ABSTRACT             Garlic (Allium sativum, Family, Alliaceae) is an important component of the Mediterranean diet and it is commonly used for both culinary and medicinal purposes. Black garlic (BG)is a type of fermented fresh garlic (heads) in a temperature (60-70 Ċ) and humidity (85-95%) controlled room for 40 days without any additional treatment and additives. Aged black garlic (ABG) contains high levels of bioactive organic sulfur compounds such as water soluble S-allylcysteine and polyphones and stronger an toxicant compounds. The aim of the present study was to investigate the protective effect of white and black garlic powder on hepatotoxicity in rats. Thirty six adult male albino rats (Sprague-Dawley strain), weighing about (170±5g) were divided randomly into 6 equal groups of 6 rats each: the first group (-ve control= 6 rats) was fed on basal diet. The second group (6 rats) were fed on basal diet and injected with CCl4 1 ml/kg, (1:1) mixture with paraffin oil (2 injections /week) to induce acute liver damage. The other 4 protected groups(3,4,5and 6) were pretreated by  feeding  on diets supplemented with white garlic powder (WGP) and black garlic powder (BGP) at low (1%) and high (2%) concentrations, respectively for 4 weeks and intoxicated by CCl4 as in group 2 . At the end of the experimental period (4 weeks), rats were scarified and serum was collected for biochemical analyses. Results indicated that serum concentrations of aspartate aminotransferase (AST), alanine aminotransferase  (ALT), alkaline  phosphatase (ALP), total bilirubin and malondialdehyide (MDA) were significantly elevated (P