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Effect of garlic (Allium sativum Linn) on serum lipoproteins and lipoprotein cholesterol levels in albino rats rendered hypercholesteremic by feeding cholesterol.

Kamanna, V. S. and Chandrasekhara, N. (1982) Effect of garlic (Allium sativum Linn) on serum lipoproteins and lipoprotein cholesterol levels in albino rats rendered hypercholesteremic by feeding cholesterol. Lipids, 17 (7). 483-488; 33 ref..

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Abstract

The hypocholesterolaemic activity of garlic was tested in rats by adding freeze-dried garlic powder to their atherogenic diet at 0.5, 1.0, 2.0 or 3.0%. Garlic powder at 0.5 and 0.1% of diet was not effective, whereas at 2 and 3% it was. Serum cholesterol concentration was less with garlic powder at 2% than it was at 3%. The increased concentrations of low-density lipoprotein (LDL) and LDL cholesterol in serum with the atherogenic diet were partly reduced with 2% garlic powder. Garlic powder increased the percentage of high-density lipoprotein (HDL) but did not affect that of HDL cholesterol. Commercial garlic pearls, equivalent to 0.15% garlic powder in the diet, produced a significant fall in serum and liver cholesterol in rats on the atherogenic diet; at 1.5% Ferula asafoetida did not reduce serum cholesterol concentrations.

Item Type: Article
Uncontrolled Keywords: hypercholesterolaemia-; garlic-; intake-; lipoproteins-; cholesterol-; blood-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Nov 2016 10:54
Last Modified: 25 Nov 2016 10:54
URI: http://ir.cftri.com/id/eprint/8569

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