The Use of Macerated Garlic (Allium Sativum L.) Oil in Preventing the Postoperative Adhesions in Rats

Abstract

In this study, the efficiency in preventing the postoperative adhesions by intra-abdominal use of the macerated oil obtained from Taşköprü Garlic (Kastamonu/Türkiye) was investigated. In the study, the macerated oil prepared using fresh garlic in olive oil at a concentration of 1.2 g/ml was used. Chemical structure of the macerated oil was analyzed by FTIR and GC-MS. Within the scope of in vivo experiments, cecal abrasion were applied to Wistar Albino rats (n=8) under general anesthesia. The physiological saline solution in control group (K) and different doses of macerated oil (0.5-1ml) in study groups (S1-S2) were dropped on the abrasion-zone. On postoperative days 3-28, the adhesions were evaluated during macroscopic observations and classified according to macroscopic adhesion score (MAS) between 0-4. At this stage, tissue samples were taken for histopathological examination from the subjects with adhesions and histopathological adhesion scoring (HAS) was performed between 0-3. The intra abdominal-adhesion was detected in all the subjects on postoperative day 3. On postoperative day 28, adhesions were observed at the MAS-2 level in K subjects, while there was no adhesion in S1-S2 subjects. In addition, histopathological adhesion was determined at the level of HAS-1 in all cases on day 3 and at the HAS-2 level in the K subjects on day 28. In conclusion, the garlic macerated oil, obtained by soaking fresh garlic in olive oil for a while, is an effective anti-adhesion agent which will be easily produced and applied by clinicians at low cost.