Hypolipidemic effect of garlic protein substituted for casein in diet of rats compared to those of garlic oil.
Indian J Exp Biol
;
1996 Apr; 34(4): 337-40
Artículo
en Inglés
| IMSEAR
| ID: sea-63272
ABSTRACT
Garlic (Allium sativum Linn.) is ascribed with many therapeutic effects. For the present study, the water soluble proteins and the essential oil of garlic were investigated for their hypolipidemic effect on hyperlipidemia induced by cholesterol containing diet in albino rats. Both garlic protein (16% of diet) and garlic oil (100 mg/kg body weight/day) exhibited significant lipid lowering effects. The hypolipidemic action is primarily due to a decrease in hepatic cholesterogenesis in the treated rats. Even though garlic oil was found to be more effective, the garlic protein is more palatable and free from an obnoxious smell.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Proteínas de Plantas
/
Plantas Medicinales
/
Ratas
/
Sulfuros
/
Aceites de Plantas
/
Masculino
/
Ratas Sprague-Dawley
/
Dieta
/
Compuestos Alílicos
/
Ajo
Idioma:
Inglés
Revista:
Indian J Exp Biol
Año:
1996
Tipo del documento:
Artículo
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