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ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: https://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2025, 13(5), 164-178
DOI: 10.12691/ajfn-13-5-2
Open AccessArticle

Garlic Oil Nanoparticles: A Novel Approach to Enhancing Hepatoprotective Effects and Antioxidant Capacity in Food Science

Yousif A. Elhassaneen1, , Mai A Gharib1, Hesham H. Saad1 and Dina E. Muhammad1

1Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Shebin El-Kom, Egypt

Pub. Date: October 20, 2025
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Cite this paper:
Yousif A. Elhassaneen, Mai A Gharib, Hesham H. Saad and Dina E. Muhammad. Garlic Oil Nanoparticles: A Novel Approach to Enhancing Hepatoprotective Effects and Antioxidant Capacity in Food Science. American Journal of Food and Nutrition. 2025; 13(5):164-178. doi: 10.12691/ajfn-13-5-2

Abstract

This study investigated the potential of a garlic oil nanoemulsion to mitigate carbon tetrachloride-induced liver damage in rats and to act as a functional preservative in mayonnaise. An oil-in-water nanoemulsion of garlic oil was prepared, and mayonnaise samples were formulated with either normal garlic oil (GO) or nano garlic oil (NGO). In rats with liver damage, both GO and NGO reversed negative effects on body weight gain (+41.062% for GO vs. +48.953% for NGO), feed intake (+19.11% vs. +33.85%), and feed efficiency ratio (+16.949% vs. +23.728%), with the nano-formulation being more effective. NGO also showed superior therapeutic efficacy in restoring liver function, increasing hepatic glycogen by 73.19% and reducing G6Pase activity by 48.44%. It was also more effective in mitigating oxidative stress, reducing ROS by 55.45% and MDA by 43.75%. Histological analysis confirmed these protective effects, with NGO-treated rats showing more significant recovery of liver architecture. In mayonnaise, NGO exhibited superior antioxidant stability, with the lowest total change in acid value (56.08%) and peroxide value (1048.25%). Additionally, the nano-formulation improved sensory attributes, with a positive change in taste (+11.82%) and odor (+5.97%), overcoming the negative sensory impact of normal garlic oil. These results demonstrate that nanotechnology can enhance the therapeutic and functional properties of natural compounds.

Keywords:
Acid value peroxide value antioxidant activity bacteriological inhibition liver functions ROS GSH mayonnaise sensory attributes

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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