The effects of garlic (Allium sativum) on taste responses and relative organ weight in rats

Abstract

This study evaluated the effects of Garlic (Allium sativum) on taste responses and relative organ weights in albino rats. Graded dietary supplementations of garlic viz: 0, 5, 10, 15, 20, and 25 % administered to seventy -five (75) disease-free stock of weanling albino rats of the Wistar strain (all males) in five groups of fifteen (15) rats each for 30 days was designed for this study in a complete randomized manner. A sixth group of fifteen rats served as the control (zero supplementation). Garlic supplementation showed a modulatory effect on taste responses in rats. At 5 and 10 % supplementation, there was strong preference for salt. On the other hand, at 15 and 20 % supplementation, sucrose and glutamic acid were moderately preferred while at 25 % supplementation a strong preference for quinine sulphate occurred. There was no significant (p<0.05) effect on the relative carcass weights of the testes and kidneys. However, the relative weights of the liver and spleen were significantly affected particularly at higher supplementation levels. At 20 % supplementation, the liver weight was decreased from a control value of 8.4 ± 0.2 to 5.9 ± 1.5 grams (g) while the spleen was increased from a controt.yalue of 9.8 ±0.6 to 15.1±1.2 g. Likewise at 25 % supplementations the liver weight was further decreased from 8.4±0.2 to 4.9± 1.7 g while the spleen was increased from 9.8 ± 0.6 to15.4± 1.8 g. This study reveals that garlic when consumed in excess exerts 'modulatory effects on taste response which could irregularly influence appetite and food selection. Also high dietary levels in mammalian diet may predispose them to liver and spleen damage. It is therefore recommended that garlic intake should be regulated to avoid some possible adverse effects associated with high levels of intake.