Reduced nociceptive responses in mice with alloxan induced hyperglycemia after garlic (Allium sativum Linn.) treatment.

Administration of ethanol (95%) extract (45 mg/kg body wt/day for 28 days) of garlic (A. sativum) to alloxan induced diabetic (ALX-D) mice significantly lowered the serum glucose levels, nociceptive response in tail-flick, hotplate, allodynia, formalin test and relative thickness, weight of hind paw in formalin induced Paw oedema test, over 28 days, thus, showing the reversal trend in hyperglycemia and hyperalgesia compared to ALX-D mice. The reversal of hyperglycemia and hyperalgesia was progressive and more effective as duration of extract administration increased. The results suggest therapeutic potential of ethanol extract of garlic for anti-hyperglycemic and anti-nociceptive effects in diabetes.