Comparative Effects of Aqueous Garlic (Allium sativum) and Onion (Allium cepa) Extracts on Some Haematological and Lipid Indices of Rats

The relationship between some haematological and lipid indices were studied and compared in white albino rats using aqueous garlic (Allium sativum) and onion (Allium cepa) extracts. The effect of garlic and onion extracts were each tested with 0.5, 1.0, and 1.5 mg/kg body wt. concentrations for 28 days. Biochemical parameters were assayed using standard methods. The extracts significantly (P<0.05) lowered the serum total cholesterol (TC), triacylglycerol (TG), low density lipoprotein-cholesterol (LDL) but increased the high density lipoprotein cholesterol (HDL) concentration when compared between the control and the test groups though there were no significant differences (P>0.05) when the effects of the extracts were compared at 0.5, 1.0, and 1.5 mg/kg body wt. equal treatments. The results show that there was no significant difference between the effects of the extracts on the haematological indices. The total cholesterol and triacylglycerols concentrations positively correlated to the haematological indices. The results collectively indicate that the extracts have hypolipidaemic effects which were not significant to each other. The results also show that though the extract lowered the TC and TG concentration, they indicated a direct relationship to the haematological indices.