Evaluation of garlic oil in nano-emulsified form: Optimization and its efficacy in high-fat diet induced dyslipidemia in Wistar rats

- Garlic oil nanoemulsion was formulated using ultrasonic emulsification method.
- Formulated garlic oil nanoemulsion was characterized and tested at different storage conditions.
- The LD50 of garlic oil nanoemulsion was higher than 2.80 ml/kg of body weight.
- Sub-acute toxicity suggest that 0.46 ml/kg of garlic oil nanoemulsion no toxic to rats.
- Garlic oil in nano form reduced toxicity and improved efficacy of garlic oil in preventing and treating dyslipidemia.

Garlic oil nanoemulsion was formulated using ultrasonic emulsification and the optimized garlic oil nanoemulsion ratio (1:2) of oil: surfactant showed spherical, with tiny droplet size 24.9 ± 1.11 nm. It was observed that the prepared nanoemulsion has the zeta potential of −42.63 ± 1.58 mV and a low polydispersity index of 0.2 ± 0.09 with excellent stability. The formulation was subjected to in vivo acute and sub-acute toxicity. In acute toxicity study, single oral administration of 18.63 ml of garlic oil nanoemulsion/kg resulted in immediate mortality. However, garlic oil nanoemulsion (0.46 ml/kg) and tween 80 (0.5 ml/kg) administered rats did not exhibit any toxicity and showed no changes in hematological and histological parameters. Further, both preventive and curative studies of garlic oil nanoemulsion were evaluated in high-fat diet fed dyslipidemic Wistar rats. Garlic oil nanoemulsion administered groups showed a significant effect in reducing the levels of lipid profiles (p < 0.001) compared to atorvastatin and garlic oil. Evaluation of lipid deposits in hepatic tissues was analyzed by Oil Red O staining, which revealed that garlic oil nanoemulsion administered rats markedly reduced the fat depots. Our findings suggest that garlic oil nano-emulsified form reduced toxicity and improved efficacy in preventing and treating dyslipidemia.