Allium sativa (garlic) is a bulbous herb used as food item, spice and medicine in different parts of the world. The effect of garlic (Allium Sativa) on the osmotic fragility of red blood cells in normal and sickle cell patients was assessed in vitro. The study comprised four sets of fourteen centrifuge tubes each containing 5ml of graduated concentrations of normal saline. To the first set of tubes, 20μl of blood from normal subjects was added using a micropipette, while to the second, 0.75mg of garlic and 20μl of blood from normal subjects were added. To the third set of tubes, 20μl of blood from sickle cell patient was added, and to the fourth 20μl of blood from sickle cell patient and 0.75mg of garlic were added. Percentage hemolysis was determined by spectrophotometry. It was observed that the degree of hemolysis was greater (P<0.05) in the sickle cell compared to the normal blood. This observation was also recorded in the samples treated with garlic. It is concluded that the degree of hemolysis in sickle cell is higher (P<0.05) than normal cell. Treatment with garlic increased fragility in both normal and sickle cell blood however this effect was more pronounced in sickle cell blood. It is recommended that the consumption of garlic in patients with sickle cell anemia should be continuously monitored and carefully regulated.
| Published in | American Journal of Life Sciences (Volume 2, Issue 5) |
| DOI | 10.11648/j.ajls.20140205.15 |
| Page(s) | 278-281 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Allium Sativa (Garlic), Osmotic Fragility, Red Blood Cells, Membrane Stability, Sickle Cell Anemia, % Hemolysis
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APA Style
Salami Hamza Adegoke, Gadaka Madu Adamu, John Adeolu Ige, Babagana Fatima, Odirachukwu Rita. (2014). The Effect of Aqueous Extract of Allium Sativum (Garlic) on Erythrocyte Osmotic Fragility in Normal and Sickle Cell. American Journal of Life Sciences, 2(5), 278-281. https://doi.org/10.11648/j.ajls.20140205.15
ACS Style
Salami Hamza Adegoke; Gadaka Madu Adamu; John Adeolu Ige; Babagana Fatima; Odirachukwu Rita. The Effect of Aqueous Extract of Allium Sativum (Garlic) on Erythrocyte Osmotic Fragility in Normal and Sickle Cell. Am. J. Life Sci. 2014, 2(5), 278-281. doi: 10.11648/j.ajls.20140205.15
AMA Style
Salami Hamza Adegoke, Gadaka Madu Adamu, John Adeolu Ige, Babagana Fatima, Odirachukwu Rita. The Effect of Aqueous Extract of Allium Sativum (Garlic) on Erythrocyte Osmotic Fragility in Normal and Sickle Cell. Am J Life Sci. 2014;2(5):278-281. doi: 10.11648/j.ajls.20140205.15
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Download@article{10.11648/j.ajls.20140205.15,
author = {Salami Hamza Adegoke and Gadaka Madu Adamu and John Adeolu Ige and Babagana Fatima and Odirachukwu Rita},
title = {The Effect of Aqueous Extract of Allium Sativum (Garlic) on Erythrocyte Osmotic Fragility in Normal and Sickle Cell},
journal = {American Journal of Life Sciences},
volume = {2},
number = {5},
pages = {278-281},
doi = {10.11648/j.ajls.20140205.15},
url = {https://doi.org/10.11648/j.ajls.20140205.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajls.20140205.15},
abstract = {Allium sativa (garlic) is a bulbous herb used as food item, spice and medicine in different parts of the world. The effect of garlic (Allium Sativa) on the osmotic fragility of red blood cells in normal and sickle cell patients was assessed in vitro. The study comprised four sets of fourteen centrifuge tubes each containing 5ml of graduated concentrations of normal saline. To the first set of tubes, 20μl of blood from normal subjects was added using a micropipette, while to the second, 0.75mg of garlic and 20μl of blood from normal subjects were added. To the third set of tubes, 20μl of blood from sickle cell patient was added, and to the fourth 20μl of blood from sickle cell patient and 0.75mg of garlic were added. Percentage hemolysis was determined by spectrophotometry. It was observed that the degree of hemolysis was greater (P<0.05) in the sickle cell compared to the normal blood. This observation was also recorded in the samples treated with garlic. It is concluded that the degree of hemolysis in sickle cell is higher (P<0.05) than normal cell. Treatment with garlic increased fragility in both normal and sickle cell blood however this effect was more pronounced in sickle cell blood. It is recommended that the consumption of garlic in patients with sickle cell anemia should be continuously monitored and carefully regulated.},
year = {2014}
}
TY - JOUR T1 - The Effect of Aqueous Extract of Allium Sativum (Garlic) on Erythrocyte Osmotic Fragility in Normal and Sickle Cell AU - Salami Hamza Adegoke AU - Gadaka Madu Adamu AU - John Adeolu Ige AU - Babagana Fatima AU - Odirachukwu Rita Y1 - 2014/10/30 PY - 2014 N1 - https://doi.org/10.11648/j.ajls.20140205.15 DO - 10.11648/j.ajls.20140205.15 T2 - American Journal of Life Sciences JF - American Journal of Life Sciences JO - American Journal of Life Sciences SP - 278 EP - 281 PB - Science Publishing Group SN - 2328-5737 UR - https://doi.org/10.11648/j.ajls.20140205.15 AB - Allium sativa (garlic) is a bulbous herb used as food item, spice and medicine in different parts of the world. The effect of garlic (Allium Sativa) on the osmotic fragility of red blood cells in normal and sickle cell patients was assessed in vitro. The study comprised four sets of fourteen centrifuge tubes each containing 5ml of graduated concentrations of normal saline. To the first set of tubes, 20μl of blood from normal subjects was added using a micropipette, while to the second, 0.75mg of garlic and 20μl of blood from normal subjects were added. To the third set of tubes, 20μl of blood from sickle cell patient was added, and to the fourth 20μl of blood from sickle cell patient and 0.75mg of garlic were added. Percentage hemolysis was determined by spectrophotometry. It was observed that the degree of hemolysis was greater (P<0.05) in the sickle cell compared to the normal blood. This observation was also recorded in the samples treated with garlic. It is concluded that the degree of hemolysis in sickle cell is higher (P<0.05) than normal cell. Treatment with garlic increased fragility in both normal and sickle cell blood however this effect was more pronounced in sickle cell blood. It is recommended that the consumption of garlic in patients with sickle cell anemia should be continuously monitored and carefully regulated. VL - 2 IS - 5 ER -
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