Neurotoxicity and Oxidative Stress Prevention by Honey and Garlic in Adult Male Wistar Rats Exposed to Lead Chinyere Elizabeth Eze and Azuoma Lasbery Asomugha

Honey and Garlic are natural products considered as possible pragmatic approaches to make null the ever growing pool of diseases brought about by lead toxicity. This research was designed to evaluate the neurotoxicity and oxidative stress prevention by honey and garlic in adult male wistar rats exposed to lead. Twenty five (25) male Wistar rats with body weights ranging between 150g – 180g were divided into 5 groups of 5 rats each. Group A was the control. Group B received lead acetate at 50mg/kg body weight for 4 weeks only. Group C first received honey 1000mg/kg body weight and garlic 300mg/kg body weight for 4 weeks; and then lead acetate at 50mg/kg body weight for the next 4 weeks; Group D first received honey 1000mg/kg body weight for 4 weeks; and then lead acetate at 50mg/kg body weight for the next 4 weeks. Group E first received garlic 300mg/kg body weight for 4 weeks; and then lead acetate at 50mg/kg body weight for the next 4 weeks. The administrations were given orally, once daily. The rats were starved for 24 hours after the last day of administration, and then sacrificed by decapitation after chloroform inhalation. Cerebral tissue samples were collected for analysis. Lead acetate caused a significant (p<0.05) decrease in glutathione, glutathione peroxidase, catalase and superoxide dismutase levels, while elevating the concentration of the oxidative stress marker (malondialdehyde). There was no significant change in the histology of the hippocampus. Pretreatment with honey and garlic, collectively and individually, increased the levels of the antioxidant enzyme activities and decreased malondialdehyde level. The significant toxicity brought about by lead acetate was abated by the pretreatment with honey and aqueous extract of garlic, with more amelioration seen in the combined treatment.