• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.342-350
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• 2005

In the present work antidotal effect of dietary garlic was studied on lead-intoxicated rat. One of 5 groups of young Wistar sp. male rat, aged 4 weeks for control were fed only normal diet. Lead (25 ㎎/㎏.bw/week) was administered to other four groups for plumbism model over 4 weeks, of which three groups were supplemented with one of the following raw garlic juice: 1.10 (1% diet), 2.21 (2%) and 3.31 (3%) ㎎/㎏.bw/day respectively. Body weight gain rates in all garlic group significantly increased, especially in 2% garlic group that showed 9.8% net gain, as compared with only-lead treated group but lower values than control. The fecal and urinary lead excretion in all garlic groups significantly increased in a dose dependent fashion with highest value of 9.59% net gain in 3% garlic group as compared to lead treated control group. In comparison with lead treated control group, all garlic groups showed significantly increased hemoglobin contents, hematocrit values (Hct), red blood cell (RBC) count, mean corpuscular volume (MCV), and δ-amino levulinic acid dehydratase (δ-ALAD) activities. The values of 2% and 3% garlic groups remarkably increased while no significant difference between the values of 2% and 3% garlic groups was observed. The ALT activities, blood urea nitrogen (BUN) and creatinine (CR) in all garlic groups significantly decreased as compared with lead-treated control group. The values of 2% garlic group were the lowest and significantly different from the values of 1% and 3% garlic groups. The results showed that 2%-3% garlic juice in diet had obviously antidotal effects in lead-poisoned rats by promoting lead excretion. However, mega dose garlic such as in 3% garlic group might have some adverse effects on hepatic and renal functions in rats. In conclusion, the dietary habit to take ordinary garlic sauce in appropriate amount, may be helpful for preventing lead or other heavy metal intoxication.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.651-657
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• 1993

The protective effects of dietary vatamin E and selenium on peroxidative damage and hematopoietic inhibition by lead poisoning were investigated in rats. Male Sprague-Dawley rats weighing 150$\pm$5g were divided into six groups according to dietary vitamin E and / or selenium levels, i.e. control(vitamin E, 40mg/kg diet), 0E(without vitamin E, Se), 40E(vitamin E, 40mg/kg diet ; without Se), 200E(vitamin E, 200mg/kg diet ; without Se), 200ES(vitamin E, 200mg/kg diet ; Se, 0.5ppm) and 0Es(without vitamin E ; Se, 0.5ppm) groups. All experimental groups were fed ad libitum 2000ppm lead in diet except control for 4 weeks. Hemoglobin contents and hematocrit values of lead groups were lower than control group except 200ES group and were the lowest in 0E group. Aminolevulinic acid dehydratase(ALAD) activities of blood and liver were sequentially reduced in 200ES, 200E, 0ES, 40E and 0E groups, compared to control, were as urinary aminolevulinic acid (ALA) excretions were increased in the groups which represented low ALAD activity. Heapatic superoxide dismutase(SOD) activities was lower in 0E, and higher in 40E, 200E and 200ES groups, compared with control. Glutathione peroxidase(GPX) activities of liver were reduced in 0E and 40E groups, but those of 0ES, 200E and 200ES groups were significantly increased. Especially GPX activities in 200ES and 200ES groups were not different from control group. The reduced glutathione contents in liver were lowest in 0E and 40E groups, compared with control, whereas levels of the oxidized form were opposite phenomena of that. Liver lipid peroxide values of 0E, 0ES, 40E and 200E groups were 6.4, 2.9, 2.1 and 1.3 fold higher than control, respectively, but 200ES groups was not different from control.