellular demise and a decrease in markers of survival in cardiac tissue, suggesting the occurrence of apoptosis. This exposure also disrupts blood lipid profiles, resulting in elevated cholesterol and triglyceride levels and reduced high-density lipid (HDL) levels. Furthermore, it enhances the activity of oxidative stress enzymes while lowering the levels of glutathione (GSH). Conversely, garlic exposure is associated with decreased arterial blood pressure, improved histopathological structure, and reduced serum levels of oxidative stress biomarkers. Conclusion: After thorough evaluation, it has been determined that garlic therapy may hold potential as a treatment for various cardiovascular diseases.