EFFECTS OF GARLIC (ALLIUM SATIVUM L.)-SUPPLEMENTED DIETS ON PLASMA CGMP, NITRIC OXIDE LEVELS AND BLOOD PRESSURE IN NORMOTENSIVE WISTAR RATS
Ajayi Oluwadamilare Oluwaseun*, Ajayi Olubunmi Bolanle, Ayodele Oyinlola Roseline, Kayode Adekunle Blessing, Adedipe Praise Oreoluwa, and Akinola Hafsah Olajumoke
This short study assessed the effects of garlic on blood pressure vis-à-vis plasma cGMP and Nitric oxide (NO) levels in normotensive rats fed garlic-based diets for 7 days. The animals used for this study were randomly sorted into three (3) groups (n=4). Group 1: normotensive rats (fed basal diet without garlic powder); Group 2: normotensive rats fed 10% garlic-based diet; Group 3: normotensive rats fed 20% garlic-based diet. After experimental feeding for 7 days, plasma cGMP and NO levels were found to have increased, although insignificantly (p ˂ 0.05), in the rats fed 10% and 20% garlic-based diets when compared with rats fed basal diet. Also, systolic and diastolic blood pressure values were found to be significantly increased (p ˂ 0.05) in normotensive rats fed 10% garlic-based diet when compared with rats fed basal diet. However, it was observed that systolic blood pressure was significantly decreased (p ˂ 0.05) in rats fed 20% garlic-based diets, when compared with normotensive rats fed basal diet and normotensive rats fed 10%. Also, diastolic blood pressure was insignificantly increased (p ˂ 0.05) when compared with normotensive rats fed basal diet, but significantly reduced when compared with normotensive rats fed 10% garlic-based diet. These findings may suggest that prolonged consumption of garlic by normotensive subjects especially in high quantities, may affect their blood pressure readings.
Keywords: Garlic, Hypertension, Nitric oxide, Allium sativum.
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