COMPARATIVE STUDY OF CINNAMON AND GARLIC ON DIFFERENT PARAMETERS IN RATS

Garlic and Cinnamon are most commonly used as a flavoring agent in Asian countries. They both possess antioxidant activities, therefore, the current comparative study was conducted to evaluate the health related effects on renal, cholesterol and cardiac enzymes. For this purpose 12 Male Albino Wistar rates of male sex (200 – 250 g) purchased from ICCBS (International Center for Chemical and Biological Sciences) were taken for study and divided into 3 groups (n = 4). Group I = Untreated group; Group II = Cinnamon treated rats and received at a dose of 100 mg/kg b.w.; Group III = Garlic treated rats and received at a dose of 500 mg/kg b.w. for 13 consecutive days by intubation. Cinnamon treatment found to have increased plasma urea level (P 0.05), LDH (Lactate Dehydrogenase) (P 0.05) and CK (Creatine Kinase) level (P 0.05) while Garlic extract showed no significant changes when compared with control. Our results indicated that garlic and cinnamon extracts both participates in lowering the body weight but garlic subjected more beneficial healthy effects as compared to Cinnamon while Cinnamon extract need little bit attention.