Abstract
Purpose: To determine the
potential protective effect of spice mixture containing garlic, ginger and
nutmeg on the liver and kidney of cadmium exposed rats.
Methods: Male albino rats (n=30) weighing 120 – 180 g, grouped
into five (1-5) of 6 rats/group were studied. Group 1 (NC) rats were administered distilled water (1 ml) orally
for 4 weeks and served as the negative control while group 2 (PC) rats were
administered low dose (LD) cadmium (25 mg/kg body weight) orally for 4 weeks
and served as positive control. Group 3
(TBE) rats were treated with spice mixture (SM); 300 mg/kg body weight orally
for 2 weeks and then administered LD cadmium for 4 weeks. While group 4 (CET)
rats were concurrently administered LD cadmium and SM for 4 weeks, group 5
(TAE) rats were administered LD cadmium for 4 weeks and then treated with SM
for 2 weeks. The whole experiment lasted for 42 day after which the animals
were sacrificed and blood collected for determination of biochemical parameters
using standard procedures and techniques.
Results: Exposure to Cd produced greater increases in the liver
function parameters. However treatment with SM significantly (p<0.05)
reduced ALT in animals treated after exposure, AST and bilirubin in those
treated before exposure and significant (p<0.05) increased serum albumin in
animals treated before exposure to Cd. The altered renal function parameters
and total serum cholesterol were restored to near normal values following
treatment with SM.
Conclusion: It may be concluded that concurrent intake of garlic, ginger
and nutmeg at culinary dose in the diet has both therapeutic and prophylactic
effect at mitigating Cd toxicity and reaffirms the safely of spices
combinations as being currently practiced.