Evaluation of the Effects of Garlic, Ginger and Turmeric on Selected Haematological Parameters in Wistar Rats

Abstract

Garlic (Allium sativum), Ginger (Zingiber officinale) and Turmeric (Curcuma longa) have acquired a reputation in different traditions as prophylactic as well as therapeutic medicinal plants. The aim of the study was to unravel the effects of ethanol extracts of each of the spices on selected haematological parameters in Wistar Rats. Standard methods for analysis were used for this study. A total of 45 male Wistar rats were used in this study with 15 Wistar rats in three groups. Group I served as the control and the rest as test groups. The rats in Group II received 100 mg/kg BW and Group III received 200 mg/kg BW) of the sample extract for 21 days. Results obtained revealed that rats fed with ethanol extracts (100 mg/kg BW and 200 mg/kg BW) of garlic, ginger, and turmeric had a significantly (p<0.05) increased PCV, Hb and WBC as well as a significant (p < 0.05) reduction in the platelet levels in the test groups when compared to the control respectively. The significant increase in PCV, Hb, and WBC levels confirmed the anti-anaemic and anti-infection properties of garlic, ginger, and turmeric, while the significant decrease in the platelet levels indicated their anti-coagulating potentials.