Antioxidant role of oils isolated from garlic (Allium sativum Linn) and onion (Allium cepa Linn) on nicotine-induced lipid peroxidation

Nicotine, a major component of tobacco, is partly responsible for the development of atherosclerosis. It has been suggested that antioxidant nutrients are protective against degenerative diseases. So we have studied the antioxidant effect of oils isolated from onion and garlic on nicotine-induced lipid peroxidation in rat tissues. The lipid peroxidation products and scavenging enzymes were assessed in liver, lungs, heart and kidney. The rats were treated with 0.6 mg nicotine/kg bw and simultaneously given 100 mg garlic or onion oils/kg bw for 21 d. Thiobarbituric acid reactive substances, conjugated dienes and hydroperoxides concentrations were significantly increased in the tissues of nicotine-treated rats. Both the garlic oil and onion oil supplementation to nicotine-treated rats increased resistance to lipid peroxidation. The activities of catalase, superoxide dismutase and glutathione peroxidase decreased in nicotine-treated rats, but there was a trend to increased glutathione content. With garlic oil or onion oil supplementation, nicotine-treated rats had increased activities of antioxidant enzymes and increased concentrations of glutathione. These results indicate that oils of garlic and onion are effective antioxidants against the oxidative damage caused by nicotine.