Effect of garlic on isoniazid and rifampicin-induced hepatic injury in rats

Table 1 Body weight and relative liver weights of control and the rats treated with INH+RIF, garlic and INH+RIF+garlic (mean±SD)

Treatment (n)	Mortality(dead/total)	Body weight(g)	Relativeliver weight (g)
Control (8)	0/8	153 ± 29	4.65 ± 0.32
INH+RIF (8)	0/8	150 ± 31	4.27 ± 0.41
Garlic (8)	0/8	148 ± 31	4.51 ± 0.40
INH+RIF+garlic (12)	0/12	159 ± 31	4.69 ± 0.29

No significantly different among group.

Table 2 Liver function tests in rats treated with INH+RIF, garlic and INH+RIF+garlic at 4 wk (mean±SD)

Treatment (n)	ALT (IU/L)	AST (IU/L)	Bilirubin mg/dL
Control (8)	30.75 ± 7.04	138 ± 6.39	0.498 ± 0.157
INH+RIF (8)	108.8 ± 20.06b	472 ± 85.9b	2.52 ± 0.355b
Garlic (8)	29.25 ± 5.65	130.8 ± 9.3	0.621 ± 0.117
INH+RIF+garlic (12)	56.8 ± 33.05ab	225.8 ± 130.3ab	1.01 ± 0.566ab

^aP < 0.05 vs INH + RIF;

^bP < 0.01 vs Control and Garlic.

Table 3 Lipid peroxidation and non-protein thiols in control, INH+RIF, garlic and INH+RIF+garlic groups (mean±SD)

Treatment (n)	Lipid peroxidation(MDA/g tissue/min)	Non-protein thiols(µmol/g tissue)
Control (8)	10.4 ± 1.5	3. 8 ±  0.5
INH+RIF (8)	16.5 ± 1.9b	1.6 ± 0.4b
Garlic (8)	9.3 ± 2.6	4.0 ± 0.6
INH+RIF+garlic (12)	13.2 ± 1.6ab	2.7 ± 0.6ab

^aP < 0.05 vs INH + RIF;

^bP < 0.01 vs Control and Garlic.