The Effect of Garlic Extract on Malondialdehyde Levels in Rats Exposed to Prolonged Cigarette Smoke
DOI:
https://doi.org/10.35451/jfm.v9i1.3947Keywords:
Cigarette smoke, Garlic Extract, Malondialdehyde, Oxidative Stress, AntioxidantAbstract
Background: Prolonged exposure to cigarette smoke can increase the formation of reactive oxygen species (ROS), which trigger oxidative stress and lipid peroxidation in lung tissue. One biomarker frequently used to assess oxidative damage is malondialdehyde (MDA). Garlic (Allium sativum L.) contains organosulfur compounds that have been reported to possess antioxidant and anti-inflammatory activities. However, the effectiveness of garlic extract in conditions of prolonged cigarette smoke exposure remains limited. Aim: This study aims to evaluate the effect of garlic extract administration on serum MDA levels in male Wistar rats exposed to prolonged cigarette smoke. Methods: This study used a true experimental posttest-only control group design with 30 male Wistar rats divided into the normal group, the cigarette smoke exposure group, the vitamin C group, the 50 mg/kg body weight garlic extract group, the 100 mg/kg body weight garlic extract group, and the garlic extract–vitamin C combination group. Cigarette smoke exposure was conducted for 21 consecutive days. Serum MDA levels were analyzed using the Thiobarbituric Acid Reactive Substances (TBARS) method. Result: This study showed that cigarette smoke exposure increased serum MDA levels. Meanwhile, vitamin C administration significantly reduced these MDA levels. However, administration of garlic extract at doses of 50 mg/kg body weight or 100 mg/kg body weight, either alone or in combination with vitamin C, did not result in a reduction in serum MDA levels. Conclusion: garlic extract has not yet been shown to provide an antioxidant effect against oxidative stress caused by prolonged exposure to cigarette smoke.
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