A comparative study of allitin and garlic on lipid turnover in a teleost, Anabas testudineus (Bloch).
Indian J Exp Biol
;
2003 Mar; 41(3): 242-7
Artigo
em Inglês
| IMSEAR
| ID: sea-55734
ABSTRACT
Both allitin and garlic have anti-lipogenic properties substantiated by the activity of three lipogenic enzymes and lipid profiles. The rise in the HDL levels and simultaneous fall in the LDL upon garlic intake is the most convincing indicator of reduced lipid concentration. However, the administration of allitin recorded a decrease in the HDL and LDL levels, but when calculated on a percentage basis, there was a marginal increase in the HDL level. On the basis of results, it can be concluded that garlic or its derivatives have hypolipidaemic effect in submammalian vertebrates also. The cholesterol lowering effect of allitin and garlic can be commercially exploited for producing fish with low cholesterol for possible human consumption.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Dissulfetos
/
Compostos Alílicos
/
Peixes
/
Alho
/
Lipoproteínas HDL
/
Lipoproteínas LDL
/
Animais
Idioma:
Inglês
Revista:
Indian J Exp Biol
Ano de publicação:
2003
Tipo de documento:
Artigo
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