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.
