Short-Term Effects of Ethanolic Garlic and Ginger Extracts on Haematological and Biochemical Profiles of Wistar Rats

Abstract

Garlic (Allium sativum) and ginger (Zingiber officinale) are widely consumed spices with recognized medicinal and nutritional applications. This study evaluated the effects of short-term oral administration of garlic and ginger extracts on selected haematological and biochemical parameters in Wistar rats. Eighteen female Wistar rats weighing approximately 150 g were used for the study and divided into control and treatment groups. The treatment groups received 100 mg/kg and 200 mg/kg body weight of garlic or ginger extracts orally for 10 days, while control animals received normal saline throughout the experiment. Blood samples were collected following extract administration and analysed for selected haematological and biochemical parameters. The results were analyzed using one-way ANOVA and significant difference set at P < 0.05. Garlic administration at 100 mg/kg significantly reduced packed cell volume (PCV), whereas 200 mg/kg had no significant effect. In contrast, 200 mg/kg ginger significantly increased PCV and haemoglobin concentration. Both garlic and ginger significantly reduced total white blood cell and neutrophil counts, while lymphocyte and monocyte responses varied according to extract type and dose. Garlic and ginger also significantly affected platelet counts, mean corpuscular volume and mean corpuscular haemoglobin. Biochemical analysis showed that lower-dose treatments generally reduced alanine aminotransferase (ALT), whereas 200 mg/kg ginger significantly increased ALT. Both extracts significantly reduced total and conjugated bilirubin levels, while total protein increased at 100 mg/kg and decreased at 200 mg/kg for both extracts. The findings demonstrate that short-term administration of the extracts produces dose-dependent and extract-specific alterations in haematological and biochemical parameters.