Investigation on Oral Toxicity of Diallyl Sulfide A Principle Organosulfur Compound Derived from Allium Sativum Garlic in Mice

Abstract

Allium sativum (garlic) is used as food additives and medicines. Its health benefits are well known, which are mainly contributed by the active organosulfur compounds present in it. Though garlic widely used, but limited is known about preclinical acute toxicity of its organosulfur compounds in mice. The present study aimed at toxicity evaluation of diallyl sulfide (DAS) in C57BL/6 mice following oral administration at range of concentrations (40 mg/kg, 400 mg/kg, 800 mg/kg and 1600 mg/kg). Survival, hematological, organ coefficients, and histopathology studies were performed to establish the DAS toxicity in mice. Stability studies performed in vitro by HPLC showed rapid and time dependent changes in DAS area. A single oral dose upto 1600 mg/kg was well tolerated in mice without any significant changes in standard toxicological parameters. No death was recorded at the tested concentrations. Also no significant changes in the organ coefficient were observed when compared to vehicle treated and sham control. Mild alterations in liver pathology and hematological changes were observed post 1600 mg/kg DAS administration orally. This study demonstrates that single oral administration (upto 1600 mg/kg) of DAS is within the safe limits with no observable adverse effects in mice. Based on the safety profile of DAS, we conclude that DAS can be further explored for use in humans as a potential radiomitigator.