Recent studies showed that foods contain
acrylamide (ACR) may cause increases in the
oxidative stress in animals and human. Garlic
"Allium sativum" is widely uses in our life as food,
while karkada "Hibiscus sabdarrifa"; is a local soft
drink. The present study is conducted for estimating
the protective effects of the two herbs as
antioxidants. Forty two adult male albino rats
weighting 130-150 g were divided randomly into six
groups (7 rats each) as follows: the 1st group
(control group; standard diet only), the 2nd group
(ACR group; daily 50 mg/kg BW for consecutive 5
days), the 3rd group (garlic group; daily 54 mg/kg BW
for 4 weeks), the 4th group (karkada group; daily 81
mg/kg BW for 4 weeks), the 5th group (garlic then
ACR group) and the 6th group (karkada then ACR
group) at the same dose levels applied. All
treatments were administrated orally. At the end of
the experiment blood was collected from all groups,
serum was separated and stored at -20°C until used.
The obtained results revealed significant increases
in the serum levels of total cholesterol "TC",
triglycerides "TG", low density lipoprotein cholesterol
"LDL-C" and very low density lipoprotein cholesterol
"VLDL-C". A significant reduction in serum level of
high density lipoprotein cholesterol "HDL-C" in ACR
treated rats group was noticed. However, serum
antioxidant enzyme (superoxide dismutase "SOD",
gluthathione peroxidase "GPx" and catalse "CAT")
activities were significantly decreased in ACR
treated group compared to control one. Garlic and
karkada administration as natural antioxidants
before ACR administration help to keep the most
measured parameters near the control values. Both
garlic and karkada possessed protective effects
against oxidative stress induced by ACR.