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Hypolipidemic effects of garlic oil in rats fed ethanol and a high lipid diet

Summary

Feeding of ethanol and a high fat-high cholesterol diet to rats markedly increased the total lipids in the liver, and cholesterol and triglyceride levels in the serum, liver and kidneys. However, when ethanol mixed with 0.5% garlic oil was fed to animals maintained on the high fat-high cholesterol diet, these lipid levels were significantly reduced to levels near to those seen in untreated control rats. Garlic oil did not reduce the serum albumin or the total proteins of liver, kidneys or serum when fed along with ethanol. Probably the garlic oil enhances the catabolism of dietary cholesterol and fatty acids.

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The authors acknowledge with thanks the financial assistance of the University of Maiduguri for carrying out this project.

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Shoetan, A., Augusti, K.T. & Joseph, P.K. Hypolipidemic effects of garlic oil in rats fed ethanol and a high lipid diet. Experientia 40, 261–263 (1984). https://doi.org/10.1007/BF01947571

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Keywords

  • Lipid
  • Cholesterol
  • Albumin
  • Triglyceride
  • Total Protein