High levels of iron [Fe2+] and lead [Pb2+] in the body have been linked to oxidative stress arising from peroxidation of membrane biomolecules and this usually results or manifests as neurologic, hepatic as well as cardiovascular disorders. Therefore, this study is sought to investigate the inhibitory effect and other antioxidant potentials of both aqueous and ethanolic extracts of garlic cloves (Allium sativum) against iron (ll) sulphate and lead acetate induced lipid peroxidation in rats’ brain and liver tissues. From the results, incubation of the tissue homogenates with the pro-oxidants caused significant (P<0.05) increase in levels of thiobarbituric acid reactive substances (TBARS), while administration of the extracts provided a significant protection to TBARS levels in the tissues, suggesting their higher inhibitory potential on the pro-oxidants. Besides, the antioxidant potential of the extracts was determined via antioxidant activities that account for its Fe2+ chelating ability and reducing power, 1,1-diphenyl-2 -picrylhydrazyl [DPPH] as well as hydroxyl radicals[OH*] scavenging ability. The extracts at different concentrations demonstrated significant antioxidant potentials, indicating their abilities to act as radical scavengers and chelators. Hence, oxidative stress in the brain and liver could be potentially prevented or managed by dietary intake of Allium sativum.
