Cognitive-Enhancing and Anti-Oxidant Activities of Garlic and Ginger Mixture in Wistar Rats

Abstract

Mental acuity and cognition are intelligent Index that could be threatened by oxidative stress in organisms and the widespread use of ginger and garlic in food is acclaimed to be good anti-oxidant in stressful conditions. The study was designed to examine the relationship between oxidative stress/inflammatory variables and cognition as well as studying comparisons of oxidative stress status and cognition between test groups and controls. A measured quantity (5kg each) of fresh garlic and ginger were purchased, washed, peeled and blended very finely and the pastes were squished to extract the juices (mixture). 20 male rats were randomized into five sets and treated as follows: group 1(control), group 2(low dose mixture), group 3(high dose mixture), group 4(donepezil), group 5(low dose mixture and donepezil), group 6(high dose mixture and donepezil). After two weeks of treatment, the animals were made to undergo Elevated Plus Maze task and Morris Water Maze task while at the end of four weeks, they were sacrificed and 5ml of blood was collected from the rats for oxidative stress maker evaluation. It was observed that the mixture of garlic and ginger in the administered groups improved significantly the performance potential and cognition in both tasks, although the drug donepezil exhibited more activities but the performance was more attenuated when combined with the mixture. The pattern of oxidative stress status decreased significantly with the administration of the mixture indicating strongly, a potent anti-oxidant potential in stress-laden scenarios, the obtained results suggest that the blend of garlic and ginger (GARLGING) (100 and 300 mg/kg) exerts compelling anti-amnesic and intellectual enhancing properties through inflection of the antioxidant action in the hippocampus of the rat model.