Iron liver excess is associated to biochemical and histological liver perturbations. Our aim was to know even if fresh garlic consumption can remediate these problems. Three groups of rats were utilized: control group A, iron overload group B and garlic and iron overload group C. Important morphological and biochemical modifications were obtained in group B rats comparatively to control group A. Indeed, body and liver weights and liver iron contents increased, respectively, by 12.5 ± 0.06%; 17 ± 0.25% and 35 ± 0.11% comparatively to controls. Radical cation scavenging ability in liver cytosol of group B rats was significantly low (54 ± 0,1%) in comparison to group A. Garlic consumption allowed the group C to achieve an increase by 46 ± 0,11 and 75 ± 0,14% of total antioxidant capacity comparatively to group A and B rats. For the serum ALAT, ASAT, triglyceride and LDH levels, they increased in iron-treated rats, respectively, by 25 ± 0.21; 15 ± 0.12; 30 ± 0.14 and 22 ± 0.16% comparatively to controls. These perturbations were accompanied by deep histological changes. After food fresh garlic supplementation, we had found a deep regulation of all modified parameters showing a hepatoprotective effect of garlic against iron liver excess. Garlic chemical compounds have curative effects on iron liver excess.