Antiperoxide effect of garlic protein in alcohol fed rats.
Indian J Exp Biol
;
1998 Jan; 36(1): 60-4
Artículo
en Inglés
| 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).
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Peróxidos
/
Plantas Medicinales
/
Ratas
/
Superóxido Dismutasa
/
Proteínas de Vegetales Comestibles
/
Masculino
/
Catalasa
/
Ratas Sprague-Dawley
/
Alcoholismo
/
Ajo
Idioma:
Inglés
Revista:
Indian J Exp Biol
Año:
1998
Tipo del documento:
Artículo
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