The main aim of this study is to evaluate the protective effect of garlic oil against
thioacetamide- induced hepatotoxicity in albino rats. Thirty rats divided into 5 groups 1: control
group received 1 ml of isotonic saline orally once daily 2: garlic oil group rats were received
orally 200 mg/ kg body weight of garlic oil once daily; 3: Thioacetamide (TAA) group was
intoxicated with TAA at a dose of 100 mg/kg body weight twice weekly by intraperitoneal
injection 4: Garlic oil+ TAA group received garlic oil followed by TAA 5: Silymarin+TAA
group rats were received Silymarin at a dose of 50 mg/kg body weight orally followed by TAA
.All treatments have been continued for 30 days. TAA-treated rats revealed dramatic increases
in ALT, AST, ALP, TC and TG with a significant decline in TP, Alb, and HDL when compared
to the control group. The TAA+garlic and TAA+Silymarin groups, on the other hand, showed
an improvement in the previous parameters. Oxidative stress parameters demonstrated a
significant reduction in the elevated level of MDA in garlic group than TAA-treated rats, along
with increased SOD, GSH and CAT. Histopathological and immunohistochemical results
showed that TAA -treated rats revealed evidence of severe damage to the hepatic parenchyma
with higher number of Bax immunopositive cells and down regulation of Bcl2 expression in
cytoplasm of affected hepatocytes. However, garlic treated group restored the toxic effect on
liver. In conclusion, garlic oil has a potent protective effect against TAA- induced
hepatotoxicity due to its powerful antioxidant activity.