Antiperoxide effect of garlic protein in alcohol fed rats.
Indian J Exp Biol
;
1998 Jan; 36(1): 60-4
Article
in English
| IMSEAR
| ID: sea-61604
ABSTRACT
Rats fed ethanol (3.76g/Kg body wt/day) for about 45 days exhibited high levels of tissue malondialdehyde, hydroperoxide and diene conjugates. Activity of tissue superoxide dismutase, catalase, and glutathione content decreased. Administration of water soluble proteins of garlic (500 mg/kg body wt/day) to alcohol fed rats showed significant increase in antiperoxide activity and decrease in the activity of glutathione peroxidase and glutathione s transferase as compared to a standard drug gugulipid (50 mg/kg body wt/day).
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Peroxides
/
Plants, Medicinal
/
Rats
/
Superoxide Dismutase
/
Plant Proteins, Dietary
/
Male
/
Catalase
/
Rats, Sprague-Dawley
/
Alcoholism
/
Garlic
Language:
English
Journal:
Indian J Exp Biol
Year:
1998
Type:
Article
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