OBJECTIVES: Comparative hypoglycemic and hypolipidaemic activity of garlic (ethanol) extract and metformin was the aim of the study in 24 normal and diabetic rabbits. MATERIAL AND METHODS: In group A of 12 rabbits, the influence of different doses (250, 300 and 350 mg/kg body weight) of garlic extract was evaluated, six of them were kept normal, while six were caused to be diabetic with alloxan (150 mg/kg body weight). In another group B of 12 rabbits, the influence of various doses of metformin (250, 375 and 500 mg/kg body weight) was also assessed in the similar grouping of six normal and six diabetic rabbits. RESULTS: The maximum hypoglycemic response was observed with highest doses of garlic extract (350 mg/kg body weight) in normal rabbits 4 h after garlic extract administration, while in diabetic rabbits, blood glucose level (270.3 ± 0.8 mg/dl) was significantly (p < 0.05) lowered as compared to the control level (303.8 ± 1.8 mg/dl). The levels of triglycerides (44.0 ± 0.9 mg/dl) and cholesterol (32.8 ± 0.7 mg/dl) also significantly (p < 0.05) decreased in normal rabbits after 4 h of extract administration as compared to that of 0 h samples (triglycerides 66.0 ± 1.5 mg/dl and cholesterol 47.5 ± 0.5 mg/dl). In diabetic rabbits, 0 h level of triglyceride and cholesterol was found to be 86.5 ± 1.1 mg/dl and 93.8 ± 0.9 mg/dl, respectively and levels seen in 4 h sample were 61.3 ± 1.2 mg/dl and 57.0 ± 1.8 mg/dl, respectively. CONCLUSIONS: In normal as well as diabetic rabbits, garlic extract produced hypoglycemia as well as hypolipidaemia like metformin, but the hypoglycemic effect was more pronounced with metformin, whereas garlic extract was more effective in causing hypolipidaemia as compared to metformin.
OBJECTIVES: Comparative hypoglycemic and hypolipidaemic activity of garlic (ethanol) extract and metformin was the aim of the study in 24 normal and diabetic rabbits. MATERIAL AND METHODS: In group A of 12 rabbits, the influence of different doses (250, 300 and 350 mg/kg body weight) of garlic extract was evaluated, six of them were kept normal, while six were caused to be diabetic with alloxan (150 mg/kg body weight). In another group B of 12 rabbits, the influence of various doses of metformin (250, 375 and 500 mg/kg body weight) was also assessed in the similar grouping of six normal and six diabetic rabbits. RESULTS: The maximum hypoglycemic response was observed with highest doses of garlic extract (350 mg/kg body weight) in normal rabbits 4 h after garlic extract administration, while in diabetic rabbits, blood glucose level (270.3 ± 0.8 mg/dl) was significantly (p < 0.05) lowered as compared to the control level (303.8 ± 1.8 mg/dl). The levels of triglycerides (44.0 ± 0.9 mg/dl) and cholesterol (32.8 ± 0.7 mg/dl) also significantly (p < 0.05) decreased in normal rabbits after 4 h of extract administration as compared to that of 0 h samples (triglycerides 66.0 ± 1.5 mg/dl and cholesterol 47.5 ± 0.5 mg/dl). In diabetic rabbits, 0 h level of triglyceride and cholesterol was found to be 86.5 ± 1.1 mg/dl and 93.8 ± 0.9 mg/dl, respectively and levels seen in 4 h sample were 61.3 ± 1.2 mg/dl and 57.0 ± 1.8 mg/dl, respectively. CONCLUSIONS: In normal as well as diabetic rabbits, garlic extract produced hypoglycemia as well as hypolipidaemia like metformin, but the hypoglycemic effect was more pronounced with metformin, whereas garlic extract was more effective in causing hypolipidaemia as compared to metformin.