Header menu link for other important links
Evaluation of garlic oil in nano-emulsified form: Optimization and its efficacy in high-fat diet induced dyslipidemia in Wistar rats
Ragavan G, Muralidaran Y, , Nachiappa Ganesh R,
Published in Elsevier BV
PMID: 28428086
Volume: 105
Pages: 203 - 213

Garlic oil nanoemulsion was formulated using ultrasonic emulsification and the optimized garlic oil nanoemulsion ratio (1:2) of oil: surfactant showed spherical, with tiny droplet size 24.9 ± 1.11 nm. It was observed that the prepared nanoemulsion has the zeta potential of −42.63 ± 1.58 mV and a low polydispersity index of 0.2 ± 0.09 with excellent stability. The formulation was subjected to in vivo acute and sub-acute toxicity. In acute toxicity study, single oral administration of 18.63 ml of garlic oil nanoemulsion/kg resulted in immediate mortality. However, garlic oil nanoemulsion (0.46 ml/kg) and tween 80 (0.5 ml/kg) administered rats did not exhibit any toxicity and showed no changes in hematological and histological parameters. Further, both preventive and curative studies of garlic oil nanoemulsion were evaluated in high-fat diet fed dyslipidemic Wistar rats. Garlic oil nanoemulsion administered groups showed a significant effect in reducing the levels of lipid profiles (p < 0.001) compared to atorvastatin and garlic oil. Evaluation of lipid deposits in hepatic tissues was analyzed by Oil Red O staining, which revealed that garlic oil nanoemulsion administered rats markedly reduced the fat depots. Our findings suggest that garlic oil nano-emulsified form reduced toxicity and improved efficacy in preventing and treating dyslipidemia. © 2017 Elsevier Ltd

About the journal
JournalData powered by TypesetFood and Chemical Toxicology
PublisherData powered by TypesetElsevier BV
Open Access0